How To make Macaroni and Cheese Casserole
3 T Butter or margarine
3 1/2 T Flour
3/4 t Salt
1/4 t Pepper
2 t Dry mustard
3 c Milk
1/2 lb Sharp Cheddar cheese,
-shredded 8 oz Elbow macaroni, cooked and
-drained 12 oz Can luncheon meat, cut into
-1/4 inch strips 3 T Melted butter or margarine
1/2 c Seasond fine dry bread crumb
1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole melt
butter or margarine in Microwave Oven 30 seconds. 2. Blend in flour, salt, pepper and dry mustard stirring until smooth.
3. Gradually stir in milk until smooth.
4. Heat, uncovered, in Microwave Oven 10 minutes or until thick- ened and
smooth. Stir frequently during last half of cooking time. 5. Add shredded cheese and stir until melted.
6. Add cooked macaroni and luncheon meat. Stir until well blended.
7. In a small, heat-resistant, non-metallic bowl combine melted butter or
margarine and bread crumbs and heat, uncovered, in Microwave Oven 3 minutes or until bread crumbs are lightly browned. 8. Sprinkle bread crumb mixture over macaroni mixture.
9. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Variation: 2 1/2 cups of ham, tongue, turkey, other leftover meat or other luncheon meat may be substituted for the canned luncheon-meat.
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Shopping List:
1 lb elbow macaroni noodles
1-2 tbsps sweet condensed milk (optional)
8 oz shredded mozzarella cheese
8 oz sharp cheddar cheese
4-6 oz smoked gouda
4 oz parmesan cheese
8 oz colby jack
2 cups half and half
1 cup heavy cream
2 tbsps all purpose flour (the more you use, the thicker the consistency will be)
1/2 stick of butter
1 tbsp garlic
2 tbsps sour cream
AP Seasoning - Chicken Bouillon Powder, Garlic and Herb Seasoning, Smoked Paprika, White Pepper
1/2 water and 1/2 chicken broth (to boil noodles)
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Shopping List:
1 lb elbow macaroni noodles
1-2 tbsps sweet condensed milk (optional)
8 oz shredded mozzarella cheese
8 oz mild cheddar cheese
4-6 oz havarti cheese
4 oz parmesan cheese
4 oz smoked gouda cheese
2 cups half and half
1 cup heavy cream
1- 2 tbsps all purpose flour (the more you use, the thicker the consistency will be)
1/2 stick of butter
2 tbsps sour cream
salt, pepper, garlic, onion powder, cajun seasoning
1/2 water and 1/2 chicken broth (to boil noodles)
Directions:
Boil noodles per package instructions in a mix of water and chicken broth or water with a pinch of salt. Start your cheese sauce by making a roux. Add 1/2 stick of butter to your sauce pan and melt. Add sweet condensed milk (1-2 tbsps) and combine with butter. This step is optional, but the sweetness helps balance the natural acidity from all of the cheese and ties all of the flavors together. Next, add your flour and season. Cook for 1-2 minutes until the flour is no longer raw and then add heavy cream and half and half. Bring this to a boil and then reduce to a simmer. Simmer for a minute or two and then cut the heat. Add sour cream and mix to combine and then begin adding your shredded cheese a little at a time to make your cheese sauce. Save enough shredded cheese to add to the noodles and to top the mac and cheese before going into the oven. Taste and adjust the seasoning on your cheese sauce as needed. Mix the sauce with noodles (and some shredded cheese) and add to a casserole dish. Top with remaining shredded cheese and bake at 375 for 25-30 minutes or until brown, bubbly, and beautiful.
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MAC AND CHEESE, the ultimate, MAC AND CHEESE! Oh my. Oh my. We ain’t playing around with this one, this is a classic. An indulgent and heavenly treat. If you mac, you mac. If you cheese, you cheese. But if you wanna mac and cheese, then do this recipe. Get it in my mouth, again.
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THE SECRET TO MY SUPER CREAMY AND CHEESY BAKED MACARONI RECIPE!!!
NOTE!!! This video has subtitles.. Please click the CC in the video, then select auto-translate then select the language you prefer.. ????????
INGREDIENTS
-6cups water
-2Tbsp salt
-250g elbow macaroni
-2pcs chopped onions
-6cloves chopped garlic
-a bit of finely chopped red bell pepper
-2pcs jumbo hot dogs..
-500g ground pork
-3Tbsp tomato paste
-1tsp salt and ground black pepper
-500g tomato sauce
-80g grated cheese
-1/4cup light brown sugar
-About 1Cup water
-50g butter
-250ml all purpose cream
-half of 370ml cold evaporated milk
-1/2tsp salt
-ground black pepper
-80g grated cheese
-200g grated mozzarella cheese
-about 300g grated mozzarella cheese for toppings
INGREDIENTS for 1Kg macaroni pasta..
-14cups water
-4Tbsp salt
-1Kg elbow macaroni
-2pcs chopped onions
-6cloves chopped garlic
-1small pc finely chopped red bell pepper
-4pcs jumbo hot dogs..
-1Kg ground pork
-1Tbsp salt and ground black pepper
-1 and 1/4Kg tomato sauce
-165g grated cheese
-1/2cup light brown sugar
-tomato paste 4Tbsp
WHITE SAUCE i-same na lang lalo na kung ittopings lang.. tapos wag na masyado i-reduce para hindi kulangin.. dapat medyo thick na lang at runny pa rin.. ????????
-50g butter
-250ml all purpose cream
-half of 370ml cold evaporated milk
-1cup water
-1/2tsp salt
-ground black pepper
-80g grated cheese
-200g grated mozzarella cheese
-about 300g grated mozzarella cheese for toppings
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How to make the EASIEST Creamiest and Cheesiest Oven-Baked MAC & CHEESE
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and the holidays are just around the corner, so let’s start prepping for the big feast. Today I will be sharing with you a Cheese Lover's Dream, the Creamiest and Cheesiest Mac and Cheese Recipe???????? this here is always a crowd pleaser that I promise you everyone will enjoy so much! ???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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TIP!!!
✅broil for 2 minutes on high
✅grate your own cheese DO NOT use pre shredded cheese, this gives the cheese sauce a very powdery mouthfeel and taste
Oven temp -375 for 15-18 minutes then broil for 2 minutes if you want a hard crust
Ingredients:
1 lb elbow pasta
5 tbsp unsalted butter
5 tbsp APF (all purpose flour)
1 1/2 tsp ground mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp cayanne pepper
Salt I used 1 tsp
3 cups heavy cream
2 cups whole milk
2 cups (8oz) sharp cheddar cheese plus 1 more cup
2 cups (8oz) medium cheddar cheese plus 1 more cup
2 cups (8oz) Colby Jack cheese plus 1 more cup
** This is optional but I used 1 cup additional of each cheese to add before baking! We LOVE a CHEESY Mac and cheese ????
1 serving of love????
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