Homemade Mac Cheese The Best Youll Ever Have Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST HOMEMADE MAC AND CHEESE



The Best Homemade Mac and Cheese image

My family has been making this since I was a little girl and I have always loved it. We usually cook it for holiday meals but I make it all the time just during the week. If you love cheese you will love this, it is very cheesy.

Provided by Nurse Brittani

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces elbow macaroni
16 ounces sharp cheddar cheese
16 ounces mild cheddar cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk

Steps:

  • Preheat oven to 350°F.
  • Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
  • Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
  • In a 2 quart saucepan melt the butter.
  • With a fork mix in flour until it looks like a paste.
  • Stir in the milk, and cook until warm (not boiling).
  • Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
  • Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
  • Bake at 350°F for about 30 minutes, or until you see some brown on top.
  • Let it sit out for about 15 minute before eating.
  • I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.

Nutrition Facts : Calories 641.5, Fat 43.2, SaturatedFat 27.3, Cholesterol 135.4, Sodium 762.5, Carbohydrate 28.3, Fiber 1, Sugar 1.4, Protein 34.5

BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

BEST MAC 'N CHEESE EVER!



Best Mac 'N Cheese Ever! image

This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!

Provided by CASS CLARK

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

Time 1h10m

Yield 15

Number Of Ingredients 11

cooking spray
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  • Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g

HOW TO MAKE MAC AND CHEESE



How to Make Mac and Cheese image

Nothing satisfies like a rich, creamy macaroni and cheese. Let Alison Roman help you make a perfect one.

Provided by Alison Roman

Number Of Ingredients 0

Steps:

