CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
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.
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
JOAN'S MACARONI AND CHEESE
Provided by Food Network
Time 55m
Yield 10 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
SHIPWRECK DINNER
It's not pretty but, it's a tasty, busy-night, kid-friendly meal. It's not 'gourmet,' but it's hot filling and easy. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal with no chopping, unless you want to.
Provided by Bcsgibson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes.
- Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.
Nutrition Facts : Calories 636.2 calories, Carbohydrate 55 g, Cholesterol 116 mg, Fat 26.7 g, Fiber 4.5 g, Protein 42.9 g, SaturatedFat 13.1 g, Sodium 1107.9 mg, Sugar 14 g
EASY HOMEMADE MACARONI AND CHEESE
The VERY BEST mac 'n cheese recipe I have found. Cheesy and creamy, I like to use the extra sharp cheddar cheese. I have also used this recipe as the base for mac n' cheese casseroles with added meats and veggies for potlucks.
Provided by Tina D. Breen
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F.
- Mix milk and eggs in large bowl.
- Add butter, red pepper, prepared cheese product and cheddar cheese.
- Stir in macaroni; mix lightly.
- POUR into 1-1/2-quart casserole.
- BAKE 15 minutes or until heated through.
- Sprinkle bread crumbs on top.
- Bake for 5 more minutes.
Nutrition Facts : Calories 427, Fat 22.5, SaturatedFat 13.5, Cholesterol 137.2, Sodium 786.9, Carbohydrate 35.8, Fiber 1.3, Sugar 4.2, Protein 19.7
MACARONI AND CHEESE WITH WINE
This is one of my favorite ways to make mac&cheese! It's really easy to make, and I've never had any problems with this recipe. If you want a creamier version, stir in some sour cream or plain yogurt after it is done cooking. From Southern Living, March 1986.
Provided by JenSmith
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions, omitting salt.
- Drain and set aside. *NOTE: Do NOT be tempted to skip this step! Trust me, I've done it so I should know!
- Saute onion in butter in a heavy saucepan.
- Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add milk and wine.
- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat; add salt, pepper, and Cheddar cheese.
- Stir until cheese melts.
- Add macaroni; mix well.
- Pour into a lightly greased 2-quart casserole dish.
- Sprinkle with paprika.
- Bake at 350F for 15 minutes; uncover and continue baking another 15 minutes.
Nutrition Facts : Calories 332.3, Fat 18.2, SaturatedFat 11.3, Cholesterol 54.9, Sodium 447.1, Carbohydrate 27.1, Fiber 1, Sugar 1, Protein 13.3
MACARONI AND CHEESE FROM JOHN LEGEND
Make and share this Macaroni and Cheese from John Legend recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheese; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 539.5, Fat 33.5, SaturatedFat 20.6, Cholesterol 143.4, Sodium 503.7, Carbohydrate 31.7, Fiber 1, Sugar 1, Protein 27.6
EASY HOMEMADE TASTIN' MACARONI AND CHEESE
Make and share this Easy Homemade Tastin' Macaroni and Cheese recipe from Food.com.
Provided by Lilladyc
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare macaroni according to package.
- Drain.
- No need to rinse.
- Pour in large mixing bowl.
- Add sauce packet, sour cream, milk, and 2 cups of the cheese.
- Pour in casserole dish.
- Top with remaining cheese.
- Bake at 375F for about an hour or until nicely browned.
Nutrition Facts : Calories 486.2, Fat 41.6, SaturatedFat 25.8, Cholesterol 126.5, Sodium 596.5, Carbohydrate 4.9, Sugar 2.5, Protein 23.8
More about "joans 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.
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