Mels Southern Mac And Cheese Recipe By Tasty

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
• Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
• Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
• Add eggs and evaporated milk, mix until fully incorporated.
• Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
• Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
• Enjoy!

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.

Steps:

• Preheat the oven to 425°F (220°C).
• In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
• Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
• Fold in the cooked pasta until evenly coated.
• Pour the mac and cheese into a 9-inch square pan.
• Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
• Sprinkle the bread crumb topping evenly over the mac and cheese.
• Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
• Let rest for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
• In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
• Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
• Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
• Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
• Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
• Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
• Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
• In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
• Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
• Serve warm.
• Enjoy!

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the sweet potatoes and cut into small bite-sized chunks. Toss in a 20cm gratin dish with the olive oil, cayenne and some seasoning. Roast for 25-30 mins, or until golden and soft, tossing occasionally.
• Meanwhile, melt the butter in a saucepan and add the flour. Stir together to make a roux, and cook for a couple of mins. Remove from the heat, then slowly pour in the milk a little at a time, stirring well after each addition. Put the pan back on the heat and bring to the boil, stirring all the time. Turn the heat down, add the mustard and nutmeg, and season well. Add in most of the cheese (keep some for the top) and continue to stir. Taste for seasoning. Keep on a low heat so it stays warm until the macaroni is ready.
• Cook the macaroni in boiling, lightly salted water for a couple of minutes less than it says on the packet. Drain (reserve some of the pasta cooking water), then stir the pasta and cooked sweet potato into the cheese sauce. The mixture should be quite thick, but add a little of the pasta cooking water to loosen if necessary. Taste for seasoning.
• Tip the mixture into the gratin dish, then scatter over the rest of the cheese and return to the oven. Bake for about 20-30 mins, or until the top is golden brown and bubbling.

Steps:

• Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
• In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
• In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.