  • Without macaroni, there is no macaroni and cheese. But while most Americans tend to think of elbow macaroni as the definitive shape, there is a world of options. We'll look at a few favorites.Clockwise from top, shell pasta, cavatappi, elbow macaroni and penne cooked and coated in creamy sauces. By definition, classic macaroni and cheese should be made with, well, macaroni, a style broadly defined as any short, cylindrical extruded pasta. This includes tubes like ziti, penne, rigatoni and, yes, elbows, as well as corkscrew shapes like fusilli. All this is to say that plenty of shapes are suitable for macaroni and cheese (many of which come gluten-free). But you will want to make sure you stay within the world of tiny, tube-like shapes, or those undeniably cute little shells. (Like cutting a grilled cheese into triangles instead of rectangles, they may actually improve the taste of the finished product, if only in our heads.) Avoid long, thin shapes like spaghetti or linguine. Elbow enthusiasts should also note that there's a new kid in town: Cavatappi, a curly, ribbed noodle that's longer than an elbow, may very well be the platonic ideal for baked macaroni and cheese. Its length and curl perch perfectly on a fork, its ribbing is optimal for gripping luscious sauce, and its thickness (slightly thicker than elbows) decreases any risk of mushiness. Whatever shape or style you choose, it's important to remember two things: Always cook the noodles in water that's as salty as the sea to season them from the inside out, and make sure they're cooked more al dente than you might think they need to be. The pasta will continue to cook in the cheesy sauce, which not only gains thickness from the noodles' starch, but also deepens the flavor of the noodles themselves.
  • The keys to good macaroni and cheese are in the texture, flavor and creaminess of the sauce. Made of just four elements (milk, thickener, cheese and seasonings), it should be pleasantly creamy but not too thick. Remember that when the noodles are added to the sauce, they will soak up the liquid like a sponge, and, if there's not enough, you'll be left with dry macaroni and cheese: a true punishment.The rule for cooking with wine also applies to cheese: Don't cook with anything you wouldn't want to drink or eat on its own. On average, you'll need a pound and a half to two pounds of cheese per pound of pasta. But the type of cheese can vary depending on the style of macaroni and cheese you are making and your preferred flavors and textures. Cheddar reigns here, somehow always behaving exactly as it should. It melts wonderfully, never breaking or becoming greasy, with just the right amount of salt and tang. Sharp, extra sharp and sharp white are best. To bolster flavor, adding a touch of something a bit more assertive like fontina or Gruyère is excellent, but be sure that at least half of the cheese used is Cheddar. Fontina and Gruyère are richer and fattier and could cause a sauce to break if used on their own. Avoid ultra mild cheeses like Monterey Jack or Colby: While they are fine for melting, they lack the salt or tang to make them worth your while. A bit of Parmesan or pecorino (up to an additional 1/4 cup grated) can always be added for deeper flavor and saltiness, but too much and the sauce could become grainy. Whatever cheese you use, it's always best to grate from a block rather than buying pre-grated cheese (which can contain additives to prevent it from clumping in the bag). Now, in a perfect world, any cheese worth eating would be a good candidate for your macaroni and cheese, but that's not the world we live in. There are many factors involved, including fat, salt, protein and water content, that make one cheese more suitable than another. For example, resist the urge to melt your favorite creamy Camembert (too fatty) or salty Gouda (too grainy) into this sauce. They're much better as a sprinkle here and there.Beware of too much experimentation, though. If, in adding cheeses, you find your sauce appears broken, you can occasionally remedy it by whisking in more milk (if too thick) or Cheddar (if too runny) while it's still warm. But unlike, say, mayonnaise, once dairy breaks, it's often broken for good. It doesn't mean your sauce is inedible; you may just need to lower your expectations. It'll still be delicious, but not as creamy.No matter the style of macaroni and cheese you make, it should be sufficiently saucy, which is to say it needs a good amount of liquid. For that, whole milk is the ideal base. Heavy cream or half-and-half are too rich, even for the most die-hard mac-and-cheese lovers. In a pinch, 2 percent will work, but avoid nonfat, as it's likely to break the sauce and make it grainy.Milk and cheese alone are not enough to emulsify the sauce in a macaroni and cheese, nor are they enough to properly thicken. The solution is typically in a traditional béchamel-like sauce (milk thickened with a roux of melted butter and flour), although it is possible to do a stellar version without. The creamy weeknight mac and cheese, below, which uses cream cheese as the thickener, is an excellent example. Whatever you do, use caution: The sauce in the pot should be decidedly thinner than you'd want it to be in the finished dish. It will continue to thicken as it is absorbed into the pasta or reduces in the cooking process.The cheese sauce should be properly seasoned with salt and plenty of freshly ground black pepper (which cannot be undervalued, especially if you know the pleasures of a good cacio e pepe). But it doesn't have to end there. For some, 1/2 to 1 teaspoon of ground spices like hot or smoked paprika, cayenne and dried mustard are a welcome addition, especially if you like a little heat. A pinch of ground turmeric is fun if you're looking to mimic the neon-orange hue of a boxed macaroni and cheese. One to two cloves of raw garlic or 1/4 medium onion can be grated and added to the milk before the cheese to increase the savoriness and complexity.
