HOW TO MAKE BOXED MAC AND CHEESE CREAMIER RECIPES

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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.

EASY INSTANT POT MAC AND CHEESE | KITCHN



Easy Instant Pot Mac and Cheese | Kitchn image

Instant Pot Macaroni and Cheese requires just 5 ingredients and cooks up perfectly from start to finish in 20 minutes.

Provided by Meghan Splawn

Categories     Side dish    Pasta dish    Main dish    Mac and cheese    Lunch    Dinner    One-pot pasta    Noodles

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 8

Number Of Ingredients 6

2 tablespoons unsalted butter
16 ounces dried pasta shells or elbow macaroni
4 cups water
1/2 teaspoon kosher salt
3 1/2 cups shredded cheese, such as sharp cheddar or Monterey Jack (about 16 ounces)
1/2 cup half-and-half

Steps:

  • Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.
  • When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.

Nutrition Facts : SaturatedFatContent 14.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.2 g, SugarContent 2.3 g, ServingSize Serves 8, ProteinContent 21.6 g, FatContent 24.7 g, Calories 487 cal, SodiumContent 497.5 mg, FiberContent 1.8 g, CholesterolContent 0 mg

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