Mac-N-Cheese Lab

Classic Baked Mac and Cheese

Ingredients:

8 oz. elbow macaroni noodles

4 T. butter

¼ C. flour

2 C. milk

2 ½ C. sharp white cheddar cheese, shredded

1 ½ C. gruyere cheese, shredded

Directions:

  1. Bring pot of salted water to a boil and add the pasta and cook until al dente.
  2. When pasta is done, reserve 1 C. of cooking water and drain the rest of the pasta.
  3. Preheat the oven to 400 degrees
  4. Melt the butter in a large saucepan. Whisk in the flour and cook while whisking for 2 minutes. Then whisk in milk.
  5. Let sauce simmer, whisking occasionally until thick approximately 8 minutes.
  6. Stir in all cheeses EXCEPT ½ C. sharp white cheddar until melted throughout. Set the ½ C. aside for later.
  7. Add 1 C. reserved pasta water to loosen up sauce. Mix.
  8. In a bowl mix together the pasta and cheese sauce.
  9. Spray a 2 qt. baking dish and add the pasta mixture and top with the remaining ½ C. cheddar cheese.
  10. Bake for 15 minutes.

Bacon Mac and Cheese

Directions:

Follow the same recipe as the Classic Baked Mac and Cheese.

Extra Ingredients:

8 slices bacon

**Cook bacon in microwave-1 minute per piece. Do two batches.**

Crumble bacon and add to the top before baking.

Broccoli Mac and Cheese

Ingredients:

1 box noodle twists

2 C. broccoli florets

1 T. butter

1 T. flour

1 tsp. dry mustard

1 (12oz.) can evaporated milk

1 ½ C. mild cheddar cheese

¼ C. diced velveeta cheese

Salt and pepper to taste

Directions:

  1. Bring pot of salted water to a boil and add pasta and cook until al dente. (See back of box for your time)
  2. When 3 minutes are left to cook the pasta; add 2 C. broccoli florets.
  3. Before draining reserve 1 C. cooking water.
  4. Melt butter in a medium saucepan over medium heat; whisk in the flour and dry mustard. Whisk in evaporated milk and simmer, stirring occasionally, until slightly think, approximately 5 minutes.
  5. Stir in the cheeses, then the pasta and just enough of the reserved cooking water to make a thick sauce.
  6. Season with salt and pepper and serve warm.

Ham and Pea Mac and Cheese

Ingredients:

1 box noodle twists

1 C. frozen peas

1 C. chopped ham

1 T. butter

1 T. flour

1 tsp. dry mustard

1 (12oz.) can evaporated milk

1 ½ C. mild cheddar cheese

¼ C. diced velveeta cheese

Salt and pepper to taste

Directions:

  1. Bring pot of salted water to a boil and add pasta and cook until al dente. (See back of box for your time)
  2. When 3 minutes are left to cook the pasta; add 1 C. frozen peas.
  3. Before draining reserve 1 C. cooking water.
  4. Melt butter in a medium saucepan over medium heat; whisk in the flour and dry mustard. Whisk in evaporated milk and simmer, stirring occasionally, until slightly think, approximately 5 minutes.
  5. Stir in the cheeses, then the pasta and just enough of the reserved cooking water to make a thick sauce.
  6. Mix in the chopped ham until heated throughout.
  7. Season with salt and pepper and serve warm.

Garlic and Herb Mac and Cheese

Ingredients:

8 oz. penne pasta

2 cloves garlic, minced

1 T. butter

2 C. heavy cream

½ C. parmesan cheese

¼ tsp. black pepper

½ tsp. salt

1 tsp. basil

1 tsp. parsley

1 tsp. chives

1 tsp. thyme

Directions:

  1. Bring pot of salted water to a boil and add pasta and cook until al dente.
  2. Reserve 1 C. cooking pasta water, then drain pasta.
  3. Meanwhile, in a large skillet melt butter and add in garlic, basil, parsley, chives, and thyme. Cook on medium-high heat until garlic is fragrant.
  4. Add the cream, salt and pepper and bring to a boil.
  5. Reduce heat to medium low once it reaches a boil and let it simmer until the liquid reduces down about 1/3rd. This should take about 5 minutes.
  6. Stir in the parmesan cheese to sauce.
  7. Add the pasta to the sauce and add just enough of the reserved cooking water to make a thick sauce.
  8. Season with salt and pepper and top with more parmesan.

Queso Mac and Cheese

Ingredients:

8 oz. small shells pasta

3 T. butter

½ tsp. salt

2 large eggs

1 C. evaporated milk

2 C. shredded cheddar cheese

4 oz. cream cheese

2/3 C. salsa

Corn chips, for topping

Directions:

  1. Bring pot of salted water to a boil and add pasta and cook until al dente.
  2. Reserve 1 C. cooking pasta water, then drain pasta.
  3. Put pasta back into pan and add butter and allow to melt.
  4. In a mixing bowl, whisk the eggs, evaporated milk, cheeses, and salt.
  5. Put mixture into a large saucepan and cook over medium heat, whisking until thickened, 3 min.
  6. Add sauce to pasta after thickened and add in just enough cooking water to make a thick sauce.
  7. At the end add in salsa and top with crushed corn chips. Serve!