BEST BAKED MAC & CHEESE RECIPE RECIPES
BEST SOUTHERN BAKED MAC AND CHEESE RECIPE - HOW TO MAKE ...
Chef Millie Peartree shares her favorite recipe for Southern Mac & Cheese.
Provided by Millie Peartree
Categories nut-free vegetarian Sunday lunch weeknight meals comfort food
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350° and butter a large, deep baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions until just al dente. Drain and set aside. In a large bowl, combine cooked pasta and butter and season with salt and pepper to taste. Stir in 2 cups cheddar cheese. Add half of the macaroni mixture to prepared baking dish. Sprinkle Colby-cheddar cheese blend over pasta mixture, then top with another layer of pasta (similar to making a lasagna). In a medium bowl, beat together eggs and milk then pour evenly over pasta. Cover baking dish with aluminum foil and bake for 25 to 35 minutes. Do not overbake! It may be a bit jiggly when you take it out of the oven. Turn on oven broiler. Top with the remaining cheddar cheese. (I add a little more Colby jack as well) and broil until golden! It will firm up as it cool.
BEST BAKED MACARONI & CHEESE RECIPE - FOOD.COM
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside.
- In a large saucepan melt butter.
- Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- Pour milk and cream in gradually; stirring constantly.
- Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
- Turn off flame.
- Add macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer macaroni to a buttered baking dish.
- Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.
- (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Nutrition Facts : Calories 836.2, FatContent 52.6, SaturatedFatContent 32.5, CholesterolContent 164.7, SodiumContent 895.5, CarbohydrateContent 63.6, FiberContent 2.6, SugarContent 2.8, ProteinContent 27.5
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