Best 7 Mrs Austins Macaroni And Cheese Recipes

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small baking pan set aside.
• Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to a preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl.
• Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt. Place breadcrumbs in an oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place the pan of macaroni and cheese in the oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer.
• Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cook evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing the pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with breadcrumbs. Please note: I personally forgo the breadcrumbs. Once again I can't even tell you how good this stuff is!

AUNTY'S MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside.
• In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm.

SUPER DECADENT MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
• Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
• Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

MRS. B'S BEST EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook elbow noodles until tender and drain.
• Beat eggs in a 9x13 baking dish that has been sprayed with Pam.
• Mix noodles with eggs in baking dish.
• Spread cheese over the top of noodles.
• Blend together with milk - one cup at a time, stirring well after each addition.
• Add salt and pepper to taste and stir again.
• Place butter pats on top of noodles and bake at 350 for about 50 minutes.

AUSTIN MAC N CHEESE (RACHAEL RAY)

Steps:

• Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
• Peel onion, halve and add to food processor, chop.
• Clean and seed jalapenos and add to food processor, chop.
• Add this mixture to a medium saucepan, add cumin and garlic.
• Season with salt. Simmer mixture over low heat for 10 minutes.
• Add the juice of one lime.
• Add finely chopped cilantro.
• Cook macaroni to al dente. Drain, return to hot pot.
• In another saucepan, melt butter.
• Over medium heat, whisk in flour for one minute.
• Whisk in milk and broth. Season with salt and pepper.
• Bring to a simmer and cook until thickened.
• Add swiss and monterrey jack cheeses. Stir until melted.
• Preheat the broiler.
• Add the cheese sauce to the pasta and toss to coat.
• In a 9 x 13 baking dish, add half the pasta.
• Add the green tomatillo mixture.
• Top with the other half of pasta.
• Sprinkle with crushed tostada chips and pepperjack cheese.
• Broil until browned --keep a very close eye on this.
• Serve with sour cream if desired.
• Garnish with chopped red pepper or green onions.

MRS. AUSTIN'S MACARONI AND CHEESE

Steps:

• 1. Cook the elbow macaroni according to package directions for al dente, keeping in mind that it will cook further in the oven.
• 2. While the pasta is cooking, combine the cottage cheese, sour cream, egg, salt, and cheddar cheese (reserving some for the top of the dish at the end). I usually make this recipe using fat-free cottage cheese, reduced fat sour cream, and egg beaters.
• 3. Drain the cooked pasta, return it to the pot, and stir the cheese mixture into the pasta, combining everything thoroughly.
• 4. Transfer the macaroni and cheese mixture into a casserole dish or an oven-proof dutch oven (or camp-style dutch oven if you're cooking outdoors). Be sure to leave some space for the mac and cheese to expand as it cooks. Sprinkle extra cheddar cheese on top and bake, uncovered, at 350 degrees for about 35 minutes. (See my comment above for outdoor cooking directions.) When the top is golden brown and the sauce is bubbling around the pasta, it is ready to enjoy!