CLASSIC MACARONI AND CHEESE
This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!
Provided by Cordi Tierno
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
- Bake, uncovered, for one hour, or until top is golden brown.
Nutrition Facts : Calories 701.3 calories, Carbohydrate 64.9 g, Cholesterol 102.8 mg, Fat 33.5 g, Fiber 3.4 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 552.2 mg, Sugar 7.8 g
ULTIMATE MACARONI AND CHEESE
This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
ALL-AMERICAN MACARONI & CHEESE
This is my version of an all-American classic. It is one of my ultimate favorite comfort foods--sinfully rich, gooey-cheesy and tummy-warming on a chilly day. In my opinion, using varying degrees of cheddar cheese creates the perfect flavor combination. I have experimented with other cheese combinations but usually return to the classic cheddars. After making this homemade mac-n-cheese for my husband, he was successfully converted from being a lover of boxed powdered mixes. Be advised that all diets go out the window for this one!
Provided by MarthaStewartWanabe
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt butter.
- Cook onion and garlic in butter until translucent.
- Add flour to saucepan and stir to combine, leaving no dry flour bits.
- Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
- Stir in cheeses one at a time until melted, and mixture is smooth.
- Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
- Bake for 30 minutes or until top is lightly browned.
- Cool for 10 minutes and serve.
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
ALL AMERICAN MACARONI AND CHEESE
Make and share this All American Macaroni and Cheese recipe from Food.com.
Provided by VeggieCook98
Categories Breads
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to directions on package. Drain.
- While the pasta is draining, put the butter into the pot that you cooked the pasta in and melt over very low heat.
- Return pasta to the pot and stir to coat with the butter.
- Add cheese, egg, and evaporated milk; stir until smooth.
- ENJOY!
Nutrition Facts : Calories 766.9, Fat 40.8, SaturatedFat 24.6, Cholesterol 167.4, Sodium 951.2, Carbohydrate 68.8, Fiber 2.4, Sugar 2.1, Protein 30.8
THE GREAT AMERICAN MACARONI AND CHEESE
This recipe comes from the Pasta & Co. cookbook and is a favorite of mine. So delicious. They say not to substitute a smooth tube dried pasta but to always use rigatoni for the best results. It is not a fiery dish, even though it calls for Tabasco and chili powder. These only work to enhance the cheddar flavor.
Provided by Jennifer Rosholt
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine grated Cheddar and mozzarella and set aside.
- In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
- Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
- If cooking immediately, preheat oven to 375 degrees.
- Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
- If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.
Nutrition Facts : Calories 864.5, Fat 52.1, SaturatedFat 31.4, Cholesterol 208, Sodium 970.8, Carbohydrate 54.6, Fiber 2.2, Sugar 2.1, Protein 44.2
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