The Mac Daddy Of All Mac N Cheeses Recipes

MAC DADDY N' CHEESE

Steps:

• Boil macaroni noodles until tender (not al dente). Rinse cooked noodles with cold water. Set aside.
• In a heavy skillet, melt butter and olive oil over medium heat. Add flour to make a roux (see Tips & Techniques below).
• Lower temperature to medium-low and stir mixture continuously until golden, nutty, and smooth. Be careful not to scorch.
• Add fat-free milk slowly while stirring. Add 1 cup shredded cheddar and keep stirring. Do not allow the mixture to boil or your cheese sauce will "break." Add 3/4 cup shredded Monterey Jack cheese and keep stirring. Sauce will be thickened and smooth.
• Turn off the heat on the stove, and turn on your broiler.
• Add cooked macaroni noodles to cheese sauce and fold to coat noodles. Incorporate 1/2 cup shredded Parmesan cheese into cheese sauce coated noodles. Top with remaining shredded cheese. Stop here for a "stove top" style, or continue to next step if you prefer a baked style.
• Broil until top is golden brown and crispy.

THE MAC DADDY OF ALL MAC N' CHEESES

Steps:

• Butter 1 quart square baking dishes with two tbsp of butter. Cook the pasta for 2 min less than the package directions suggest, about 6-8 min; drain and return it to the pot.
• In a small saute pan, melt 2 tbs of butter. Add cracker and bread crumbs. Stir until crumbs have fully absorbed the butter. Remove from heat and let cool. In a bowl, mix together parsley, french fried onions and Parmesan cheese. Add cooled crumb mixture. Set aside.
• Crisp up bacon in a large pot. Remove bacon pieces with a spoon and set aside. Pour off all drippings.
• Heat a tbs of olive oil to a medium sized sauce pot. Saute onions and mushrooms until unions are tender, about 3-mins. Add garlic stirring often until softened. Remove from pan and return pan to heat. Melt remaining butter in same pot over medium heat. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, pepper, and nutmeg. Cook until cheeses are fully melted, stirring occasionally.
• To the sauce, add the mushroom mixture, pasta and crispy bacon; stir to combine well. Mixture will be slightly wet. Divide evenly into prepared baking dishes and sprinkle with cracker topping.
• You can freeze this to prepare later on. Just cover completed unbaked mac n' cheese with plastic wrap, then foil, and freeze for up to 3 months. To bake, let thaw overnight in frig. Remove plastic wrap then re-cover with foil, and bake at 350F until heated through, about 50-55 minutes. Uncover and continue to bake until top is golden, 5-10 minutes.
• To bake immediately: Bake at 350F until golden brown.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MAC DADDY MAC N' CHEESE

Steps:

• Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 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.

BEST MAC 'N CHEESE EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• 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; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.