ICON'S ULTIMATE MACARONI AND CHEESE WITH MOLTEN CHEESE SAUCE
Make and share this Icon's Ultimate Macaroni and Cheese With Molten Cheese Sauce recipe from Food.com.
Provided by Mrs Cook
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using.
- For the Topping: Mix all ingredients in a bowl and set aside.
- For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.
- To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce.
Nutrition Facts : Calories 2528.2, Fat 156.4, SaturatedFat 96.1, Cholesterol 451.1, Sodium 4632.8, Carbohydrate 139.2, Fiber 6, Sugar 8.1, Protein 139.5
ULTIMATE MAC AND CHEESE
This is America's favorite comfort food - tender macaroni, rich and cheesy sauce and a crisp crumb topping.
Provided by Food Network
Time 1h
Yield 15 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- 2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- 3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
ULTIMATE MACARONI AND CHEESE
Provided by Food Network
Number Of Ingredients 12
Steps:
- In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.
THE ABSOLUTE AND MOST ULTIMATE MACARONI AND CHEESE
I got this in a recipe chain letter. We eat a lot of m&c and this one is really the ultimate! It's different (in a good way) that you don't have to cook the sauce first, it bakes right in with the macaroni.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Lightly butter 13- x 9- x 2-inch glass baking dish.
- Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.
- Drain pasta.
- Transfer to prepared dish.
- Mix in cubed cheese.
- Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain.
- Gradually whisk in half and half, then whipping cream and sour cream.
- Add eggs and whisk to blend.
- Pour over macaroni mixture; stir to blend.
- Sprinkle grated cheese over.
- Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes.
- Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).
Nutrition Facts : Calories 340.2, Fat 25.9, SaturatedFat 15.8, Cholesterol 115.9, Sodium 501.8, Carbohydrate 15.4, Fiber 0.6, Sugar 0.6, Protein 11.9
THE ULTIMATE CREAMY MACARONI AND CHEESE
There is always room for one more mac & cheese recipe. This newly created version with the addition of ricotta cheese puts a whole new spin on this traditional comfort food. Is this recipe too large for your family? Remember, Mac & Cheese is terrific frozen in serving size portions for use later. Created for RSC 16, and was awarded First Place. My thanks to everyone that reviewed the recipe.
Provided by Diana 2
Categories Macaroni And Cheese
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside.
- In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse.
- While the pasta is cooking, prepare the sauce.
- In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.).
- Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside.
- In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove.
- Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well.
- Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish.
- Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar.
- Bake for 35 minutes or until the sauce is bubbling.
ULTIMATE MACARONI CHEESE
Learn how to make perfect macaroni cheese every time with this recipe
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 generously, with enough for seconds
Number Of Ingredients 10
Steps:
- Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
- Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
- Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
- When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
- Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium
MACARONI AND CHEESE WITH TOMATO SAUCE
Make and share this Macaroni and Cheese With Tomato Sauce recipe from Food.com.
Provided by Salyra
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese.
- After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture.
- Meanwhile cook noodles according to pkg/drain.
- In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered.
- Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly.
- FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking.
- Empty 16 ounce can of tomatoes into medium saucepan over medium heat.
- Add remaining tbsp of flour and 8 tbsp of sugar.
- Stir continually for 2-3 minutes.
- Bring just to a simmer and remove from heat.
- Serve over hot macaroni and cheese.
- Enjoy.
Nutrition Facts : Calories 829.1, Fat 46.2, SaturatedFat 28.7, Cholesterol 120, Sodium 1730, Carbohydrate 68.1, Fiber 2.3, Sugar 21.6, Protein 36.8
ULTIMATE MACARONI AND CHEESE
This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g
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- Preheat the oven to 375°F. Spray a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions, 6 to 8 minutes or until al dente. Drain.
- Meanwhile, in a small saucepan set over medium heat, warm the milk. In a large saucepan set over medium-low heat, melt 6 tablespoons of the butter. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 2 minutes, until thickened and smooth. Remove from heat and add in the cheeses, 1 tablespoon salt, pepper, mustard, and paprika. Add in the pasta and stir well to combine. Pour into prepared baking dish.
- Melt the remaining 2 tablespoons of butter. Make the fresh breadcrumbs by placing the white bread in a food processor and pulsing until ground. Add the butter and pulse until moistened. Sprinkle the buttered breadcrumbs over the macaroni and cheese. Bake for 30 to 35 minutes, or until bubbling and browned.
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