KEVIN'S GRANDMA'S MAC
Provided by Sunny Anderson
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
- Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
- Preheat the oven to 350 degrees F.
- For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
- Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
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
GRANDPA'S MACARONI AND CHEESE
Make and share this Grandpa's Macaroni and Cheese recipe from Food.com.
Provided by Grandpa Harry
Categories Grains
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small skillet heat and melt 1 T.
- of butter.
- Add bread crumbs and sauté until they sizzle and are tender, this whole process should take no more than 5 minutes.
- Cover and set aside.
- In a large mixing bowl, whisk together eggs, evaporated milk, corn oil, white pepper, seasoned salt and Worcestershire sauce until all incorporated.
- In a large, buttered oblong baking dish, put a layer of macaroni on the bottom and slowly pour only enough egg mixture to cover this layer.
- Then add the cheeses on top of that.
- Repeat this whole process until you used up all the cheese and macaroni in layers and finish with a top layer of egg mixture.
- Cover with a lid or foil and bake for 30-35 minutes in a pre-heated 425 oven.
- During the last 5-7 minutes of cooking, add the bread crumbs over the top and cook uncovered.
- Let stand and cool for at least 5 minutes.
GRANDMA'S SOUTHERN MAC AND CHEESE
This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.
Provided by Rhett Towles
Categories Side Dish
Time 48m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- 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, 8 minutes. Drain.
- Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
- Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
- Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g
GRANDMA'S FAMOUS MACARONI AND CHEESE
My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.
Provided by The Spice Guru
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
- INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
- ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
- IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
- RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
- STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
- POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
- SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
- BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
- SERVE and enjoy.
Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5
GRANDMA'S HOMEMADE MACARONI AND CHEESE
My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles!
Provided by Kat11274
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni until soft.
- Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
- Mix salt, pepper, eggs and milk together.
- Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
- Sprinkle w/ paprika on top.
- Place in oven, Bake at 350 degrees for about 45 minutes (covered).
- Enjoy!
GRANDMA'S BAKED MACARONI AND CHEESE
This is my Grandmothers recipe for macaroni and cheese. Serves about 8 comfortably, more if its served as a side dish. I had to guess at the serving size as she says "depends on how many are eating and how hungry they are". Very tasty! This is creamy, cheesy kid pleasing (and adults love it too)!
Provided by Brooke Alicia
Categories Cheese
Time 50m
Yield 1 Casserole
Number Of Ingredients 6
Steps:
- In saucepan, melt butter.
- Remove from heat; blend in flour & salt.
- Add milk; heat, stirring constantly until sauce thickens a little and is smooth.
- Add 3 C cheese, heat until melted.
- Combine macaroni & sauce in casserole pan.
- Top with remaining cheese.
- Bake in oven at 350 degrees for 30 minutes or until top of casserole is golden brown.
Nutrition Facts : Calories 3966.6, Fat 222.8, SaturatedFat 139, Cholesterol 694.3, Sodium 7067, Carbohydrate 301.4, Fiber 10.7, Sugar 10.8, Protein 186.4
GRANDMA'S MACARONI AND CHEESE
This mac and cheese was made by my Grandma, mother, me and my children. It was my favorite growing up and now my youngest daughter's. Recently she (13 years old) asked if we were having mac n cheese for dinner. I asked why. She said because the white casserole dish was out. She then went on to request that she get the casserole dish when I die - not because of its value - because of her fondness for her Grandma's Mac n cheese. Sounds a little boring, but not. My husband likes to top his with a little Tabasco. My mother insisted on using Creamettes brand of macaroni.
Provided by charlie 5
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cook the pasta al dente to package directions. Drain.
- In a 3-quart casserole dish layer macaroni, juice, salt, pepper, and cheese. Be sure to get the edges and corners with the juice.
- Repeat layers until casserole is full, ending with cheese.
- Bake at 350 degrees until cheese is melted through and top begins to brown.
