MAC AND CHEESE TWO WAYS
Provided by Dave Lieberman
Categories side-dish
Time 42m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta until al dente in a large pot of boiling salted water. Drain.
- Meanwhile, in a large saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste. Cook for about 2 minutes, being careful not to brown. Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while. Remove from the heat. Stir in the 3 cheeses and season with black pepper, to taste. Add the cooked pasta and mix into the cheese sauce thoroughly.
- Preheat oven to 400 degrees F.
- For the Classic Mac and Cheese:
- 1 cup coarse bread crumbs
- 1 tablespoon butter, melted
- 2 tablespoons chopped fresh parsley
- Salt
- Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
- For the Chili Mac and Cheese:
- 2 tablespoons chili powder
- A few dashes dried red chili flakes
- 1 cup crushed yellow corn chips
- 1 tablespoon vegetable oil
- 1 small lime, zested
- Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
THE FOOD LAB'S ULTRA-GOOEY STOVETOP MAC AND CHEESE RECIPE
Here's a homemade stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box and tastes far, far better.
Provided by J. Kenji López-Alt
Categories Mains
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.
- Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.
Nutrition Facts : Calories 813 kcal, Carbohydrate 37 g, Cholesterol 230 mg, Fiber 1 g, Protein 36 g, SaturatedFat 33 g, Sodium 1269 mg, Sugar 10 g, Fat 58 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MACARONI AND CHEESE
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
- Heat the oven to 350 degrees F.
- Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
LOBSTER MAC & CHEESE
Using lobster and crab makes this macaroni cheese really special - perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
- Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
- Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
- Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.
Nutrition Facts : Calories 731 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.5 milligram of sodium
SOUTHERN LOBSTER AND SHRIMP MAC AND CHEESE
This is a creamy, rich, and decadent recipe for an 'over the top' addition to any meal. After years of making basic mac and cheese, this version with shrimp and lobster is an indulgence worth making for those special to you. It is an adapted recipe from strong Southern women (Patti LaBelle, Mama Jean, and my son's girlfriend Ashley)...all wonderful foodies! I make this a day ahead.
Provided by Terra-Matris
Categories Seafood Shellfish Lobster
Time 1h45m
Yield 16
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
- Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain.
- Preheat the oven to 375 degrees F (190 degrees C).
- Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl.
- Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
- Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in the cream sauce and stir until smooth.
- Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish.
- Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers. Cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
- Cover mac and cheese with thin pats of butter. Top with the cracker coating.
- Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.
Nutrition Facts : Calories 884 calories, Carbohydrate 45.6 g, Cholesterol 263.7 mg, Fat 59.8 g, Fiber 3.1 g, Protein 42.6 g, SaturatedFat 33.7 g, Sodium 976.5 mg, Sugar 5.3 g
TYLER FLORENCE'S ULTIMATE MAC AND CHEESE
Make and share this Tyler Florence's Ultimate Mac and Cheese recipe from Food.com.
Provided by NoProblems
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese.
Nutrition Facts : Calories 953.1, Fat 54.1, SaturatedFat 31.7, Cholesterol 157.1, Sodium 856.1, Carbohydrate 72.3, Fiber 3, Sugar 3, Protein 43.7
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.
MACARONI AND 4 CHEESES
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
EASY RICE COOKER MAC 'N CHEESE
I bought a rice cooker and wanted to use it for more than just rice. I've made this mac 'n cheese several times and it always comes out delicious! If you like your mac 'n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.
Provided by Terri Gage Foster
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
- Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 43.7 g, Cholesterol 49.6 mg, Fat 16.2 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 9.4 g, Sodium 506.8 mg, Sugar 4.7 g
TIGER STRIPES CHEESECAKE
Make and share this Tiger Stripes Cheesecake recipe from Food.com.
Provided by foodiequeen
Categories Cheesecake
Time 2h12m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix biscuit crumbs with melted butter. Toss biscuit crumbs into a lined 18cm cake pan and press firmly. Bake biscuit base at 160C for 12 minutes. Cool for use later.
- Cream cheese with sugar till smooth and creamy.
- Add in egg one at at time and beat till well blended.
- Using low speed, beat in the sour cream and milk.
- Divide batter into 2 equal portions of about 490g per portion.
- Stir melted chocolate and rum into 1 portion of batter till well blended.
- Add lemon juice into the other portion of the batter.
- Spoon 1 ladle full of plain batter into the middle of the biscuit base, then 1 ladle full of the chocolate batter on top of the plain batter. Alternate between the two batters till all batter is used up.
- Bake at 160C for 50 - 60 minutes till the circumference of the cake is cooked. The centre of the cake could be wobbly. Remove cake and cool for 1 hour. Chilled cake for at least 3 hours before serving, or overnight for better flavour.
Nutrition Facts : Calories 4013.1, Fat 327.3, SaturatedFat 195.3, Cholesterol 1371.2, Sodium 2739.2, Carbohydrate 219.1, Fiber 15.9, Sugar 123.8, Protein 85.4
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
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
MACARONI AND CHEESE WITH WINE
This is one of my favorite ways to make mac&cheese! It's really easy to make, and I've never had any problems with this recipe. If you want a creamier version, stir in some sour cream or plain yogurt after it is done cooking. From Southern Living, March 1986.
Provided by JenSmith
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions, omitting salt.
- Drain and set aside. *NOTE: Do NOT be tempted to skip this step! Trust me, I've done it so I should know!
- Saute onion in butter in a heavy saucepan.
- Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add milk and wine.
- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat; add salt, pepper, and Cheddar cheese.
- Stir until cheese melts.
- Add macaroni; mix well.
- Pour into a lightly greased 2-quart casserole dish.
- Sprinkle with paprika.
- Bake at 350F for 15 minutes; uncover and continue baking another 15 minutes.
Nutrition Facts : Calories 332.3, Fat 18.2, SaturatedFat 11.3, Cholesterol 54.9, Sodium 447.1, Carbohydrate 27.1, Fiber 1, Sugar 1, Protein 13.3
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