Baked Macaroni And Cheese Food

HOMEMADE BAKED MACARONI AND CHEESE

Steps:

• Grease or spray with non-stick cooking spray a casserole dish.
• Melt butter in medium saucepan.
• When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed).
• Whisk in hot milk, cook for 3 minutes (stirring constantly).
• Add 1 cup each of the cheeses, and stir until smooth.
• Cook macaroni, drain, rinse under cold water, and drain again.
• Combine everything together and pour into casserole dish.
• Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

BAKED MACARONI AND CHEESE RECIPE

Steps:

• Heat oven to 350°F.
• Cook VELVEETA and milk in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and pepper.
• Spoon into 1-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through.

BEST EVER MACARONI CHEESE RECIPE

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.

BAKED MACARONI

Steps:

• Mix together the flour, 1/4 cup butter and the milk.
• Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
• Add the salt and pepper.
• Combine the ziti and cheese sauce.
• Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
• Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
• Bake@ 350 degrees for approximately1 hour.
• Serve immediately.

BAKED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE

Steps:

• Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.

BAKED MAC AND CHEESE

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.

CREAMY BAKED MACARONI AND CHEESE

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.

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Blend together the salt, pepper, sugar, and mustard powder. Next, boil elbow macaroni noodles to al dente, drain and pour into the baking dish. Toss the noodle with half of the spice mix, mild and sharp cheddar, and butter.
• Whip softened cream cheese in a mixing bowl until creamy. Add eggs and mix until pale yellow and smooth.
• In a cold saucepan or pot, pour the cream cheese egg mixture followed by the half and half. Stirring constantly, turn the flame to low heat then add the Swiss and gruyere cheese, remaining spice mix, and butter. Allow cheeses to melt slowly stirring constantly. Continue stirring until the sauce thickens and resembles a thin custard. You will notice that the cheese will become soft and stringy. Remove the pot from the heat source.
• Immediately pour the cheese sauce over the noodles and cheese. Stir to mix well. Bake uncovered for 30-40 minutes. The sauce will be absorbed by the noodles and the top will be a golden brown. Let it sit for 10 minutes before serving.

AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
• Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
• While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.

BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook elbow macaroni as directed on package, drain well.
• Place macaroni in large bowl or the pot used for cooking it.
• Add melted butter, and evaporated milk.
• Mix in eggs, add cheese and mix well.
• Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray.
• Bake 30-40 minutes or until top is brown and bubbly.
• Another option: double the recipe, spray crockpot with butter flavored cooking spray and cook for 6-8 hours.

BAKED MACARONI AND CHEESE

Steps:

• Under cook elbows; oven baking will finish the cooking process.
• In double boiler melt butter and add flour, mustard, salt and pepper.
• Slowly stir in milk and cook until smooth and creamy. Add grated cheese and stir until cheese has melted and sauce is smooth.
• Turn macaroni and finely chopped onion into casserole and pour cheese sauce over all. Toss well to coat. Top with rest of cheese.
• Toss bread with melted butter and sprinkle over all.
• Bake uncovered for 20 min @ 400°.

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Wash hands with soap and water.
• Preheat oven to 350°F.
• Fill a large pot with 6 cups of hot water, a tablespoon of salt and bring to a boil.
• Place macaroni into boiling water and cook for 12 minutes, remove and strain in a colander. Set aside. Return the empty pot to the stove.
• Crack two eggs in a small bowl and mix. Add eggs, butter, ½ cup mild cheddar cheese, ¼ cups of sharp cheddar cheese, Monterey Jack and Colby cheeses into the empty pasta pot and mix over medium heat until slightly melted.
• Wash hands with soap and water.
• Return the macaroni noodles to the same pot and mix well until cheese is fully melted.
• Pour the macaroni and cheese into a greased baking dish.
• Bake until the internal temperature reaches 165°F on a food thermometer. Then top with remaining shredded cheese and bake 5 minutes until the cheese is melted.
• Serve immediately.

EASY BAKED MAC AND CHEESE RECIPE

Steps:

• Preheat oven to 375 degrees F. In a baking dish add pasta, milk, broth, garlic, and spices. Cover and bake for 45-50 minutes.
• Add cheese and butter. Stir until cheese is melted.
• In a separate bowl add all the ingredients for the topping. Top the macaroni and cheese. Broil for 5-10 minutes or until top is golden brown!

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

BAKED MAC AND CHEESE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. Add kale; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
• Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
• Drain macaroni. Add to cheese sauce along with the kale; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.

RICHLY BAKED MACARONI & CHEESE

Steps:

• Heat oven to 350.
• Cook macaroni in boiling water according to directions. Drain. Pour into a 3 quart casserole.
• In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
• Cook over low heat, stirring constantly,until bubbly and thicken.
• Reserve 1 cup of cheese for the top of casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix.
• Sprinkle remaining cheese.