TRAY OF MAC AND CHEESE RECIPES

Steps:

• Generously butter two slices of bread and place, buttered side down, on a cooking tray.
• Top buttered bread with cheddar, muenster and provolone.
• Generously butter remaining two slices of bread and top the sandwiches, buttered side up.
• Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 375 degrees and the time to 10 minutes, then touch START.
• When the display indicates “Add Food” insert the cooking tray in the center position.
• When the display indicates “Turn Food” carefully turn the sandwiches.
• Watch carefully and remove the sandwiches when they are a rich golden brown and cheese is melted. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.