Sunday Supper Macaroni And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
• Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
• Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
• Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
• Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
• Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
• Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
• Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
• Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
• Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

Steps:

• Heat oven to 375ºF.
• Prepare Dinner in large saucepan as directed on package.
• Stir in ham, peas and mustard. Spoon into 1-1/2-qt. casserole or baking dish sprayed with cooking spray; top with shredded cheese.
• Bake 15 min. or until heated through. Top with chives.

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add chopped onion and sauté until slightly softened, about 4 minutes. Add chopped beet leaves and stems and sauté 5 minutes. Add corn and sauté until vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and chill.)
• Cook macaroni in large pot of rapidly boiling salted water just until tender, stirring occasionally. Drain well. Return to pot. Add remaining 2 tablespoons butter and stir to coat. Add whipping cream and chopped ham to vegetable mixture in skillet and bring to boil. Pour over macaroni. Add grated cheddar cheese and stir to melt. Season macaroni to taste with salt and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh parsley and serve.