EXTRA RICH-AND-CREAMY MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
- Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.
OH SO RICH BAKED MACARONI AND CHEESE
A very good and rich version of mac and cheese. The cheeses can be changed out with many others to change the flavor to your preference of cheeses.
Provided by ALH7401
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix melted butter with the breadcrumbs.
- Cook macaroni in 4 quarts salted boiling water, al dente, then drain.
- Dry pot and melt remaining butter over medium heat. Add garlic, mustard, and cayenne pepper. Cook approximately 30 seconds.
- Add flour, cook until golden.
- Slowly add milk and broth, whisking as it is added. Simmer and whisk approximately 6 minutes. Liquid should coat the back of a spoon.
- Remove from heat.
- Whisk in cheese until melted. Salt and pepper to taste.
- Add cooked pasta, mix evenly.
- Place mixture in 9x13 pan, cover surface with breadcrumbs. Bake 25-30 minutes. Breadcrumbs will be brown and the edges should be bubbling.
- Cool 10 minutes.
Nutrition Facts : Calories 1135.8, Fat 60.4, SaturatedFat 36.4, Cholesterol 166.5, Sodium 1048.7, Carbohydrate 98.4, Fiber 4.3, Sugar 11.8, Protein 49.1
ULTRA RICH MACARONI AND CHEESE
World-famous chef Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top. Can be made ahead, see last note under the directions. From "Food and Wine" magazine.
Provided by Raquel Grinnell
Categories Macaroni And Cheese
Time 1h15m
Yield 1 10x15 pan, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
- Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
- Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
- Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
- Make Ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Nutrition Facts : Calories 565.6, Fat 40, SaturatedFat 24.1, Cholesterol 163.7, Sodium 754.6, Carbohydrate 30, Fiber 1.1, Sugar 2.9, Protein 21.9
RICHLY BAKED MACARONI & CHEESE
I know there are a lot of mac and cheese recipes out there but this is really good and oh so creamy.
Provided by Kim19068
Categories Cheese
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Cook macaroni in boiling water according to directions. Drain. Pour into a 3 quart casserole.
- In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
- Cook over low heat, stirring constantly,until bubbly and thicken.
- Reserve 1 cup of cheese for the top of casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix.
- Sprinkle remaining cheese.
Nutrition Facts : Calories 644.2, Fat 45.2, SaturatedFat 27.8, Cholesterol 128.8, Sodium 894.8, Carbohydrate 39.2, Fiber 1.4, Sugar 3.2, Protein 20.8
ALL-CHEDDAR BAKED MAC AND CHEESE
This recipe is sponsored by Cabot. Custardy baked macaroni and cheese is our favorite way to celebrate National Cheddar Cheese Day on 2/13/2021. We came up with an easy, stir-together sauce of cream, evaporated milk and eggs, then loaded it up with sharp Cheddar. Topped with buttery breadcrumbs, the entire dish gets rich, bubbly and brown in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
- Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
- Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
- Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
- Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
- Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.
BAKED MACARONI & CHEESE RECIPE BY TASTY
Here's what you need: Murray's® Mild Yellow Cheddar Cheese, Murray's® Sharp White Cheddar Cheese, large eggs, evaporated milk, kosher salt, sugar, freshly ground black pepper, dried elbow macaroni, unsalted butter, Murray's® Shredded Cheddar Cheese
Provided by Kroger
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Cut the Murray's® Mild Yellow Cheddar Cheese and Sharp White Cheddar Cheese into ½" cubes.
- Add the eggs, evaporated milk, salt, sugar, and pepper to a medium bowl and whisk to combine.
- Bring a large pot of water to a boil over high heat. Add the macaroni and cook for 5-8 minutes. Turn the heat off and let the macaroni sit in the hot water for 3 minutes, until tender. Drain the macaroni and return to the pot.
- Turn the heat to low and add the butter and Murray's® Shredded Cheddar Cheese. Stir until the butter and cheese are completely melted.
- Pour the macaroni into a 9"x13" baking dish greased with butter and spread evenly. Add the egg and milk mixture and the cubed cheese, and carefully fold into the macaroni until well combined.
- Bake for 25-30 minutes, or until the cheese is bubbling and the top of the macaroni is golden brown.
- Enjoy!
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
- Serve, topping individual servings with parsley or cooked, chopped bacon if desired.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
RICH 'N' CHEESY MACARONI
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
HOME-STYLE MACARONI AND CHEESE
A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.
Provided by Janet
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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 to 10 minutes. Drain.
- Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
- Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 46.3 g, Cholesterol 117.6 mg, Fat 40.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 24.8 g, Sodium 719.4 mg, Sugar 6.2 g
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