BEST CHEESE TO USE FOR MAC AND CHEESE RECIPES
BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEMA…
The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.
Provided by Ree Drummond
Categories comfort food dinner main dish side dish snack
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
BEST SLOW-COOKER MAC & CHEESE - HOW TO MAKE MAC & …
Steps:
- Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after. Garnish with chives before serving, if using.
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BEST SLOW-COOKER MAC & CHEESE - HOW TO MAKE MAC & …
This is the best slow-cooker mac & cheese EVER. Everything—including the pasta!—cooks in the slow cooker. So in the end you have just ONE DISH to clean.
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- Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after. Garnish with chives before serving, if using.
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BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEMADE MAC ...
The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.
From thepioneerwoman.com
Reviews 4.3
Total Time 30 minutes
Category comfort food, dinner, main dish, side dish, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.3
Total Time 30 minutes
Category comfort food, dinner, main dish, side dish, snack
Cuisine American, Comfort Food
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
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Total Time 40 minutes
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Reviews 4.5
Total Time 40 minutes
Category lunch
- In a medium saucepan filled with boiling water, cook macaroni until al dente, about 7-8 minutes. Drain. Melt 2 tablespoons of butter in the same pot over low heat. Add milk and cheese packet and whisk well. Turn off the heat and return macaroni to pot. Add 1 cup cheddar and stir until the cheese has melted and the macaroni is evenly coated in the cheese sauce. Stir in egg and bread crumbs until evenly combined. Meanwhile, preheat the waffle iron. When the waffle iron is hot, spray with cooking spray. Scoop about ½ cup of the macaroni and cheese into the center of the grate and sprinkle with more cheese. Close the iron and cook until golden and crispy, about 5 minutes. Use forks to carefully remove the waffle from the iron. Repeat until you’ve used up all the macaroni and cheese. Serve warm.
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