"WORLD'S BEST" MACARONI & CHEESE
We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!
Provided by Sageca
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; F. Set a large pot of water on high heat.
- Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
- The roux should be cooked and free of the flour flavor but still light in color.
- Gradually add milk, whisking briskly to maintain a smooth sauce.
- Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
- When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
- Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
- Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
- Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
- Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.
THE VERY BEST MACARONI AND CHEESE
Make and share this The Very Best Macaroni and Cheese recipe from Food.com.
Provided by butterflyday
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Butter a 13x9 inch pan.
- Cook macaroni until it is al dente, about 8-10 minutes.
- In a small bowl, combine milk and cream.
- In a pan on medium heat, melt only 1/2 pound butter.
- Cook onions and garlic until clear, about 6 minutes.
- Add flour and cook/stir for 3 minutes.
- Add cream mixture and mix until smooth.
- Boil, stirring occasionally, about 8-10 minutes.
- Stir in 4 cups of Cheddar cheese, American cheese, and 1 cup of Parmesan cheese.
- Stir until melted.
- It will be thick and creamy --
- Season with salt and pepper.
- Stir sauce in pasta.
- Pour in a 13x9 inch pan.
- Sprinkle with remaining Cheddar, Parmesan and bread crumbs.
- Bake uncovered, middle shelf for 20 minutes until bubbling and browned on top.
Nutrition Facts : Calories 1735.5, Fat 111.5, SaturatedFat 68.9, Cholesterol 343.3, Sodium 1770.5, Carbohydrate 120.1, Fiber 4.9, Sugar 4.1, Protein 63.7
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.
WORLD'S BEST MAC & CHEESE
Everyone I make this recipe for swears it is the very best mac & cheese they have ever eaten. Don't let the fact that it looks complicated discourage you. It's actually very quick and easy to make. The only complicated part is getting the ingredients together!
Provided by Gerald Norman
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or bacon grease over medium heat. Once oil is hot, add mushrooms to the pan and saute for 7-10 minutes or until fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of Kosher Salt and Black Pepper then deglaze the pan with the Sherry Vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
- Now time for the cheese sauce! Add 4 tbsp butter to a medium sauce pan. Place the pan on the stove over medium heat. Once the butter is melted, whisk in 4 tbsp all-purpose flour. Whisk for about 30 seconds, just long enough to lose the raw flour taste but not long enough for the flour to caramelize. Add the thyme, rosemary, sage and red pepper flakes. Continue stirring to allow the herbs to saute for about 30 seconds. Slowly pour in the warm milk while whisking continuously so the roux and milk incorporate smoothly with no lumps. (HINT: Sometimes removing the pot from the heat source while you stir in the milk will help reduce the possibility of lumps forming.) Allow the mixture to come to a low simmer, stirring occasionally, until thickened.
- While waiting for the sauce to simmer, start the pasta. Liberally salt the pot of boiling water. The water should taste very salty for best results. Add the pasta to the water and cook for a minute or two less than the suggested time on the pasta package so that the pasta is very firm, because you will be baking it later and you don't want it to get too soft.
- Once your sauce has reached simmer, stir in the chevre, cheddar and half (2 oz) of the parmigiano reggiano cheeses. Add truffle oil and slowly stir until the sauce is smooth, with all cheese melted. Remove from heat. Add salt and pepper to taste.
- In a small mixing bowl combine remaining parmigiano reggiano and panko.
- Remove the pasta from heat and strain immediately making sure it is well drained. Return to empty pot or use a large mixing bowl to toss the pasta, cheese sauce and mushrooms. Place mixture in a deep glass or ceramic loaf pan, spreading evenly. Sprinkle the Panko/cheese mixture over the top, coating evenly. Bake on upper shelf of the oven for 15 to 20 minutes, or until the top is golden brown and cheese sauce is bubbly. Remove from oven and allow to sit for 10 minutes, then serve and enjoy the best mac & cheese you'll ever eat!
