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Bring the water to a boil over high heat. Cook the macaroni noodles according to the package directions for al dente. When cooked, drain the pasta and set aside. 1 pound elbow macaroni noodles, 1 tablespoon salt. Meanwhile, mix the sharp Cheddar, Monterey Jack, and Gruyere cheese in a medium bowl.

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Directions. Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese, salt and pepper. Drain macaroni.

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To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It's about 10 minutes for ziti.

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Instructions. Preheat the oven to 356⁰F (180⁰C). Grate the cheese and mix so that you have a blend of all 3 cheeses in one bowl. Set aside about 1/8 cup for topping the macaroni cheese and keep the rest for adding to the sauce. Boil the macaroni pasta as per the instructions on the packet. Normally 7-9 mins.

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Directions. Preheat oven to 350 degrees F (175 degrees C). Prepare the elbow macaroni according to package directions. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute.

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Make the cheese sauce. Melt the butter, flour, and cream and bring the sauce to a simmer and then mix in the shredded cheese. Whisk constantly so nothing burns to the pan. Mix cheese with the pasta. Transfer the mac and cheese to a baking tray, and top with more cheese. Bake the mac and cheese.

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To reheat the mac and cheese on the stove, add it to a medium saucepan on the stove over medium heat. Cook, stirring occasionally, for 8-10 minutes, or until heated through. To reheat it in the oven, place it in an oven-safe dish and cover with aluminum foil. Reheat at 350°F for 20-25 minutes, or until heated through.

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Step 1. To a large pot set over medium-high heat, add the vegetable broth and season lightly with salt. Add the onions, bring to a boil, and cook until the onions are softened, 2-4 minutes. Add.

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Add the flour to the pan and whisk it together with the remaining 1 tablespoon of butter to create a smooth paste. Add the milk, cream, grated cheese and a pinch of nutmeg. Stir almost constantly over medium to medium-high heat until the cheese has fully melted and the mixture has begun to thicken. Add the hot pasta to the pot with the cheese.

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Instructions. Heat a large cast-iron skillet or Dutch oven over medium heat. Add six strips of diced bacon, sliced onion, and minced garlic and cook, stirring, for 15 minutes or until the onions caramelize and the bacon is crispy. Transfer the mixture, including the bacon fat, to a plate and set aside.

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Instructions: Preheat the oven to 350 F. Coat a 3- or 4-quart baking dish with olive oil or cooking spray (I used a 3-quart baking dish). Cook the pasta according to the package directions.

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For the Macaroni and Cheese. Heat the butter in a large saucepan over medium-high heat. Once the butter starts to melt, add the flour, stock cube and Dijon mustard. Stir until everything comes together into a paste. Cook this paste for 2-3 minutes, stirring continuously so that the flour can cook off.

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1. Preheat oven to 375°F; spray a 13 x 9-inch rectangular baking dish with non-stick spray. 2. Cook pasta according to package directions; drain and set aside. 3. Meanwhile, in large saucepan, over medium heat, melt margarine; stir in flour, salt and pepper. 4.

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Drain, reserving 1 1/2 cups water. Preheat broiler with rack 6 inches from heat. Stem chard; chop stems into 1/4-inch pieces and roughly chop leaves. Melt butter in a large broiler-safe pot over medium. Add stems; cook, stirring, until tender, about 3 minutes. Stir in flour; cook, whisking constantly, until light golden brown, about 2 minutes.

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Method: Preheat oven to 350°F. Cook macaroni according to package directions and drain. Shred cheeses and set aside. Heat butter in a saucepan and whisk in the flour and garlic, making a roux. Stir in the milk, white wine, Kirsch, mustard, salt, pepper and nutmeg and whisk over low heat until sauce thickens. Remove sauce from heat and stir in.

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Preheat oven to 350 degrees F. Coat a 2-quart broiler-safe dish with cooking spray. Cook penne according to package directions; drain. Meanwhile, in a medium saucepan melt butter over medium heat. Sprinkle flour onto butter and cook, whisking constantly, for 1 minute. Whisk in milk, dried onion, dry mustard, salt, and cayenne pepper.