Awesome Mac Cheese Recipes

Steps:

• Preheat oven to 350 degrees. Grease a 9 X 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
• In medium saucepan, melt butter and stir in flour to make a roux. Cook 1-2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne and stir frequently until sauce thickens.
• Remove pan from heat and stir in cheddar, mozzarella and jack cheese. Combine pasta with sace and stir well. Pour into baking dish. Use paprika on top if desired. Bake 45-60 minutes, or until top is the desired cripiness. Let rest 20 minutes before serving.

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Preheat oven to 350°F.
• Butter a 13x9x2 inch glass baking dish.
• In a large pot of boiling salted water, cook macaroni al dente.
• Drain and place in the buttered dish.
• Add the cubed cheddar and combine.
• Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
• Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
• Add eggs and Worcestershire sauce.
• Whisk well to blend.
• Pour mixture over macaroni and cheese mixture.
• Sprinkle with the grated cheese.
• Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
• Remove from oven and let stand about 10 minutes to thicken sauce.
• The sauce will still be creamy.

Steps:

• Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl until frothy. When I say LARGE bowl, I mean LARGE!
• Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs.
• Add the warm macaroni tossing until the cheese has melted and the mixture is smooth.
• NOW - Get your big strong Man, son, or neighbor to help here! This can get really hard to stir --
• Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
• Grease your pans with either a cooking spray or a little butter (hey, what is more butter at this point?).
• Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. (I buy the disposable pans at the store, way easier).
• Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Watch it pretty close after about 15 minutes.
• Serve hot.

Steps:

• Preheat oven to 450 degrees.
• Cook macaroni according to package instructions.
• Drain, rinse and set aside.
• In same pot over low heat, melt the butter.
• Add flour, salt and pepper and whisk into melted butter until smooth.
• Simmer and stir until mixture thickens into a paste and is golden.
• Slowly add milk and whisk into butter mixture until smooth.
• Bring to boil and then simmer until thickened.
• There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding.
• If you have made basic white sauce, you will know when it is thick enough.
• Remove pot from heat.
• Add cheddar cheese and stir until cheese starts to melt.
• Add macaroni and stir until coated.
• Pour into a 9 x 12 baking dish or 2 quart casserole.
• As an extra indulgence, you can sprinkle 4 oz more cheese on top.
• I only do this if I happen to buy a 12 oz bag or block instead of 8 oz.
• Bake about 20- 30 minutes, when you see top getting a bit crispy and brown.

Steps:

• Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.