6 CHEESE MACARONI AND CHEESE RECIPES

Steps:

• Boil elbow macaroni in plenty of salted water until al dente. Drain.
• Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
• Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
• Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
• Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
• Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.

Steps:

• Preheat the oven to 400 degrees . Grease a 3-qt. casserole dish. Bring a large pot of salted water to a boil.
• Meanwhile, in a large pan, bring the milk to a simmer over medium. In a large skillet, melt the butter over medium until it begins to bubble. Add the flour; cook, whisking, for 1 minute. Slowly whisk in the hot milk. Cook, whisking, until the sauce thickens, about 6 minutes. Stir in the Gruyere, fontina, Monterey jack, American cheese, 2 cups cheddar, mustard powder and nutmeg; season.
• Cook the pasta until al dente; drain and rinse. Stir the pasta into the cheese sauce, then transfer to the prepared dish. Sprinkle with the remaining 1 1/2 cups cheddar and the Parmesan. Bake until browned, 30 to 40 minutes. Let cool 5 minutes before serving.