Ultimate Mac And Cheese Recipes

ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
• Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
• In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
• Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
• Add the pasta to the sauce and stir to combine.
• Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
• Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
• Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
• Serve with a sprinkle of the bread crumb mixture for added flavor!
• Enjoy!

ULTIMATE MACARONI AND CHEESE

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.

THE ULTIMATE THANKSGIVING MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
• Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
• Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
• Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.

ULTIMATE MACARONI AND CHEESE

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.

ULTIMATE MAC AND CHEESE

Steps:

• Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in lg 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 Worcestershire sauce; 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 mins. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy). Makes 10-12 side-dish servings. About 4 as main course.

ULTIMATE MACARONI CHEESE

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.