Mac N Cheese Study Recipes

TEST KITCHEN'S FAVORITE MAC AND CHEESE

Test Kitchen's Favorite Mac and Cheese image

Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

1 pound short pasta, such as elbow macaroni, cavatappi, or rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
3 cups warm whole milk, warmed
1 cup (4 ounces) finely chopped American cheese
2 cups (8 ounces) grated sharp cheddar
1 cup (2 ounces) grated Parmesan

Steps:

Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.

MAC 'N' "CHEESE" WITH NUTRITIONAL YEAST RECIPE BY TASTY

Mac 'N'

Here's what you need: butter, medium yellow onion, flour, salt, pepper, garlic powder, paprika, milk, nutritional yeast, dry elbow pasta

Provided by Crystal Hatch

Categories Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter, or butter substitute
½ medium yellow onion, diced
1 tablespoon flour
salt, to taste
pepper, to taste
1 teaspoon garlic powder
½ teaspoon paprika
1 cup milk, or unsweetened nut milk
½ cup nutritional yeast
2 cups dry elbow pasta, prepared

Steps:

In a large pot over medium heat, add butter and allow to melt. Once melted, add onion and cook until soft.
Add flour, salt, pepper, garlic powder, and paprika, and stir until combined.
Slowly add in milk, whisking as you pour. Cook for 3-5 minutes, whisking frequently until thickened.
Add nutritional yeast and whisk to combine.
Add cooked pasta to the sauce and combine well, adding a little more milk if necessary to reach desired creaminess and serve.
Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

QUINTESSENTIAL MAC N CHEESE

Quintessential Mac N Cheese image

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 43

Ingredients

5 cloves chopped garlic, plus 3 cloves whole garlic
3 bay leaves
Salt
Freshly ground black pepper
1 teaspoons paprika, plus more to taste
1 teaspoon smoked paprika
3 quarts water, boiling
1 pound dry elbow macaroni
1 teaspoon dry mustard
Olive oil, to taste
1 pound aged sharp Cheddar
3/4 cup white Cheddar
3 ounces Asiago
3 ounces Pecorino
3 ounces Gorgonzola
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream
1/3 cup creme fraiche
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon smoked paprika
1 lemon, juiced, 1/2 lemon, zested
2 teaspoons finely ground Mediterranean sea salt
2 teaspoons ground black pepper
3 organic eggs, beaten
1 cup olive oil
1 lemon, zested
2 ounces basil leaves
2 ounces raw pine nuts
1-ounce feta cheese
Salt
Freshly ground black pepper
1 cup heavy whipping cream
1/3 cup creme fraiche
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon paprika
Salt
Freshly ground black pepper
French bread, cut diagonally
Unsalted butter, as needed

Steps:

For the pasta:
Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot. Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and olive oil to taste.
Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche. Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat.
Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes.
For the pesto:
Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto.
In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper. Cook on medium heat until flavors meld and sauce reduces.
Cut bread into 8 toastettes. Season with salt, pepper and butter. Put in oven to toast. Remove and drizzle with basil pesto and cream sauce.
Serve macaroni and cheese and serve immediately with toastettes.

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