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
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
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
KILLER MAC AND CHEESE WITH BACON
Provided by Anne Burrell
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
- Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
- Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
- Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
"TO DIE FOR" BAKED MACARONI AND CHEESE
I got this recipe from my friend, JoAnne. It is the BEST macaroni and cheese dish I have ever eaten and is pretty simple to make. Try it at your next pot luck. I guarantee people will be asking you for the recipe... I did step by step instructions & photos on my blog for anyone wanting additional help: http://familyfrugalitynfood.blogspot.com/2010/01/place-holder-making-mac-n-cheese-from.html
Provided by Awayfrmitall
Categories Macaroni And Cheese
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
- Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
- Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
- Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
- Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
- On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
- Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
- To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
- Add 1 cup Swiss & 1 Cup Romano.
- Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
- When it's all mixed and creamy mix in your elbow macaroni.
- Pour the mixture into the white bread lined baking dish (or dishes).
- Crumble up your dried out bread crusts to make coarse bread crumbs.
- Sprinkle breadcrumbs over the macaroni mixture.
- Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.
Nutrition Facts : Calories 647.9, Fat 36.5, SaturatedFat 22.5, Cholesterol 111.5, Sodium 755.1, Carbohydrate 48, Fiber 1.8, Sugar 7.9, Protein 31.1
"KICKED UP" MACARONI AND CHEESE
I have made this quite a few times, it is just delicious and a favourite with my family. This recipe makes quite a lot so make certain that you have a very large fry pan or use a Dutch oven. The complete recipe is made on top of the stove. Make certain to only cook pasta until just firm but a bit tender, as the pasta will cook more in the pan. All ingredients may be adjusted to suit taste. I have even added in some chopped cooked bacon...you will love this!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!) drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
- In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
- Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
- In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using) green pepper, Parmesan cheese (if using) and the two packages of cheese mix; mix well to combine.
- Add the mixture to the ground beef in the pan and stir to combine.
- Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup).
- Delicious!
Nutrition Facts : Calories 752.6, Fat 31.7, SaturatedFat 11.7, Cholesterol 113.3, Sodium 1616.6, Carbohydrate 71.6, Fiber 4, Sugar 16.4, Protein 46
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
THE MOST AMAZING MACARONI AND CHEESE IN THE WORLD!
This macaroni and cheese is TO DIE FOR. People inhale it and drool over it as it's cooking, the aroma fills the whole house. Once it's on the table, it's gone in 3 seconds flat. It's pretty much AMAZING, if I do say so myself. DON'T skip any steps or substitute any of the ingredients, you have to make it just as it is for it to be amazing. NOT for the faint of heart! Quite an indulgence (look at the ingredients), but it's COMPLETELY worth it. It's the only way to make macaroni and cheese.
Provided by Cause Im awesome
Categories Cheese
Time 1h30m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Cook macaroni according to package directions, al dente. Drain and set aside.
- Whisk eggs together in big bowl until frothy. Add Velveeta, butter, and 2 cups of the half-and-half.
- Add warm macaroni, mix until smooth.
- Add rest of half-and-half, 3 cups sharp yellow Cheddar cheese, the rest of the various cheeses, salt, and pepper, tossing together.
- Pour into greased 9 x 13 inch casserole dish, and bake for 30 minutes.
- Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake about 30 minutes more, until golden brown. If you want, you could dot the top with a few tiny pieces of butter, just to help it brown more.
- Serve hot. Enjoy!
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