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.
CRACKARONI (MACARONI AND CHEESE)
The most awesome macaroni and cheese ever! So addictive, we call it "crackaroni." You just can't stop eating this fabulously creamy concoction. I slightly changed the recipe of a coworker who brought it to a potluck. Proceed at your own risk. I can't be responsible for the rise in your cholesterol levels.
Provided by Kate 8
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
- Melt butter over medium heat. Add flour for a light roux.
- Stirring constantly, gradually add the milk, cooking until thickened.
- Add pepper, salt and sugar, mixing thoroughly.
- Add Velveeta cubes and stir until melted.
- Add sour cream and cottage cheese, stirring until well combined.
- Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
- Spread cheddar cheese over the top.
- Sprinkle with paprika.
- Bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 496, Fat 31.1, SaturatedFat 19, Cholesterol 96.2, Sodium 1095, Carbohydrate 32.5, Fiber 1, Sugar 5.5, Protein 21.5
MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
MACARONI AND CHEESE CARBONARA
The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Set an oven rack about 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.
- Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until 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. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
- Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
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
DEADLY MACARONI AND CHEESE
I call this deadly for two reasons: First, because it's just a "little" on the fattening, clog your arteries side of the food spectrum. Second, because it is just drop dead delicious!
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions on the package, drain, and set aside.
- Preheat oven to 350°F.
- In a large saucepan, fry the bacon until crispy then remove and crumble.
- Add the flour to the bacon drippings (yummies) and cooking, stirring constantly, for about 2 minutes over low/medium-low heat.
- Add the whole milk and whisk to combined; bring to a boil over medium-high heat.
- Remove from heat and add the chives, salt, pepper, onion powder, and cheese; stir to combined.
- Add macaroni then pour into a grease 9"-13" glass pan; top with more cheese and bake for about 15 minutes or until cheese is golden.
- Remove from the oven and let sit for 10 minutes before serving.
- Top with crumbled bacon before serving.
Nutrition Facts : Calories 441.5, Fat 18.4, SaturatedFat 8.8, Cholesterol 38, Sodium 646.5, Carbohydrate 50, Fiber 2, Sugar 3.1, Protein 17.9
BEST-EVER MACARONI AND CHEESE
I found this recipe in a magazine. I made the recipe the other day, and this mac and cheese IS tasty. It makes a lot, too. So if you have to make dinner for a crowd, this is the one to make. To save on cost, I don't think you would have to use the gruyere cheese, although it does add a bit of a difference to ordinary mac and cheese, as does the bay leaf.
Provided by Chris Reynolds
Categories Cheese
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
- In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
- Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
- Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
- Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
- Bake 20 minutes. Remove the cover and bake an additional 10 minutes.
Nutrition Facts : Calories 458.8, Fat 28.1, SaturatedFat 17.2, Cholesterol 88.7, Sodium 508.3, Carbohydrate 30.9, Fiber 1.2, Sugar 1.2, Protein 20.4
MACARONI AND FONTINA CHEESE
This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook
Provided by JoJoStar
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
- Add the garlic and cook stirring for 1 minute.
- Raise the heat slightly and add the bell peppers.
- Cook stirring for 2 minutes.
- Add the zucchini and yellow squash and cook stirring for 2 minutes.
- Season with salt and pepper and set aside.
- Cook the pasta in a large pot of salted water for 4 minutes.
- Drain and rinse with cold water.
- Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
- Stir in the flour, rosemary, sage and bay leaf.
- Cook, stirring constantly for 2 minutes.
- Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
- Strain the sauce and season with salt and pepper.
- Return the pasta to the same large pot and stir in the sauce.
- Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
- Place the mixture in a deep glass baking dish.
- Sprinkle with the remaining fontina cheese.
- Bake for 20 minutes, until the pasta is brown and crusty on top.
Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2
MACARONI AND BLUE CHEESE
Very rich taste and unique twist on an old favorite. Goes quite well served with a grilled steak or chicken breast. A wonderful recipe given to me by my dear friend (and great cook) Amy.
Provided by SmHerndon
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350* and butter 13x9 glass baking dish.
- Cook pasta (about 8 min) and drain.
- Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
- Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
- Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
- Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
- Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13x9 dish.
- Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
- Sprinkle with chives and serve- enjoy!
Nutrition Facts : Calories 1301.2, Fat 76.2, SaturatedFat 47.3, Cholesterol 235.9, Sodium 1389.5, Carbohydrate 100.6, Fiber 3.9, Sugar 9.2, Protein 52.8
JENNIFER'S MACARONI AND CHEESE
This recipe is based on "Sweetie Pie's Macaroni and Cheese" recipe. I have made changes to the basic recipe to suit our taste. Made this for a large family gathering and it was a big hit.
Provided by PsychRN
Categories One Dish Meal
Time 1h20m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions until al dente and drain.
- Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe.
- Mix the milks, eggs and dry seasonings together in a large bowl.
- Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix.
- Pour over the noodles and mix well.
- Top with the mild cheddar.
- Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan.
Nutrition Facts : Calories 759.6, Fat 48.8, SaturatedFat 30.3, Cholesterol 197.6, Sodium 1483.4, Carbohydrate 42.8, Fiber 1.5, Sugar 5.6, Protein 37.4
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