  • Bread crumbs are not mandatory in your macaroni and cheese, but they introduce much-needed texture and crunch to an otherwise soft and creamy dish.The beauty of a good bread-crumb topping is that it can be used as a vehicle for more flavor if you mix in ingredients like Parmesan, garlic, bacon or herbs before baking. It's hard to beat a coarse bread crumb from a day-old loaf, but panko does an excellent job as a stand-in. To top a baked macaroni and cheese, mix about 1 cup bread crumbs with 4 tablespoons melted butter or olive oil. Season with salt and pepper and add any mix-ins (1/4 cup grated Parmesan; 2 grated garlic cloves; 4 strips crisp, crumbled bacon; 2 tablespoons chopped parsley or thyme) before scattering it all over the dish in a thin, even layer. A thick layer will have a hard time evenly crisping, resulting in sogginess. If bread crumbs aren't your thing, grating more cheese (about 1 cup) over the top for an ultra deep, golden brown top is a most excellent move. For a stovetop macaroni and cheese, mix about 1 cup bread crumbs with 4 tablespoons melted butter or olive oil, and season with salt and pepper. Toast in a medium skillet over medium-high heat until golden brown and crisp, about 3 minutes. Add any mix-ins (1/4 cup grated Parmesan; 2 grated garlic cloves; 4 strips crisp, crumbled bacon; 2 tablespoons chopped parsley or thyme) before scattering over your prepared macaroni and cheese.
  • Macaroni and cheese comes in many forms: There are ultracreamy macs made with processed cheese, tangy ones made with farmhouse Cheddar, those packed with noodles and baked into a pie and those poured out of a box and cooked in an instant. But for our purposes, we'll be looking at two styles that more or less define the genre, stovetop and baked.Both baked and stovetop macaroni and cheese stem from the same basic elements, but the differences lie largely in the sauce, cooking method and, of course, the time. A classic baked macaroni and cheese relies on a béchamel-like sauce. While the technique for building it is the same, a béchamel for macaroni and cheese is thinner than what you'd need for lasagna or croque-monsieur. It should be cooked and whisked until it coats the back of a spoon with the viscosity of cold heavy cream. The added cheese and cooking time will thicken it. Once the macaroni and the cheese sauce are combined, and the bread crumbs added, it'll go into the oven. You'll want to place the baking dish on a rimmed baking sheet lined with foil to catch the inevitable bubbles and drips of cheese sauce, making clean up exponentially easier. You'll know it's done when the macaroni in the center of the baking dish no longer seems runny, and the bread crumbs are a deep golden brown. (The edges will always cook faster than the center, excellent news for those who love crisp bits.) If you notice the center becoming dry before the bread crumbs are golden brown, increase the temperature to help them along. You could make a baked macaroni and cheese on a quiet weeknight, when you have a bit more time or don't mind eating late. But sometimes that's not possible. That's where the stovetop mac comes in. Perfect for busy weeknights, when it feels like everything is spiraling, and you need comfort quickly: Our stovetop macaroni and cheese comes together in less than half an hour, no fancy sauces required. Al dente pasta (shells are especially festive, but you can use anything you'd like) is combined with milk, cream cheese and Cheddar. Before you think about skipping the cream cheese, don't. The emulsifiers in it are what binds the sauce, preventing it from breaking (thus, rendering a flour roux unnecessary), and adding a silkiness that will make you forget about those instant versions. Extra stovetop macaroni and cheese is a myth, but if you do have any leftovers, it's easy to gently reheat on the stovetop over low heat. Add a splash of milk and stir gently but frequently to prevent scorching your pot.
  • Like a well-made margherita pizza, a classic, unadulterated macaroni and cheese is hard to beat. But if the continued enthusiasm for truffled lobster mac and cheese is any indication, for some people more is more.Kale or Broccoli Rabe: Add 2 cups (steamed or blanched) chopped kale or broccoli rabe to the noodles and cheese while mixing together. Broccoli or Cauliflower: Add 2 cups (steamed, blanched or roasted) chopped broccoli or cauliflower to the noodles and cheese while mixing together.Mushrooms: Add 2 cups sautéed or roasted mushrooms (any kind works here) to the noodles and cheese while mixing together.Bacon: Add ½ pound crisped, chopped bacon to the noodles and cheese while mixing together.Lobster: Add the chopped meat of one steamed 1½-pound lobster to the noodles and cheese while mixing together.More Cheese: Stir in an additional 1 cup (4 ounces) grated cheese (like Cheddar, fontina, Gruyère, Gouda or mozzarella), crumbled blue cheese (like Gorgonzola) or creamy cheese (like chevre or Camembert).Roasted Garlic: Mix the cloves from 1 head of roasted garlic with the cheese sauce before adding to the noodles.Caramelized Onions or Shallots: Add 1 cup of caramelized onions or shallots to the noodles and cheese while combining noodles and sauce sauce.Herbs: Add a few thyme sprigs to the warm milk or béchamel as you build the sauce, and allow it to steep 10 to 15 minutes before removing them and adding the cheese.

