Betty Crockers Traditional Mac Cheese Recipes

BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package.
• While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
• Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
• Bake uncovered 20 to 25 minutes or until bubbly.

SLOW-COOKER MAC AND CHEESE

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
• Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
• Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

MOM'S MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
• In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
• Bake about 30 minutes or until bubbly and light brown.

TRADITIONAL MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees
• Grease a 2 qt casserole dish.
• Combine constarch, salt, mustard and pepper in medium sauce pan.
• Stir in evaporated milk, water and butter.
• Cook over medium-high heat, stirring constantly, until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in 1 1/2 cups cheese until melted.
• Add macaroni and mix well.
• Pour into prepared casserole dish.
• Top with remaining cheese.
• Bake for 20 to 25 minutes or until cheese is melted and light brown.

BETTY CROCKER'S TRADITIONAL MAC & CHEESE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

MACARONI AND CHEESE (BETTY CROCKER)

Steps:

• Preheat oven at 350°F.
• Cook macaroni according to package directions; drain.
• For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
• Stir in the flour, salt, and pepper.
• Add milk all at once; cook and stir till thickened and bubbly.
• Cook and stir 1 to 2 minutes more.
• Add cubed cheese; stir till melted.
• Stir macaroni into cheese cause. Turn into a 1 1/2 quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350°F oven 30 to 45 minutes or until heated through.