BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
THREE-CHEESE MACARONI
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
- Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
- Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
BAKED MACARONI WITH THREE CHEESES
This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to broil.
- Use 1 T of butter to generously coat a 3-quart casserole dish.
- Bring 6 quarts of water to a boil in large stockpot.
- Add 2 T of salt, stir briefly, then add the pasta.
- Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
- Drain the pasta, then transfer it to a large bowl.
- Drizzle the olive oil over the pasta, then toss to coat; set aside.
- To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
- Remove the pan from the heat.
- In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
- If the butter begins to brown, lower the heat.
- While whisking, sprinkle in the flour.
- Continue to whisk until the mixture just bubbles, about 2 minutes.
- Do not let the mixture brown.
- While whisking, slowly pour the milk in the saucepan.
- Continue whisking until there are no lumps.
- Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
- Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
- Remove the sauce from the heat.
- Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
- Whisk until the cheese is completely melted and the sauce is smooth.
- Pour the sauce over the pasta and gently toss to coat.
- Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
- Set aside.
- In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
- Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
- Spread the bread crumb mixture evenly over the pasta.
- Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
- Cool briefly before serving.
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
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.
3-CHEESE MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
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.
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
BAKED 3-CHEESE MACARONI AND CHEESE
I tweaked my Barely Baked 3-Cheese Macaroni and Cheese (Recipe #380385) and made this one for Thanksgiving at my sister's house. It came out creamy like I'd hoped, even after sitting for over an hour after baking. Travels well and you can make ahead. Just keep the noodles and the sauce separate until it's time to bake.
Provided by CookETC
Categories Cheese
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 1 Boil salted water to a full rolling boil and then add macaroni.
- 2 Melt butter on the stove at medium heat and then whisk in flour, cooking for about a minute.
- 3 Add milk and the half-and-half, and continue heating for 2-3 minutes.
- 4 Add ground mustard, salt, seasoning salt, and garlic powder.
- 5 Add cream cheese and whisk until melted.
- 6 Add Velveeta and whisk until melted.
- 7 Transfer drained macaroni noodles to baking dish and pour the cheese sauce over noodles.
- 8 Top with shredded cheddar cheese and chopped bacon.
- 9 Bake for 40 minutes.
Nutrition Facts : Calories 588, Fat 31.7, SaturatedFat 18.5, Cholesterol 93.9, Sodium 784.9, Carbohydrate 54, Fiber 2, Sugar 4, Protein 21.4
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
BARELY BAKED 3-CHEESE MACARONI AND CHEESE
A yummy combination of cheeses makes this macaroni and cheese rich and creamy. This is a great summertime recipe since you only bake it for a few minutes in a NON-preheated oven.
Provided by CookETC
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil salted water to a full rolling boil and then add macaroni.
- In an oven-proof skillet, melt butter on the stove at medium heat and then whisk in flour, cooking for about a minute.
- Add milk and continue heating for 2-3 minutes.
- Add mustard, seasoning salt, parsley flakes, and garlic powder (if you choose to use it).
- Add cream cheese and whisk until cream cheese has melted.
- Add Velveeta and whisk until melted.
- If necessary, add up to an additional 1/2 cup milk in small batches to reach the desired consistency of cheese sauce.
- Drain macaroni and add to skillet, tossing it in the cheese sauce.
- Top with shredded cheddar cheese.
- Set oven to 350 degrees and place skillet on center rack.
- Bake for 5-7 minutes (just long enough to melt the top layer of cheddar cheese).
- Remove and sprinkle with paprika.
Nutrition Facts : Calories 540.6, Fat 26.7, SaturatedFat 16.5, Cholesterol 82.8, Sodium 585.3, Carbohydrate 53.7, Fiber 2.1, Sugar 3, Protein 21
A SIMPLE BAKED MACARONI AND CHEESE
Make and share this A Simple Baked Macaroni and Cheese recipe from Food.com.
Provided by Athena Ann
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Salt water (after it comes to a boil) add pasta and cook for 8 to 10 minutes or until al dente.
- Preheat oven to 350°F.
- While pasta is cooking begin to make your roux. Over low heat begin to melt butter. Once butter is melted add flour. Whisk constantly to avoid burning. If rue burns throw it out and start again. You want your rue to be almost a copper brown color. It should take a little over 5 minutes.
- Once you get your rue to the color you want add the milk while continuing to whisk constantly. Salt and pepper your sauce to your liking. When the mixture begins to boil you will notice your sauce will start to thicken. Once it is at the thickness you desire remove from heat immediately and add cheese, reserving about a 1/4 of a cup of cheddar.
- Drain macaroni and return to cooking pot. Combine cheese sauce with your macaroni. Pour macaroni and cheese into a 2 quart baking dish. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.
Nutrition Facts : Calories 1046.4, Fat 43.1, SaturatedFat 25.6, Cholesterol 122.5, Sodium 994, Carbohydrate 115, Fiber 4.6, Sugar 13.8, Protein 47.7
THREE-CHEESE BAKED MACARONI AND CHEESE
Make and share this Three-Cheese Baked Macaroni and Cheese recipe from Food.com.
Provided by DrGaellon
Categories Cheese
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain and put macaroni into a mixing bowl.
- Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add garlic and butter to macaroni and stir to combine.
- In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
- Transfer mixture to a 2-quart baking dish. Spread into an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
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GOURMET MAC AND CHEESE - FOOD & WINE
From foodandwine.com
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
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