MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. 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. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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
BERTHA'S "HIGHLY-REQUESTED" MACARONI & CHEESE
This is my mother-in-law's recipe for mac-n-cheese. It is heavenly and disappears quickly every time it's made. Around the holiday's, she gets many requests to make it because it is without a doubt the most delicious mac-n-cheese recipe many folks believe they've ever tasted (I happen to agree with that whole-heartedly, which is why I'm sharing it with you!).
Provided by Meghan Williams
Categories Cheese
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed.
- Butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).
- Drain pasta and leave sitting in strainer while mixing liquids.
- In a mixing bowl, whisk the two eggs until mixed.
- Mix in both cans of evaporated milk.
- Mix in sugar, Lawry's, white pepper, Accent, and cayenne pepper.
- Put pasta in bowl and add liquid mixture- liquid should cover pasta (or be within 1/4")- if it doesn't, add evaporated milk from the third can until it does. Add the rest of the first bag of shredded cheese.
- Stir until mixed completely.
- Pour mixture into 9x13-inch buttered pan.
- Spread second bag of shredded cheese evenly across the top.
- Cook at 350°F for 40 minutes or until brown and bubbly.
- Enjoy!
- GREAT TIP: To increase the moisture, cook your pasta the day before and let it soak in the liquid mixture (everything but the cheese). Leave it covered overnight in the refrigerator - the next day the pasta will have absorbed a good portion of the liquid so you'll need to use a couple extra cans of evaporated milk and perhaps 1 more egg, but the texture is oh-so lovely!
Nutrition Facts : Calories 422.1, Fat 21.5, SaturatedFat 12.9, Cholesterol 105.5, Sodium 339.1, Carbohydrate 35.3, Fiber 1.1, Sugar 3.4, Protein 21.5
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
THE BEST MACARONI AND CHEESE
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
Provided by Amanda Hesser
Categories dinner, weekday, casseroles, editors' pick, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
- In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
- In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
- In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
- Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
- While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram
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