COLD OVEN POUND CAKE PAULA DEEN RECIPES

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• Bring a large pot of water to a boil and add the salt.
• Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
• Cut the cream cheese into 1/2-inch cubes. Set aside.
• Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
• Preheat the oven to 375°F.
• In a large pot over medium heat, melt the butter.
• Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
• Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
• Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
• Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
• Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
• Pour the pasta into the prepared baking dish.
• Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
• Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
• Sprinkle the cracker crumbs in an even layer over the pasta.
• Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
• Check to see that mac and cheese is done. Remove from oven or add time as needed.
• Allow macaroni and cheese to rest for 15-20 minutes before serving.

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• Bring a large pot of water to a boil and add the salt.
• Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
• Cut the cream cheese into 1/2-inch cubes. Set aside.
• Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
• Preheat the oven to 375°F.
• In a large pot over medium heat, melt the butter.
• Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
• Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
• Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
• Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
• Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
• Pour the pasta into the prepared baking dish.
• Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
• Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
• Sprinkle the cracker crumbs in an even layer over the pasta.
• Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
• Check to see that mac and cheese is done. Remove from oven or add time as needed.
• Allow macaroni and cheese to rest for 15-20 minutes before serving.