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Cheesy Mac

Prep Time: 10 minutes
Cook Time: 55 minutes
Makes: 6 to 8 Servings

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter,
cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni
cooked and drained,
place in a large bowl and while
still hot and add the cheddar.

In a separate bowl, combine the remaining
ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole
dish and bake for 30 to 45 minutes.
Top with additional cheese if desired.
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Easy Version Mac & Cheese

(Makes: 6 Main Dish & 8 to 10 Side Dish Servings)

1 16-ounce box ready cut macaroni
3 tablespoons butter
3 tablespoons flour
3 cups milk
Salt and pepper
2 cups shredded sharp cheddar cheese
8 ounces Velveeta, sliced or cut into cubes

Preheat oven to 350 degrees.

Bring a large pot of water to a boil
and cook pasta according to package
directions until al dente, about 8 minutes.
Drain and return to the pot.

Melt the butter in a medium saucepan.
Whisk in the flour and cook,
stirring constantly, for 1 minute.

Whisk in the milk and bring to a simmer.
Cook over medium to medium-low for
10 minutes, until thickened slightly.
Season with salt and pepper.
(Taste white sauce for seasonings.
It should be well seasoned.)

Add the white sauce to the
pasta and toss, coating well.

Pour half of the pasta into a 3-quart casserole dish
that has been sprayed with nonstick cooking spray.
Sprinkle with half of the shredded cheddar
cheese and layer with half of the Velveeta.

Repeat layers, cover and bake 30 minutes.
Remove cover and bake 15 minutes longer.
Let stand 5 minutes, then toss to distribute cheese.

*Skim milk may be used.

**Hand shredded cheese is preferred
over pre-shredded cheese.
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Ina Garten's Mac & Cheese

This easy, tasty dish is a huge hit at any dinner.
The gruyere cheese with the sharp chedder
is a fantastic combo, and the perfectly
roasted tomatoes are critic to this dish.
The buttery bread crumb topping is
a must and gives it a crispy texture.
When making the sauce add a hit of white
vermouth or a dry white wine for extra flavor.
A sprinkle of parmesan and pine nuts are a must to
make an already fantastic dish a fantabulous dish!

Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 6 to 8 Servings

Vegetable oil
Kosher salt
1 pound elbow macaroni
or cavatappi (see Note)
1 quart milk
8 tablespoons (1 stick)
unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese,
grated (4 cups)
8 ounces extra-sharp cheddar,
grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs
(5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water.
Add the macaroni and cook according to the
directions on the package, 6 to 8 minutes.
Drain well.

Meanwhile, heat the milk in a
small saucepan, but don't boil it.
Melt 6 tablespoons of butter in a
large (4-quart) pot and add the flour.
Cook over low heat for 2 minutes,
stirring with a whisk.

While whisking, add the hot milk and
cook for a minute or two more,
until thickened and smooth.

Off the heat, add the Gruyere,
cheddar, 1 tablespoon salt,
pepper, and nutmeg.

Add the cooked macaroni and stir well.
Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top.
Melt the remaining 2 tablespoons of butter,
combine them with the fresh bread crumbs,
and sprinkle on the top.

Bake for 30 to 35 minutes, or until the sauce
is bubbly and the macaroni is browned on the top.

To make ahead, put the macaroni
and cheese in the baking dish, cover,
and refrigerate until ready to bake.

Put the tomatoes and bread crumbs on
top and bake for about 40 to 50 minutes.
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Mac & Cheese With A Twist

This recipe makes an old favorite even better!

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 6 Servings

18 pieces extra-large shell pasta
2 tablespoons extra-virgin olive oil
1 cup tasso ham, procuiotto, pancetta or bacon
5 large shallots, minced
1 clove garlic, mined
1 1/2 tablespoons all-purpose flour
1 cup white wine
2 cups cream
1 cup grated fontina
1/2 cup grated sharp Cheddar
2 tablespoons grated Parmesan
18 medium to large shrimp,
peeled and deveined
2 cups gently packed spinach
Kosher salt and ground white pepper
Hot pepper sauce, to taste
(recommended: Tabasco)
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves

Preheat broiler.

Bring a large post of water to a rolling boil,
add pasta shells and cook al dente,
according to package instructions.

Meanwhile, in a large skillet,
add the olive oil and tasso or
bacon, cook until just crisp,
then add shallots and garlic.
Cook and stir over moderate heat
just until shallots are translucent.

