THE BEST STOVETOP MAC AND CHEESE
Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
- Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
- Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.
OLD FASHIONED MACARONI AND CHEESE
This has been one of my favorite side dishes. Make it a meal by adding leftover ham or some smoked sausage.
Provided by Douglas Poe
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine cooked macaroni, butter, cheese, salt and pepper.
- Place in a greased 1 1/2 quart baking dish.
- Combine eggs and milk; pour over macaroni.
- Bake for 40 to 50 minutes.
OLD-FASHIONED MACARONI AND CHEESE
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts :
OLD FASHIONED MAC AND CHEESE
This is a classic recipe for macaroni and cheese. The kids will love this!
Provided by JAYDE175
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the elbow macaroni according to package directions.
- Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
- When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
- Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 401 calories, Carbohydrate 29.1 g, Cholesterol 70 mg, Fat 23.3 g, Fiber 1.1 g, Protein 18.5 g, SaturatedFat 14.6 g, Sodium 450.2 mg, Sugar 4.6 g
OLD-FASHIONED SCRATCH MACARONI AND CHEESE
Make and share this Old-Fashioned Scratch Macaroni and Cheese recipe from Food.com.
Provided by Mark Cebron
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions.
- Drain.
- Immediately place cooked macaroni into large bowl.
- While still hot, stir in the butter, the cubed cheddar, and the handful of grated cheddar.
- Mix well for one minute.
- Add the eggs and the can of cheddar soup.
- Mix through.
- Season liberally with Lawry's salt and pepper.
- Mix through.
- At this point, I like to give it a taste (I know, I know, raw eggs, but I live dangerously), to test for seasoning.
- Adjust seasoning as needed.
- Add the milk and mix again.
- Place mixture into a mid-size casserole.
- I use an 11x8x3 or so.
- Don't use a dish too deep or browning will be a pain.
- Spread evenly.
- Bake at 375 for 35-45 minutes, until golden brown and bubbly.
- Let sit for 10-15 minutes before serving.
- This is a very old family recipe from a woman I work with.
- I am kind of a mac&cheese junkie and have tried many over the years.
- This one is tops, bar none.
- Enjoy!
- PS If you have trouble finding Lawry's seasoned pepper, you can substitute McCormick's, not as good, but will do.
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