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
CLASSIC MAC AND CHEESE
Nothing is better than homemade classic mac and cheese, the ultimate comfort food!
Provided by T-fal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
- Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
- Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 54.8 g, Cholesterol 75.5 mg, Fat 25.3 g, Fiber 1.9 g, Protein 23.6 g, SaturatedFat 15.5 g, Sodium 517.5 mg, Sugar 5.7 g
CLASSIC MACARONI AND CHEESE
This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!
Provided by Cordi Tierno
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
- Bake, uncovered, for one hour, or until top is golden brown.
Nutrition Facts : Calories 701.3 calories, Carbohydrate 64.9 g, Cholesterol 102.8 mg, Fat 33.5 g, Fiber 3.4 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 552.2 mg, Sugar 7.8 g
CHEDDAR-BACON MAC AND CHEESE
Creamy, cheesy, and quick . . . it's everything you need.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
- Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 30 g, Cholesterol 59.9 mg, Fat 21.8 g, Fiber 1.1 g, Protein 16.5 g, SaturatedFat 13.5 g, Sodium 411.3 mg, Sugar 4.7 g
TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE
I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate
Provided by davinandkennard
Categories Cheese
Time 45m
Yield 15 cups, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan whisk together the whipping cream, flour and butter.
- Heat and whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer and additional two minutes.
- Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
- Continue to stir constantly until the cheese is melted and the sauce is smooth.
- Add amount of sauce needed to the still warm al dente elbow macaroni.
- Allow to stand for at least an hour before baking.
- Preheat your oven to 350 degrees.
- Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
- Bake until bubbling through and the bread crumb topping is browned.
- Freeze remaining sauce.
Nutrition Facts : Calories 794.8, Fat 57.5, SaturatedFat 35.4, Cholesterol 185.8, Sodium 628.2, Carbohydrate 45.8, Fiber 2.2, Sugar 2.4, Protein 24.3
BAKED MACARONI AND CHEDDAR
Adapted from Prairie Home Cooking. This is the way my Mother used to make macaroni and cheese. The pasta measurement is the measurement for the dried pasta.
Provided by Chocolatl
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Bring water to a boil; cook macaroni to al dente stage according to package directions.
- Drain well.
- Melt butter in a saucepan over medium-low heat.
- Whisk in flour and cook, stirring constantly, for 2 minutes.
- Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
- Stir in salt, pepper and paprika and remove from heat.
- Stir in 1/4 cup of the cheese.
- Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
- Spread half the remaining cheese over the macaroni.
- Top with remaining macaroni.
- Pour sauce over the macaroni.
- Top with the remaining cheese.
- Bake until bubbly and lightly browned, about 20 minutes.
- Let rest 5 minutes before serving.
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