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Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes.
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Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta.
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Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly).
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven.
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Heat the oven to 400°F: Rub the 9x13-inch baking dish with a little butter. Cook the pasta: Bring a large amount of water to boil in a large pot. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then drain and set aside. Make the roux: Melt the butter in a saucepan over medium heat.
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Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in.
Mac and Cheese
Cook pasta for 3 minutes and drain well. 3. In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper. 4. Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. 5. Cook over medium heat until mixture boils, stirring constantly. 6.
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Instructions. Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Whisk in salt, black pepper, and 1 1/2 cups.
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Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens. Drain the pasta but do not rinse. When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni. Fold the macaroni and cheese into the prepared casserole dish. Top with remaining 1 cup of cheese.
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Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips). Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
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Instructions. Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
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Cook the pasta. Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Heat over medium-high heat, stirring the pasta once every few minutes, until the water reaches a boil. Adjust heat as needed to maintain a rolling boil.
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Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg.
Mac & Cheese, 1 lb
32 ounces elbow macaroni 1 stick of butter 3 tablespoons flour 1 tablespoon mustard 3 cups milk 1/2 cup yellow onion, finely diced 2 large egg 8 ounces Kraft Mexican Blend Cheese, shredded 4 ounces Baby Belle Soft Cheddar Cheese, shredded 1 teaspoon kosher salt Fresh black pepper 1 cup seasoned panko bread crumbs. Method. Preheat oven to 350.
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Instructions. Preheat the oven to 400 F. Add the pasta, milk, and salt to a 9×13 inch, or other 3-quart baking dish, and stir to combine. Then, slice two tablespoons of butter and place over top of the macaroni. Cover the dish with a fitted lid or aluminum foil as tightly as possible, then bake for 30 minutes.
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Grate the cheese and set it aside as well. Preheat the oven to 400 degrees. In a large skillet, over medium-low heat, melt the butter. Sprinkle in the flour, whisking until smooth. Continue to cook, whisking constantly, for one minute. While the butter and flour are cooking, microwave the milk on high for 1 ½ minutes.
