Bonnies Macaroni And Cheese Recipes

BONNIE'S WESTERN MACARONI AND CHEESE

Steps:

• 1. Boil the pasta until al dente or to your taste.
• 2. Don't overcook.
• 3. Melt the 16 ounces of cubed Velveeta cheese and the 2/3 cup of milk. I don't have a double boiler, so I use one pot inside the other and fill the bottom pot with about 2 inches of water. Whisk the mixture until it melts.
• 4. Then add the 8 ounces of Vermont White Cheddar Extra Sharp grated cheese.
• 5. Whisk it into the mixture.
• 6. Add the seasonings: 1 teaspoon salt, 1/4 teaspoon ground white pepper, 1/4 teaspoon ground mustard, 1/8 teaspoon turmeric. Stir.
• 7. When the pasta is done, drain it well. Return the pasta to the hot pot.
• 8. Add the one tablespoon of oil to the hot drained pasta and one teaspoon of salt. Toss until the pasta is covered with the oil.
• 9. Pour the hot cheese sauce over the hot pasta, and gently combine it. Some people like all of the sauce. Until you find out what you like, add the sauce slowly and taste as you go. I pull back just a little and reserve about a half cup or more of the sauce to use over steamed vegetables later.
• 10. Serve the pasta in a pretty dish.
• 11. Add some parsley for garnish, if you wish.
• 12. Here's a closeup.
• 13. Sometimes, I like a topping. You can take 1/2 cup of panko bread crumbs, add 1 tablespoon of olive oil, and mix it well with your fingers, then sprinkle the mixture on top of the cheese dish and broil under the broiler until it is brown, just takes a few minutes.

BONNIE'S MACARONI AND CHEESE

Steps:

• 1. Cook the pasta according to package directions. I recommend small shell pasta because cheese gets inside the shells and tastes good. When the pasta is just tender, drain. Don't overcook.
• 2. Melt butter in the pan. Add the onion and saute until tender. Reserve a couple teaspoons of the butter from the pan for the crumb topping. Add the milk to the butter, then add cornstarch, nutmeg, salt and pepper and whisk until smooth. Add the cheese soup. Whisk again. Remove from heat.
• 3. Pour the hot cooked and drained pasta shells into a greased glass baking dish and add the grated sharp cheddar cheese. Stir.
• 4. Then pour the hot pan mixture over the shells and gently mix until combined.
• 5. Make the topping: Put the 4 tablespoons bread crumbs in a small bowl and add the reserved 2 teaspoons of butter and mix well. Sprinkle over the macaroni and cheese and bake in a 375 degree oven for 30 minutes or until the topping is brown.
• 6. Here is how it looks!

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook macaroni according to box directions.
• Heat milk, butter and cheese. Stir until melted.
• Add garlic salt, seasoned salt, garlic powder and salt and pepper to taste.
• Mix all with pasta and but in baking dish.
• Sprinkle with additional cheese if desired.
• Bake at 350 for 30 minutes.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.