Step 4 Melt butter in a skillet over medium heat. Bake at 375☏ for 5 to 10 minutes until bread is toasty. Pour your cooked mac and cheese into an oven-safe dish and sprinkle an additional 1/4 cup of shredded cheese over the top, followed by the bread pieces. Put macaroni in large casserole dish, and pour sauce over macaroni. Deluxe mac & cheese: Generously butter both sides of a slice of white bread and use a serrated knife to slice it into 1-inch cubes.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Pour the egg mixture into the sauce, whisking constantly.Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. In a large saucepan, melt butter over medium-high heat.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.Drain and put into a disposable foil pan. In a large saucepan, melt butter over medium heat. Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. The macaroni should be too firm to eat right out of the pot. Cook macaroni according to package directions. Cook macaroni according to package directions drain.
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