3-INGREDIENT MAC & CHEESE RECIPE BY TASTY



3-ingredient Mac & Cheese Recipe by Tasty image

Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!

Provided by Alvin Zhou

Categories     Sides

Time 15m

Yield 4 servings

Number Of Ingredients 3

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Steps:

  • In a large pot, bring the milk to a boil.
  • Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  • Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams

THE BEST BAKED MAC & CHEESE RECIPE EVER



The Best Baked Mac & Cheese Recipe Ever image

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Provided by Kare for Kitchen Treaty

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika ((plus more for sprinkling on top))
2 1/2 cups 2% milk
3 cups shredded medium cheddar cheese ((approx. 12 ounces) **)

Steps:

  • Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
  • Preheat the oven to 375 degrees Fahrenheit.
  • To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
  • Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
  • Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
  • Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
  • Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
  • Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving

MY MOTHER'S MAC AND CHEESE



My Mother's Mac and Cheese image

I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. -Phyllis Burkland, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 6

2 cups elbow macaroni, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon onion salt, optional
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
2 tablespoons butter

Steps:

  • In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutrition Facts : Calories 373 calories, Fat 22g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

MACARONI AND CHEESE



Macaroni and Cheese image

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

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

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.

WORLD'S BEST MAC AND CHEESE



World's Best Mac and Cheese image

It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder

Steps:

  • Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
  • Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

HOMEMADE MAC & CHEESE (THE BEST YOU'LL EVER HAVE)



Homemade Mac & Cheese (The Best You'll Ever Have) image

I made this up today and it turned out even better than I imagined. I took ideas from many differnet mac & cheese recipes and tailored them to my preference. Please try this recipe and rate it! I have been on recipe zaar for years and no one has tried or rated any of my recipes yet.

Provided by Princess Peggy

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb elbow macaroni
8 ounces cream cheese
8 ounces sour cream
1 yellow onion, chopped
havarti cheese
muenster cheese
extra sharp white cheddar cheese
breadcrumbs
garlic powder

Steps:

  • Boil water.
  • Add macaroni. Cook until tender.
  • Meanwhile, saute onion in olive oil, then set aside.
  • Combine softened cream cheese and sour cream.
  • Heat cream cheese and sour cream mixture over medium heat until uniform.
  • Add desired amount of garlic powder.
  • When mixture is smooth, add cheeses, bit by bit.
  • I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me.
  • Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish.
  • top with bread crumbs, and bake at 350 for 35 minutes.

BEEFY MAC AND CHEESE



Beefy Mac and Cheese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces medium pasta shells
3 tablespoons unsalted butter
1 small onion, chopped
1 tablespoon tomato paste
1 tablespoon chili powder
8 ounces ground beef
2 tablespoons all-purpose flour
1 cup low-fat (1 percent) milk
2 1/2 cups shredded Mexican cheese blend (about 8 ounces)
2 tablespoons breadcrumbs (preferably panko)
2 scallions, thinly sliced

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.

More about "homemade mac cheese the best youll ever have recipes"

EASY HOMEMADE MAC AND CHEESE - TASTES BETTER FROM …
easy-homemade-mac-and-cheese-tastes-better-from image
2019-08-27 Preheat to 325 degrees and lightly grease a square baking dish. Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). …
From tastesbetterfromscratch.com
4.9/5 (370)
Calories 559 per serving
Category Main Course, Side Course
  • Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
  • Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.


HOW TO MAKE THE CREAMIEST, DREAMIEST, CHEESIEST MAC AND …
how-to-make-the-creamiest-dreamiest-cheesiest-mac-and image
2015-01-06 Secret #3: Add a Dash of Mustard Powder for a Kick. In many recipes, there's a special ingredient that might not be immediately detectable but boosts the other flavors in a dish. We tried a few ...
From epicurious.com


PATTI LABELLE'S MAC AND CHEESE RECIPE | CDKITCHEN.COM
patti-labelles-mac-and-cheese-recipe-cdkitchencom image
2020-07-08 Preheat the oven to 350 degree F. Grease a 2 1/2 quart baking dish. Add the oil to a large pot of water. Bring to a boil over high heat. Add the macaroni and cook until al dente (7-8 minutes).
From cdkitchen.com


