BAKED ELBOW MACARONI AND CHEESE RECIPES

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BAKED THREE-CHEESE MACARONI RECIPE: HOW TO MAKE IT



Baked Three-Cheese Macaroni Recipe: How to Make It image

Legendary mac and cheese is a must-have for big family events. This ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. —Joan Sullivan, Gambrills, Maryland

Provided by Taste of Home

Categories     Dinner    Side Dishes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 12

1 package (16 ounces) elbow macaroni or fusilli pasta
6 tablespoons butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk, warmed
4 cups shredded Gruyere cheese
2 cups shredded extra-sharp cheddar cheese
2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 487 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 515mg sodium, CarbohydrateContent 41g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

BAKED MACARONI AND CHEESE RECIPE | TRISHA YEARWOOD | FOO…



Baked Macaroni and Cheese Recipe | Trisha Yearwood | Foo… image

Trisha Yearwood's Southern-style baked mac and cheese recipe, creamy and crunchy in all the right places, is perfect for potlucks and holiday gatherings.

Provided by Trisha Yearwood

Categories     side-dish

Total Time 50 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, for the dish
2 teaspoons kosher salt 
1 pound elbow macaroni with ridges 
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour 
1 teaspoon kosher salt 
2 cups milk 
2 cups grated sharp Cheddar 
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted 

Steps:

  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

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