Super Easy Mac And Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
• Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
• Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Steps:

• Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside.
• Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.
• Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole.
• If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.

Steps:

• Melt butter in largish, heavy-bottomed saucepan over low-medium heat.
• Add flour, stirring with whisk or spatula until it bubbles; cook, stirring constantly, 1 minute.
• Do NOT let it brown. [If it browns, save it for brown gravy and start again.].
• Remove from heat and mix in mustard, pepper, cayenne, and Worcestershire; blend well, then add milk APPROXIMATELY ONE TABLESPOON AT A TIME until it is soupy or gloppy. This method prevents lumps.
• Return to medium heat and gradually add the rest of the milk, and the salt.
• Stir or whisk constantly until it comes to a boil (a wooden spatula is a handy tool for this); simmer one minute, always stirring.
• Remove from heat and add cheese; stir occasionally until all lumps of cheese disappear.
• This takes 5-10 minutes, but you can return it to very low heat if necessary.
• Note: Removing it from the heat is not absolutely necessary with Velveeta; but with natural cheese, it is best to melt it this way to avoid clumping and stringiness. Natural cheese will blend much better if it melts into the sauce off the heat, something about how the protein reacts to heat.
• Meanwhile, slightly undercook cook elbows in salted water in large pot and drain and return to large pot.
• Add sauce and mix gently with a lifting motion so the pasta isn't smashed.
• Place in buttered or Pammed casserole dish; I like to use an 11x15 so I get lots of surface area for the crust, but if you don't like crusty mac&cheese use a smaller, deeper pan.
• [At this point, or after mixing in large pot, you can refrigerate it for a couple of days if desired. Let it return to room temp or cook longer. You can also freeze, thaw, and spread in pan.] Top with bread crumbs if desired.
• Bake at 350F for 1 hour or until it's bubbling well and top is browned the way you like it. Mmmm.

Steps:

• make Mac and cheese as directed on the package. As the Pasta boils, add Corn, and Hot Dogs, as well as Salt, and if desired 2 tablespoons of liquid from the corn.
• After Pasta, Corn, and Hot Dogs have been drained in a collander, Layer Velveta and Pasta back in the pan, or a mixing bowl, stirring after each packet, until everything is covered. Serve, Add salt and Pepper to taste. We normally serve it in soup bowls.
• Substitute Vegetable ingredients: Frozen Corn, Peas, Frozen Peas,.
• Substitute Meat ingredients: fully cooked Bacon/bacon bits/Bacon pieces, 6-8 Brautwursts sliced into coins, 1 pkg Little Smokies, 2 fully cooked Pork Chops chopped into cubes, 1-2 fully cooked Chicken Breasts (depending on size) cut into cubes, fully cooked Turkey (cut into cubes) .

Steps:

• Melt butter in a saucepan over a medium heat.
• Stir in flour and salt.
• Add milk and macaroni to saucepan, and bring to a boil.
• Reduce heat, and cover.
• Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Add cheese, and stir until cheese melts.
• Serve.