Tanyas Stovetop Macaroni And Cheese Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

Steps:

• For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
• Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
• Season to taste with salt; set aside.
• For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
• Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
• Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
• Drain and return to pan over low heat.
• Add butter; toss to melt.
• Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
• Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
• Serve immediately, topped with toasted bread crumbs.
• Variation: "Baked" Macaroni and Cheese.
• This dish is for those who prefer their macaroni and cheese served out of a baking dish.
• Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
• Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
• Spread crumbs evenly over top.
• Broil until crumbs turn deep brown, 1 to 2 minutes.
• Let stand to set a bit, about 5 minutes, and serve immediately.