EASY HOMEMADE MAC N CHEESE RECIPE RECIPES

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STOVE TOP MAC-N-CHEESE RECIPE | ALTON BROWN | FOOD NE…



Stove Top Mac-n-Cheese Recipe | Alton Brown | Food Ne… image

Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.

Provided by Alton Brown

Categories     main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Steps:

  • In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
  • Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

BEST HOMEMADE MAC AND CHEESE RECIPE - EASY 3 CHEES…



Best Homemade Mac and Cheese Recipe - Easy 3 Chees… image

Looking for the perfect baked mac and cheese recipe? This 3-Cheese Mac from Delish.com is the best!

Provided by Rian Handler

Categories     vegetarian    dinner party    feed a crowd    Super Bowl    dinner    main dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

1/2 c.

(1 stick) butter, plus more for baking dish

1 lb.

elbow macaroni

1/2 c.

flour

5 c.

whole milk

1 1/2 tsp.

kosher salt

Freshly ground black pepper

1 tsp.

mustard powder

3 c.

shredded cheddar

2 c.

shredded Gruyère

1 1/2 c.

grated Parmesan, divided

1 c.

panko bread crumbs

3 tbsp.

extra-virgin olive oil

Freshly chopped parsley, to garnish

Steps:

  • Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside. In a large saucepan, melt 1 stick butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Season with mustard powder, salt, and pepper. Let simmer until starting to thicken, about 5 minutes. Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish. In a small bowl, combine remaining Parmesan with Panko and oil. Sprinkle mixture over macaroni, then season with more black pepper. Bake until bubbly and golden, 25 to 30 minutes. Garnish with parsley before serving. Let sit 10 minutes before serving.

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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.
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Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
    1. Peel and finely slice the garlic.
    2. 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.
    3. 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.
    4. 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.
    5. Preheat your oven to 220°C/425°F/gas 7.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
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