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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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Heat Macaroni and Cheese. Cut a slit in film. Microwave on high, 3 minutes. Carefully remove film and stir. Microwave again until hot, 1 minute. Let stand, 1 minute. Bon appétit! Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian.
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Microwave on HIGH, 2 1/2 minutes. Stir meal. Microwave on HIGH, 1 minute. Carefully, remove from microwave and remove film. Caution: steam will be released! Bon appétit! Conventional oven: Preheat oven to 350 degrees. Remove sleeve and film. Place product on baking sheet and bake, 15 minutes.
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Cook Pasta and Prepare Breadcrumbs. When water's boiling, add macaroni to the pot. Cook until al dente and then drain. In a medium pan, melt 1 Tbsp. of butter over medium heat. Once warm, add breadcrumbs and completely coat with melted butter. Cook 3-4 minutes, or until browned and toasted.
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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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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 the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg.
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Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in.
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Place a medium non-stick pan over medium heat. Add 1/2 cup water to hot pan and bring to a simmer. Once simmering, add cream cheese. Whisk or vigorously stir until cream cheese melts, 1-2 minutes. Add shredded cheese and a pinch of salt. Stir often until cheese melts and sauce slightly thickens, 1-2 minutes. 4.
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Add cheeses. Adjust the heat to MED LOW, then add the cheddar and gouda cheeses. Stir constantly, until cheeses are melted and saucy. This will likely take about 2 minutes or so. If the cheese sauce is too thick, add additional milk a Tbsp or two at a time, stirring until desired consistency is reached.
familyfavoritebakedmacandcheese14 The Chunky Chef
Cook the Vegetables. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes. Uncover and add tomatoes and a pinch of salt. Stir occasionally until tender, 2-3 minutes. 3.
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Place zucchini and tomatoes on prepared baking sheet and toss to coat with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and sprinkle with half the Parmesan (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese. 3.
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Add elbow noodles; cook according to package. Drain noodles, lower heat to medium-low, and return cooked noodles to pot. Immediately stir in both shredded cheeses, sour cream, butter, cream cheese, garlic, ground mustard (optional) salt and freshly ground pepper.
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Fill a large saucepan with water, and bring to a boil. Stir in the macaroni; cook until al dente. Drain well. Meanwhile in another large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and mustard powder and cook 1-2 minutes. Pour in milk and whisk until smooth.
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Add pasta, chicken broth, mustard, and black pepper to the bowl of an electric pressure cooker/Instant Pot. Stir until mustard is dissolved in the broth. Place lid on and make sure it is sealed and the pressure release valve is closed. Cook on manual setting "high pressure" for 5 minutes. After 5 minutes, turn the pressure release valve to the.
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Stir in the flour, salt, pepper, onion powder, mustard powder, and milk; whisk until smooth. Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce starts to thicken. Reduce heat to low, and whisk in cheese and hot sauce. Pour cheese sauce over noodles in prepared 9x13 pan and stir to coat.