Macaroni And Cheese My Way Recipes

MAC AND CHEESE - MY WAY

Steps:

• Cook macaroni in boiling salted water until tender, but firm. Drain well. Preheat the broiler. Melt the butter in a saucepan. Remove and toss 1 tablespoon of the butter with the bread crumbs. Reserve. Add the flour to the remaining butter, whisking for 2 minutes. Slowly whisk in the milk and broth. Bring to a boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat or keep on very, very low
• heat. Add half of the cheese, stirring until smooth. Add remaining cheese, stirring until melted and smooth. Add the macaroni to the sauce and stir well. Spoon into a 2-quart shallow baking dish. Sprinkle with the buttered crumbs. Broil until the crumbs brown, about 2 minutes. Serve immediately. (If you wish, the mixture can be prepared before broiling up to several hours ahead and refrigerated. You may need to stir in a little more milk or broth if it thickens to much. Then bake, covered, for 15 minutes at 375 degrees. Uncover, and bake about I0 minutes more until crumbs are browned and casserole is hot and bubbly.)
• IDEAS FOR LIVENING UP BOXED MAC AND CHEESE
• Stir in chopped pasta-ready canned tomatoes and chopped fresh basil (Italian)
• Stir in a can of chopped green chiles and a teaspoon of chili powder (Mexican)
• Stir in a can of drained water-packed tuna fish, a small can of olives, and some chopped fresh herb such as parsley, basil, thyme, tarragon, sage, or chives
• Stir in leftover bits of cooked vegies (broccoli or corn) or deli meats (ham or smoked turkey or salami

--MACARONI & CHEESE MY WAY--

Steps:

• Cook macaroni about 3 minute less than the package directions.
• While the macaroni is cooking:.
• Grate about 2 ounce each of colby, monterey jack and half of the cheddar. Cut rest of the blocks into medium cubes. Slice the Velveeta. Set aside 1/2 cup of grated cheese to mix with bread crumbs.
• Drain macaroni. Put butter, milk, grated cheese, celery salt, onion powder, salt, pepper, vegetable seasoning, cheese sauce in can and sliced Velveeta in a large saucepan.
• Heat on low heat until cheeses are creamy. Put hot macaroni in large bowl. Add sauce, mix well. Add beaten eggs and mix well. Add cheese cubes. The cheese cubes will not melt completely. Add more milk if needed. Mix thorougly. Adjust seasoning if necessary.
• Pour into large baking dish. Mix remaining grated cheese and 1/3 cup bread crumbs together. Sprinkle on top of mac and cheese. Drizzle 2 tablespoons melted butter on top of grated cheese and bread crumbs.
• Bake at 350 for 35 to 45 minutes. Put under broiler to lightly brown the bread crumbs on top. Let set 15 minutes before serving.
• If you like it cheezy, this is for you.
• ENJOY!

MACARONI CHEESE MY WAY

Steps:

• Preheat your oven to moderate (180 Celcius).
• Spray a casserole dish with olive oil spray ( or grease with whatever is on hand).
• Put your cooked macaroni in the dish.
• Stir through the bacon and cheese.
• Pour in the cream and stir through again.
• Place in the oven and bake ( you can give it a stir half way through) for approx 40 minutes, or until the top is browning slightly or bubbling.
• Remove and serve.
• How easy was that?

MACARONI AND CHEESE-- MY WAY

Steps:

• 1. Cook pasta in salted water as directed on box for aldente doneness. Drain then set aside.
• 2. Fry hamburger in pan with onion and garlic salt and pepper until the meat is no longer pink. Drain off fat if necessary.
• 3. Spray 9 X 13 inch casserole dish with Crisco spray. Add hamburger to dish. Then add tomatoes, cream of mushroom soup, water, mushrooms, steak seasoning, and shredded sharp cheese to the hamburger in casserole. Add pasta and blend well.
• 4. Cover with Swiss cheese slices and sprinkle with parmesan cheese and paprika.
• 5. Bake at 350 for approximately 35 minutes or until slightly browned and bubbly.
• 6. Enjoy ! This recipe can easily be cut in half if you have a need for a smaller amount. It is even better the next day as left overs as the flavors blend together nicely.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.