Best Russian Macaroni And Cheese Recipes

MACARONI WITH CHEESE - THE RUSSIAN WAY

Steps:

• Cook macaroni in lightly salted water until done, 7 to 9 minutes.
• Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

RUSSIAN MACARONI AND CHEESE RECIPE - (4/5)

Steps:

• Preheat oven to 350 and grease a 9x13 baking pan. Cook the pasta until tender and drain. Melt butter in a deep skillet (this is going to need to be deeper than you think it is. AT LEAST 2 or 3 inches deep), and saute onions for 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway seeds. Cover and cook 10 minutes, or until cabbage is tender. Stir in spinach, remove from heat, and add to pasta. Mix in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Spread in prepared pan, sprinkle with remaining cheddar and sunflower seeds. Bake uncovered for 20-30 minutes.

RUSSIAN STYLE MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9-inch baking dish.
• Cook macaroni according to package directions until barely tender.
• Rinse under cold water; drain and transfer to large bowl.
• Mel butter in large skillet over medium-high heat.
• Add onions and cook stirring occasionally for 5 minutes.
• Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
• Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
• Combine vegetable mixture and spinach with cooked pasta in bowl.
• Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
• Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
• Bake 20-25 minutes, until heated through.

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.

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.