Hattie Jos Homemade Macaroni Recipes

CHEF JOHN'S MACARONI AND CHEESE

Chef John's Macaroni and Cheese image

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Provided by Chef John

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g

SHANNON'S SMOKY MACARONI AND CHEESE

Shannon's Smoky Macaroni and Cheese image

This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Provided by S.Michael

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g

CHILI MAC (JO'S) RECIPE

Chili Mac (Jo's) Recipe image

Provided by lorimar80

Number Of Ingredients 7

Ingredients

1 1/2 lbs. cooked hamburger
2 - 12 oz. bottles of Brooks catsup
2 small cans of Rays or Chiliman coney
1 medium onion
3 Tbs. Brown Sugar
3 Tbs Vinegar
Elbow Macaroni

Steps:

Cook 1 1/2 cups elbow macaroni first, then combine all other ingredients, heat until hot then put in oven for 20 minutes at 350 degrees

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