The recipes in this article call for distinct pasta, cheese, toppings, and bakeware; however, they all use the same simple technique of making mac and cheese. Each recipe has three kinds of cheese. However, cream cheese is the one that is vital for the sauce. This cheese appears in all the variations, even as the opposite cheeses it companions with may vary.
The first recipe is crowned with proper breadcrumbs with the purpose of browning in the oven, even as the slices of cheese right below the breadcrumbs will ooze and melt. The macaroni is baked in ramekins in the second recipe, and its pinnacle is left naked bare; this version is extraordinary for those who like crunchy noodles. The last recipe features a stunning brown crust that could result from sprinkling extra cheese over the pinnacle.
Variation One: Italian
Ingredients:
1 pound elbow macaroni
Three tablespoons butter
eight oz cream cheese
Two cups of milk
One-half cup of Parmesan, grated or shredded
1 1/2 cups of provolone, grated or shredded
greater slices of provolone
Italian breadcrumbs
salt, pepper, and other seasonings of your desire
Instructions:
Preheat oven to 350 tiers Fahrenheit. Cook macaroni in keeping with package deal directions. Drain and set aside. Heat butter, cream cheese, and milk in a pot, occasionally stirring, for about ten minutes or until the butter and cheese have melted. Add the recent pasta, Parmesan, and grated provolone to the pot, and season as desired. Mix to mix. Pour the macaroni mixture into a casserole dish. Top with sufficient slices of provolone and Italian breadcrumbs to cover, then bake for a half-hour.
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Variation Two: Crunchy
Ingredients:
1 pound rotini or different spiral-formed pasta
three tablespoons butter
8 oz. Cream cheese
Two cups milk
One-half cup grated or shredded cheddar
One-half cup of ground or shredded gouda
salt, pepper, and different seasonings of your choice
Instructions:
Preheat oven to 350 levels Fahrenheit. Cook pasta in keeping with bundle directions. Drain and set apart.
Heat butter, cream cheese, and milk in a saucepan till the butter and cream cheese have melted, occasionally stirring to include. Toss the cooked macaroni with the cheddar and gouda cheeses. Add the cream cheese sauce and seasonings, and blend to mix. Divide the macaroni among man or woman ramekins. Put the ramekins into the oven and bake for about half an hour.
Variation Three: Sharp
Ingredients:
1 pound elbow macaroni
Three tablespoons butter
8 ounces cream cheese
2 1/2 cups milk
1 1/2 cups Parmesan, grated or shredded
One half cup cheddar, grated or shredded
greater Parmesan or different cheese for topping
salt, pepper, and other seasonings of your choice
Instructions:
Preheat oven to 350 tiers Fahrenheit. Cook macaroni in step with package guidelines. Drain and set apart. Heat butter, cream cheese, and milk till butter and cheese have melted, occasionally stirring to incorporate—season as desired. Add the cooked macaroni, half a cup of cheddar, and half a cup of Parmesan. Mix to combine. Pour the aggregate right into a casserole dish. Sprinkle extra cheese over the top—Bake for approximately half an hour.
