EXTRA CHEESY MAC AND CHEESE RECIPE RECIPES

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MOM'S EXTRA SHARP MAC AND CHEESE RECIPE - FOOD.COM



Mom's Extra Sharp Mac and Cheese Recipe - Food.com image

My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 cups extra-sharp cheddar cheese (shredded or sliced)
1 1/2 cups macaroni (cooked)
1 cup milk

Steps:

  • Pre-heat the oven to 400 degrees F.
  • In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Add the milk.
  • Cover macaroni and milk with cheese evenly.
  • Bake for 20 minutes.
  • Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
  • Warning: HOT, let cool for 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 384.6, FatContent 19.2, SaturatedFatContent 11.9, CholesterolContent 60.5, SodiumContent 339.6, CarbohydrateContent 32.9, FiberContent 1.3, SugarContent 1.3, ProteinContent 19.5

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE RECIPE | FOOD ...



Extra-Crunchy Sheet-Pan Mac and Cheese Recipe | Food ... image

When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Kosher salt
1 pound elbow macaroni
2 cups half-and-half
8 ounces cream cheese, at room temperature
2 cups shredded sharp Cheddar
2 cups shredded Monterey Jack cheese
1 tablespoon Dijon mustard
1 teaspoon hot sauce, or more to taste 
2 cups panko breadcrumbs
6 tablespoons unsalted butter, melted 

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
  • Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth. 
  • Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
  • Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

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