MACARONI AND CHEESE FOR A LARGE GROUP RECIPES
CREAMY MACARONI AND CHEESE RECIPE - NYT COOKING
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
Provided by Julia Moskin
Total Time 1 hours 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
- Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 427, UnsaturatedFatContent 8 grams, CarbohydrateContent 26 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 22 grams, SaturatedFatContent 15 grams, SodiumContent 496 milligrams, SugarContent 5 grams, TransFatContent 1 gram
MOM'S MACARONI AND CHEESE RECIPE: HOW TO MAKE IT
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 309 calories, FatContent 20g fat (13g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
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To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.
Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
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DAISY'S MACARONI CHEESE - JAMIE OLIVER
Macaroni cheese is a favourite comfort food for lots of people, and this version is inspired by Daisy’s Nan, Betty. Daisy was in the army, and she would always look forward to having this when she came home. It’s a closely guarded family recipe – and you’ll see why when you taste it! It’s cheesy, it’s gooey, and it’s packed with herby sautéed mushrooms, sun-dried tomatoes, streaky bacon and three types of cheese. If you want to go for the fully Betty effect, serve up with chipolata sausages alongside.
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Finely slice the mushrooms and tomatoes, and pick the thyme leaves. Place in a large frying pan over a medium-high heat with 1 tablespoon of oil and cook for 5 to 6 minutes, or until golden and cooked down, then remove to a plate, leaving the pan on the heat.
- Slice the bacon into thin strips and cook in the pan for 3 to 4 minutes, or until golden and crisp.
- Add 1 tablespoon of the sun-dried tomato oil to the pan, scatter in the breadcrumbs, then pick, finely chop and stir in the parsley. Cook for 1 further minute, tossing regularly, then remove from the heat and leave to cool.
- Cook the macaroni in a pan of boiling salted water for 4 minutes (it will continue to cook in the oven), then drain.
- Melt the butter in a large pan over a medium heat, then stir in the flour to make a paste. Slowly add the milk to the pan, splash-by-splash, stirring constantly to avoid any lumps, then switch the heat off.
- Grate the cheeses into the sauce, seasoning with a big pinch of black pepper, then stir in the macaroni.
- Transfer half the macaroni to a 20cm x 28cm baking dish, then layer over half the tomatoes and mushrooms. Repeat the layers, then top with the bacon breadcrumbs.
- Bake for 25 to 30 minutes, or until golden and bubbling. If you’re going all out, now is a good time to cook the chipolatas according to packet instructions.
- Leave the macaroni cheese to stand for a few minutes before serving alongside the golden chipolatas, if using.
See details
MACARONI AND CHEESE RECIPE | REE DRUMMOND | FOOD NETWORK
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
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Reviews 4.2
Total Time 55 minutes
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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BEST BAKED MACARONI & CHEESE RECIPE - FOOD.COM
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.
Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 836.2 per serving
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Reviews 5.0
Total Time 40 minutes
Calories 836.2 per serving
- (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
See details
DAISY'S MACARONI CHEESE - JAMIE OLIVER
Macaroni cheese is a favourite comfort food for lots of people, and this version is inspired by Daisy’s Nan, Betty. Daisy was in the army, and she would always look forward to having this when she came home. It’s a closely guarded family recipe – and you’ll see why when you taste it! It’s cheesy, it’s gooey, and it’s packed with herby sautéed mushrooms, sun-dried tomatoes, streaky bacon and three types of cheese. If you want to go for the fully Betty effect, serve up with chipolata sausages alongside.
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Finely slice the mushrooms and tomatoes, and pick the thyme leaves. Place in a large frying pan over a medium-high heat with 1 tablespoon of oil and cook for 5 to 6 minutes, or until golden and cooked down, then remove to a plate, leaving the pan on the heat.
- Slice the bacon into thin strips and cook in the pan for 3 to 4 minutes, or until golden and crisp.
- Add 1 tablespoon of the sun-dried tomato oil to the pan, scatter in the breadcrumbs, then pick, finely chop and stir in the parsley. Cook for 1 further minute, tossing regularly, then remove from the heat and leave to cool.
- Cook the macaroni in a pan of boiling salted water for 4 minutes (it will continue to cook in the oven), then drain.
- Melt the butter in a large pan over a medium heat, then stir in the flour to make a paste. Slowly add the milk to the pan, splash-by-splash, stirring constantly to avoid any lumps, then switch the heat off.
- Grate the cheeses into the sauce, seasoning with a big pinch of black pepper, then stir in the macaroni.
- Transfer half the macaroni to a 20cm x 28cm baking dish, then layer over half the tomatoes and mushrooms. Repeat the layers, then top with the bacon breadcrumbs.
- Bake for 25 to 30 minutes, or until golden and bubbling. If you’re going all out, now is a good time to cook the chipolatas according to packet instructions.
