Home Made Macaroni And Cheese Food

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BEST EVER MACARONI CHEESE RECIPE

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.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

MACARONI AND CHEESE

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.

BAKED HOMEMADE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

MACARONI CHEESE

Steps:

• Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes. Drain well and set aside.
• Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
• Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
• Meanwhile, preheat the grill to hot.
• Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted.
• Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
• Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

MACARONI AND CHEESE

Steps:

• Melt the butter in a large sauce pan and gradually add the flour. Stir well on low heat. Gradually add the milk and blend well. Cook and stir until it simmers and thickens. Add the Velveeta cheese. Stir till melted.
• Add the cooked pasta and mix.
• Pour into casserole and bake at 350 till golden.

HOME MADE MACARONI AND CHEESE

Steps:

• In a large pot, cook the noodles according to the package directions, leaving them al dente. Drain the pasta and return it to the pot.
• Stir in all the other ingredients. I usually put the pan back on the burner so all the cheese will melt, on occasion I even have to turn the burner back on to low to get everything melted. You can add a little more milk if the consistency seems too thick.
• Pour the mixture into your greased baking dish and bake for 30 to 35 minutes or until the top is browned and bubbly.

CHEESY MACARONI AND CHEESE

Steps:

• Preheat oven to 350*.
• Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
• Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
• Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
• FOR FREEZE AHEAD:.
• Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook until slightly underdone, or very al dente, about 7 minutes. Drain the pasta and return it to the pot.
• In a saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring constantly, until the roux turns a very pale golden color. Add the milk and whisk well to remove any lumps. Bring to a simmer over low heat.
• Meanwhile, in a small bowl, mix together the bread crumbs, 1/4 cup of Parmesan, parsley and canola oil. Reserve.
• Add the paprika, Cheddar, the remaining 8 ounces of grated Parmesan, the cottage cheese and salt and pepper, to taste, into the milk mixture. Pour the cheese sauce over the pasta and stir to combine.
• Reserve 3 cups for the Round 2 web recipe Spicy Macaroni and Cheese Bites.
• Spray a 9 by 13-inch ovenproof baking dish with cooking spray. Pour in the macaroni and cheese and spread it evenly in the pan. Sprinkle with the bread crumb mixture and bake for about 30 minutes until the bread crumbs are toasted and golden.

HOMEMADE MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions and drain.
• Layer 1/2 the macaroni, 1/2 the butter and 1/2 the cheese into a round casserole dish.
• Repeat with another layer.
• In a small bowl, beat egg, add milk, salt and pepper.
• Pour egg mixture over macaroni/cheese adding more milk if desired.
• Sprinkle with bread crumbs.
• Bake uncovered in a 350 degree oven for about 30 minutes or until the top is golden brown.

HOMEMADE MAC AND CHEESE

Steps:

• Heat oven to 350°F.
• Whisk eggs and milk in large bowl until blended. Add VELVEETA, cheddar, butter and red pepper; mix well. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through.

HOMEMADE MACARONI AND CHEESE

Steps:

• melt butter.
• add flour, mustard and salt and pepper to sauce pan, cook 1 minute stirring contantly.
• add milk slowly with whisk.
• cook until just boiling, stir contstantly. remove from heat.
• Add cheddar cheese to butter flour mixture, mix thoroughly.
• pour macaroni into casserole dish. pour cheddar cheese mixture over macaroni. sprinkle with cheddar and parmesan cheese.
• put in oven on broil for 5 minutes or until cheese is melted and bubbly.

CLASSIC MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 20 min. or until heated through.

HOMEMADE MAC AND CHEESE

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.