Iron Mikes White Sharp Cheddar N Ham Macaroni And Cheese Recipes

WHITE CHEDDAR MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta according to package directions. Drain and set aside.
• In a large pot or Dutch oven, melt the ½ cup of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until slightly thickened. This is called a roux. Don't rush this process as the raw flour needs to cook. At this point, the roux should be a bit pale in color and should begin to smell a tiny bit toasty.
• Gradually, add the milk, stirring. Bring to a boil (turn up the heat to medium-high to get it going) and then reduce to a simmer for about 3-4 minutes, stirring often until thickened.
• Add the freshly grated cheeses and stir until evenly combined. Cook for another 1-2 minutes. Add the cooked pasta (drained) to the sauce and stir until well combined. Season with garlic powder, salt, and pepper to taste. Transfer to a large 9" x 13" baking dish. Set aside.
• Make the herb crumb topping: combine all the herbed bread crumb topping ingredients in a food processor and pulse a few times until you get crumbs. Note: if you don't have food processor, use panko bread crumbs instead of bread.
• Top the mac and cheese with the prepared herbed bread crumb topping.
• Bake for about 25-30 minutes until golden brown and bubbly. Let it cool for 10 minutes. Enjoy!

IRON MIKE'S WHITE SHARP CHEDDAR N' HAM MACARONI AND CHEESE

Steps:

• Begin the cooking process of the macaroni- according to package directions; Add cubed ham (to warm) during the final minute or so of cooking the macaroni; Drain and set aside.
• While water is heating and macaroni is cooking, make your White Sauce: Melt butter in a saucepan over medium-low heat; add Flour and Salt, and cook about 1 minute, stirring constantly with a wire whisk until mixture is smooth and bubbly.
• Stir the Milk into the mixture and bring to a boil.
• Stirring constantly, boil mixture for 1 minute.
• Lower heat and cook until thickened, stirring regularly about 4-6 minutes.
• (Don't forget to add the ham to the macaroni as it is cooking!).
• Remove White Sauce from heat; Add cheese; stir until melted; Pepper to taste.
• Combine cheese sauce with the macaroni and ham in a bowl (or the macaroni pot); stir well.
• Serve with a yummy green vegetable on the side like green beans or asparagus.
• Enjoy!
• CHEF'S NOTES: You may use Medium/Mild Cheddar or maybe even PepperJack with this recipe as well; I would add a little"kick" with the milder cheeses by adding a clove of minced garlic, or by using salami pieces instead of ham- Yum!

GRANDMA'S FAMOUS MACARONI AND CHEESE

Steps:

• NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
• INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
• ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
• IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
• RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
• STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
• POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
• SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
• BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
• SERVE and enjoy.

MACARONI WITH HAM AND CHEESE

Steps:

• Preheat the oven to 425 degrees.
• Bring 3 quarts of water to a boil for cooking the macaroni. Add salt to taste. Add the macaroni and cook 10 to 12 minutes, or until tender. Drain and return to pot.
• Meanwhile, cut the ham into 1/2-inch cubes and set aside. There should be about 2 cups.
• Slice the mushrooms. There should be about 2 cups.
• Cut the Cheddar into slices about 1/4 inch thick. Stack the slices and cut them into 1/4-inch-wide strips. Cut the strips into 1/4-inch cubes. There should be about 2 cups.
• Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Cook for about a minute; then add the milk, stirring rapidly with the whisk. Let simmer about 1 minute and add the nutmeg, Cheddar cheese, and salt and black pepper to taste.
• Heat the remaining tablespoon of butter in a skillet and add the onions and mushrooms. Cook, stirring, until the mushrooms are wilted. Add the ham and cook, stirring, about 1 minute. Add the cheese sauce, the cayenne and cream. Cook, stirring, about 1 minute.
• Pour and scrape the mixture into the macaroni and mix well. Transfer to a buttered 10-cup baking dish. Sprinkle the top with Parmesan cheese and place in the oven. Bake 10 minutes. Turn the broiler to high.
• Brown the macaroni and cheese under the broiler until the top is nicely browned, 2 to 3 minutes.

WHITE CHEDDAR MAC & CHEESE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.