MACARONI CHEESE
Customise this recipe to make your perfect macaroni cheese for a quick family dinner that everyone will love.You can also make it with extra vegetables, bacon and breadcrumbs on top. Each serving provides 743 kcal, 34g protein, 60g carbohydrates (of which 8g sugars), 40g fat (of which 25g saturates), 3.5g fibre and 1.7g salt.
Provided by Gail Richards
Categories Main course
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 743kcal, Carbohydrate 60g, Fat 40g, Fiber 3.5g, Protein 34g, SaturatedFat 25g, Sugar 8g
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
MACARONI CHEESE
This twist on traditional macaroni cheese is, as it should be, all about the cheese!
Provided by Jamie Oliver
Categories Mains Cook with Jamie Thanksgiving American Pasta & risotto
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat your oven to 200ºC/400ºF/gas 6.
- Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
- Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
- Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
- Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce - you may need to add a little more of the reserved cooking water.
- Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
- Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
Nutrition Facts : Calories 489 calories, Fat 17.6 g fat, SaturatedFat 11.0 g saturated fat, Protein 20.4 g protein, Carbohydrate 62.1 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
HOMESTYLE MACARONI AND CHEESE
Nothing that comes out of a box will compare to our comforting recipe for Homestyle Macaroni and Cheese. The little bit of extra effort to do it ourselves will reap such a big pay-off -- it's worth every moment! So, roll up your sleeves, and get ready for a no-frill mac and cheese that will change the way you think of dinner.
Provided by Ginsburg Enterprises
Categories Pastas
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large pot, cook macaroni according to package directions; drain, return macaroni to pot, and set aside.
- Meanwhile, in a large saucepan over medium heat, melt 1/2 cup butter. Add flour, salt, and pepper; mix well. Gradually add milk, bring to a boil, and cook until smooth and thickened, stirring constantly. Add cheese and continue stirring until melted.
- Add three-quarters of cheese sauce to macaroni; mix well. Spoon mixture into prepared baking dish and pour remaining cheese sauce evenly over top.
- In a microwaveable bowl, melt remaining butter in microwave. Stir in crushed crackers; mix until crumbs are evenly coated. Sprinkle evenly over top of macaroni.
- Bake uncovered 30 to 35 minutes, or until heated through.
SUPER SIMPLE MACARONI CHEESE
Crisp on top, oozing with sauce and with perfectly cooked pasta, my Super Simple Macaroni Cheese is totally delicious and so simple to make - perfect for those busy days when you just want to make something easy!
Provided by Eb Gargano
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Cook the macaroni until it's a bit less done than normal - a couple of minutes less than you would usually do. The brand I use takes 10 minutes normally, so I give it 8 minutes for macaroni cheese.
- While the macaroni is cooking, make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it's mixed in. Then keep cooking for 2 minutes, stirring frequently. It takes guts to do this. It looks like something is going to go wrong but it doesn't!
- Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before adding the next bit. If you do this slowly on a very low heat, you should end up with a perfectly smooth cheese sauce with no lumps and no need to whisk. However, if it does go wrong for some reason, you can always use a whisk to beat out the lumps.
- When all the milk is incorporated, add the mustard, salt and pepper. (N.B. I use slightly salted butter, so I don't add any extra salt here.) Then add half the cheese, stir to combine and turn off.
- When the pasta is done, drain it, retaining a little bit of the cooking water.
- Tip the pasta and a couple of tablespoonfuls of the cooking water into the cheese sauce and stir.
- Pour the macaroni cheese into a shallow ovenproof dish and sprinkle over the remaining cheese.
- Bake in the oven for 10 minutes. The top should be brown but the bottom should still be saucy and the macaroni should be perfectly cooked.
Nutrition Facts : Calories 633 kcal, Carbohydrate 67 g, Protein 27 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 81 mg, Sodium 437 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MACARONI AND CHEESE
This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.
Provided by jb41848
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a pan cook butter, salt, pepper and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheese, stir until melted.
- Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 814.7, Fat 40.4, SaturatedFat 24.8, Cholesterol 109.1, Sodium 1329, Carbohydrate 81.2, Fiber 2.9, Sugar 2.2, Protein 31.3
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.
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
SOUL FOOD MACARONI AND CHEESE RECIPE
Soul Food Macaroni and Cheese made with 6 different cheese. No Velvetta no eggs required.
Provided by I Heart Recipes
Categories Dinner
Time 1h5m
Number Of Ingredients 18
Steps:
- Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
- Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
- Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
- Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
- Melt the butter down completely, then sprinkle in 2 tbsp of flour.
- Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
- Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
- Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
- Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
- Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
- Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
- Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
- Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
- Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
- Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
- Remove from the oven, and let sit for 5 to 10 minutes.
- Serve and enjoy!
AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE
Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. My authentic recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.
Provided by Eden Westbrook
Categories Thanksgiving
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
- Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 399 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 651 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MACARONI & CHEESE
The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.
Categories comfort food dinner main dish side dish snack
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
- 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 the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. 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 egg. Whisk together till smooth.
- Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. 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 (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
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
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.
CLASSIC MACARONI AND CHEESE
Savor a saucy, cheese crowd-pleaser with this Classic Macaroni and Cheese! You can't go wrong this delicious recipe. Watch now to find out how Classic Macaroni and Cheese will leave a lasting impression.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
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- Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well. Process the bread into coarse crumbs by pulsing it in a food processor.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. When the butter starts to sizzle, stir in the flour and cook, stirring, for 1 minute, or until pale and bubbly. Remove from the heat and slowly stir in the milk until smooth. Return to the heat and cook, stirring, until the mixture starts to boil and thicken. Remove from the heat and whisk in the mustard and egg yolk. Stand for 5 minutes to cool slightly then stir in the cheese until smooth. Stir in the pasta and season well with salt and freshly ground black pepper.
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