BEST CREAMY MAC AND CHEESE RECIPE - HOW TO MAKE CREAMY MAC …
best-creamy-mac-and-cheese-recipe-how-to-make-creamy-mac image
2019-09-23 Bring a large pot of salted water to a boil. In a medium pot over medium heat, melt butter. Add flour and cook until golden and smells nutty, about 1 minute. Slowly add milk while whisking ...
From delish.com


HOW TO MAKE CLASSIC BAKED MACARONI & CHEESE - KITCHN
how-to-make-classic-baked-macaroni-cheese-kitchn image
2020-08-09 Heat the oven to 400°F: Rub the 9x13-inch baking dish with a little butter. Cook the pasta: Bring a large amount of water to boil in a large pot. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then …
From thekitchn.com


CREAMY CHEDDAR AND BACON MACARONI RECIPE – THE BEST YOU’LL …
creamy-cheddar-and-bacon-macaroni-recipe-the-best-youll image
Stir macaroni into the cheese sauce. Pour the mixture into the buttered casserole dish. Sprinkle remaining 3 cups of cheddar on top of the mixture, and scatter breadcrumbs over the top.
From blueridgemountainlife.com


OUR BEST MAC AND CHEESE RECIPES - TASTE OF HOME
our-best-mac-and-cheese-recipes-taste-of-home image
2018-04-30 Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that’s delectable with …
From tasteofhome.com


15 BEST MACARONI AND CHEESE RECIPES | ALLRECIPES
15-best-macaroni-and-cheese-recipes-allrecipes image
2020-08-22 Kicked Up Mac and Cheese. The recipe title is no exaggeration; this creamy macaroni is kicked up with chili powder, pepper jack cheese, hot sauce, and a dash of dry mustard. If you're serving heat sensitive guests, keep the hot …
From allrecipes.com


TRICKS TO MAKING THE CREAMIEST MAC AND CHEESE EVER - MASHED
tricks-to-making-the-creamiest-mac-and-cheese-ever-mashed image
2021-01-19 As for the milk, a standard box will require 1/4 cup of milk. Sub out half of that for cream. After you get the butter and cream mixed in, hit it with a shot of your favorite hot sauce, just to round out the cheesy flavor, and you'll have …
From mashed.com


BEST MAC AND CHEESE RECIPE - ULTIMATE MAC AND CHEESE - GOOD …
best-mac-and-cheese-recipe-ultimate-mac-and-cheese-good image
2014-03-19 Transfer to 3-quart baking dish. Top with tomato slices, if using. 7. In med. bowl, stir together ingredients for Topping. Sprinkle over tomatoes. Bake macaroni and cheese 15 to 20 minutes or ...
From goodhousekeeping.com


HOMEMADE MAC & CHEESE (EXTRA CREAMY) SPEND WITH …
homemade-mac-cheese-extra-creamy-spend-with image
2021-10-14 Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add …
From spendwithpennies.com


THE BEST HOMEMADE MAC AND CHEESE - ONCE UPON A CHEF
the-best-homemade-mac-and-cheese-once-upon-a-chef image
2022-04-09 Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the …
From onceuponachef.com


ADULT MAC AND CHEESE RECIPE | BON APPéTIT
adult-mac-and-cheese-recipe-bon-apptit image
2019-01-15 Add 1 cup whole milk to butter to stop it from browning and bring to a simmer. Whisk remaining 6 Tbsp. butter into milk mixture 1 Tbsp. at a time, allowing each to fully melt before adding the ...
From bonappetit.com


BEST HOMEMADE MAC AND CHEESE RECIPE - EASY 3 CHEESE BAKED …
best-homemade-mac-and-cheese-recipe-easy-3-cheese-baked image
2018-09-20 Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside. In a large saucepan, melt 1 stick butter.
From delish.com


BAKED MACARONI & CHEESE - FIVE STAR RECIPE - SWEET LITTLE BLUEBIRD
baked-macaroni-cheese-five-star-recipe-sweet-little-bluebird image
16 ounces macaroni. 1/3 cup butter. 1/3 cup flour. 1/2 teaspoon white pepper. 1/2 teaspoon salt. 1/8 teaspoon cayenne pepper. 3 1/2 cups 2% milk. 8 ounces mild cheddar cheese, shredded. 8 ounces sharp cheddar cheese, shredded.
From sweetlittlebluebird.com


