Extra Cheesy Macaroni Cheese Recipes

EXTRA CHEESY MACARONI & CHEESE

Steps:

• Cook box of macaroni according to directions while cooking, make sauce.
• melt over medium heat 2 tablespoons butter and then blend in 2 tablespoons of flour with whisk remove from heat.
• blend in SLOWLY one pint of whipping cream (done a little at a time to prevent lumps). If you cannot get whipping cream you can substitue heavy cream.
• put back on medium heat stir constantly once hot to touch but not boiling add milk, once this is hot to touch again, add white cheese one slice at a time so it melts break cheese up into pieces, and then add in velveeta also broken up, one slice at a time.
• Stir constantly so it will not stick or burn.
• drain macaroni and pour into large pan (deep lasagna size pan 11 x 13) pour melted cheese sauce over it and mix.
• Cover with tin foil and bake in 375 oven for 30 minutes.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

EXTRA CHEESY MEX MAC 'N' CHEESE

Steps:

• Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add the shallots and saute until translucent, about 5 minutes. Mix in the breadcrumbs until coated, then the chile powder and thyme; season with salt. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F. Rub 1 tablespoon butter in a 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs, until tender but still firm to the bite. Drain and set aside.
• Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat. Add the flour and stir for 1 minute; do not brown. Add the milk in a slow, steady stream, whisking until smooth. Bring to a simmer, then reduce the heat to low and cook, whisking, until the sauce thickens, about 10 minutes. Whisk in 1 cup each mozzarella, cheddar and manchego. Season generously with salt and pepper. Stir in the pasta and remove from the heat. Pour the pasta mixture into the prepared baking dish.
• Mix the remaining 1 cup each mozzarella, cheddar and manchego in a medium bowl. Sprinkle over the pasta. Top with the breadcrumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden, about 12 more minutes. Serve immediately.

EXTRA-CHEESY MACARONI AND CHEESE

Steps:

• Preheat oven to 450°. Spray a 3-to 4-quart or 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large Dutch oven, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, salt, pepper, mustard, and nutmeg. Cook, whisking constantly, until thickened, 5 to 6 minutes. Stir in mozzarella, 4 cups Cheddar, and processed cheese until melted. Remove from heat. Stir in cooked pasta. Pour into prepared dish. Bake 10 minutes. Sprinkle with remaining 1 cup Cheddar. Bake until cheese melts, 4 to 5 minutes more.

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.

CHEESY MAC & CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth., Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese., Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.

SUPER CHEESY MACARONI AND CHEESE

Steps:

• melt margarine.
• add flour and cook until pasty.
• add dry mustard.
• stir.
• add milk and whisk til combined.
• add velveeta and stir til melted.
• Add 3/4 of bag of cheese and stir til melted.
• add 2 slice of cheese and stir til melted.
• Combine sauce with warm macaroni that has been drained but not rinsed.
• Pour into casserole dish and let set for 5 minutes until macaroni absorbs cheese sauce and thickens.
• Top with remaining1/4 bag of cheese.
• Bake at 350 for 30-40 minutes til cheese bubbles.
• Let set for 5 minutes before serving.