BROWN MAC AND CHEESE RECIPES

Name: Golden Brown Macaroni and Cheese Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: ¼ cup all-purpose flour; 2 tsp dry mustard; to taste salt and ground black pepper; 4 cups cooked and cooled elbow macaroni; ¼ cup unsalted butter; 1 lb or Monterey Jack, or a combination of both, grated and divided cheddar cheese; 1 beaten egg; 3½ cups milk; paprika

GOLDEN BROWN MACARONI AND CHEESE RECIPE - RECIPES.NET

Golden Brown Macaroni and Cheese Recipe - Recipes.net image

Have some real baked macaroni and cheese with this easy mac and cheese recipe. It may not be served in an instant but your labor of love will be worth it!

Provided by Allen

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup all-purpose flour
2 tsp dry mustard
to taste salt and ground black pepper
4 cups cooked and cooled elbow macaroni
¼ cup unsalted butter
1 lb or Monterey Jack, or a combination of both, grated and divided cheddar cheese
1 beaten egg
3½ cups milk
paprika

Steps:

Preheat the oven to 400 degrees F and grease a baking casserole of your choice.
In a soup pot, melt the butter and add the flour. Whisk over medium heat until it forms a roux.
Add the milk and mustard. Whisk to combine. Simmer until thick. Reduce heat to low.
Ladle roughly ¼ cup of the sauce into the beaten egg to temper and whisk to combine.
Set aside ? cup of the cheese, then add the rest into the sauce. Add the tempered egg mixture into the sauce, and whisk constantly until smooth and the cheese has melted. Remove the sauce from the heat.
Season the sauce to taste with salt and pepper. Adjust accordingly.
Add the pasta and mix to combine, then transfer onto the greased casserole.
Top the casserole with the reserved cheese and bake the macaroni for roughly 10 minutes or until the cheese turns golden brown and the casserole is warm throughout.
Garnish the casserole with paprika and serve.

Nutrition Facts : Calories 836.00kcal, CarbohydrateContent 82.00g, CholesterolContent 141.00mg, FatContent 40.00g, FiberContent 3.00g, ProteinContent 37.00g, SaturatedFatContent 24.00g, ServingSize 6.00 people, SodiumContent 567.00mg, SugarContent 10.00g, TransFatContent 1.00g, UnsaturatedFatContent 11.00g

HASH BROWN MAC AND CHEESE CUPS RECIPE | FOOD NETWORK ...

Hash Brown Mac and Cheese Cups Recipe | Food Network ... image

Have some shredded hash browns in the freezer? You could bake them and serve them with ketchup, or you could break out your muffin tin and turn them into something a little more creative: Crispy mac and cheese-stuffed hash brown cups. Crisp savory potatoes cradle mac and cheese that's topped off with buttery breadcrumbs.

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield 12 cups

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
One 20-ounce bag frozen shredded hash browns, thawed (about 3 cups)
4 ounces small elbow macaroni (about 1 cup)
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Pinch ground nutmeg
1 cup freshly grated Gruyere cheese (about 4 ounces)
1/4 cup freshly grated Cheddar (about 1 ounce)
1/2 cup panko bread crumbs
1 tablespoon finely sliced chives

Steps:

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.

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