Double Cheddar Mac Cheese Recipes

MAC AND CHEESE TWO WAYS

Steps:

• Cook pasta until al dente in a large pot of boiling salted water. Drain.
• Meanwhile, in a large saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste. Cook for about 2 minutes, being careful not to brown. Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while. Remove from the heat. Stir in the 3 cheeses and season with black pepper, to taste. Add the cooked pasta and mix into the cheese sauce thoroughly.
• Preheat oven to 400 degrees F.
• For the Classic Mac and Cheese:
• 1 cup coarse bread crumbs
• 1 tablespoon butter, melted
• 2 tablespoons chopped fresh parsley
• Salt
• Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
• For the Chili Mac and Cheese:
• 2 tablespoons chili powder
• A few dashes dried red chili flakes
• 1 cup crushed yellow corn chips
• 1 tablespoon vegetable oil
• 1 small lime, zested
• Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.

MAC AND CHEESE II

Steps:

• In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
• In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
• In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
• Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

MACARONI AND CHEESE II

Steps:

• Cook pasta in a large pot of boiling, salted water until al dente. Drain.
• In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
• Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.

DOUBLE-CHEESE MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. , In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

DOUBLE CHEDDAR MAC & CHEESE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 2 Tbsp. butter in large saucepan over medium heat. Add garlic; cook and stir 1 min. Stir in flour; cook 1 min., stirring constantly. Gradually whisk in milk; cook and stir 3 to 5 min. or until sauce is thickened. Add paprika, pepper and 1-3/4 cups cheese; cook 1 to 2 min. or until cheese is completely melted, stirring constantly.
• Drain pasta. Add to cheese sauce; mix lightly. Pour into 10-inch cast-iron skillet.
• Melt remaining butter; mix with bread crumbs and parsley. Sprinkle over macaroni mixture.
• Bake 15 min. or until sauce is hot and bubbly, and crumb topping is golden brown. Top with remaining cheese; bake 2 min. or until melted.

ALL-CHEDDAR BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
• Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
• Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
• Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
• Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
• Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

DOUBLE MACARONI AND CHEESE

Steps:

• Alternate layers of macaroni, cheddar, and cottage cheese in a greased 2-quart baking dish; beginning with macaroni and ending with cheddar.
• Melt 1/4 cup butter; stir in flour to make a smooth mixture. Blend in milk gradually.
• Heat to boiling; stirring constantly. Cook until thickened about 2 mins.
• Add salt and pepper. Pour over macaroni and cheese.
• Bake at 375 degrees for 30-35 minutes.

DOUBLE JACK MAC

Steps:

• Cook shells according to package directions., Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted., Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. , Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.

CHEDDAR MAC AND CHEESE

Steps:

• Heat oven to 350°. Grease 2-quart casserole. Cook and drain macaroni as directed on package.
• Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.