Million Dollar Mac and Cheese Casserole

 8 oz elbow macaroni noodles

3 Tbsp butter

1/4 cup all-purpose flour

1 3/4 cup milk

1/4 cup heavy cream

10 oz cheddar cheese, freshly grated

1 tsp salt

1/2 tsp pepper

1/4 cup butter, brush all around casserole dish

1/3 cup sour cream

3 oz Havarti cheese, freshly grated

3 oz Gruyere cheese, freshly grated

Crust Topping:

1/2 cup Panko

1 Tbsp butter

1/2 tsp garlic salt

1 Tbsp parsley 

1.  Preheat oven to 375 degrees.

2.  Bring a large pot of water to a rolling boil.  Cook pasta for one minute less than package directions state.  Drain.

3.  While macaroni is cooking , melt 3 Tbsp of butter in a medium sized pot and add the flour.  Cook, whisking constantly, over medium heat for 1 minute.

4.  Continue whisking and slowly pour in the milk and cream.  Cook over medium heat for another 2 minutes until thickened and smooth.

5.  Remove from the heat and stir in the cheddar, salt, and pepper.  Continue stirring until smooth and creamy.

6.  Add the cooked macaroni to the cheese sauce and stir to coat.

7.  Taste and season with additional salt and pepper, if needed.

 

To layer the dish:

1.  Pour melted butter into the bottom of a 2 quart baking dish.  Spoon half of macaroni and cheese over the top.

2.  Spread the sour cream over the macaroni and cheese.  Sprinkle with Havarti and Gruyere.

3.  Spoon remaining macaroni and cheese over the top.

To make the topping:

Stir together the Panko, melted butter, garlic salt, and parsley to make the bread crumb topping.  Sprinkle over the macaroni and cheese.

 

To bake:

Bake for 25 minutes or until the sauce is bubbly and top is as browned as you'd like.  Serve immediately.

Recipe:  Buns in my Oven

Cauiflower Mac and Cheese

 1 head cauliflower, broken into small florets

1 scoop sour cream

1 scoop cheddar cheese

salt and pepper

parsley, chopped fine for garnish

Boil the cauliflower in water, boiling for 5 minutes.  Drain. In a bowl add cooked cauliflower, sour cream, salt and pepper.  Mix together.  Top with chopped parsley.

Overnight Mac and Cheese

 kosher salt and black pepper

8 oz elbow macaroni or cavatappi

3 cups heavy cream

2 cups grated Gruyere, divided

1 cup grated sharp white cheddar, such as cabot, divided

1/4 tsp ground nutmeg

2 Tbsp melted butter, plus extra for the dish

1 1/2 cups fine fresh white bread crumbs (5 slices, crusts removed) Cut in small pieces and mix in a food processor.

Twenty-four hours before you pan to serve the gratin, bring a large pot of water to a boil.  Add 2 Tbsp slat and macaroni and cook for exactly 4 minutes.  Drain and set aside.

Meanwhile, in a medium (10 insh) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, 1/2 cup of the cheddar, 2 tsp salt, and 1 tsp pepper.  When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours.  The pasta will absorb the cream and expand.

When ready to cook, allow the mixture to sit at room temperature for aabout an hour.  (You can also microwave it for 4 minutes). Preheat the oven to 400 degrees.

Butter a 2 quart gratin dish, transfer the mixture to the dish and spread it evenly.  Combine the remaining 1 cup Gruyere and 1/2 cup cheddar and sprinkle it evenly on top.  Combine the bread crumbs and 2 Tbsp butter and sprinkle evenly on top.  Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty.  Serve hot. 

Recipe: Ina Garten

Creamy Macaroni and Cheese

 elbow pasta

sm half (4 oz) velvetta cheese

sm half (4 oz) cream cheese

1/2 cup milk

2 tsp melted butter

 

Boil pasta in salted water and drain.  Return to pot.  Add small pieces of velvetta cheese and cream cheese. Mix. Add milk and butter.  Mix continually to melt  ingredients. Can pour it into a casserole dish and top with melted butter breadcrumbs.  

Stovetop Mac and Cheese

Serves:  6  Total Time: 15 minutes

1 lb elbow noodles
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 tsp onion powder
1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp white pepper
3 cups milk
8 oz shredded sharp cheddar cheese

1.  Fill a large sauce pan with water, and bring to a boil.  Stir in the macaroni; cook until al dente.  Drain well.

2.  Meanwhile in another large saucepan, melt the butter over medium heat.  Stir in the flour, salt, pepper, onion powder, a;nd mustard powder an cook 1-2 minutes.

3.  Pour in milk and whisk until smooth.  Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce starts to thicken.  Turn off the heat and whisk in cheese until melted.

4.  Pour cooked pasta into the cheese sauce and stir well to combine.  Serve hot.