Macaroni Cheese To Die For Recipes

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"TO DIE FOR" BAKED MACARONI AND CHEESE



I got this recipe from my friend, JoAnne. It is the BEST macaroni and cheese dish I have ever eaten and is pretty simple to make. Try it at your next pot luck. I guarantee people will be asking you for the recipe... I did step by step instructions & photos on my blog for anyone wanting additional help: http://familyfrugalitynfood.blogspot.com/2010/01/place-holder-making-mac-n-cheese-from.html

Provided by Awayfrmitall

Categories     Macaroni And Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
8 slices white bread
8 tablespoons butter
5 1/2 cups whole milk
1/2 cup flour
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
4 1/2 cups white cheddar cheese
1 cup swiss cheese
1 cup romano cheese

Steps:

  • Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
  • Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
  • Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
  • Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
  • Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
  • On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
  • Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
  • To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
  • Add 1 cup Swiss & 1 Cup Romano.
  • Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
  • When it's all mixed and creamy mix in your elbow macaroni.
  • Pour the mixture into the white bread lined baking dish (or dishes).
  • Crumble up your dried out bread crusts to make coarse bread crumbs.
  • Sprinkle breadcrumbs over the macaroni mixture.
  • Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.

Nutrition Facts : Calories 647.9, Fat 36.5, SaturatedFat 22.5, Cholesterol 111.5, Sodium 755.1, Carbohydrate 48, Fiber 1.8, Sugar 7.9, Protein 31.1

STAR JONE'S FAMOUS TO DIE FOR MAC AND CHEESE



Star Jone's Famous to Die for Mac and Cheese image

This is the best mac and cheese I have ever eaten and fattening and scrumptious. So forget about the calories and sink your fork into this fabulicious comfort for the soul dish! Star Jone's "All Star Macaroni and Cheese! Serves 8.

Provided by HotPepperRosemaryJe

Categories     Cheese

Time 40m

Yield 1 large casserole, 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 cups milk
6 ounces sharp cheddar cheese (shredded)
6 ounces extra-sharp cheddar cheese (shredded)
8 ounces Velveeta cheese (shredded)
2 ounces blue cheese (shredded)
2 ounces gorgonzola (shredded)
1 dash salt
1 dash pepper
1 lb elbow macaroni
1 tablespoon olive oil

Steps:

  • Directions:.
  • Pre-heat oven to 350°.
  • Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a ½ oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking.
  • While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil.
  • Drain macaroni and pour ½ into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the a 2 quart baking dish and stir well.
  • Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve.
  • You have just died and gone to heaven!

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