Super Indulgent Macaroni And Cheese Recipes

Steps:

• Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
• Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
• Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) of the cheese to the sauce and combine - do not turn on the heat.
• In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup (60 ml) pasta water.
• Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
• In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
• Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
• Add the breadcrumbs on top and bake for 20 - 25 minutes or until the top gets nice and golden-brown.
• Enjoy!

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

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:

• 1. Boil noodles until al dente. Approx 7 minutes. Rinse with cold water and put in a 9x13 sprayed or buttered baking dish.
• 2. Shred Cheese and mix together. **Never use pre shredded cheese in the package. They add a waxy coating on the cheese to preserve it which doesn't allow it to melt as good.**
• 3. Season the noodles with Kosher salt and cracked black pepper.
• 4. Mix in the cheese with the noodles. Slice the stick of butter and evenly space over the cheese and noodle mixture. Lightly season again.
• 5. In a saucepan add 4 tablespoons of butter 1 can evaporated milk, heavy cream, and 1 pound of Velveeta that is cubed for easier melting. Over medium low heat stir frequently until Velveeta is completely melted.
• 6. Season sauce with dashes of old bay, poultry seasoning, black pepper, and any other seasoning you prefer. Sauce will seem too thin, but it won't be once baked.
• 7. Pour sauce over noodles working it in as you go. With remaining Velveeta, use about 4oz to make little cubes. Poke them in all over the mixture to have little cheesy surprises!
• 8. Bake at 350 for 30-45 minutes until bubbly and lightly browned! Enjoy!!!