SINFUL BAKED MAC AND CHEESE
Provided by Lori
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° F.
- Cook the elbow noodle in salted boiling water until al dente.
- Strain and toss in 1/2 teaspoon of butter and stir until fully melted. This will keep the macaroni noodles from sticking to each other.
- Prepare the cheese sauce by melting the butter in a large sauce pan.
- Add the flour and whisk until a roux forms.
- Cook over medium low heat for a minute or two more.
- Add the milk and the cream.
- Whisk until the roux has been completely dissolved and incorporated into the milk and cream.
- Cook over medium heat, whisking occasionally, until the mixture thickens into a béchamel sauce.
- Add half of the cheddar and half of the Gruyere. Reserve the remaining cheese.
- Stir until all the cheese has melted and is integrated into the sauce.
- Add the paprika, salt and pepper. Test to taste. Adjust as needed.
- Remove the pan from the heat.
- Add the macaroni noodles into the sauce in the pan and stir until everything is well incorporated.
- Pour half of the macaroni mixture into a buttered 8 1/4 x 11-inch oven dish.
- Sprinkle half of the remaining cheese.
- Top with the remaining macaroni mixture and the rest of the cheese.
- Bake until the cheese is fully melted and the macaroni and cheese is bubbling.
- If desired, turn the oven to broil for two minutes to add some color to the top of the mac and cheese (optional).
- Remove from the oven and allow the mac and cheese to cool for about 5 minutes.
- Serve.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.
SINFUL MACARONI AND CHEESE
This is another family favorite. It has to be the butter and bouillon! It's not a healthy treat so use wisely and enjoy! P.S. The cheese amount is not precise. When I say "cube," I mean the normal size blocks you buy at the grocery store. You can adjust the amount of cheese to your liking. Also, 4 cubes of bouillon is for the...
Provided by D Gentolizo
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Turn the oven on to 350 degrees.
- 2. Boil macaroni until done. Drain and rinse with hot water for mixing with cheese immediately.
- 3. Mix the two 3/4 cubes of shredded cheese with the macaroni in a 9x13 pan.
- 4. In a medium saucepan, melt the butter with the bouillon cubes and onions until smooth.
- 5. Add the flour, mixing well, into a rue.
- 6. When the rue is thickened and smooth, add 1 cup milk, mixing while heating until thickened. Add the rue mixture to the macaroni and cheese and mix well.
- 7. Add additional milk to the mixture, mixing very well - the macaroni and cheese should be nice and moist.
- 8. Top with the remaining 1/4 blocks of shredded cheese and garnish with salt and pepper to taste.
- 9. Bake at 350 degrees for 45 minutes to one hour until hot and bubbly throughout with the cheese melted on top.
THE BEST MACARONI AND CHEESE EVER!
A couple of years ago, my friends Kymberli and Courtney shared a recipe for macaroni and cheese with me. I fell in love with it; however, I made several changes to it first. This recipe is a hit with my family and friends! Every year my middle school students beg me to make it for our Thanksgiving potluck! It's that good!!!
Provided by Katrina Roubedeaux
Categories Pasta Sides
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375.
- 2. In a large, heavy bottom sauce pan, cook noodles according to package. I prefer to boil my noodles in chicken broth. This adds flavor!
- 3. In a separate sauce pan, sauté chopped bacon until cooked through. Add the ham to the bacon/grease, and stir until heated through. With a slotted spoon, remove the meat and set aside. Add the butter to the bacon grease and melt it down. Add soups, heavy cream, and evaporated milk mixing constantly over medium heat until smooth.
- 4. Once the cheese mix is smooth, the the noodles and mix evenly.
- 5. Add 6 cups of the shredded cheese. Make sure the cheese sauce and shredded cheese evenly coat the noodles.
- 6. Pour half of the noodle mix into a 13x9 baking dish.
- 7. Sprinkle half of the bacon and ham mix over the noodles.
- 8. Top the bacon and ham with the slices of provolone.
- 9. Add the remaining noodles over the first layer. Spread them evenly. Sprinkle with salt and pepper to taste.
- 10. Layer the remaining shredded cheese, bacon, and ham over.
- 11. Poke the cubes of block cheese into the Mac evenly spread apart. These pockets of yumminess will surprise your guest!
- 12. In a food processor or blender, pulse croutons until they become a fine breadcrumb.
- 13. Sprinkle the crumbs over the top of the Mac.
- 14. Cover with foil and bake for 35-40 minutes.
- 15. During the last 10 minutes remove the foil.
- 16. This recipe is just as good without the bacon and ham.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
THE EASIEST BAKED MACARONI & CHEESE
There may be lots of recipes out there for macaroni and cheese, but this is the first one I ever found that you don't have to cook the macaroni before you bake it. It is also really simple to put together - all in the casserole dish you are baking it in! I got this from a newsletter of an organization. I take this to potlucks all the time and I always come home with none of it left. It's a dish I'm constantly handing out the recipe for; be sure not to use cheese that has been frozen and thawed because it will ruin the consistency of the dish. You can also cut down on the butter if you would like to lose some of the fat. This is not a real creamy cheesy type of macaroni and cheese, which can sometimes be a little too rich for our tastes. I've made those, but my family prefers this kind over any other.
Provided by CookingONTheSide
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave.
- Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
- Add salt and pepper. Stir well.
- Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
- Add milk. Do not stir.
- Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.
Nutrition Facts : Calories 704, Fat 37.3, SaturatedFat 23.1, Cholesterol 116.4, Sodium 1131.8, Carbohydrate 61.2, Fiber 2.1, Sugar 2, Protein 30.7
TASTY BAKED MAC N CHEESE
I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!
Provided by Eva Maria
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g
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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