3 Ingredient Mac Cheese Recipe By Tasty

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
• Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
• In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
• Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
• Add the pasta to the sauce and stir to combine.
• Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
• Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
• Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
• Serve with a sprinkle of the bread crumb mixture for added flavor!
• Enjoy!

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Steps:

• Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

Steps:

• Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
• Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
• Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) of the cheese to the sauce and combine - do not turn on the heat.
• In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup (60 ml) pasta water.
• Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
• In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
• Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
• Add the breadcrumbs on top and bake for 20 - 25 minutes or until the top gets nice and golden-brown.
• Enjoy!

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.