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Ingredients: ¼ cup butter. ¼ cup flour. 2 cups warm milk. Pepper to taste. ½ teaspoon hot sauce. ½ cup cream or half-and-half. 12 ounces cheddar cheese
Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes. Cooks’ notes: Topping can be made 1 day ahead and chilled ...
Slow Cooker Mac and Cheese Ten minutes of work, and a little bit of waiting, and you have a dish that'll happily feed many. What makes this extra easy is that the macaroni cooks right in the sauce .
3. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.
Spoon the mac and cheese into a greased baking pan. Sprinkle more cheese on top, and bake at 350° until the mac and cheese is golden brown on the top, which should take 20–25 minutes. Let it ...
In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper. 4. Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking ...