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How To make MACARONI & CHEESE JOANNA'S
Ingredients
2
cup
macaroni, uncooked
3
tablespoon
butter or margarine
1
sm
onion, finely chopped
2
tablespoon
flour
1
teaspoon
salt 1 ts dry mustard
1
teaspoon
salt 4 ts pepper
2
cup
milk
1/2
cup
shredded cheddar cheese
1
each
roll (hard crust sourdough or french)
2
tablespoon
butter 3/4 c shredded cheddar cheese
Directions:
Cook macaroni according to package directions.
In large saucepan, melt butter. Add onion and cook until tender. Stir in
flour, salt. mustard, salt and pepper. All milk slowly, stirring
constantly, and cook until sauce is thickened and bubbly. Add cheese and
stir until melted. Combine cooked macaroni and cheese mixture and mix
well. Pour into buttered casserole. (I use one that's about 12 inch square).
Top with topping and bake in 375 oven for 20 - 25 minutes.
To make topping: tear roll apart and use steel blade of food processor to
chop into fine bread crumbs. Melt better in small saucepan then add crumbs
and toss until covered with butter. Combine buttered crumbs with cheese and
spread over casserole.
I generally serve this with sauteed Kielbasa.
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Mac & Cheese | Basics with Babish
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This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.
Recipe:
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Rihanna Vs. John Legend: Whose Mac & Cheese Is Better?
When we discovered John Legend and Rihanna both had mac & cheese recipes, we needed to try them, annnd pit them against each other, ASAP. This is one of the weirdest battles yet, and choosing a winner was NOT easy.
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Paula Deen Cooks Macaroni and Cheese - Get Cookin' with Paula Deen
Everyone thinks they make the best Macaroni and Cheese. Well that was this week's challenge. Let's find out how to make the best dish, y'all!
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Ina Garten's Mac and Cheese | Barefoot Contessa | Food Network
Ina's mac and cheese is a childhood favorite with a grown-up twist!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mac and Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 to 8 servings
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Ina Garten's Mac and Cheese | Barefoot Contessa | Food Network