Directions
1.    Preheat oven to 450 degrees and butter a 13×9″ baking dish. Bring a large pot of water to boil for the pasta.
2.    Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 1-1/2 cups.
3.    Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.
4.    Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish. In small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese; sprinkle over casserole. Bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.

• 8oz. of elbow macaroni, cooked and drained
• 3/4 cup gorgonzola cheese, crumbled
• 8oz. container sour cream
• 1 cup 2% milk
• 1/2 teaspoon ground white pepper
• 1/2 cup dry bread crumbs, very finely ground
• 2 Tablespoons Parmesan cheese, grated
• 2 Tablespoons butter

Directions

Prepare your oven by preheating to 350 degrees.

Lightly grease a 1 and 1/2 quart baking dish and set aside.

Place milk and gorgonzola in a saucepan over low heat. Stir occasionally until the gorgonzola is completely melted. Remove from heat, and stir in sour cream and pepper.

Add pasta and stir until completely mixed. Pour mixture into baking dish.

Melt butter in a small bowl and stir in breadcrumbs and Parmesan cheese. Mix well. Sprinkle over the top of your macaroni.

Bake your gorgonzola macaroni for 30 minutes.

Directions

1. Place macaroni and broth in rice cooker.
2. Secure lid and set to cook.
3. When rice cooker switches to warm (about 15 minutes) add milk and cheese.
4. Stir.
5. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
6. Serve.
7. These directions work in one cooker. The liquid may vary a little depending on your rice cooker. But the basic recipe should work.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Directions

1. Cook the macaroni as per instructions, drain and set aside
2. fry the bacon adding the onions and mushrooms for the last few minutes and set aside
3. melt butter over medium heat in a large saucepan
4. add the flour and stir to form a roux, cooking for a few minutes
5. gradually whisk in the milk, a little at a time. cook for 10-15min until you have a smooth thickened sauce
6. meanwhile preheat oven to hot
7. remove the sauce from the hob, add 175g/6oz of the cheese and stir until cheese is well combined and melted
8. add the macaroni, bacon, onions and mushrooms to the sauce and mix well with some pepper
9. transfer to deep suitably sized ovenproof dish
10. sprinkle over crushed crisps and remaining cheese, a few tomato slices for a bit of colour
11. place in oven until cheese melts

Try this delicious recipe!

Ingredients:Serves 8

1 1/2 pounds (about 6 cups) small elbow macaroni
1/2 pound (about 2 cups) cheddar cheese , grated
1/2 pound (about 2 cups) fontina cheese , grated
8 tablespoons (1 stick) butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 large egg
1/2 teaspoon paprika
1/2 cup breadcrumbs (1 slice, toasted and crumbled)
3 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Preheat oven to 350°. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish. Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each. Stir lightly with a fork.

To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Add sauce to macaroni, reserving 1/2 cup. Mix egg with leftover sauce and pour over macaroni.

Sprinkle macaroni with remaining cheddar, fontina and paprika. Combine bread crumbs, Parmesan and olive oil in a small bowl and spread on top. Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake 25 minutes, until bubbly and golden brown.

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.

Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated

Directions

1. Cook sausage and onion in a large nonstick skillet over medium high heat until sausage crumbles and is no longer pink then drain.
2. Add flour, cumin and milk stirring constantly until thickened.
3. Add cheese and chilies stirring until cheese is melted then add macaroni and spoon into a lightly greased baking dish.
4. Bake at 350 for 25 minutes.
5. Sprinkle with shredded cheese blend and serve with salsa.

Directions

1. Cook macaroni according to package directions then drain and return to pot.
2. Add milk, cheddar, Monterey Jack, American cheese, mozzarella and pepper then cook over low heat stirring constantly for 5 minutes.

Directions
1. Bring a large pot of salted water to a boil. Boil the macaroni according to package directions, draining when it is just becoming al dente. This will bake more in the oven, so don’t overcook it. Drain and toss with 2 tablespoons butter.
2. If the bread isn’t fully dried, toast it on a tray in the toaster oven, toaster or skillet, and then allow to cool. Grind in a food processor until you have fairly coarse crumbs. Heat 2 tablespoons butter in a skillet over medium heat, add the garlic, a pinch of salt, and the breadcrumbs. Cook, tossing frequently, until lightly browned. Set aside to cool. At this point people will be crowding your kitchen, asking “what’s for dinner?” because of the smell of garlic butter.
3. Preheat oven to 350 and grease a large baking dish.
4. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, smoked paprika, rosemary, chipotle, oregano, and nutmeg. Simmer, whisking occasionally until it begins to thicken.
5. Gradually whisk in the grated cheeses, stirring each batch to incorporate.
6. Taste the sauce, and adjust the seasoning to your preference. It will probably need a little salt, but maybe not too much depending on the cheeses. Add more spiciness if desired. Remember that the sauce should be pretty intense because it is going to be diluted by a full pound of pasta.
7. Stir the macaroni into the sauce. Pour the macaroni into the prepared pan.
8. Top with the garlicky breadcrumbs (you might not need all of them).
9. Bake for about 30 minutes, until you can see bubbling around the sides and the breadcrumbs are nicely browned.
10. Let stand for 5-10 minutes (to set) and serve.