BEST EVER MAC & CHEESE RECIPE: HOW TO MAKE IT
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.
Nutrition Facts : Calories 762 calories, FatContent 43g fat (25g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 1138mg sodium, CarbohydrateContent 61g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 32g protein.
DELILAH'S 7 CHEESE MAC AND CHEESE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. 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.
- Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. 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, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
- Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
- Serve hot.
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BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
- Peel and finely slice the garlic.
- Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
- Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
- Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
- Preheat your oven to 220°C/425°F/gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
- Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
- While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
- Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
See details
BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
- Peel and finely slice the garlic.
- Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
- Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
- Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
- Preheat your oven to 220°C/425°F/gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
- Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
- While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
- Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
See details
DELILAH'S 7 CHEESE MAC AND CHEESE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 40 minutes
Category main-dish
Cuisine american
Reviews 3.9
Total Time 1 hours 40 minutes
Category main-dish
Cuisine american
- Serve hot.
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