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.
MAN THAT'S GOOD! MACARONI AND CHEESE
I had just got home from work one afternoon, and was just sitting down to have a bowl of this "Italian Meatball And Potatoe Bake", that I got out of the new Pillsbury hamburger cook booklet(it was good), when I get a phone call from my mother saying that she wanted to have a BBQ the next day for the family that lives in the area. Only one catch, though...she wasn't cookin, lol. So I run out to the local Giant (I love the new one they built in my town), and started trying to figure out what I was going to make. This is one of the dishes. I'm very proud of it because I would consider it my best mac n' cheese recipe ever. I hope you like it! !!!P.S!!! Don't be scared to half the recipe. It will turn out fine! :)
Provided by MizEmerilLagasse
Categories Cheese
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta until al dente' in boiling, salted water; drain, and set aset.
- Meanwhile, in a medium saucepan, over medium heat, melt the butter.
- Add the flour and whisk for about 3 minutes, or until it smells nutty.
- Whisk in the chicken broth, milk, dry milk, seasonings, and dry mustard; bring to a boil over medium heat, stirring occasionally.
- Remove from the heat and whisk in the cheeses.
- Stir into pasta and serve**.
- **Tohave baked mac n' cheese: pour evenly into 2 9"-13" baking pans, sprinkle with more cheese (any kind will do), bake in a 350F oven for about 15 minutes or until the top is nice and bubbling.
Nutrition Facts : Calories 415.7, Fat 15.8, SaturatedFat 9.5, Cholesterol 45.3, Sodium 284.8, Carbohydrate 49.6, Fiber 2, Sugar 2.4, Protein 18
MAC DADDY MAC N' CHEESE
Steps:
- Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
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
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