Worlds Best Mac And Cheese Food

"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.

OOEY GOOEY MAC AND CHEESE

Steps:

• Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
• In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
• In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
• Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

BEST MACARONI AND CHEESE EVER

Steps:

• Cook macaroni, Drain.
• In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly.
• Stir in 2 cups of the cheese until melted.
• Combine Macaroni and sauce in buttered casserole dish.
• Sprinkle with remaining cheese and bake in oven for 25 minutes.

THE BEST BAKED MAC & CHEESE RECIPE EVER

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.

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.

WORLD'S BEST MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
• Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
• Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

BEST MAC 'N CHEESE EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• 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 minutes. Drain; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

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.

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.

WORLD'S BEST MAC & CHEESE

Steps:

• Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or bacon grease over medium heat. Once oil is hot, add mushrooms to the pan and saute for 7-10 minutes or until fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of Kosher Salt and Black Pepper then deglaze the pan with the Sherry Vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
• Now time for the cheese sauce! Add 4 tbsp butter to a medium sauce pan. Place the pan on the stove over medium heat. Once the butter is melted, whisk in 4 tbsp all-purpose flour. Whisk for about 30 seconds, just long enough to lose the raw flour taste but not long enough for the flour to caramelize. Add the thyme, rosemary, sage and red pepper flakes. Continue stirring to allow the herbs to saute for about 30 seconds. Slowly pour in the warm milk while whisking continuously so the roux and milk incorporate smoothly with no lumps. (HINT: Sometimes removing the pot from the heat source while you stir in the milk will help reduce the possibility of lumps forming.) Allow the mixture to come to a low simmer, stirring occasionally, until thickened.
• While waiting for the sauce to simmer, start the pasta. Liberally salt the pot of boiling water. The water should taste very salty for best results. Add the pasta to the water and cook for a minute or two less than the suggested time on the pasta package so that the pasta is very firm, because you will be baking it later and you don't want it to get too soft.
• Once your sauce has reached simmer, stir in the chevre, cheddar and half (2 oz) of the parmigiano reggiano cheeses. Add truffle oil and slowly stir until the sauce is smooth, with all cheese melted. Remove from heat. Add salt and pepper to taste.
• In a small mixing bowl combine remaining parmigiano reggiano and panko.
• Remove the pasta from heat and strain immediately making sure it is well drained. Return to empty pot or use a large mixing bowl to toss the pasta, cheese sauce and mushrooms. Place mixture in a deep glass or ceramic loaf pan, spreading evenly. Sprinkle the Panko/cheese mixture over the top, coating evenly. Bake on upper shelf of the oven for 15 to 20 minutes, or until the top is golden brown and cheese sauce is bubbly. Remove from oven and allow to sit for 10 minutes, then serve and enjoy the best mac & cheese you'll ever eat!

"WORLD'S BEST" MAC AND CHEESE

Steps:

• Preheat the oven to 350˚F. Butter or oil an 8-inch baking dish.
• Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
• Combine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chili powder.
• Bake, uncovered, for 20 minutes. Let the mac and cheese sit for 5 minutes before serving.
• Beecher's Flagship Cheese Sauce
• Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes.
• Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
• Add the cheeses, salt, chili powder, and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to 3 days.
• This sauce reheats nicely on the stove in a saucepan over low heat. Stir frequently so the sauce doesn't scorch.
• Make Ahead
• This recipe can be assembled before baking and frozen for up to 3 months-just be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.
• notes
• One-half teaspoon of chipotle chili powder makes a spicy mac, so make sure your family and friends can handle it!
• The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.