CREAMY MACARONI AND CHEESE RECIPE RACHAEL RAY RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Steps:

• Bring 6 cups of water to a boil; add 1 tablespoon of salt
• Add macaroni noodles and cook to al dente
• Drain in strainer and run cold water over noodles for a few minutes to bring the temperature down
• Preheat oven to 375°F
• Grease a 3-quart casserole dish with butter
• Combine evaporated milk, sugar, eggs and sour cream in a mixing bowl and whisk thoroughly
• Add macaroni to casserole dish
• Stir in evaporated milk, egg and cream mixture
• Mix thoroughly
• Add butter, margarine, pepper, Velveeta cubes, sharp cheddar and Colby Jack cheeses
• Mix well while adding whole milk
• Pack down mixture into casserole dish and top with fancy mild cheese
• Bake for 20-25 minutes or until cheese is melted and light brown