HOMEMADE MAC AND CHEESE
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
Provided by Judy
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g
3-CHEESE MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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
"WORLD'S BEST" MACARONI & CHEESE
We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!
Provided by Sageca
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; F. Set a large pot of water on high heat.
- Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
- The roux should be cooked and free of the flour flavor but still light in color.
- Gradually add milk, whisking briskly to maintain a smooth sauce.
- Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
- When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
- Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
- Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
- Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
- Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.
BEST EVER MAC & CHEESE
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 762 calories, Fat 43g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 1138mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
BEST-EVER MACARONI AND CHEESE
I found this recipe in a magazine. I made the recipe the other day, and this mac and cheese IS tasty. It makes a lot, too. So if you have to make dinner for a crowd, this is the one to make. To save on cost, I don't think you would have to use the gruyere cheese, although it does add a bit of a difference to ordinary mac and cheese, as does the bay leaf.
Provided by Chris Reynolds
Categories Cheese
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
- In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
- Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
- Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
- Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
- Bake 20 minutes. Remove the cover and bake an additional 10 minutes.
Nutrition Facts : Calories 458.8, Fat 28.1, SaturatedFat 17.2, Cholesterol 88.7, Sodium 508.3, Carbohydrate 30.9, Fiber 1.2, Sugar 1.2, Protein 20.4
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15 BEST MACARONI AND CHEESE RECIPES
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Estimated Reading Time 4 mins
- 'Got Some Crust' Macaroni and Cheese. A mix of Cheddar, Parmesan, and breadcrumbs give this macaroni its signature crunchy crust. Yellow mustard and Worcestershire sauce also add a zing to the creamy sauce.
- Dill Pickle Macaroni and Cheese. You may doubt this odd flavor combination, but you'll be convinced it's a winner with just one bite. Creamy baked macaroni is contrasted with tangy and crunchy pickle relish to create an extra unique dish.
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- Old School Mac n' Cheese. "This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made," says recipe creator Collette Duck.
- Chipotle Mac and Cheese. You may never go back to basic macaroni and cheese again after taking a bite of this smoky and spicy variety. The key ingredient is chipotle chiles in adobo sauce, which can be found in the Hispanic section of most grocery stores.
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- Cauliflower Mac-N-Cheese. This recipe helps you get sneaky with vegetables, blending cooked cauliflower into the creamy cheese. Be sure to use a high powered blender to ensure a velvety sauce.
- Slow Cooker Mac and Cheese. This may be the ultimate "fix it and forget it" dish. The slow cooker does all the work here, and with a little patience you'll be enjoying a homey bowl of mac and cheese.
BEST-EVER MACARONI AND CHEESE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (5)Total Time 1 hr 10 mins
- Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
- Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.
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