Macaroni and Cheese Bake

This is a custard-like macaroni and cheese casserole.

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• 2 1/2 cups uncooked elbow macaroni
• 2 cups Milk
• 4 tablespoons melted butter, divided
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs, beaten
• 2 1/2 cups shredded Cheddar cheese, divided
• 3/4 cup fresh breadcrumbs

Preparation:

Directions for macaroni and cheese
Cook macaroni according to package directions in boiling salted water; drain and set aside. Combine milk, 3 tablespoons melted butter, flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended. Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until macaroni and cheese is set.
Macaroni and cheese serves 6.

Macaroni and Cheese

This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.

Ingredients:

• 6 tablespoons butter, divided
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 3/4 teaspoon Worcestershire
• 3 cups milk
• 1 small onion, grated
• 3/4 pound shredded sharp Cheddar cheese (3 cups)
• 8 ounces elbow macaroni, cooked and drained
• 3/4 cup soft bread crumbs

Preparation:

In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.

Macaroni and Cheese Puff

This is a baked macaroni and cheese recipe, made lighter by beating the egg whites.

Cook Time: 1 hour, 25 minutes

Ingredients:

• 1/2 cup uncooked elbow macaroni
• 1 1/2 cups milk
• 1 1/2 cups shredded process Cheddar cheese or Velveeta
• 3 tablespoon butter
• 3 egg yolks, beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1 tablespoon grated onion
• 2 teaspoons chopped parsley
• 3 egg whites, beaten with 1/4 teaspoon cream of tartar until stiff

Preparation:

Cook macaroni in boiling water according to package directions. In a saucepan, combine milk, cheese, and butter; cook, stirring, over low heat until cheese is melted. Stir a small amount of the hot mixture into the beaten egg yolks, then return to remaining hot mixture in the saucepan, blending well. Stir in cooked macaroni, bread crumbs, red and green bell pepper, onion, and parsley.
Gently fold beaten egg whites into macaroni mixture. Pour into an ungreased 1 1/2-quart soufflé dish. Bake at 325° for 55 to 65 minutes, or until set. Serve immediately.
Macaroni and cheese recipe serves 6.