Sunnys Creamy 5 Cheese Mac N Cheese Recipes

SUNNY'S DIMEPIECE MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and set aside.
• For the sauce: In a large saucepot on medium heat, add the butter, onion, Worcestershire sauce, flour, paprika and a few pinches of salt as well as black pepper. Cook for a few minutes while stirring, then add the half-and-half and cream cheese. Cook until the mixture begins to simmer.
• For the dish: Butter the sides and bottom of a 13-by-9-inch casserole dish or lasagna pan. Mix both cheese blends together in a large bowl.
• Put the scallions and cooked macaroni in a large bowl and toss in 4 cups of the shredded cheese. Pour over the sauce and stir, shake, jiggle and tap the bottom of the bowl lightly to make sure the sauce seeps completely into the nooks and crannies. Pour this mixture into the prepared dish. Toss the fried onions with the remaining 2 cups of cheese and sprinkle over the top. Bake until the top is melted and bubbly, 20 to 25 minutes.

CHEESE LOVERS 5 CHEESE MAC AND CHEESE

Steps:

• Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
• Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
• In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
• Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
• Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
• Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
• Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE

Steps:

• For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
• In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
• Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
• In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
• For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
• For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

CREAMY STOVE-TOP MAC AND CHEESE

Steps:

• In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.

5 CHEESE BAKED MACARONI AND CHEESE

Steps:

• Grease a 2 quart casserole dish, and preheat oven to 400 degrees.
• Cook macaroni to desired tenderness and drain, set aside.
• Combine melted butter and breadcrumbs (if using), set aside.
• Melt butter in saucepan over medium heat, whisk in flour and cook, whisking constantly for 2 to 3 minutes,.
• Add hot milk slowly, whisking constantly, and cook for 3 to 5 minutes, until thickened.
• Add the grated cheeses to the sauce in small batches, whisking until each one is melted completely.
• Remove from heat, add salt and pepper, and taste to see if it needs more seasoning.
• Combine noodles and cheese sauce and mix well, then mix in cubed cheese.
• Pour into casserole and top with breadcrumbs or cheese.
• Bake for 30 minutes or until well browned.