6 CHEESE MAC AND CHEESE
This 6 Cheese Mac and cheese recipe is the he Ultimate Lady's Cheesy Mac and Cheese from Mrs. Paula Deen! I made it for the first Thanksgiving we had after we moved back to Virginia and it was a hit!
Provided by Angie - BigBearsWife.com
Categories Pasta
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.
- Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.
- In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.
- Spray casserole dish with nonstick and pour macaroni mixture into the dish.
- Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
6-CHEESE MACARONI AND CHEESE
If you're like me, you're always on the quest for the 'perfect' mac and cheese. Now, I've eaten a lot of mac and cheese because it's the ultimate comfort food, and my family and I love it, but I had never found the penultimate recipe for it...always on the search...well, I think I may just have come up with it! Using the mac and cheese recipe posted at the splendidtable.com as a jumping-off point, I devised this version which is rich, creamy, super-cheesey, and inordinantly delicious. I can certainly be significantly lightened down by using low-fat milk and cheeses.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil elbow macaroni in plenty of salted water until al dente. Drain.
- Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
- Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
- Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
- Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
- Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.
Nutrition Facts : Calories 484.4, Fat 26, SaturatedFat 15.6, Cholesterol 120.8, Sodium 510.9, Carbohydrate 39.7, Fiber 1.5, Sugar 1.4, Protein 22.5
MACARONI AND CHEESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper
Provided by Alvin Zhou
Categories Sides
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
- Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
- Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
- Add eggs and evaporated milk, mix until fully incorporated.
- Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
- Enjoy!
Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams
MACARONI AND CHEESE
Provided by Garrett McCord
Categories Cheese Dairy Pasta Bake Super Bowl Kid-Friendly Back to School Cheddar Fall Winter Breadcrumbs Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
- In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
- In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
- In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
CREAMY MACARONI AND CHEESE FOR SIX
Based on TGirl,RN's Creamy Macaroni & Cheese for One (#88172), which is delicious. I have adapted it to feed a larger group. Be aware that measurements on seasonings are a rough estimate, as I am a 'taste and tweak as I go' kind of cook. You can adjust, as I have, to suit your personal palate. This will make one very full 9 x 13" baking dish, which is probably enough to feed 6 people as a main dish, or even more as a side dish. Would probably be good for a potluck crowd, too. If doing that I would try to bake it at the party, if possible, so the topping stays crispy.
Provided by StylinDog
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
- In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
- Put stockpot back on the stove. Melt remaining butter at medium heat.
- Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
- Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
- Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
- Preheat oven to 350°F.
- Grease one 9x13" baking dish.
- Pour cooked macaroni back into stockpot and stir well to coat in sauce.
- Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
- Top with buttered breadcrumbs.
- Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
- Serve and enjoy!
Nutrition Facts : Calories 1237.5, Fat 71.2, SaturatedFat 43.7, Cholesterol 197.6, Sodium 1139.4, Carbohydrate 110.7, Fiber 4.9, Sugar 4.9, Protein 39
MACARONI AND CHEESE FOR ONE
The movie "Home Alone" served as inspiration to this macaroni and cheese. Although it says it's meant for one, it will serve two if you're feeling generous!
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
- Drain macaroni and add to the cheese sauce. Stir until evenly coated.
Nutrition Facts : Calories 1082.8 calories, Carbohydrate 103.7 g, Cholesterol 159.2 mg, Fat 55.8 g, Fiber 4.1 g, Protein 41 g, SaturatedFat 34.4 g, Sodium 2138.2 mg, Sugar 12.6 g
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
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