Kevins Famous Macaroni And Cheese Recipe 465 Food

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MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

Steps:

  • Heat oven to 350 degrees F.
  • Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding
  • the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
  • Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
  • Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

KEVIN'S FAMOUS MACARONI AND CHEESE RECIPE - (4.6/5)



Kevin's Famous Macaroni and Cheese Recipe - (4.6/5) image

Provided by kevkev227

Number Of Ingredients 16

1 pound Package of Pasta (Conchiglioni, Elbow Macaroni or Penne)
1 tablespoon Extra Virgin Olive Oil
1/8 cup bacon, diced (Dry Salami or Pancetta)
1/8 cup chopped Green Onion
1/4 cup Extra Virgin Olive Oil
1 tablespoon of pureed garlic
3 to 4 tablespoons flour
1 tablespoon garlic powder
1 tablespoon of Kosher Sea Salt
1 tablespoon dry mustard
1 tablespoon paprika (sweet or hot)
1 teaspoon ground nutmeg (freshly ground preferred)
2 to 2 1/2 cups of whole milk
1/2 cup of grated parmesan
2 cups off finely shredded Italian cheese (mozzarella, provolone or fontina)
1 cup of finely shredded cheddar (sharp, medium or mild)

Steps:

  • Lightly grease deep oval casserole dish or dutch oven with 1/2 tablespoon of Olive Oil. Sauté Bacon, dry salami or pancetta in 1/2 tablespoon of olive oil in skillet over medium-high heat until crisp. Turn off heat, drain and set aside on paper towel to cool. Boil Pasta according to directions on package, approximately 7-8 minutes in 5 quarts of water. Drain pasta and set aside. To make the cream sauce, use a large skillet or saucepan. Heat 1/4 cup of olive oil over medium heat for 2-3 minutes. Add pureed garlic and stir for approximately 2 minutes. Add flour and stir until combined. Add garlic powder, salt, dry mustard, paprika and nutmeg. Stir until combined. Lower heat to medium-low and add milk slowly. Stir continuously for approximately 10-15 minutes or until mixture is thick enough to coat spoon. Turn off heat and set aside to cool for 3-4 minutes. Add cooked pasta to casserole dish or dutch oven. Pour cream sauce over pasta and stir to combine. Add parmesan and finely shredded Italian cheese and combine well. Combine cheddar and green onion with bacon, salami or pancetta in a dish and then sprinkle mixture over the top evenly. Bake covered at 350°F for 15 minutes. Remove cover and bake for an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.

KEVIN'S GRANDMA'S MAC



Kevin's Grandma's Mac image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 8

8 ounces elbow pasta
1 tablespoon salted butter
8 ounces sharp Cheddar cheese, shredded
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces processed cheese, cut into small cubes

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.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
  • Remember to save leftovers for fried Macaroni and Cheese.

BIRD'S FAMOUS MACARONI AND CHEESE



Bird's Famous Macaroni and Cheese image

A fabulous always-requested recipe! I stongly suggest buying block cheeses and grating/shredding them fresh for the most flavorful macaroni and cheese you will ever taste. For a healthier version, try Recipe #272413.

Provided by 2Bleu

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
2 teaspoons ground mustard
1/2 teaspoon black pepper
3 cups 2% low-fat milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 cup grated parmesan cheese (or parm or romano mix)
4 ounces cream cheese, softened
16 ounces elbow macaroni, fully cooked (large style)
1/2 cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Melt butter in large saucepan over medium-high heat.
  • Stir in flour, salt, dry mustard and pepper until smooth. Gradually stir in milk and heavy cream, stirring continuously until thickened, about 10 minutes.
  • Remove from heat. Stir in cheeses (a little at a time) and mix until smooth and cheese has melted.
  • In a large bowl, pour cheese mixture over macaroni, mixing well. Place mixture into a greased 9x13 baking pan. Sprinkle seasoned bread crumbs on top. Bake for 25-30 minutes.

Nutrition Facts : Calories 653.6, Fat 35.6, SaturatedFat 21.3, Cholesterol 112.3, Sodium 899.7, Carbohydrate 59.3, Fiber 2.5, Sugar 7.4, Protein 24

FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE



Fannie Farmer's Classic Baked Macaroni & Cheese image

To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

Provided by - Carla -

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

Steps:

  • Preheat oven to 400°F.
  • Cook and drain macaroni according to package directions; set aside.
  • In a large saucepan melt butter.
  • Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  • Pour milk and cream in gradually; stirring constantly.
  • Bring to boiling point and boil 2 minutes (stirring constantly).
  • Reduce heat and cook (stirring constantly) 10 minutes.
  • Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  • Turn off flame.
  • Add macaroni to the saucepan and toss to coat with the cheese sauce.
  • Transfer macaroni to a buttered baking dish.
  • Sprinkle with breadcrumbs.
  • Bake 20 minutes until the top is golden brown.
  • (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

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

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

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

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