THE ONLY EASY MAC AND CHEESE RECIPE YOU'LL NEED | SOUTHERN LIVING
the-only-easy-mac-and-cheese-recipe-youll-need-southern-living image
In a separate bowl, combine 1 ½ cups of panko and 2 Tbsp. of olive oil. Spread the mixture on top of the macaroni and cheese. Place the cast-iron skillet in the oven, and broil it for 1-2 minutes, or until the top of the macaroni and cheese is crisp …
From southernliving.com


LOBSTER MAC AND CHEESE: THE BEST YOU’LL EVER HAVE.
2013-05-12 In boiling salted water, cook pasta 2 minutes less than al dente (I cooked my fiorelli for 5 minutes). Drain, rinse with cold water, set aside. 4. While the pasta cooks, melt 4 tablespoons of butter in a large pan over medium heat. Add chopped onions and minced garlic. Saute until soft, 3-5 minutes. 5.
From thishungrykitten.com


SIMPLE TIP FOR BETTER MAC & CHEESE - KITCHN
2019-05-02 Remember this: Cook the pasta in milk. Use twice as much milk as called for in your recipe for the sauce. Stir the milk frequently as it comes to a boil and while the pasta is cooking. Once the pasta is cooked, strain the warm milk into a separate bowl or pot, and proceed with making the cheese sauce according to the recipe instructions. No ...
From thekitchn.com


THE BEST MAC AND CHEESE YOU'LL EVER HAVE - BLOGGER
2012-04-10 Grease pan (s) and pour the mixture in to the pans. Coarsely chop crusty bread (or use bread crumbs) and sprinkle across, and top this with about 1/4 of the cheese, reserved. Bake at 400˚ for half an hour until the top and sides begin …
From cranberrykitchen.blogspot.com


ULTIMATE MACARONI AND CHEESE - CANADIAN LIVING
Method. In large pot of boiling salted water, cook pasta according to package directions until al dente. Drain; set aside. Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes.
From canadianliving.com


THE EASIEST & BEST MAC N' CHEESE RECIPE YOU'LL EVER MAKE
This Mac N' Cheese is to DIE FOR. I hope you guys can try it and enjoy it as much as I do! RECIPE:Ingredients:- ½ cup butter- ½ cup flour- 4 cups of milk of ...
From youtube.com


WHY THIS SLOW COOKER MAC AND CHEESE IS THE CREAMIEST YOU'LL EVER …
2021-02-16 2 cups shredded cheese. 4 cups milk. 1 tbsp flour. Method: Cook the pasta then drain. Combine all the ingredients together in the slow cooker. Cook on …
From dailymail.co.uk


EASY SOUTHERN STYLE BAKED MAC AND CHEESE.
2021-04-29 Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 3. Meanwhile, in a large bowl whisk together the milk, eggs, sour cream, cajun seasoning, or 1/2 teaspoon salt and 1 teaspoon pepper. Add the pasta, butter, cheddar cheese, and 2 cups Colby Jack cheese.
From halfbakedharvest.com


MAC AND CHEESE (EASY STOVETOP RECIPE) - COOKING CLASSY
2018-10-24 How to Make Mac and Cheese. Cook pasta: bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water. Make a roux: while pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
From cookingclassy.com


THE ONLY MAC AND CHEESE RECIPE YOU’LL EVER NEED!
2017-10-06 Reduce to a simmer and allow to cook until reduced by half, 4-5 mins. Add the milk, cream, cheeses, salt, thyme and hot sauce and bring to a simmer. Puree with an immersion blender or blend in a blender until smooth. Stir in the pasta and reserved pancetta and pour into the prepared dish or dishes.
From whatshouldimakefor.com


CLASSIC BAKED MACARONI AND CHEESE RECIPE | MYRECIPES
Step 2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Step 3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
From myrecipes.com


BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEMADE MAC …
2021-12-27 Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.
From thepioneerwoman.com