Nutrition Facts : Calories 624.6, Fat 26.3, SaturatedFat 16.2, Cholesterol 79.4, Sodium 1073.8, Carbohydrate 67.2, Fiber 3.3, Sugar 9.7, Protein 30.4
GRANDMA'S BEST MAC & CHEESE
Make and share this Grandma's Best Mac & Cheese recipe from Food.com.
Provided by tweetyfan
Categories Cheese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter.
- Stir in the flour, salt, mustard and pepper until smooth; gradually add milk.
- Bring to a boil; cook and stir for 1 minute or until thickened.
- Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted.
- Fold in macaroni.
- Pour into a 1-quart baking dish coated with nonstick cooking spray.
- Bake, uncovered, at 350 degrees Fahrenheit for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 671.5, Fat 39.8, SaturatedFat 24.7, Cholesterol 116.7, Sodium 883.4, Carbohydrate 46.9, Fiber 2.2, Sugar 9.3, Protein 31.1
More about "grandpas macaroni and cheese food"
OUR BEST MAC AND CHEESE RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Grant's Mac and Cheese. Chef Grant Achatz's personal touch for his macaroni and cheese recipe is a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits.
- Leek Mac and Cheese. Cooks usually reserve dark, tough leek greens for stock. Here, F&W's Grace Parisi sautés them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.
- Pickled Pepper Macaroni and Cheese. Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole, studded with sweet and spicy pickled peppers.
- Macaroni and Cheese with Buttery Crumbs. Small chunks of cheddar and Colby cheeses throughout give this macaroni and cheese a perfect hit of flavor and a fabulous gooey texture.
- Andouille Mac & Cheese. Chef Paul Nanni grinds and smokes his own andouille sausage for super-generous portions of this Cajun-inspired macaroni and cheese, but you can swap in pre-made sausage when making it at home.
- Auntie Monica's Seafood Mac and Cheese. Loaded with fresh shrimp, crab, and lobster and layered with a rich mixture of cheeses, this macaroni and cheese gets an extra boost of spice from liquid shrimp-and-crab boil.
- Buttermilk Macaroni and Cheese with Baby Kale. A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese.
- Raclette-Gruyère Mac and Cheese with Pickled Shallots. Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette.
- Baked Shells with Gremolata Breadcrumbs. Macaroni and cheese is always a crowd-pleaser. This version features a combination of fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.
- Southern-Style Mac 'n' Cheese. Three different kinds of cheese — extra-sharp cheddar, Colby-Jack, and cream cheese — go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard.
72 BEST MACARONI AND CHEESE RECIPES
From foodnetwork.com
Author By
ULTIMATE MACARONI AND CHEESE | CANADIAN …
From canadianliving.com
GRANDPA MAC - CHEF INSPIRED MEALS AT WALLET FRIENDLY PRICES
From grandpamac.com
Estimated Reading Time 3 mins
CAJUN CRAWFISH MAC AND CHEESE | I HEART RECIPES
From iheartrecipes.com
GRANDMA'S MACARONI AND CHEESE | MRFOOD.COM
From mrfood.com
GOOD OLD MAC AND CHEESE | CANADIAN LIVING
From canadianliving.com
GRANDMA'S BEST MACARONI AND CHEESE RECIPE - FOOD.COM
From food.com
MACARONI & CHEESE PASTA RECIPE BY OUR GRANDPA
From youtube.com
9+ GRANDMA'S HOMEMADE MACARONI & CHEESE REFERENCES
From zulkifliabu.blogspot.com
MACARONI AND CHEESE RECIPES - FOOD52
From food52.com
MACARONI CHEESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRANDMA'S MAC AND CHEESE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
GRANDMA'S RECIPES SOUL FOOD | LOBSTER, CRAB AND SHRIMP …
From facebook.com
GRANDMA'S MACARONI AND CHEESE RECIPE - FOOD.COM
From food.com
GRANDMA'S MAC AND CHEESE CRAB ROLLS (WITH VIDEO)
From whiskanddine.com
MASALA MACARONI PASTA RECIPE | CREAMY & CHEESY ITALIAN PASTA BY …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love