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Make Cheese Sauce. While the pasta cooks, make the roux and béchamel sauce in a Dutch oven or large saucepan with butter, flour, milk, and half-and-half. Whisk in the Worcestershire sauce, cheeses, and seasoning. Add Noodles to Sauce. Stir in the cooked macaroni until all of the noodles are coated in the creamy sauce.
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Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander. Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble.
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Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta.
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Instructions. Preheat oven to 325˚. Cook macaroni in salted boiling water 7 minutes and drain. (It will continue to cook more in oven.) Meanwhile, crush saltines in a large zip-top bag. Layer one-third each of macaroni, crackers, and cheese in a lightly greased 13 x 9-inch baking dish, ending with cheese.
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Boil water. Fill a large saucepan three-fourths full with water. Place over high heat and bring to a rolling boil. When the water is boiling, add the remaining 2 teaspoons salt. Cook the macaroni. Pour the macaroni into the boiling water. Wait a minute, then stir and push the macaroni down into the water with a wooden fork.
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In a 4 quart saucepan, melt the butter. Add the flour and stir until smooth. Whisk in milk, a little at a time, beating after each addition until smooth. Return just to a boil, then reduce heat and cook until thickened, 3-5 minutes. Stir in parmesan cheese until melted. Add the cream cheese.
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Stir the pasta into the cheese sauce until well combined. Pour half of the mac and cheese into the prepared baking dish and top with half of the remaining cheese. Repeat with the remaining mac and remaining shredded cheese. Bake in preheated oven for 15-20 minutes until cheese is bubbly and golden.
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Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth. Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese. Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.
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Make the béchamel sauce by combining butter, all-purpose flour, heavy cream, and milk until silky smooth and creamy. Step 3. Add spices and add cheese to the sauce. Step 4. Combine cheesy sauce with pasta. Step 5. Transfer the macaroni and cheese sauce mixture to a deep 9-inch or any medium-size baking dish. Step 6.
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Instructions. Preheat oven to 450°. Spray a 3-to 4-quart or 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large Dutch oven, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, salt, pepper, mustard, and nutmeg.
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Add cheese and seasoning. Add mustard powder, paprika, cayenne pepper, 2 cups of cheddar cheese, and tabasco sauce. Reduce heat to low and stir constantly until the cheese has melted and the sauce is smooth. Toss together. Add in cooked macaroni and stir together to fully coat with the cheese sauce. Top with cheese.
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Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.
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Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it's nice and thick. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
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Add butter. When the butter is melted add flour and whisk until the butter and flour form a crumble. Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens. When the roux is thick, remove from heat and add the cheddar cheese.
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How to make Southern Mac and Cheese. Preheat. Preheat oven to 375°F. Spray a 9×13-in. baking dish with cooking spray and set aside. Cook and drain noodles. Cook the elbow macaroni according to package directions and drain. Rinse the noodles with cold water to cool and stop the cooking process and allow them to drain.
In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted.