THINK OUTSIDE THE BOX: 17 MACARONI AND CHEESE RECIPES
2020-04-06 This classic recipe uses a cheddar-packed béchamel, plus grated Gruyère. You can use other semi-dry cheeses like Swiss and Fontina, if you'd prefer. The crunchy topping is simply panko mixed with melted butter and seasoned with salt. Get the recipe for Baked Macaroni and Cheese Casserole With Cheddar and Gruyère.
From seriouseats.com


38 OF THE BEST MACARONI AND CHEESE RECIPES ON PLANET EARTH
2018-02-15 There even exists a recipe for macaroni noodles written in Jefferson’s own handwriting. In honor of this important contribution to American cuisine, let’s make some of our favorite recipes for the dish. We’ve got 38 variations, including some for vegans. 1. …
From huffpost.com


CREAMY BAKED MAC AND CHEESE (CONTEST-WINNING!) - THE …
2019-09-30 Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it’s nice and thick. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
From thechunkychef.com


23 OF THE BEST CHEESE DISHES YOU’LL EVER TASTE!
2. Grilled Brie with Blackberry Basil Smash Salsa and Grilled Bread. 3. Cream Cheese and Chive Sandwiches with Edible Flowers. 4. Whipped Goat Cheese with Honey and Pomegranates. 5. Feta Cheese with Fresh Herbs, Chili and Olive Oil. 6.
From westminstercheddar.com


NO-BOIL HOMEMADE MACARONI AND CHEESE - THE COUNTRY COOK
2019-10-01 Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. In the bottom of your baking dish (or in a separate bowl), mix together milk with salt, dry mustard powder. Pour in uncooked macaroni (spread it out evenly). Then add slices of Velveeta and one cup shredded cheese into baking dish making sure to distribute it ...
From thecountrycook.net


PHOTOS: MAKING A THREE-INGREDIENT MAC AND CHEESE RECIPE IN 10 …
2022-01-14 To make Kenji's mac and cheese for two people, you'll need: 6 ounces (170 grams) of macaroni (or any short pasta you have available) 6 ounces (170 grams) of cheddar cheese (I prefer a sharper cheddar) 6 ounces (180 milliliters) evaporated milk. Perhaps the best thing about this recipe is that it follows a simple ratio — however much pasta you ...
From insider.com


LOBSTER MAC AND CHEESE: THE BEST YOU’LL EVER HAVE.
Easy Baked Lobster Mac and Cheese Recipe - delicious dinner idea with macaroni and a cheesy sauce with lobster mixed in = AH-mazing pasta dish! WILDLY CHARMED BY MELISSA ANN . Food Recipes // Kiss the Cook. Seafood Mac And Cheese. Macaroni And Cheese. Mac Cheese. Shrimp Recipes. Fish Recipes. Pasta Dishes. Food Dishes. Side Dishes. Main …
From pinterest.com


STOVETOP MAC AND CHEESE - MAMA LOVES FOOD
2021-01-20 Pour in the cold milk and whisk to get rid of the lumps. Bring to a quick boil, then reduce heat and allow to simmer, whisking frequently, until sauce has begun to thicken, about 5 to 10 minutes. Remove from heat. Slowly stir in shredded cheese until it has melted completely. Stir in the mustard, salt and pepper.
From mamalovesfood.com


HOW TO MAKE BOXED MAC AND CHEESE BETTER - THE PIONEER WOMAN
2021-05-17 Get the recipe at Loaves and Dishes. 6 Add a crunchy topping. Cutefetti. A crispy layer of breadcrumbs will give your mac and cheese a little extra oomph. For this version, top prepared mac and cheese with a buttery breadcrumb mixture, then broil on low for 10 minutes. Get the recipe at Cutefetti. 7 Add some veggies.
From thepioneerwoman.com


BEST EVER SMOKED MAC AND CHEESE - HEY GRILL, HEY
2019-04-19 Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce. Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese. Place the skillet in the smoker, close the lid, and smoke for 1 hour.
From heygrillhey.com


Related Search