Homey Mac Cheese Recipes

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HOMEY MAC & CHEESE



Homey Mac & Cheese image

Make and share this Homey Mac & Cheese recipe from Food.com.

Provided by Barenakedchef

Categories     High In...

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups milk
5 cups shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente.
  • Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  • Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
  • Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 533.9, Fat 33.1, SaturatedFat 20.7, Cholesterol 102.2, Sodium 723.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.7, Protein 25.4

DOWN HOME MACARONI AND CHEESE



Down Home Macaroni and Cheese image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

6 quarts water
1 tablespoon salt
1 pound bow tie pasta
4 tablespoons unsalted butter
4 tablespoons all purpose flour
2 cups hot whole milk
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
1 cup grated Colby or Jack cheese
1 cup grated extra sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs

Steps:

  • Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;

HOMEY MAC & CHEESE



Homey Mac & Cheese image

I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. -Alice Beardsell, Osprey, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups 2% milk
5 cups shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente., Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted. , Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.

Nutrition Facts : Calories 447 calories, Fat 28g fat (20g saturated fat), Cholesterol 97mg cholesterol, Sodium 701mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

MAC 'N CHEESE - HOMEROOM CLASSIC RECIPE - (4/5)



Mac 'n Cheese - Homeroom Classic Recipe - (4/5) image

Provided by GratefulSea

Number Of Ingredients 11

For the béchamel:
4 cups (1 quart) whole milk
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
2 Tablespoons kosher salt
To assemble:
Kosher salt
1 pound elbow macaroni
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3 cup panko (optional)

Steps:

  • FOR THE BECHAMEL: Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and add the remaining salt as desired. Remove from the heat and set aside. TO ASSEMBLE: Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac 'n' cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.) Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

HOMESTYLE MACARONI AND CHEESE



Homestyle Macaroni and Cheese image

It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal.

Provided by Lennie

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb macaroni
1/4 cup butter
3 tablespoons flour
2 cups 1% low-fat milk
1/2 lb low-fat cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon Dijon mustard
1/2 lb sharp cheddar cheese
1 cup fresh breadcrumb
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
  • You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
  • Drain pasta well.
  • While the mac is boiling, melt the 1/4-cup butter in a large pot.
  • Whisk in the flour.
  • Over med heat, whisk until smooth and bubbly (only about a minute).
  • Stir in milk, cream cheese, salt, pepper& mustard.
  • Keep cooking and stirring until sauce is thickened-- about three or four minutes.
  • Cut the block of cheddar into half-inch cubes.
  • Add drained macaroni and cubed cheddar& combine well.
  • Pour into a casserole sprayed with Pam.
  • In a small bowl, combine the remaining ingredients and sprinkle over top.
  • Dust with paprika if desired.
  • Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.

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