Six Cheese Macaroni And Cheese Recipes
6-CHEESE MACARONI AND CHEESE
If you're like me, you're always on the quest for the 'perfect' mac and cheese. Now, I've eaten a lot of mac and cheese because it's the ultimate comfort food, and my family and I love it, but I had never found the penultimate recipe for it...always on the search...well, I think I may just have come up with it! Using the mac and cheese recipe posted at the splendidtable.com as a jumping-off point, I devised this version which is rich, creamy, super-cheesey, and inordinantly delicious. I can certainly be significantly lightened down by using low-fat milk and cheeses.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil elbow macaroni in plenty of salted water until al dente. Drain.
- Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
- Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
- Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
- Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
- Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.
Nutrition Facts : Calories 484.4, Fat 26, SaturatedFat 15.6, Cholesterol 120.8, Sodium 510.9, Carbohydrate 39.7, Fiber 1.5, Sugar 1.4, Protein 22.5
CREAMY MACARONI AND CHEESE FOR SIX
Based on TGirl,RN's Creamy Macaroni & Cheese for One (#88172), which is delicious. I have adapted it to feed a larger group. Be aware that measurements on seasonings are a rough estimate, as I am a 'taste and tweak as I go' kind of cook. You can adjust, as I have, to suit your personal palate. This will make one very full 9 x 13" baking dish, which is probably enough to feed 6 people as a main dish, or even more as a side dish. Would probably be good for a potluck crowd, too. If doing that I would try to bake it at the party, if possible, so the topping stays crispy.
Provided by StylinDog
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
- In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
- Put stockpot back on the stove. Melt remaining butter at medium heat.
- Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
- Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
- Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
- Preheat oven to 350°F.
- Grease one 9x13" baking dish.
- Pour cooked macaroni back into stockpot and stir well to coat in sauce.
- Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
- Top with buttered breadcrumbs.
- Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
- Serve and enjoy!
Nutrition Facts : Calories 1237.5, Fat 71.2, SaturatedFat 43.7, Cholesterol 197.6, Sodium 1139.4, Carbohydrate 110.7, Fiber 4.9, Sugar 4.9, Protein 39
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