Ultimate Macaroni And Cheese Recipes

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ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h

Yield 15

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 ½ teaspoons McCormick® Black Pepper, Coarse Grind
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1 ½ cups panko bread crumbs
1 teaspoon McCormick® Paprika

Steps:

  • Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  • Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
  • Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g

ULTIMATE MACARONI CHEESE



Ultimate macaroni cheese image

Learn how to make perfect macaroni cheese every time with this recipe

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h10m

Yield Serves 4 generously, with enough for seconds

Number Of Ingredients 10

175g mature cheddar , such as Denhay
50g gruyère
50g parmesan (or vegetarian alternative)
50g white bread , crusts cut off
3 medium tomatoes
280g good-quality macaroni
700ml full-fat milk , plus a bit extra
50g butter
50g plain flour , minus 1 tsp
1 rounded tsp Dijon mustard

Steps:

  • Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
  • Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
  • Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
  • When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
  • Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium

THE ULTIMATE CREAMY MACARONI AND CHEESE



The Ultimate Creamy Macaroni and Cheese image

There is always room for one more mac & cheese recipe. This newly created version with the addition of ricotta cheese puts a whole new spin on this traditional comfort food. Is this recipe too large for your family? Remember, Mac & Cheese is terrific frozen in serving size portions for use later. Created for RSC 16, and was awarded First Place. My thanks to everyone that reviewed the recipe.

Provided by Diana 2

Categories     Macaroni And Cheese

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 tablespoon butter
1 1/2 cups sweet onions, chopped
3 liters water, boiling
1 tablespoon salt
4 cups cavatappi pasta, uncooked
1 cup half-and-half cream
1 cup low-fat milk
1/4 cup butter
1 teaspoon fresh ground black pepper
1/4 cup flour
1/2 teaspoon hot chili sauce, to start
1 cup part-skim ricotta cheese
2 cups old cheddar cheese, shredded
1 teaspoon salt (optional)
1 tablespoon butter, melted
1/2 cup corn, flake crumbs
1/4 cup old cheddar cheese, shredded

Steps:

  • Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside.
  • In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse.
  • While the pasta is cooking, prepare the sauce.
  • In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.).
  • Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside.
  • In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove.
  • Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well.
  • Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish.
  • Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar.
  • Bake for 35 minutes or until the sauce is bubbling.

ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

Provided by Food Network

Number Of Ingredients 12

1 tablespoon vegetable oil
4 tablespoons minced onions
4 tablespoons sweet butter
4 tablespoons flour
10 ounces milk
3 ounces white wine
1/2 teaspoon Hungarian paprika
6 ounces sharp white cheddar
3 ounces gruyere cheese
Fresh ground nutmeg, to taste
Salt and fresh ground white pepper to taste
3/4 pound cooked macaroni

Steps:

  • In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.

VELVEETA ULTIMATE MACARONI & CHEESE



VELVEETA Ultimate Macaroni & Cheese image

Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 4

2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1/3 cup milk
1/8 tsp. pepper

Steps:

  • Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
  • Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

I saw this one on the Today show and is a fast favorite of mine. It has EIGHT types of cheese! It's very rich and tasty, makes a huge casserole, and is a big hit at family gatherings.

Provided by Picture Witch Erin

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1 cup butter, melted
6 cups half-and-half
4 cups grated sharp cheddar cheese
2 cups grated extra sharp white cheddar cheese
1 1/2 cups grated mozzarella cheese
1 cup grated asiago cheese
1 cup grated gruyere cheese
1 cup grated monterey jack cheese
1 cup grated muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper

Steps:

  • Preheat the oven to 325ºF.
  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes.
  • Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy.
  • Combine the eggs with the Velveeta, butter, and 2 cups of the half-and-half in a large bowl.
  • Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth.
  • Add the remaining half-and-half, 3 cups of the sharp yellow cheddar (reserve 1 cup), the remaining grated cheeses, and salt and pepper.
  • Toss until completely combined.
  • Pour the mixture into a 9 x 13 casserole or baking dish and bake for 30 minutes.
  • Sprinkle top with the remaining 1 cup of yellow cheddar cheese and bake an additional 30 minutes until golden brown on top.
  • Serve hot.

Nutrition Facts : Calories 2049, Fat 131.2, SaturatedFat 78.4, Cholesterol 738.3, Sodium 1726.1, Carbohydrate 127.8, Fiber 5.2, Sugar 6.1, Protein 88.7

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