EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE
When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
- Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
- Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
- Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.
EXTRA RICH-AND-CREAMY MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
- Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.
MACARONI AND CHEESE
Provided by Garrett McCord
Categories Cheese Dairy Pasta Bake Super Bowl Kid-Friendly Back to School Cheddar Fall Winter Breadcrumbs Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
- In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
- In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
- In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
MOM'S EXTRA SHARP MAC AND CHEESE
My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.
Provided by AcadiaTwo
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 400 degrees F.
- In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Add the milk.
- Cover macaroni and milk with cheese evenly.
- Bake for 20 minutes.
- Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
- Warning: HOT, let cool for 5-10 minutes before serving.
- Enjoy!
SUPER DECADENT MAC AND CHEESE
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
- Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
- Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
- Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
ULTRA RICH MACARONI AND CHEESE
World-famous chef Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top. Can be made ahead, see last note under the directions. From "Food and Wine" magazine.
Provided by Raquel Grinnell
Categories Macaroni And Cheese
Time 1h15m
Yield 1 10x15 pan, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
- Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
- Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
- Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
- Make Ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Nutrition Facts : Calories 565.6, Fat 40, SaturatedFat 24.1, Cholesterol 163.7, Sodium 754.6, Carbohydrate 30, Fiber 1.1, Sugar 2.9, Protein 21.9
IYANLA'S DIVINE MAC & CHEESE
How do you turn everyday mac and cheese into divine mac and cheese? Our recipe for Iyanla's Divine Mac & Cheese will show you the way. Add two extra types of cheese and black pepper to a KRAFT Deluxe Macaroni & Cheese Dinner, and get ready for a sublimely divine experience.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 30m
Yield Makes 4 servings, 1-1/4 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF. Prepare Dinner as directed on package. Meanwhile, combine cubed and shredded cheeses; set aside. Beat egg, milk and pepper with wire whisk until well blended.
- Spoon half of the Dinner into greased 2-qt. casserole dish; cover with half of the cheese mixture. Repeat layers. Drizzle evenly with egg mixture.
- Bake 15 min. or until center is set and Dinner mixture is heated through.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
GRANDMA'S MACARONI AND EXTRA SHARP CHEESE
I have been trying to figure out my grandmother's mac n cheese recipe for several years since the recipe she left me had no measurements and very vague instructions. I think I finally got it! It is made with only Extra Sharp Cheddar which gives it a different taste than the normal mac n cheese. It is saucy and not stringy and moist not dry! You won't be disappointed
Provided by Leahcooks
Categories High Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut up blocks of cheese into small cubes.
- Combine cheese, butter and milk into a sauce pan on VERY LOW heat.
- Stir frequently with a wooden spoon for 30 minutes until completely melted (the sauce should be runny, not stringy, lowest heat possible will ensure this).
- Boil picolini (or any noodles you prefer) until tender and drain (do not rinse).
- When noodles are drained and sauce is finished, stir together and place in a large baking dish.
- Broil on high in the oven until velveeta is brown on top.
Nutrition Facts : Calories 400.5, Fat 27.8, SaturatedFat 17.4, Cholesterol 101.6, Sodium 672.1, Carbohydrate 17.1, Fiber 0.6, Sugar 3.2, Protein 20.6
BAKED MACARONI AND CHEESE
Make and share this Baked Macaroni and Cheese recipe from Food.com.
Provided by ladyautumn
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni, drain, and place in casserole dish.
- Cook butter, salt, pepper, and flour.
- Add milk and boil for 1 minute.
- Add cheese a few cubes at a time until it all blended.
- Pour over macaroni.
- Bake at 350 until a "crust" is formed, about 30-45 minutes.
Nutrition Facts : Calories 450.3, Fat 30.9, SaturatedFat 19.4, Cholesterol 90.3, Sodium 573.9, Carbohydrate 27.5, Fiber 1, Sugar 0.7, Protein 15.9
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