ULTIMATE MACARONI AND CHEESE
This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g
ULTIMATE MACARONI CHEESE
Learn how to make perfect macaroni cheese every time with this recipe
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 generously, with enough for seconds
Number Of Ingredients 10
Steps:
- Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
- Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
- Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
- When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
- Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium
ICON'S ULTIMATE MACARONI AND CHEESE WITH MOLTEN CHEESE SAUCE
Make and share this Icon's Ultimate Macaroni and Cheese With Molten Cheese Sauce recipe from Food.com.
Provided by Mrs Cook
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using.
- For the Topping: Mix all ingredients in a bowl and set aside.
- For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.
- To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce.
Nutrition Facts : Calories 2528.2, Fat 156.4, SaturatedFat 96.1, Cholesterol 451.1, Sodium 4632.8, Carbohydrate 139.2, Fiber 6, Sugar 8.1, Protein 139.5
ULTIMATE MACARONI AND CHEESE
I saw this one on the Today show and is a fast favorite of mine. It has EIGHT types of cheese! It's very rich and tasty, makes a huge casserole, and is a big hit at family gatherings.
Provided by Picture Witch Erin
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325ºF.
- Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes.
- Drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy.
- Combine the eggs with the Velveeta, butter, and 2 cups of the half-and-half in a large bowl.
- Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth.
- Add the remaining half-and-half, 3 cups of the sharp yellow cheddar (reserve 1 cup), the remaining grated cheeses, and salt and pepper.
- Toss until completely combined.
- Pour the mixture into a 9 x 13 casserole or baking dish and bake for 30 minutes.
- Sprinkle top with the remaining 1 cup of yellow cheddar cheese and bake an additional 30 minutes until golden brown on top.
- Serve hot.
Nutrition Facts : Calories 2049, Fat 131.2, SaturatedFat 78.4, Cholesterol 738.3, Sodium 1726.1, Carbohydrate 127.8, Fiber 5.2, Sugar 6.1, Protein 88.7
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