Slow Cooker Mac & Cheese

Ingredients:

Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
 

Directions:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. 

Pesto Mac & Cheese

Pesto Ingredients:

2-3 cloves garlic depending on your taste
2 cups, packed fresh basil leaves
Kosher salt
½ cup pine nuts
3 tablespoons Parmesan cheese
½ to 1/3 cup Extra Virgin Olive Oil

Directions:

 
In a food processor, pulse the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually stream in olive oil until the sauce becomes a smooth creamy texture. Transfer to a tightly sealed container and store in the refrigerator. 

Béchamel Sauce Ingredients:

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon fresh black pepper

Directions:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and pepper and set aside.

Mac-n-Cheese Ingredients:

1 16oz. box of mezzi rigatoni cooked two minutes under the recommended time.

2 cups grated parmigiano-reggiano

2 cups grated mild white cheddar

Completion Directions:

Preheat oven to 350 degrees. Take a glass 9×13 casserole dish and butter all sides and dump your pasta in. Then take your pesto sauce and stir into the béchamel sauce and add to the casserole dish with your cheese minus a handful for sprinkling on the top. Gently stir everything together and sprinkle the remaining cheese over they top. Bake for about 20 minutes until the dish is bubbling and golden brown on top.

Baked Macaroni & Cheese

Ingredients:

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)

Directions 

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.

Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.

In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Potato Chip & Bacon Macaroni and Cheese

Ingredients:

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

Directions:

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.

Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

Italian Macaroni and Cheese

Ingredients:

4 tablespoons flour

2 3/4 cups milk

1 cup (4 ounce) fontina cheese, grated

5 ounces Gorgonzola

3/4 cup (3 ounce) grated Parmesan

Salt and freshly ground black pepper

1/2 pound dry whole wheat penne pasta

1/3 cup fresh bread crumbs (or olive bread crumbled)

Directions: 

In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. With a wooden spoon, stir until the mixture thickens. Add the fontina, Gorgonzola and Parmesan and stir until the cheese melts. Season with salt and pepper. Remove from the heat and set aside.

Preheat an oven to 375°F.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain and toss with the sauce. Transfer the pasta and sauce to a lightly oiled 2 -quart baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, 25 to 30 minutes.

Easy Mac & Cheese Muffins

Ingredients:

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees. Grease muffin pan with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm. Remove from the heat, drain and return to the pot; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of the sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, and mozzarella cheese into the pasta. Spoon in to the prepared muffin pan. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes, or until the topping is nicely browned. Allow for the muffins to cool for a few minutes before removing from pan. This lets the cheese set and they will hold their muffin shape.