BEST-EVER MACARONI AND CHEESE
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
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.
THE BEST HOMEMADE BAKED MAC AND CHEESE
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.
Provided by Trish - Mom On Timeout
Categories Dinner
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
COMPANY BEST MACARONI AND CHEESE
I know, I know. Another mac and cheese recipe. But, wait. Maybe it's not as cholesterol-crazy as some; or, is that just wishful thinking on my part? I first served this about 30 years ago when Dave and I were first married. Really impressed his mom. Still makin' it today; still impressin' folks today. I like making it, and so does my arthritis. It's that easy. I prefer the medium shells. Elbow macaroni is so...well...elbow macaroni.
Provided by Suzie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients EXCEPT cheese and macaroni.
- Add cheese and mix well.
- Add macaroni; stir until coated.
- Transfer to greased 2-1/2 quart baking dish.
- Top with bread crumbs (optional).
- Sprinkle with paprika (if desired).
- Bake at 350 degrees for 40 minutes OR until bubbly.
THE BEST MACARONI AND CHEESE
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
Provided by Amanda Hesser
Categories dinner, weekday, casseroles, editors' pick, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
- In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
- In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
- In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
- Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
- While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram
COMPANY MAC AND CHEESE
Make and share this Company Mac and Cheese recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions.
- Meanwhile, melt 4 tablespoons butter in a large saucepan.
- Stir in flour until smooth.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes.
- Reduce heat; add cheeses, mustard, salt and pepper.
- Stir until cheese is melted and sauce is smooth.
- Drain macaroni; add to the cheese sauce and stir to coat.
- Transfer to a greased shallow 3-quart baking dish.
- Melt the remaining butter; toss with bread crumbs and parsley.
- Sprinkle over macaroni.
- Bake, uncovered, at 400ºF for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 633.8, Fat 41.1, SaturatedFat 19.7, Cholesterol 92.6, Sodium 842, Carbohydrate 45, Fiber 1.9, Sugar 3.2, Protein 21.3
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15 BEST MACARONI AND CHEESE RECIPES
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- 'Got Some Crust' Macaroni and Cheese. A mix of Cheddar, Parmesan, and breadcrumbs give this macaroni its signature crunchy crust. Yellow mustard and Worcestershire sauce also add a zing to the creamy sauce.
- Dill Pickle Macaroni and Cheese. You may doubt this odd flavor combination, but you'll be convinced it's a winner with just one bite. Creamy baked macaroni is contrasted with tangy and crunchy pickle relish to create an extra unique dish.
- Restaurant Style Mac and Cheese. You only need five ingredients to make this extra decadent mac and cheese recipe. Shredded Cheddar, processed cheese, and heavy cream make a thick sauce that will cling to every bite.
- Buffalo Chicken Mac and Cheese. This macaroni is packed with flavor thanks to three types of cheese — cheddar, Monterey jack, and gorgonzola — along with shredded chicken and a hefty drizzling of hot sauce.
- Old School Mac n' Cheese. "This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made," says recipe creator Collette Duck.
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- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
- Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into the prepared baking dish and set aside.
- In a small sauté pan over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
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