HOW TO MAKE CHEESY BAKED MAC AND CHEESE RECIPES

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BEST SOUTHERN BAKED MAC AND CHEESE RECIPE - HOW TO MAK…



Best Southern Baked Mac and Cheese Recipe - How To Mak… image

Chef Millie Peartree shares her favorite recipe for Southern Mac & Cheese.

Provided by Millie Peartree

Categories     nut-free    vegetarian    Sunday lunch    weeknight meals    comfort food

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 7

1 lb.

macaroni

1

stick butter, melted (plus more butter for baking dish)

4 c.

extra-sharp cheddar cheese, divided 

2 c.

Colby jack-cheddar blend

3

large eggs

2 c.

whole milk

Salt and pepper, to taste

Steps:

  • Preheat oven to 350° and butter a large, deep baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions until just al dente. Drain and set aside.  In a large bowl, combine cooked pasta and butter and season with salt and pepper to taste. Stir in 2 cups cheddar cheese. Add half of the macaroni mixture to prepared baking dish. Sprinkle Colby-cheddar cheese blend over pasta mixture, then top with another layer of pasta (similar to making a lasagna).  In a medium bowl, beat together eggs and milk then pour evenly over pasta.  Cover baking dish with aluminum foil and bake for 25 to 35 minutes. Do not overbake! It may be a bit jiggly when you take it out of the oven.  Turn on oven broiler. Top with the remaining cheddar cheese. (I add a little more Colby jack as well) and broil until golden! It will firm up as it cool.

ULTRA CREAMY BAKED MAC AND CHEESE - INSPIRED TASTE



Ultra Creamy Baked Mac and Cheese - Inspired Taste image

Our favorite mac and cheese recipe calls on a few smart steps to make sure the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are sharp white cheddar and Pecorino-Romano cheese. The cheddar melts down to be creamy and the pecorino adds a sharp salty bite to the sauce. For the creamiest sauce, we hand grate the cheese since previously shredded cheeses don’t seem to melt as well.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 pound dried pasta like elbow macaroni, shells or penne
Salt, to taste
5 cups (1180 ml) milk, whole or 2% are best
5 tablespoons (70 grams) unsalted butter
5 tablespoons (45 grams) all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, or more to taste
1/8 teaspoon fresh ground nutmeg
1 pound sharp white cheddar cheese, shredded (4 heaping cups), plus more if baking (about 1/2 cup)
5 ounces (140 grams) Pecorino-Romano cheese, shredded (1 1/2 cups)

Steps:

  • For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
  • Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
  • Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
  • Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
  • While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
  • While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
  • Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
  • If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
  • For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
  • For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved  1/2 cup of cheddar cheese.
  • Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.

Nutrition Facts : ServingSize 1/10 of the dish, Calories 578, FatContent 28.1g, SaturatedFatContent 16.4g, CholesterolContent 87.2mg, SodiumContent 728.9mg, CarbohydrateContent 51.1g, FiberContent 1.7g, SugarContent 14g, ProteinContent 29.6g

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