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
- Serve, topping individual servings with parsley or cooked, chopped bacon if desired.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
VERY CHEESY MACARONI AND CHEESE
Make and share this Very Cheesy Macaroni and Cheese recipe from Food.com.
Provided by Chef Alu
Categories One Dish Meal
Time 3m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Put noodles in a microwave safe bowl.
- Add butter and milk.
- Chop the mozzarella stick into circles(about
- 1/4 inch),and grate the cheddar.Add the cheeses to the bowl.
- Microwave on high 1 1/2 minutes.
- Sprinkle grated parmesan cheese onto the macaroni and cheese.
- Enjoy!
Nutrition Facts : Calories 1096.7, Fat 51.7, SaturatedFat 31.9, Cholesterol 158.6, Sodium 1020, Carbohydrate 101.2, Fiber 4.2, Sugar 4.5, Protein 54.6
BEST MAC 'N CHEESE EVER!
This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!
Provided by CASS CLARK
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g
BEST BAKED MACARONI AND CHEESE EVER!
After being dissatisfied with many macaroni and cheese recipes, I experimented and came up with my own. Everyone that has tried it simply raves about it... I don't mean to toot my own horn but beep beep! (Serves 4)
Provided by AinsleyRose
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Cook macaroni just until al dente and drain, set aside.
- While pasta is boiling, melt the butter in a large saucepan.
- Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
- Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
- Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
- Add macaroni and stir until pasta is evenly coated with the cheese sauce.
- Pour into a casserole dish sprayed with Pam.
- Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
- Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
- Let stand about 5 minutes before serving and enjoy!
WORLD'S BEST MAC AND CHEESE
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
- Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.
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30 FAMILY-PLEASING MACARONI AND CHEESE RECIPES
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Occupation Cookbook Author And PhotographerPublished 2017-12-21
- Macaroni and Cheese With Bacon. Green onions and a dash of garlic powder flavor this macaroni and cheese with bacon. The dish is baked to perfection with a buttered bread crumb topping.
- Instant Pot Mac and Cheese. If you have a cheesy craving and want it fast, this Instant Pot mac and cheese is the way to go. Just cook the macaroni in the pot (3 to 4 minutes!)
- Classic Baked Macaroni and Cheese. This classic baked macaroni and cheese is a fabulous dish to serve as a side dish or main dish. This mac and cheese is topped with buttery bread crumbs and is an excellent choice for any meal or occasion.
- Macaroni and Cheese Casserole. This macaroni and cheese casserole is a simple, homey recipe that lends itself to many possible variations. Ingredients include cheddar cheese, butter, eggs, and milk, and there's no sauce to make.
- Easy Gnocchi Mac and Cheese. The potato dumplings in this gnocchi mac and cheese recipe are homemade, but the cheese sauce comes from a store-bought package of mac and cheese (save the macaroni for another occasion).
- Avocado Mac and Cheese. Next time you turn to this comfort-food classic, consider replacing most of the cheese with avocado as in this avocado mac and cheese recipe.
- Truffled Mac and Cheese. Looking to take your mac and cheese to the next level? Try this delicious truffled mac and cheese. It can take a mundane dish and make it elegant and rich.
- Macaroni and Cheese Croquettes. Have some extra macaroni and cheese leftover? Usually, no, but these macaroni and cheese croquettes will inspire you to make an extra batch just so you can enjoy these the day after.
- Buffalo Chicken Mac and Cheese. Give your mac and cheese a taste of Buffalo chicken wings with this fun recipe. Shredded chicken is cooked with a spicy sauce, while the cheese sauce includes a little hot sauce of its own, along with pepper jack.
- Jalapeño Macaroni and Cheese. If you're looking to spice things up, try this jalapeño macaroni and cheese, try adding jalapeño peppers. They provide a little bite and will transform your baked macaroni and cheese.
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