Muellers Macaroni Cheese Recipes

OLD FASHIONED BAKED MACARONI AND CHEESE

Steps:

• 1 Preheat oven to 350u02daF.
• 2 Cook pasta for 3 minutes and drain well.
• 3 In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper.
• 4 Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly.
• 5 Cook over medium heat until mixture boils, stirring constantly.
• 6 Turn heat to low and simmer 1 minute, stirring constantly.
• 7 Gradually mix in cheese and stir until cheese is melted.
• 8 Add pasta; mix lightly. Pour into 2-quart casserole.
• 9 Top with croutons. Bake uncovered for 25 minutes or until internal temperature reaches 165-175 degrees.

MUELLER'S MACARONI & CHEESE

Steps:

• Cook macaroni for 9 minutes - drain, cover & set aside.
• Preheat oven to 350.
• In medium saucepan melt butter, blend in flour, mustard, salt & pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook & stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
• Gradually mix in cheese. Stir over low heat until cheese is melted.
• Add pasta; mix together lightly & pour into 2-quart casserole.
• Top with croutons and bake 25 minutes.

MUELLER'S BAKED MACARONI AND CHEESE

Steps:

• In sauce pan melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; (al dente) drain. Combine with sauce in a 2 quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375 degrees F. about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
• Note: I lightly spray cassarole dish with a little Pam. Sometimes I use Whole Wheat elbows and add blanched broccoli and peas --also, use sharp or mild cheddar as you prefer.
• This is the Authentic Recipe!

MUELLER'S BAKED MACARONI AND CHEESE

Steps:

• Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
• After the mixture has boiled for 1 minute, remove from heat.
• Reserve 1/4 cup cheese for topping.
• Stir in remaining cheese until melted.
• Add elbow macaroni noodles to cheese mixture and stir to combine.
• Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
• Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.

BEST-EVER MACARONI AND CHEESE

Steps:

• Heat the oven to 350 degrees.
• Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
• In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
• Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
• Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
• Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
• Bake 20 minutes. Remove the cover and bake an additional 10 minutes.