Christys Macaroni N Cheese Recipes

CHRISSY TEIGEN'S MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees F. Grease a 9x13-inch baking dish with butter.
• Make the Bread Crumbs: In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic is fragrant but not browned, 1 to 2 minutes. Add the bread crumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7 to 9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Stir in the Parmesan cheese.
• Make the Mac and Cheese: In a large pot of salted boiling water, cook the pasta according to the al dente directions on the package (if not included, cook for one minute less than called for). Drain, rinse, and toss with the vegetable oil to prevent sticking.
• In a large saucepan or Dutch oven, heat the butter over medium-high heat until melted. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 3 to 6 minutes. Gradually add the milk while whisking, then increase the heat to high and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses, a few handfuls at a time, and whisk the sauce until smooth. Whisk in the salt, black pepper, and cayenne. Stir in the cooked pasta, and season to taste with more salt and pepper.
• Pour the mixture into the buttered baking dish and spread the bread crumbs evenly over the top. Bake until the topping is browned and crisp and the cheese is bubbling, about 8 minutes to 10 minutes. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

CHRISTY'S MACARONI 'N' CHEESE

Steps:

• 1. Boil noodles with a little bit of salt and a couple of shakes of garlic powder. I am not sure how you'd measure the garlic powder, but I sprinkle just enough for the garlic powder to spread out on top of the water in the pan. It's not a lot. Maybe 1/4 tsp?
• 2. While water is heating and noodles are cooking, cut up the blocks of cheese. You will use at least 1 1/2 blocks, but you can add the rest after you mix in the cheese with the noodles.
• 3. Be sure to have the cheese cut up and out of the refrigerator. It melts much better. After the noodles are cooked, drain them quickly and put them back in the pot. Stir in the 1 1/2 blocks of cheese and add in about a 1/4 cup of the Parmesean cheese.
• 4. Cover and leave alone for at least 3-4 minutes. Stir the mac and cheese and cover again if the cheese isn't melted. This is where I would add more cheese if you wanted to. After the cheese is melted, put in about a tablespoon of butter and the mushroom soup. Stir until the butter is melted. The mixture should be pretty sticky and gooey by now. Pour in milk about 1/2 cup at a time until the cheese/mushroom soup mixture is smooth and creamy. Then put in about 1/4 cup more milk. This helps to keep the mac and cheese from getting dry.
• 5. Tips: You can add as much cheese as you want, but too much is going to make the whole thing like eating melted cheese. Watch the salt. The "full-fat" version of the soup has a lot of salt and so does the cheese. You can add more after you finish putting in the milk. Don't put the soup or milk in with the cheese. It will cool off the noodles just enough to keep the cheese from melting. If you have leftovers, put just a little more milk in before you put the mac and cheese in the refrigerator. It keeps everything from drying out. You just want everything to be a little thinner than it was when you put it on the table. That's it. There is no real measurement for the ingredients--people can eyeball it after a few times.
• 6. NOTE-One trick to getting the cheese to melt nicely is to use a heavy pan. One time I tried to make it in my pasta pot (it is a fairly thin pot) and it didn't work out too well because the pasta cooled down too quickly.

SIMPLE MACARONI AND CHEESE

Steps:

• 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.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

CRISPY MACARONI AND CHEESE

Steps:

• Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
• Bake 350' for 45 minutes or until hot.
• Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.

CHRISSY'S MAC N CHEESE RECIPE - (3.4/5)

Steps:

• Preheat oven to 425˚F Grease a 13X9 in. baking dish with butter. In a large stockpot of salted boiling water, cook the pasta until al dente, about 11 minutes. Drain, rinse, and toss with oil to prevent sticking. Melt 1/2 cup butter in a large saucepan over medium-high heat. Add the flour and cook, whisking constantly, until mixture turns a light and toasty brown, 5 to 6 minutes. Gradually which in the milk and bring mixture to a boil. Reduce heat to medium and whisk constantly until thickened , 4 to 5 minutes. Gradually add the American cheese, 2 1/4 c. cheddar & 2 1/4 c. Gruyere to sauce, and cook, whisking constantly until smooth, about 5 minutes. Whisk in the cayenne, black pepper and salt. Stir in cooked pasta and cook until heated through, about 2 minutes. Transfer mixture to prepared baking dish. Top with remaining cheese and sprinkle with breadcrumbs. Bake until topping is bubbly, browned and crisp, about 8 minutes. Cheesy Garlic Breadcrumbs Process the bread in a food processor until finely ground, yielding 4 cups. Heat butter in a large skillet over medium-low until foamy. Add the garlic and cook, stirring constantly, until fragrant but not brown, 1 to 2 minutes. Add breadcrumbs, increase heat to medium and cook, stirring often until toasty and browned, 7 to 9 minutes. Stir in salt and pepper, remove from heat and transfer to a large plate. Cool 5 minutes. Sprinkle with cheese, and toss to combine.