CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
FALL TO YOUR KNEES MACARONI AND CHEESE
I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.
Provided by Chef Mommie
Categories Cheese
Time 47m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
- Preheat oven to 350.
- Prepare macaroni according to package directions, cook until al dente.
- Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
- Drain pasta well and pour into the baking pan.
- In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
- Break the cream cheese into small pieces and add it to the bowl.
- Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
- Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
- Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
- Pour the mixture on top evenly, covering all of it.
- Gently shake the pan afterwards to make sure that the liquid is even.
- Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
- Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
- Put in the oven on the middle rack.
- Bake until brown and bubbly. (30-45 minutes).
MACARONI AND CHEESE
I know the ingredients sound strange but this the creamiest mac and cheese I have had. I do add more cheese but that is to your liking. I also have found the more variety of cheese the better it is. I usually use extra sharp cheddar, sharp cheddar, mild cheddar, and monteray jack.
Provided by Luvs 2 Cook
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except water. Add water a little at a time if mixture is to thick.
- Put in an oven safe dish.
- Top with breadcrumbs.
- Spray I Can't Believe It's Butter over breadcrumbs.
- Cook for 20 to 30 minutes at 350 degrees until breadcrumbs are golden brown.
Nutrition Facts : Calories 513.9, Fat 30.5, SaturatedFat 19, Cholesterol 94.2, Sodium 539.5, Carbohydrate 33.8, Fiber 1.4, Sugar 1.5, Protein 25.4
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