The Best Macaroni And Cheese Food

BEST EVER MACARONI CHEESE RECIPE

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.

THE BEST VEGAN MACARONI AND CHEESE EVER

Steps:

• Preheat oven to 350°F.
• Boil water in a big pot for the pasta.
• All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
• Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
• Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

MACARONI AND CHEESE

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.

"WORLD'S BEST" MACARONI & CHEESE

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE

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.

SOUL FOOD MACARONI AND CHEESE RECIPE

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!

THE VERY BEST MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F
• Butter a 13x9 inch pan.
• Cook macaroni until it is al dente, about 8-10 minutes.
• In a small bowl, combine milk and cream.
• In a pan on medium heat, melt only 1/2 pound butter.
• Cook onions and garlic until clear, about 6 minutes.
• Add flour and cook/stir for 3 minutes.
• Add cream mixture and mix until smooth.
• Boil, stirring occasionally, about 8-10 minutes.
• Stir in 4 cups of Cheddar cheese, American cheese, and 1 cup of Parmesan cheese.
• Stir until melted.
• It will be thick and creamy --
• Season with salt and pepper.
• Stir sauce in pasta.
• Pour in a 13x9 inch pan.
• Sprinkle with remaining Cheddar, Parmesan and bread crumbs.
• Bake uncovered, middle shelf for 20 minutes until bubbling and browned on top.

AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

THE BEST MACARONI AND CHEESE

Steps:

• In large saucepan, heat water over medium heat until water is a rolling boil.
• Add pasta and cook until pasta is "al dente", or fork tender.
• Drain, do not rinse.
• In the same pan as you cooked pasta, add flour and milk.
• Stir with whisk until slightly thickened.
• Add salt, pepper, and Velveeta, stir until cheese is melted.
• Pour pasta into sauce, mixing well.
• Pour into a sprayed 8 x 8-inch dish.
• Sprinkle with shredded cheese if desired.
• Bake at 350F for 25 minutes or until golden brown.