Macaroni and Cheese Recipes


Itís My Humble Opinion that classic Macaroni and Cheese uses cheddar (see below). But cheddar isnít the only cheese that works. You might enjoy these variations on the theme.
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A Few Links, A Few Laughs

(Most of these links are obsolete now. Sorry. -- 8/98.) As Iíve said, the shocking fact is that Iíve yet to find any other Macaroni and Cheese sites on the Net. The best I've come up with so far is an archive server for the newsgroup, which has no less than 10 mac 'n' cheese concoctions to choose from. Other ftp sites here, there, and elsewhere also cull from, but don't seem to have a lot of Macaroni and Cheese.

As for recipes in general, two good starting points are the Online Book Project's Recipe Book and DEC's WWW Recipe Archive, which sports http, ftp and WAIS links. On the other hand, just forget all that and go Find the Spam or get your up-to-the-second status of the Trojan Room Coffee Pot.

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Cooking Macaroni

Most of these recipes call for some quantity of cooked macaroni. Typically, they would say to cook the pasta according to the directions on the package. Well, yes. And far be it for me to instruct you on something youíve no doubt been doing most of your cooking life. So, strictly for comparison of course, here are few points to keep in mind while cooking macaroni.

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Old Fashioned Macaroni and Cheese

Preheat oven to 375F (190C). Butter a shallow 1 1/2 qt casserole dish. Melt butter in a medium saucepan. Stir in flour, mustard, salt, and pepper until smooth. Whisk in hot milk, then stir in 1 1/2 cups of the cheese and the macaroni. Turn into buttered casserole. Arrange tomato slices over top. Sprinkle remaining cheese over the top. Bake, uncovered, 15 minutes or until cheese begins to brown around the edges and the cheese on the tomatoes is melted. 6 servings.

-- by Mom.

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Stilton Cheese and Port

Preheat oven to 350F (175C). Pour oil into a large saucepan over medium heat. Add the shallots and cook them until they are transparent, about 2 minutes. Sprinkle in the flour, cook for another two minutes, stirring continuously. Pour the port into the pan and whisk slowly. Then add the milk and then the chicken stock, whisking after each addition to form a smooth sauce. Gently simmer for another 3 minutes. Add half the cheese, the mustard, and the pepper. Continue stirring until the cheese has melted. Combine the macaroni with the sauce and transfer to a baking dish. Mix the remaining cheese with the bread crumbs and scatter on top. Sprinkle the paprika over all. Cook until the sauce is bubbly hot and the top is crisp, about 20 to 25 minutes. Serves 6.

-- from Fresh Ways with Pasta, Time Life Books, 1986, p 64.

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Greek Macaroni and Cheese

In a skillet, saute the onions in the butter until they are soft and golden. In a serving bowl, mix hot pasta, onions and butter, sour cream, feta, olives, salt and pepper. Toss well. Add the spinach and most of the grated cheese and toss again. Sprinkle remaining cheese on top. Serves 6.

-- by Kirsten Dixon, Alaska Magazine, August 1992, p 59.

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Macaroni and Ricotta

In a serving bowl, mash the ricotta with a fork, then fold in the butter. Add salt, pepper and nutmeg, mix well. Add the pasta to the ricotta mixture, tossing well. Sprinkle the parmesan generously over the pasta. Serve immediately. Serves 6.

-- by Flora and Robert Alda, 99 Ways to Cook Pasta, Macmillian, 1980, p17.

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Pasta Overboard

In a serving bowl, use a potato masher to ďmooshĒ brie cheese, oil and tomatoes, olives, garlic and basil together. Toss in hot macaroni. Add pine nuts, toss again and sprinkle parmesan on top. Serve immediately. Serves 6 to 8.

-- by Jann and Sid McFarland, Floating Kitchens, Seattle Floating Homes Association, 1994, p131.

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Macaroni, Monterey Jack, and Jalapeno Peppers

In a large skillet, combine tomatoes, onion and milk and bring mixture to a boil. Add the macaroni, jalapeno pepper, garlic, salt and pepper. Stir to mix thoroughly, then cover the pan and reduce heat to medium. Simmer the mixture for two minutes, stirring occasionally. Fire up the broiler. Pour just enough water into the skillet to cover the macaroni. Cook, removing the lid frequently to stir the mixture, until the macaroni is just tender and a creamy sauce has formed, 5 to 7 minutes. Transfer the contents of the skillet to a gratin dish. Sprinkle the cheese over the top and broil until the cheese has melted, about 3 minutes. Serve immediately. Serves 6 as a side dish.

-- recipe (and photo) from Fresh Ways with Pasta, Time Life Books, 1986, p 75.

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Macaroni Cloud in a Mug

Cook macaroni as usual, except add green pepper and onion after about 5 minutes, then cook for about 2 minutes more, drain, rinse with cold water and drain again. Set aside. Stir milk and cornstarch together in a sauce pan. Stir in salt, pepper and hot sauce. Cook, stirring often, until sauce is thickened and bubbly. Reduce heat to low. Add cheese and corn. Cook and stir until cheese is melted. In a medium mixing bowl, lightly beat egg yolks with a wire whisk. Slowly add cheese mixture, stirring constantly. Fold in macaroni mixture. In a small mixing bowl, whip egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold egg whites into macaroni. Spoon into 4-12 oz ovenproof mugs, leaving about 1/4 inch headspace in each. Place in a shallow pan or cookie sheet. Bake in a preheated 325F (160C) oven for 30 to 35 minutes until the tops are golden brown and a knife inserted near the centers comes out clean. Serves 4.

-- Iíve lost track of where this came from (sorry).

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Macaroni and Cheese Salad

Put the macaroni in a large salad bowl and sprinkle with onion, green pepper, pimento, celery, and cheese. In a small mixing bowl, combine mayonnaise, sour cream, and mustard. Pour over macaroni mixture and toss everything together. Add salt and pepper as needed. Chill, covered, for 30 minutes, then turn out on a bed of greens.

-- by Jacqueline Heriteau, Mad About Pastas and Cheese, Putnam, 1984, p 47.

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