Best Ever Macaroni Cheese Recipes

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BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

BEST EVER MACARONI & CHEESE



Best Ever Macaroni & Cheese image

This is a family recipe, and an all time favorite of mine. Some people like to substitute cheddar cheese, but I don't like it myself. For me it's American cheese or no Mac & Cheese. The amount of cheese is an estimate, I just grate enough until I think it is cheesy enough. Blocks of American cheese is hard to find for me, so I've used sliced American cheese and have not had a problem. I hope you enjoy!

Provided by KimmieCat1

Categories     Macaroni And Cheese

Time 45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups elbow macaroni (to make a smaller batch adjust recipe to 1 cup macaroni)
1 teaspoon salt
6 cups water
5 cups American cheese, grated
salt, to taste
pepper, to taste
butter, 1-2 tablespoon
1 egg
1 1/4 cups milk, more milk may be necessary
butter or cooking spray, to coat casserole dish

Steps:

  • Bring water to boil in a sauce pan.
  • Add 1 teaspoon of salt & macaroni to pan and stir.
  • When water boils again, reduce heat and cook for 10 minutes, drain macaroni.
  • Butter or coat a 2-quart casserole dish with cooking spray.
  • Cover the casserole dish with a layer of macaroni.
  • Add a layer of grated American cheese.
  • Salt and pepper to lightly cover layer, add a small amount of butter.
  • Repeat layering procedure, end with a layer of cheese.
  • Beat one egg, add 1 1/4 cup milk and stir together. Pour egg/milk mixture over macaroni & cheese. If necessary, add enough milk to bring the milk level with 3/4-inch of top of macaroni & cheese.
  • Bake at 350 degrees for 30-40 minutes, uncovered.

Nutrition Facts : Calories 310.1, Fat 5, SaturatedFat 2.3, Cholesterol 57.2, Sodium 651.1, Carbohydrate 52.6, Fiber 2.1, Sugar 1.8, Protein 12.6

"WORLD'S BEST" MACARONI & CHEESE



We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

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.

BEST EVER MACARONI AND CHEESE



Best Ever Macaroni and Cheese image

Make and share this Best Ever Macaroni and Cheese recipe from Food.com.

Provided by Redsie

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups uncooked elbow macaroni
1/4 cup margarine
2 tablespoons flour
2 cups 1% low-fat milk
salt and pepper
nutmeg
2 cups light cheddar cheese, cubed 1/2 inch
1/2 cup dried breadcrumbs
1 tablespoon margarine, melted
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F Cook macaroni according to package directions. Drain.
  • Meanwhile, melt margarine in saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).
  • Add milk, salt, pepper and a dash of nutmeg. Continue cooking, stirring
  • occasionally, until sauce is thickened (3 to 4 minutes).
  • Stir in cooked macaroni and cheese. Spoon into 2-quart casserole.
  • Stir together all remaining ingredients in small bowl; sprinkle over macaroni.
  • and cheese. Bake 20 to 25 minutes or until heated through and golden brown.
  • TIP: for a gourmet flavor, stir in 3 ounces cubed cream cheese and 1.
  • teaspoon Dijon mustard with the milk.

Nutrition Facts : Calories 499.7, Fat 14.9, SaturatedFat 4.4, Cholesterol 13.3, Sodium 485.7, Carbohydrate 65.8, Fiber 2.7, Sugar 6.3, Protein 24.2

BEST EVER MAC & CHEESE



Best Ever Mac & Cheese image

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1 package (16 ounces) uncooked elbow macaroni
4 slices hearty white bread (4 ounces), torn into large pieces
6 tablespoons butter, cubed and divided
1/2 cup grated Parmesan cheese
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/4 cup finely chopped onion
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups whole milk
2 cups half-and-half cream
1 cup (4 ounces) cubed process cheese (Velveeta)
1 block (8 ounces) sharp cheddar cheese, shredded
1 block (8 ounces) Monterey Jack cheese, shredded
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

Nutrition Facts : Calories 762 calories, Fat 43g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 1138mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

BEST EVER MACARONI AND CHEESE



Best Ever Macaroni and Cheese image

A creamy blend of three cheeses baked with a golden brown breadcrumb crust that is a family comfort food favorite.

Provided by DianeNJ

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb elbow macaroni (cooked)
3 tablespoons butter
1/4 cup flour (scant)
2 -3 cups milk
1/2 teaspoon dry mustard
salt and pepper
2 cups grated sharp cheddar cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese or 1/2 romano cheese
1 egg (beaten)
3/4 cup . Italian breadcrumbs
4 tablespoons butter (melted) or 4 tablespoons margarine (melted)

Steps:

  • In a medium saucepan melt butter. Add flour and mix till paste. Gradually add the milk and stir over medium heat till thickened and creamy. Add dry mustard and salt and pepper to taste.
  • Remove from stove add some mixture to beaten egg and mix together. Add beaten egg mixture back into sauce and fold in cheeses one at a time till mixed.
  • Pour sauce into macaroni and blend till coated evenly.
  • Pour into a glass 9x13 ovenproof pan sprayed with Pam. Sprinkle with Italian breadcrumbs and a little more parmesan if you like and than drizzle with melted butter.
  • Bake in 350 degree oven for 35 minutes until edges are brown and crispy and sauce is bubbling. Great with a tossed salad.
  • For fun try different shaped pastas.

