BLUE BROWN MAC RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Boil the macaroni with some olive oil. When cooked through, drain, rinse and set aside.
• Mix the Cheddar and the gouda, and set aside. Meanwhile, pour 1 cup of the cream and the milk into a large saucepan and warm over medium-low heat. Cut up the processed cheese into chunks, then add to the saucepan. Add the shredded cheese (reserving a handful for later use) to the saucepan, and cook over medium-low heat until all of the cheese melts. If the sauce is too thick, add up to 1/2 cup of the remaining cream to thin it out. Remove the pan from the heat and set aside.
• Crack the eggs right into a 9-by-13-inch casserole dish and whisk them. Scoop some of the cheese sauce and slowly add to the eggs to temper them, while continuously whisking.
• In a large pot, combine the noodles, remaining shredded cheese, egg mixture, some garlic powder and some salt and pepper, then transfer to the casserole dish. Place in the oven and cook, covered, for 20 minutes. Remove the lid and cook until bubbly and browned, an additional 25 minutes. Serve hot.