Worlds Best Mac And Cheese Recipes

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WORLD'S BEST MAC AND CHEESE



World's Best Mac and Cheese image

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

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder

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.

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

BEST MAC 'N CHEESE EVER!



Best Mac 'N Cheese Ever! image

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

cooking spray
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
½ cup butter, melted

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

"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

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

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.

BEECHER'S "WORLD'S BEST" MAC & CHEESE



Beecher's

On a recent trip to Seattle we were lucky enough to visit Beecher's Handmade Cheese at Pike Place Market. They made the BEST mac and cheese I have ever had... and believe me I've had a LOT of mac and cheese! Imagine my delight when I found that they published their recipe on their website! So, here it is... of course you have to substitute locally found cheeses for their cheeses but I'm sure it will be just as delicious.

Provided by Hollyism

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces aged white cheddar cheese, grated (about 1 3/4 cups)
1 ounce monterey jack cheese, grated (1/4 cup)
1/2 teaspoon coarse salt
1/4-1/2 teaspoon dried chipotle powder
1/8 teaspoon garlic powder
6 ounces penne pasta (about 3 1/4 cups)
1 ounce aged white cheddar cheese, grated (1/4 cup)
1 ounce monterey jack cheese, grated (1/4 cup)
1/4-1/2 teaspoon dried chipotle powder

Steps:

  • To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
  • Preheat oven to 350°F Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
  • Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
  • Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340.6, Fat 14.3, SaturatedFat 8.4, Cholesterol 37.8, Sodium 418.5, Carbohydrate 43.6, Fiber 5, Sugar 4.7, Protein 10.6

"WORLD'S BEST" MAC AND CHEESE



Categories     Sauce     Cheese     Side     Bake     Kosher

Yield serves 4 as a side dish

Number Of Ingredients 15

6 ounces penne
2 cups Beecher's Flagship Cheese Sauce (recipe follows)
1 ounce Cheddar, grated (1/4 cup)
1 ounce Gruyère cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle chili powder (see Note)
Beecher's Flagship Cheese Sauce
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semihard cheese (page 23), grated (about 3 1/2 cups)
2 ounces semisoft cheese (page 23), grated (1/2 cup)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
(makes about 4 cups)

Steps:

  • Preheat the oven to 350˚F. Butter or oil an 8-inch baking dish.
  • Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
  • Combine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chili powder.
  • Bake, uncovered, for 20 minutes. Let the mac and cheese sit for 5 minutes before serving.
  • Beecher's Flagship Cheese Sauce
  • Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes.
  • Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
  • Add the cheeses, salt, chili powder, and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to 3 days.
  • This sauce reheats nicely on the stove in a saucepan over low heat. Stir frequently so the sauce doesn't scorch.
  • Make Ahead
  • This recipe can be assembled before baking and frozen for up to 3 months-just be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.
  • notes
  • One-half teaspoon of chipotle chili powder makes a spicy mac, so make sure your family and friends can handle it!
  • The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed.

THE BEST BAKED MAC & CHEESE RECIPE EVER



The Best Baked Mac & Cheese Recipe Ever image

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

8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika ((plus more for sprinkling on top))
2 1/2 cups 2% milk
3 cups shredded medium cheddar cheese ((approx. 12 ounces) **)

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

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Top Asked Questions

How do you make the world's best Mac and cheese?
Martha and chef Kurt Dammeier prepare his recipe for the "world's best" mac and cheese. Read the full recipe after the video. 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.
How do you cook baked Mac and cheese?
This baked mac and cheese is a family favorite recipe, loved by children and adults. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.
How much macaroni do you put in your Mac and cheese?
8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups)) 3 tablespoons butter
Should I boil the pasta before making Mac n Cheese?
I’ve seen other mac n cheese recipes where they tell you to undercook the macaroni (boil for 5 minutes or so) to keep it from being too mushy (because it gets baked in the oven too). But your recipe says to boil the pasta according to package instructions.

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