Nutrition Facts : Calories 766.5, Fat 35.8, SaturatedFat 21.4, Cholesterol 134.5, Sodium 917.8, Carbohydrate 76.7, Fiber 3.4, Sugar 2.7, Protein 33.5

BEST EVER MACARONI AND CHEESE



Best Ever Macaroni and Cheese image

Perfect for a cold winter's night, this macaroni and cheese is a far cry from the supermarket variety. Rich and creamy with a slight kick, it is rounded off with the topping's crunch. I like to use a variety of cheeses in this. I have used bleu, gouda, gruyere, swiss, cheddar, smoked cheeses, gouda, and others, all with fabulous results. This recipe freezes wonderfully and is just as delicious when reheated in the microwave. 6 cups of cheese approximately equals 2 - 2.25 lbs. Feel free to substitute turkey bacon, or use butter (6 TBS) instead of bacon grease.

Provided by CoreyMB

Categories     Cheese

Time 1h30m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 16

1 lb macaroni
12 ounces bacon
6 tablespoons flour
2 teaspoons onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 dash Worcestershire sauce
1 dash nutmeg
1 dash hot sauce
5 cups milk
1 (12 ounce) can evaporated milk
2 eggs
6 cups cheese, grated
1 -2 cup Ritz cracker, crushed

Steps:

  • Preheat the oven to 350*F.
  • Grease a deep 3-quart baking dish and set aside.
  • Cook bacon until crispy, reserving the grease.
  • Cook macaroni according to package instructions for al dente.
  • Drain and set aside.
  • Crumble the bacon into the crushed crackers and add 1 cup of the grated cheese.
  • Pulse in a food processor and set aside.
  • Measure 6 tbs of bacon grease and heat in a large saucepan until bubbling.
  • Add flour all at once, whisking until incorporated.
  • Add the onion powder, both paprikas, mustard powder, and cayenne pepper.
  • Continue to whisk for another 1-2 minutes.
  • Slowly whisk in the milk and evaporated milk.
  • Whisk continuously on medium-high heat until the mixture comes to a boil and thickens slightly.
  • Lower the temperature to a simmer.
  • Add the worcestershire, nutmeg, and hot sauce.
  • Stir in the remaining 5 cups of grated cheese.
  • Stir over low heat until the cheeses are melted.
  • Beat the two eggs in a small bowl.
  • Add about a cup of the cheese sauce mixture to the eggs, and whisk rapidly.
  • Whisk the egg mixture back into the pot.
  • Stir the cooked macaroni into the cheese sauce mixture. It will be very loose; the macaroni will absorb excess liquid as it bakes.
  • Pour the macaroni and cheese mixture into the prepared baking dish.
  • Top with the cracker-bacon-cheese mixture.
  • Bake for 30-45 minutes, or until the top is golden brown and the middle is set.
  • Allow to rest for 15 minutes before serving.

BEST-EVER MACARONI CHEESE



Best-Ever Macaroni Cheese image

Make and share this Best-Ever Macaroni Cheese recipe from Food.com.

Provided by Sonya01

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

400 g macaroni
1 1/2 cups cream
3/4 cup milk
1 1/4 cups grated tasty cheese
1/2 cup grated parmesan cheese
salt & fresh ground pepper
1/3 cup dried breadcrumbs
1/2 cup extra grated tasty cheese
ground paprika, to serve

Steps:

  • Preheat grill to high
  • Grease a large baking dish.
  • Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente.
  • Drain and keep warm.
  • In the same saucepan, place the cream and milk over medium heat. Bring to the boil, reduce the heat, then stir in the cheeses and add a generous sprinkling of salt and pepper. Stir over medium-low heat until cheese has melted,.
  • Return the pasta to the pan.
  • Toss to coat the pasta in the sauce, then transfer to the greased baking dish.
  • Sprinkle the pasta with breadcrumbs, extra cheese and a sprinkle of paprika.
  • Place under the hot grill and cook for 2 minutes or until topping is golden and crispy.

Nutrition Facts : Calories 984.1, Fat 54.1, SaturatedFat 33.1, Cholesterol 177.5, Sodium 673.5, Carbohydrate 87.2, Fiber 3.6, Sugar 2.8, Protein 36.9

BEST MACARONI AND CHEESE EVER



Best Macaroni and Cheese Ever image

Ok, My mom hates macaroni and cheese and when she tried this she instantly fell in love. My little brother(age 1 1/2) ate a whole plate.

Provided by MightyMickie

Categories     One Dish Meal

Time 1h10m

Yield 8 bowls

Number Of Ingredients 6

3 cups elbow macaroni
4 teaspoons butter
4 tablespoons all-purpose flour
1 1/2 teaspoons salt
3 1/4 cups milk
2 1/2 cups Velveeta cheese

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.

Nutrition Facts : Calories 240, Fat 6.2, SaturatedFat 3.6, Cholesterol 18.9, Sodium 503.8, Carbohydrate 36.9, Fiber 1.4, Sugar 1.1, Protein 8.8

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

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

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

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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