EASY BAKED MACARONI AND CHEESE RECIPES RECIPES

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BAKED MACARONI AND CHEESE RECIPE | ALTON BROWN - FOOD NE…



Baked Macaroni and Cheese Recipe | Alton Brown - Food Ne… image

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
  • Remember to save leftovers for fried Macaroni and Cheese.

CREAMY BAKED MACARONI AND CHEESE RECIPE - NYT COOKING



Creamy Baked Macaroni and Cheese Recipe - NYT Cooking image

This recipe, inspired by Stouffer’s macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Provided by Eric Kim

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
  • Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
  • Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
  • To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
  • Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

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