Best 5 Doctored Macaroni And Cheese Recipes

DOCTORED MACARONI AND CHEESE

Steps:

• Boil the macaroni for 8 minutes and drain.
• Combine the included powdered cheese packet with the remaining ingredients.
• Stir over low heat until the butter and cheese melt.
• Serve immediately.

DOCTORED BOX MAC AND CHEESE_THE WAY I DO IT

Steps:

• Prepare boxed macaroni and cheese as per instructions.
• Boil macaroni.
• Have other ingredients made and handy: milk, process cheese slices, margarine or butter and any optional hot sauce or granulated garlic.
• When macaroni is done, immediately drain off hot water.
• Pour hot macaroni out of the sieve back into same sauce pan.
• Set stove heat at medium high.
• Set saucepan with hot drained macaroni back on hot burner and mix in the margarine or butter that has been premeasured.
• Stir the margarine or butter into the macaroni until melted (keeping sauce pan on heat).
• Stir in the packet from the box macaroni and cheese as best you can.
• Begin adding a little milk at at time as you stir the packet's cheese powder into the hot macaroni and butter -- add some but not too much milk at a time.
• Keep stirring the mac and cheese until it is thoroughly mixed.
• Crack the egg into the hot mac and cheese just made from the box and keep stirring so egg won't coagulate and will mix into the mac and cheese that is bubbling.
• Add a little milk as needed to keep it from being too thick and sticking to pan but don't overdo the milk. Use a little at a time or it will dilute the cheese flavor if you use too much milk.
• Put in the 3-4 process cheese slices. It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat.
• Now add the parmesan cheese, stirring it into the mac and cheese. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor.
• At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder. Stir into the sauce until mixed throughout.
• You can stop here and adjust salt and pepper as desired and serve.
• Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese.
• Enjoy.
• This simple but pretty gooey and good, boxed macaroni and cheese
• NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste:.
• EXTRA CHEESE to supplement process cheese slices: e.g. Mexican style velveeta jack, bleu cheese, pepper jack (gives it a smoky flavor) gorgonzola cheese, cream cheese,gryuere, pecorino, fontina cheese any you have around, even mozzarella.
• OTHER ADDITIONS.
• Ham.
• Ground beef.
• Hot dogs.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

DRESSED UP MAC AND CHEESE

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.