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
OLD FASHIONED MACARONI AND CHEESE
This has been one of my favorite side dishes. Make it a meal by adding leftover ham or some smoked sausage.
Provided by Douglas Poe
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine cooked macaroni, butter, cheese, salt and pepper.
- Place in a greased 1 1/2 quart baking dish.
- Combine eggs and milk; pour over macaroni.
- Bake for 40 to 50 minutes.
2012 HOLIDAY MAKE-AHEAD OLD FASHIONED MACARONI AND CHEESE
Make and share this 2012 Holiday Make-Ahead Old Fashioned Macaroni and Cheese recipe from Food.com.
Provided by csbndc
Categories Christmas
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 16
Steps:
- Prepare Mueller's elbows as directed on box and drain.
- Divide in 2 large 1/2 pans.
- Melt butter in medium saucepan.
- Blend in flour, salt, dry mustard and pepper.
- Stir in milk.
- Stirring constantly, cook until smooth.
- Reduce heat.
- Reserve 2 cups of cheese.
- Stir in remaining cheeses until melted.
- Add half to each dish of elbows.
- Sprinkle each with 1 cup of reserved cheese.
- Cover both with foil and refrigerate for next day baking.
- Sprinkle each with 1/2 cup bread crumbs.
- Bake uncovered in 350 degree oven 25 minutes or until lightly browned.
Nutrition Facts : Calories 601.2, Fat 33.9, SaturatedFat 20.5, Cholesterol 103, Sodium 801.8, Carbohydrate 47.1, Fiber 1.9, Sugar 2.6, Protein 26.6
OLD FASHIONED MAC AND CHEESE
Make and share this Old Fashioned Mac and Cheese recipe from Food.com.
Provided by emtallie
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven 375.
- boil pasta as per package directions cut off about 4 mins cooking time.
- while pasta cooks cube cheese set about half of one flavour cheese aside, I personally set aside about half of the mild cheese.
- drain pasta when finished cooking.
- in pan or large baking dish combine remaining cheese celery soup or cheddar cheese soup, milk, and pasta. Stir to combine well.
- Place set aside cheese over top.
- Place in oven about 45 mins or until cheese on top is a golden brown.
Nutrition Facts : Calories 1074.2, Fat 43, SaturatedFat 25.7, Cholesterol 128.9, Sodium 1017.9, Carbohydrate 119.5, Fiber 5.1, Sugar 3.8, Protein 49.9
HOLIDAY MAC AND CHEESE
My original layered pasta and cheese dish is cheesy, crusty on the outside, creamy on the inside, scented with fresh rosemary and thyme... and perfect with any holiday meal. If your family prefers a breadcrumb topping, mix 1 1/2 tablespoons grated parmesan cheese, 2 teaspoons melted butter and a dash of parsley flakes or chives per each 1/2 cup breadcrumbs or panko used, then garnish the top of casserole before baking.
Provided by The Spice Guru
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: USE MOSTACCIOLI PASTA OR LARGE ELBOW MACARONI (I USE SAFEWAY BRAND MOSTACCIOLI). DO NOT ADD ANY SALT TO THE BOILING WATER BEFORE ADDING PASTA (WHAT MAKES THIS RECIPE UNIQUE IS THE CONTRAST OF FLAVORS BETWEEN THE "SWEETER" UNSALTED PASTA AND THE MILD SALTINESS OF THE CHEESE SAUCE). USE ONLY HOMOGENIZED WHOLE MILK. USE 24 OUNCES SOLID MEDIUM TO SHARP CHEDDAR CHEESE (24 OUNCES = ONE 1 LB BRICK, PLUS ONE 8 OUNCE BRICK -- OR -- TWO 12 OUNCE BRICKS). USE ONLY POWDERED GRATED PARMESAN CHEESE. (STEP 1): PREHEAT oven to 350°F ; LIGHTLY butter or spray a 2.8 - 3 quart casserole dish; SHRED sharp white cheddar cheese on a medium grate; DIVIDE cheese into 3 mounds: One mound consisting of 1 cup cheese (for the garnish), and two larger mounds divided equally, using the remaining cheese; FINELY grate 1/2 cup Gruyere cheese.
- INTO a medium microwave-safe bowl, add 4 1/4 cups whole milk; IMMERSE the 1 sprig fresh rosemary and 1 sprig fresh thyme into milk.
- HEAT milk mixture in a microwave at 100% power, pausing at intervals to stir, until very hot but not boiling; WHEN hot, float the onion slice over milk and let steep for 2-3 minutes; REMOVE rosemary and thyme sprigs and onion slice and discard; STRAIN any debris if necessary; WHISK in 1 1/2 level teaspoons kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground white pepper, and 1/8 teaspoon cayenne pepper.
- COOK pasta in 5-6 quarts rapidly boiling salt-free water in a large pot, until al dente (tender but retaining firmness); DRAIN in colander then rinse with cold water (leave pasta slightly wet before using).
- NOTE: WHEN LAYERING THE FOLLOWING INGREDIENTS, KEEP CASSEROLE LOOSELY ASSEMBLED WITHOUT PACKING, TO ALLOW THE SAUCE TO PERMEATE. (STEP 3): PLACE 1/2 of the pasta into casserole dish; SPRINKLE the first large mound of cheddar cheese over the pasta; ADD the remaining portion pasta over the cheddar layer; SPRINKLE the second large mound of cheddar cheese over the pasta again.
- IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
- RAISE heat to medium-high; GRADUALLY whisk in the hot milk mixture; WHISK constantly until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat; STIR in the Gruyere cheese and 1/4 cup powdered parmesan cheese until blended and creamy.
- POUR the sauce over layered casserole, using a flexible spatula to scrape all sauce from pot; SPREAD and smooth sauce evenly to cover entire casserole, neatly to the edges of baking dish.
- TOP casserole with the remaining (1-cup) mound shredded cheese garnish , followed with 2 tablespoons parmesan cheese OR a buttered breadcrumb topping -- see recipe in description).
- BAKE uncovered for 30 minutes; LOWER dish to bottom rack; TURN on broiler and keep an eye on it, until golden browned and crusty on top; COOL 10 minutes; SERVE and enjoy!
Nutrition Facts : Calories 519, Fat 30.3, SaturatedFat 18.7, Cholesterol 91.1, Sodium 805.2, Carbohydrate 36.4, Fiber 1.4, Sugar 5.8, Protein 24.8
OLD-FASHIONED MACARONI AND CHEESE
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts :
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