Use Your Noodle II Recipes

BAKED MACARONI AND CHEESE

(Created from the Transcript, not from Foodtv.com)
1 gallon water
Salt to taste
2 cups regular elbow macaroni
  (1/2 pound)		 MACARONI PREPARATION
  1. Salt water and boil macaroni for exactly 6 minutes.
  2. Drain and rinse with cold water to stop the cooking process.

12 oz. Grated Sharp Cheddar
   Cheese
3 Tbs. Butter
3 Tbs. All Purpose Flour
1 Tbs. Dry Mustard Powder
1/2 tsp. Paprika
1/2 cup Chopped Onions
1 Bay Leaf
1 tsp Kosher Salt
3 Cups Whole Milk

Topping:
4 Tbs. Butter, Melted
1 cup Japanese (Panko) bread
    crumbs (or 2 cups of coarsely
    chopped seasoned salad
    croutons)

 CHEESE MIXTURE
  1. Preheat oven to 350° F.
  2. Melt butter in large skillet or 2nd pot until it stops foaming.
  3. Add flour and whisk until smooth.
  4. Let cook on low heat until it turns a blond color, 2 to 3 minutes
  5. Add mustard, paprika, onions, bay leaf and salt and whisk until it forms a paste
  6. Slowly add milk and continue to whisk until it begins to boil and thickens
  7. Remove the bay leaf
  8. Temper the egg by adding 1-2 Tbs. of the milk mixture, stir
  9. Stir the egg mixture back to the milk mixture
  10. Add 3/4 (9 oz.) of the cheese
  11. Once the cheese is worked in, fold in the rinsed noodles
  12. Pour into a 2 quart round or oval casserole dish
  13. Top with remaining cheese
  14. Mix bread crumbs into melted butter and top casserole
  15. Bake for 30 minutes then rest for 5 minutes.


STOVE TOP MAC AND CHEESE

PASTA PREPARATION
Salt 1 Gallon Boiling Water
1/2 Pound Elbow Macaroni
4 Tbs. Butter

CHEESE & CREAM MIXTURE
2 Eggs
6 oz. Evaporated Milk
1/2 tsp. Hot Sauce
3/4 tsp. Dry Mustard
1 tsp. Kosher Salt
Fresh Black Pepper to taste
10 oz. Shredded Cheese
  1. Salt water and boil macaroni to al dente
  2. Drain and return to pot
  3. Add butter and stir to melt
  4. Meanwhile, whisk together eggs, milk, hot sauce, mustard, salt and pepper 
  5. Stir egg mixture into the pasta and add the cheese
  6. Continue to cook over low heat for about 3 minutes or until creamy


NEXT DAY MAC AND CHEESE "TOAST"
Leftover mac and cheese
    refrigerated and cut into slices
    (approx. 4" x 1" or to suit)

Salt (to taste)
Hot Pepper Sauce (to taste)
  1. Preheat peanut oil in a large pot to 375°
  2. Mix flour, salt and cayenne pepper
  3. Have flour mixture, egg and bread crumbs in three separate containers.
  4. Turn mac and cheese slice over in flour mixture, tap to remove excesses
  5. Then dip in egg
  6. Then lay in bread crumbs and cover on top and sides (use your other hand to prevent the club-hand
  7. Using a spider (or other device), lower into hot oil
  8. Fry until golden brown
  9. Lay on rack which is over a baking sheet and allow to rest.
  10. Salt and hot pepper sauce as desired