Maryland Style Mac N Cheese Recipes

CORY'S FAMOUS MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
• Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
• While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
• Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
• Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

MACARONI AND CHEESE

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.

MARYLAND CRAB MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Over high heat, bring a large pot of water to a boil. Add the Elbow Macaroni (1 pound) and cook until al dente - about 7 minutes. Drain and set aside.
• Pick through the Lump Crab Meat (1 pound) to check for shells and set aside. Grate the Mild Yellow Cheddar (8 ounce) and Sharp White Cheddar Cheese (8 ounce) and combine in a medium-size bowl. Crush the Crab Flavored Potato Chips (1/2 cup).
• In a heavy bottom sauce pan, melt the Butter (2 1/2 tablespoon) over medium heat. Add the All-Purpose Flour (4 tablespoon) and mix with a wooden spoon. Cook for about 2 minutes or until the roux smells like butter. If you're using whole butter, wait a few seconds until the butter stops bubbling. This means all the water is gone!
• While whisking, add the 2% Reduced Fat Milk (2 cup). Whisk vigorously to incorporate. Bring the milk to a simmer, stirring often. After about 5 minutes the Bechamel will thicken.
• Add the Old Bay® Seasoning (1 tablespoon) and slowly start to add the cheese.
• Once melted, mixed, and smooth, add in the crab meat and noodles. Transfer to a baking dish.
• Mix the plain Breadcrumbs (1/2 cup) and crushed crab chips together. Sprinkle on top of the mac and cheese. Bake for 25 minutes.
• Garnish with Fresh Parsley (to taste) and enjoy!

MARY'S MACARONI & CHEESE RECIPE

Steps:

• Heat oven to 350°F.
• Place butter in 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and cheddar.
• Whisk egg and milk until blended; pour half over ingredients in baking dish. Repeat with all remaining ingredients except paprika.
• Bake 15 min.; stir until blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.

MARYLAND STYLE MAC 'N' CHEESE

Steps:

• Preheat oven to 375 degrees.
• In a small pan, melt 2 tablespoons of butter over medium heat.
• Pour panko bread crumbs into a medium sized bowl and add butter. Stir until panko is slightly wet and set aside.
• Fill a 2-quart saucepan with water, boil and add a pinch of salt and macaroni. Cook until very al dente (about a minute less than the recommended cooking time on the package). Rinse macaroni with very cold water and set aside.
• In a small saucepan, heat 1 tablespoon of butter until melted. Add shallot and sauté until translucent and soft, about 6 minutes. Set aside.
• In a large saucepan, melt remaining 6 tablespoons of butter until bubbling. Add flour and cook, stirring constantly for about a minute.
• Pour hot milk into saucepan with butter and flour mixture, in parts, whisking constantly until well combined and there are no lumps. Continue cooking, whisking constantly, until mixture becomes thick and begins to bubble.
• Remove from heat and add Old Bay, pepper, salt, allspice and cayenne. Whisk until thoroughly combined. Taste for additional seasoning.
• Add prepared shallots, 1 1/2 cups of Gruyère, 1 1/2 cups of aged cheddar and 1 1/2 cups of the sharp cheddar to the mixture. Set cheese sauce aside.
• In a very large bowl, combine cheese sauce and cooked, cooled macaroni. Pour mixture into a large pan or casserole dish.
• Cover casserole dish with remaining cheese. Sprinkle the top with wet panko.
• Bake at 375 degrees for about 30 minutes-or until crust becomes golden.
• While macaroni and cheese is in the oven, heat two tablespoons of butter over medium heat.
• When butter begins to bubble, add crab, green onion and 2 tablespoons of Old Bay Seasoning. Sauté over medium heat, stirring frequently, for 4-5 minutes. Set aside.
• When macaroni and cheese is cooked, set aside to rest for 5-10 minutes. Spoon over crab mixture and serve immediately.