BEST-EVER MACARONI AND CHEESE
In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.
Provided by Southern Living Test Kitchen
Categories Casserole
Time 1h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
- 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.
THE BEST HOMEMADE BAKED MAC AND CHEESE
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.
Provided by Trish - Mom On Timeout
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SOUTHERN BAKED MAC AND CHEESE
This rich and decadent baked pasta is a Southern Black staple for holidays and special occasions. Steering away from the standard stovetop mac, this version includes three kinds of cheese and bakes up like a casserole with a crispy, golden top. The addition of eggs makes it similar to a cheesy, savory custard. Warning: This is not diet food!
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
- Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
- Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
- Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
- Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.
ALL-CHEDDAR BAKED MAC AND CHEESE
This recipe is sponsored by Cabot. Custardy baked macaroni and cheese is our favorite way to celebrate National Cheddar Cheese Day on 2/13/2021. We came up with an easy, stir-together sauce of cream, evaporated milk and eggs, then loaded it up with sharp Cheddar. Topped with buttery breadcrumbs, the entire dish gets rich, bubbly and brown in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
- Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
- Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
- Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
- Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
- Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
BAKED MAC AND CHEESE
Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
BAKED MAC AND CHEESE
In classic Southern style, this is a baked mac and cheese set in a light egg custard and flavored with sharp yellow Cheddar. Creamy and moist, it bridges the gap between those who like their mac and cheese sliceable and those who prefer to spoon it, oozing, from the pot.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
- Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until it is evenly distributed. Pour into the prepared casserole dish.
- Bake until the custard is set and the top is browned and bubbling, 30 to 35 minutes.
ABSOLUTELY THE BEST BAKED MAC AND CHEESE
This is GOOD--trust me! Tastes like a million bucks--maybe 2 million. I like to use cavatappi pasta (double elbows) because they are long and squiggly so they hold a lot of the sauce.
Provided by Aimchick
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain macaroni according to package directions.
- Preheat oven to 350ºF. Butter a baking dish or coat with nonstick cooking spray and set aside.
- In large saucepan over medium heat, melt butter. Sprinkle flour into butter and whisk constantly until you have thick, smooth paste, about 5 minutes.
- Add mustard, red pepper and Worcestershire. Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.
- Reduce heat to low. Add 3 cups of cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
THE BEST BAKED MAC AND CHEESE
A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
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!
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