Extraordinary Macaroni And Cheese Recipes

"EXTRAORDINARY" MACARONI AND CHEESE

Easy and versitile mac and cheese recipe. I adapted this from a recipe I found on the back of a box of elbows. I especially like that you don't cook the pasta in advance.

Provided by closet chef in ma

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb small shell pasta (elbows,pipette,etc)
1/4 cup butter
1 cup onion (1 small, chopped) (optional)
1/8 cup all-purpose flour
1 teaspoon salt (I use seasoned salt)
3 cups milk (I use skim)
1 1/2 cups cheddar cheese, shredded
1 (14 ounce) can tomatoes (diced or stewed, undrained)
1/2 cup cheddar cheese, shredded for top (optional)

Steps:

Melt butter in 4-qt saucepan over med heat. Add onions and saute until transparent. Stir in flour and salt. Cook 1 minute stirring constantly.
Add milk, stir to blend. Add tomatoes, juice and all. Bring to a low, steady simmer. Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally. (Mixture will thicken as it is cooking.).
Remove from heat. Add cheese. Stir gently until cheese is melted. Let sit 5 minutes fefore serving.
Note: For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.

Nutrition Facts : Calories 633.3, Fat 33.4, SaturatedFat 20.6, Cholesterol 100.6, Sodium 1044, Carbohydrate 58.5, Fiber 3.1, Sugar 4.4, Protein 25.4

"WORLD'S BEST" MACARONI & CHEESE

We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

Preheat oven to 350; F. Set a large pot of water on high heat.
Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
The roux should be cooked and free of the flour flavor but still light in color.
Gradually add milk, whisking briskly to maintain a smooth sauce.
Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

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