OLD SCHOOL MAC N' CHEESE
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.
Provided by Collette Duck
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
- Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
- Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
- Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
- Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 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
BEST MACARONI AND CHEESE EVER
Ok, My mom hates macaroni and cheese and when she tried this she instantly fell in love. My little brother(age 1 1/2) ate a whole plate.
Provided by MightyMickie
Categories One Dish Meal
Time 1h10m
Yield 8 bowls
Number Of Ingredients 6
Steps:
- Cook macaroni, Drain.
- In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly.
- Stir in 2 cups of the cheese until melted.
- Combine Macaroni and sauce in buttered casserole dish.
- Sprinkle with remaining cheese and bake in oven for 25 minutes.
Nutrition Facts : Calories 240, Fat 6.2, SaturatedFat 3.6, Cholesterol 18.9, Sodium 503.8, Carbohydrate 36.9, Fiber 1.4, Sugar 1.1, Protein 8.8
BEST MAC 'N CHEESE EVER!
This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!
Provided by CASS CLARK
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
- Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
BEST MACARONI AND CHEESE YOU'LL EVER EAT
Categories Cheese Side Fry Kid-Friendly Quick & Easy Dinner Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour macaroni in boiling water and cook for 7 or 8 minutes. When done, drain and set aside. In a medium to large sauce pan, melt butter. When totally melted add in flour and salt. Whisk with spoon or fork until completely uniform in texture. Add milk and cream and cook over medium heat until bubbling and thick. Add cheese and stir into mixture until completely melted. Add macaroni and enjoy!
BEST EVER MACARONI & CHEESE
This is a family recipe, and an all time favorite of mine. Some people like to substitute cheddar cheese, but I don't like it myself. For me it's American cheese or no Mac & Cheese. The amount of cheese is an estimate, I just grate enough until I think it is cheesy enough. Blocks of American cheese is hard to find for me, so I've used sliced American cheese and have not had a problem. I hope you enjoy!
Provided by KimmieCat1
Categories Macaroni And Cheese
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to boil in a sauce pan.
- Add 1 teaspoon of salt & macaroni to pan and stir.
- When water boils again, reduce heat and cook for 10 minutes, drain macaroni.
- Butter or coat a 2-quart casserole dish with cooking spray.
- Cover the casserole dish with a layer of macaroni.
- Add a layer of grated American cheese.
- Salt and pepper to lightly cover layer, add a small amount of butter.
- Repeat layering procedure, end with a layer of cheese.
- Beat one egg, add 1 1/4 cup milk and stir together. Pour egg/milk mixture over macaroni & cheese. If necessary, add enough milk to bring the milk level with 3/4-inch of top of macaroni & cheese.
- Bake at 350 degrees for 30-40 minutes, uncovered.
Nutrition Facts : Calories 310.1, Fat 5, SaturatedFat 2.3, Cholesterol 57.2, Sodium 651.1, Carbohydrate 52.6, Fiber 2.1, Sugar 1.8, Protein 12.6
THE BEST EVER MAC & CHEESE
Possibly the best tasting recipe ever for Macaroni & Cheese. It is also the easiest. Charlie and I can eat the whole bowl in one sitting. We absolutely love this recipe!
Provided by Chef Howe
Categories Cheese
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread butter on bottom of casserole dish.
- Add rest of ingredients except for the water in a large bowl.
- Mix together well then place in buttered casserole dish.
- Add the boiling water.
- Bake at 350 degrees for about 1 hour.
- Let set for about 10 minutes before serving.
Nutrition Facts : Calories 345.6, Fat 21.4, SaturatedFat 13.2, Cholesterol 64.4, Sodium 414.5, Carbohydrate 21, Fiber 0.8, Sugar 1.6, Protein 17
REATA'S BEST DAMN MACARONI AND CHEESE EVER
This is the recipe that caused me to buy the Reata's cookbook. Boy, was it worth it! I've loved homemade mac and cheese since forever, but finding one that my family would enjoy hadn't worked until now. I've tried recipes from all sorts of cookbooks: Martha Stewart's, Better Home and Gardens, and too many others to list. I'd given up hope until I found this one. This is a keeper! My daughter and I did have trouble finding asiago cheese in our small West Texas town, so she drove to San Antonio and bought some for me. That is trust and love.
Provided by LoriLee in TX
Categories Cheese
Time 17m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven on the broil setting.
- Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted.
- Remove from heat and add the macaroni, stirring until thoroughly incorporated.
- Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like.
- Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt.
- Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs.
- Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges.
- Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.
BEST BAKED MACARONI AND CHEESE EVER!
After being dissatisfied with many macaroni and cheese recipes, I experimented and came up with my own. Everyone that has tried it simply raves about it... I don't mean to toot my own horn but beep beep! (Serves 4)
Provided by AinsleyRose
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Cook macaroni just until al dente and drain, set aside.
- While pasta is boiling, melt the butter in a large saucepan.
- Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
- Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
- Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
- Add macaroni and stir until pasta is evenly coated with the cheese sauce.
- Pour into a casserole dish sprayed with Pam.
- Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
- Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
- Let stand about 5 minutes before serving and enjoy!
EASIEST MAC-N-CHEESE EVER!
I have tried many more-complicated recipes for macaroni and cheese. Not only is this one often requested for family functions, but it is easy to make! Kids LOVE this recipe. It is so handy for busy moms.
Provided by Anncredible
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.9 g, Cholesterol 15.7 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 241.5 mg, Sugar 2.4 g
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