Extra Sharp Macaroni And Cheese Recipes

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EXTRA CHEESY MACARONI & CHEESE



Extra Cheesy Macaroni & Cheese image

This is the ultimate mac & cheese recipe, so cheesy and creamy, the extra big elbows hold all the cheese sauce. A definite comfort dinner. Kids love it

Provided by Pumpkie

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) box of prince casserole elbow macaroni (they work the best they are extra big and hold the sauce the best)
2 tablespoons butter
2 tablespoons flour
1 pint heavy cream
1/2 cup milk
1/2 lb land o lakes white American cheese
4 -5 slices Velveeta cheese
salt and pepper

Steps:

  • Cook box of macaroni according to directions while cooking, make sauce.
  • melt over medium heat 2 tablespoons butter and then blend in 2 tablespoons of flour with whisk remove from heat.
  • blend in SLOWLY one pint of whipping cream (done a little at a time to prevent lumps). If you cannot get whipping cream you can substitue heavy cream.
  • put back on medium heat stir constantly once hot to touch but not boiling add milk, once this is hot to touch again, add white cheese one slice at a time so it melts break cheese up into pieces, and then add in velveeta also broken up, one slice at a time.
  • Stir constantly so it will not stick or burn.
  • drain macaroni and pour into large pan (deep lasagna size pan 11 x 13) pour melted cheese sauce over it and mix.
  • Cover with tin foil and bake in 375 oven for 30 minutes.

EXTRA SHARP MACARONI AND CHEESE



Extra sharp macaroni and cheese image

We love creamy, tangy macaroni and cheese, so I was on a quest to create the perfect recipe. After experimenting with several different sauces, this one has fit the bill for us! Cooper sharp, extra sharp cheddar and my secret ingredient, sour cream, gives this mac and cheese the perfect tang we've been looking for!

Provided by Kialono .....

Categories     Pasta Sides

Time 1h15m

Number Of Ingredients 9

16 oz box macaroni, elbow
4 Tbsp butter
3 Tbsp all purpose flour
salt and pepper to taste
pinch nutmeg, fresh
1 lb cooper sharp cheese (at deli)
4 c extra sharp cheddar cheese, grated
1/2 c sour cream, don't use lite
4 c whole milk, don't use skim

Steps:

  • 1. Prepare macaroni according to package, cooking about 1 minute less than it calls for. Drain and place in a 13 x 9 baking dish which has been sprayed with non-stick cooking spray.
  • 2. In a heavy, large sauce pan, melt butter over medium heat. Add the flour, salt and pepper (about a pinch each) and let it sit for about 90 seconds so the flour cooks. Stir with a whisk until the flour is smooth, about 1 minute. Add the milk, slowly at first, to incorporate, whisking quickly. Add the sour cream (it will look lumpy). Whisk frequently until it just about boils, being careful not to let it boil. Add the cheeses, starting with the cooper sharp, a few slices at a time and whisk until incorporated. Add 2 cups of grated cheddar and the tiniest pinch of fresh, grated nutmeg. Don't boil, just whisk until the cheeses are melted and the sauce becomes smooth.
  • 3. Pour the sauce over the macaroni (I use all of it because we like it very creamy. If you like a custard-y consistency, leave a little sauce out). Stir the sauce until the macaroni is covered. Top with the remaining 2 cups of grated cheddar. Do not cover. Cook in a 350 degree preheated oven for 45 minutes until it's bubbling. ENJOY!

GRANDMA'S MACARONI AND EXTRA SHARP CHEESE



Grandma's Macaroni and Extra Sharp Cheese image

I have been trying to figure out my grandmother's mac n cheese recipe for several years since the recipe she left me had no measurements and very vague instructions. I think I finally got it! It is made with only Extra Sharp Cheddar which gives it a different taste than the normal mac n cheese. It is saucy and not stringy and moist not dry! You won't be disappointed

Provided by Leahcooks

Categories     High Protein

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

24 ounces kraft extra sharp cheddar cheese
1/4 cup butter
1 cup 1% low-fat milk
1/2 lb picolini uncooked noodles (mini ziti)
8 ounces Velveeta cheese (sliced)

Steps:

  • Cut up blocks of cheese into small cubes.
  • Combine cheese, butter and milk into a sauce pan on VERY LOW heat.
  • Stir frequently with a wooden spoon for 30 minutes until completely melted (the sauce should be runny, not stringy, lowest heat possible will ensure this).
  • Boil picolini (or any noodles you prefer) until tender and drain (do not rinse).
  • When noodles are drained and sauce is finished, stir together and place in a large baking dish.
  • Broil on high in the oven until velveeta is brown on top.

Nutrition Facts : Calories 400.5, Fat 27.8, SaturatedFat 17.4, Cholesterol 101.6, Sodium 672.1, Carbohydrate 17.1, Fiber 0.6, Sugar 3.2, Protein 20.6

ULTRA RICH MACARONI AND CHEESE



Ultra Rich Macaroni and Cheese image

World-famous chef Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top. Can be made ahead, see last note under the directions. From "Food and Wine" magazine.

Provided by Raquel Grinnell

Categories     Macaroni And Cheese

Time 1h15m

Yield 1 10x15 pan, 10-12 serving(s)

Number Of Ingredients 13

3/4 lb elbow macaroni
1 teaspoon olive oil, extra-virgin
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon nutmeg, freshly grated
1/2 tablespoon salt, preferably kosher
1/4 teaspoon white pepper, freshly ground
1 1/2 cups extra-sharp cheddar cheese, shredded (4 ounces)
1 1/2 cups sharp cheddar cheese, shredded (4 ounces)
1 1/2 cups monterey jack cheese, shredded (4 ounces)
4 ounces cream cheese, cold and cut into 1/2-inch cubes

Steps:

  • Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
  • Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
  • Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
  • Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
  • Make Ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.

Nutrition Facts : Calories 565.6, Fat 40, SaturatedFat 24.1, Cholesterol 163.7, Sodium 754.6, Carbohydrate 30, Fiber 1.1, Sugar 2.9, Protein 21.9

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Make and share this Baked Macaroni and Cheese recipe from Food.com.

Provided by ladyautumn

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups macaroni, uncooked
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour, all-purpose
1 3/4 cups milk
8 ounces extra-sharp cheddar cheese, cubed (the extra sharp is what makes it)

Steps:

  • Cook macaroni, drain, and place in casserole dish.
  • Cook butter, salt, pepper, and flour.
  • Add milk and boil for 1 minute.
  • Add cheese a few cubes at a time until it all blended.
  • Pour over macaroni.
  • Bake at 350 until a "crust" is formed, about 30-45 minutes.

Nutrition Facts : Calories 450.3, Fat 30.9, SaturatedFat 19.4, Cholesterol 90.3, Sodium 573.9, Carbohydrate 27.5, Fiber 1, Sugar 0.7, Protein 15.9

MOM'S EXTRA SHARP MAC AND CHEESE



Mom's Extra Sharp Mac and Cheese image

My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.

Provided by AcadiaTwo

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 cups extra-sharp cheddar cheese (shredded or sliced)
1 1/2 cups macaroni (cooked)
1 cup milk

Steps:

  • Pre-heat the oven to 400 degrees F.
  • In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Add the milk.
  • Cover macaroni and milk with cheese evenly.
  • Bake for 20 minutes.
  • Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
  • Warning: HOT, let cool for 5-10 minutes before serving.
  • Enjoy!

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