DIY MAC AND CHEESE RECIPES

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HOMEMADE MACARONI AND CHEESE RECIPE - FOOD.COM



Homemade Macaroni and Cheese Recipe - Food.com image

You're going to love this! It's very very cheesy. We make it mostly on Sundays and on holidays. Hope you guys enjoy it.

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) box macaroni
2 cups finely shredded monterey jack cheese
2 cups finely shredded mozzarella cheese
2 cups finely shredded cheddar cheese
1 (7 ounce) package Velveeta cheese
1/2 cup butter or 1/2 cup margarine
1 quart half-and-half
2 eggs, beaten
1 1/2 cups milk
pepper

Steps:

  • Cook pasta to box directions.
  • Melt butter.
  • In a large bowl add pasta, melted butter, Monterey jack and mozzarella; stir well to combine.
  • Add mixture to a large deep casserole 13x9x4.
  • Cube Velveeta and push the Velveeta down into pasta mixture (do it evenly).
  • Add eggs to 1 1/2 cups of milk and pour evenly over pasta.
  • Slowly pour half and half over the pasta (you may not need the whole quart).
  • Top with 2 cups of the cheddar.
  • Bake in preheated oven at 350° until brown and bubbly (about an hour or so). Put a cookie sheet under casserole dish in case it cooks over.

Nutrition Facts : Calories 1194.1, FatContent 78.3, SaturatedFatContent 48.1, CholesterolContent 308.1, SodiumContent 1391.7, CarbohydrateContent 71.4, FiberContent 2.4, SugarContent 5.2, ProteinContent 51.1

BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEM…



Best Macaroni and Cheese Recipe - How to Make Homem… image

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

4 c. dried macaroni
1 whole egg
1/4 c. (1/2 stick or 4 tablespoons) salted butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. (heaping) dry mustard, more if desired
1 lb. cheese (such as cheddar, jack and/or fontina), grated
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper
Optional spices: cayenne pepper, paprika and/or thyme

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.

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