Add the flour, cook stirring constantly to
blend and toast the flour, about 5 minutes.

Add the white wine,
reduce until almost dry.

Add the cream, bring to a simmer
until the sauce coats the back of
a spoon, about 5 to 10 minutes.

Remove from the heat and stir in
the cheeses, shrimp and spinach.

Gently stir until cheese is melted,
spinach is wilted and shrimp
is beginning to turn pink.

Season with salt and
white pepper, to taste.
Season with hot sauce, to taste.

Drain the pasta, making sure to shake
all of the water off and out of the shells.

In a large ovenproof baking
dish, place drained shells.
Add the cheese and shrimp mixture
and gently fold into the pasta.

Sprinkle with the bread
crumbs and chopped parsley.

Place under the broiler until
the breadcrumbs are toasted
about 2 to 3 minutes.
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Simple Mac & Cheese

1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk
salt & pepper to taste
1 Lb. shredded Fontina Cheese
1 Lb. of your favorite dry pasta

In a sauce pan melt the
butter over low heat.

Add the flour and stir with
a wooden spoon constantly.
(You want the flour to
cook but not to brown).
Now you have a roux.

Cook and stir for another minute
or two then add the milk.
Wisk the milk into the roux and raise
the heat slightly whisking constantly.
As it cooks it will start to thicken.

Bring it to a boil stirring constantly.
(If it gets too thick add a little more milk).
Now you have a bechamel sauce.

Lower the heat and continue to
cook this bechamel sauce until it
thickly coats the back of a spoon.

Season with a little salt & pepper
and remove from the heat.

(For a true bechamel sauce you would
add a little freshly grated nutmeg;
not necessary for mac & cheese.)

Off the heat add the grated
cheese and stir it in to melt.
Now you have your cheese sauce.

Cook your pasta in boiling salted water
(never add oil to pasta water)
and cook until slightly harder than al'dente.
Drain the pasta and add it to the cheese sauce.
Pour into a baking dish and reheat when ready to serve.
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Ultimate Macaroni & Cheese
With Molten Cheese Sauce

Prep Time: 40 minutes
Cook Time: 50 minutes
Makes: 4 to 6 Servings

Macaroni & Cheese Sauce Base:
4 tablespoons butter or margarine
4 tablespoons flour
1 cup milk
2 cups chicken broth
1 pinch dry mustard
1 splash hot pepper sauce
Splash Worcestershire sauce
Salt and pepper

1 cup fresh bread crumbs
(either buy them or remove the crust off of
some old bread and shop fine in a food processor)
1/4 pound finely grated Parmesan
1 tablespoon seasoning salt

Molten Cheese Sauce:
8 (1-inch) cubes pasteurized prepared
cheese product (velveeta works well)
1/4 pound sharp yellow cheddar

Mix For Macaroni & Cheese:
1 pound elbow macaroni
3/4 pound sharp yellow cheddar
1/2 pound Gruyere
1/2 pound extra sharp white cheddar
4 roma tomatoes, diced fine
24 (1-inch) cubes pasteurized
prepared cheese product

For The Macaroni & Cheese Sauce Base:
Melt butter in a 4-quart saucepot over medium high heat.
Add flour and mix until flour is incorporated into butter.
Cook, stirring frequently for 2 minutes.

Add milk and chicken broth and continue
to cook until sauce is thick and bubbly.

Remove from heat and season
with mustard, hot pepper sauce,
Worcestershire, salt and pepper.
Allow to cool before using.

For The Topping:
Mix all ingredients in a bowl and set aside.

For The Molten Cheese Sauce:
Take about 1/2 cup of the sauce base and warm
over a medium burner in a small saucepan.
When warm, add cheese and cook until melted.
Season as necessary.

To Make The Macaroni & Cheese:
Cook macaroni in salted water,
drain and rinse with cold water.

Place the yellow cheddar, Gruyere,
white cheddar, tomatoes, and
pasteurized prepared cheese
product in a large mixing bowl.

Add 3/4 of the macaroni
and cheese sauce base
or about 2 1/2 cups,
and mix thoroughly.

Place the mix evenly into
4 small casserole dishes
or 1 large serving plate.

Sprinkle with topping and bake in a preheated
400-degree oven until hot and bubbly.
Make sure to serve lots of molten cheese sauce.
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