Best Macaroni And Cheese Ala Isaac And Good And Plenty Recipes

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART

Steps:

• Heat oven to 375 degrees.
• Butter 3 quart casserole dish and set aside.
• Place bread pieces in medium bowl.
• In a small saucepan over medium heat, melt 2 tablespoons butter,.
• Pour butter into the bowl with bread and toss.
• Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk.
• Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
• When butter bubbles, add flour.
• Cook, stirring, 1 minute.
• Slowly pour hot milk into flour-butter mixture while whisking.
• Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
• Set cheese sauce aside.
• Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
• Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
• Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

GOOD AND PLENTY

Steps:

• In a large skillet with a lid, brown meat until pinkness is gone and crumble the meat.
• Stir in onion soup mix, pepper, mushrooms, and tomato sauce.
• Stir in the macaroni and bring to a boil, reduce heat.
• Cover and simmer slowly, stirring frequently.
• Cook about 20-30 minutes or until macaroni is tender.
• Add boiling water as needed.

ICAAC MIZRAHI'S FAVORITE MACARONI & CHEESE

Steps:

• Preheat oven to 350°F.
• Cook macaroni in boiling salted water (do not add oil to water) for about 8 minutes until cooked.
• Drain.
• Meanwhile melt butter in medium saucepan over medium heat.
• Stir in flour with whisk.
• When flour is incorporated into butter, slowly add butter, cream and hot pepper sauce.
• Whisk while cooking until sauce is thickened.
• Add salt and pepper to taste. (I use about 1/4 tsp. salt)
• Mix noodles and sauce together until noodles are coated.
• Stir in 1 1/2 cups of Munster cheese and 3 cups of the cheddar cheese until cheese is incorporated.
• Transfer mixture to 6x8 to 8x8 casserole.
• Spread remaining cheese over top.
• Bake for about 30 minutes until bubbly and top is golden brown.