- Leave the macaroni cheese to stand for a few minutes before serving alongside the golden chipolatas, if using.
See details
MACARONI CHEESE AND CAULIFLOWER BAKE RECIPE | GORD…
This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.
From gordonramsay.com
Total Time 50 minutes
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Total Time 50 minutes
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MAMA'S MACARONI & CHEESE | JUST A PINCH RECIPES
I got this creamy baked macaroni and cheese from my Granddaughter and it is soooooo gooood!
From justapinch.com
Reviews 5
Category Eggs
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From justapinch.com
Reviews 5
Category Eggs
Cuisine American
- Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot
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MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES
This twist on traditional macaroni cheese is, as it should be, all about the cheese!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
- Preheat your oven to 200ºC/400ºF/gas 6.
- Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
- Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
- Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
- Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
- Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
- Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
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CREAMY MACARONI AND CHEESE RECIPE - NYT COOKING
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine american
Calories 427 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine american
Calories 427 per serving
- Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
See details
MOM'S MACARONI AND CHEESE RECIPE: HOW TO MAKE IT
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Side Dishes
Calories 309 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Side Dishes
Calories 309 calories per serving
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
See details
MACARONI AND CHEESE RECIPE | REE DRUMMOND | FOOD NETWORK
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
From foodnetwork.com
Reviews 4.2
Total Time 55 minutes
From foodnetwork.com
Reviews 4.2
Total Time 55 minutes
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
See details
BEST BAKED MACARONI & CHEESE RECIPE - FOOD.COM
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.
Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 836.2 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 836.2 per serving
- (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
See details
DAISY'S MACARONI CHEESE - JAMIE OLIVER
Macaroni cheese is a favourite comfort food for lots of people, and this version is inspired by Daisy’s Nan, Betty. Daisy was in the army, and she would always look forward to having this when she came home. It’s a closely guarded family recipe – and you’ll see why when you taste it! It’s cheesy, it’s gooey, and it’s packed with herby sautéed mushrooms, sun-dried tomatoes, streaky bacon and three types of cheese. If you want to go for the fully Betty effect, serve up with chipolata sausages alongside.
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 699 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Finely slice the mushrooms and tomatoes, and pick the thyme leaves. Place in a large frying pan over a medium-high heat with 1 tablespoon of oil and cook for 5 to 6 minutes, or until golden and cooked down, then remove to a plate, leaving the pan on the heat.
- Slice the bacon into thin strips and cook in the pan for 3 to 4 minutes, or until golden and crisp.
- Add 1 tablespoon of the sun-dried tomato oil to the pan, scatter in the breadcrumbs, then pick, finely chop and stir in the parsley. Cook for 1 further minute, tossing regularly, then remove from the heat and leave to cool.
- Cook the macaroni in a pan of boiling salted water for 4 minutes (it will continue to cook in the oven), then drain.
- Melt the butter in a large pan over a medium heat, then stir in the flour to make a paste. Slowly add the milk to the pan, splash-by-splash, stirring constantly to avoid any lumps, then switch the heat off.
- Grate the cheeses into the sauce, seasoning with a big pinch of black pepper, then stir in the macaroni.
- Transfer half the macaroni to a 20cm x 28cm baking dish, then layer over half the tomatoes and mushrooms. Repeat the layers, then top with the bacon breadcrumbs.
- Bake for 25 to 30 minutes, or until golden and bubbling. If you’re going all out, now is a good time to cook the chipolatas according to packet instructions.
- Leave the macaroni cheese to stand for a few minutes before serving alongside the golden chipolatas, if using.
See details
MACARONI AND CHEESE RECIPES | ALLRECIPES
Macaroni and Cheese Recipes From creamy baked macaroni and cheese to stovetop versions with bacon, explore hundreds of easy, comforting mac and cheese recipes. 794691.jpg
From allrecipes.com
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STOVETOP MACARONI AND CHEESE RECIPES | ALLRECIPES
Take your favorite elbow macaroni, butter, flour, milk and American cheese to create a delicious meal that everyone loves. For the real treat, add in some Johnsonville Smoked Sausage for that …
From allrecipes.com
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SOUL FOOD MACARONI AND CHEESE RECIPE | I HEART RECIPES
Nov 18, 2015 · I am curious as to the origin of this recipe is and your background with macaroni and cheese, because, as you say, “this is the kind of baked macaroni and cheese you probably had growing up in a soul food household”. If there’s a group of people making soul food who make macaroni and cheese …
From iheartrecipes.com
From iheartrecipes.com
See details
OLD FASHIONED BAKED MACARONI AND CHEESE - MUELLER'S ...
Aug 09, 2016 · Directions. 1 Preheat oven to 350˚F.. 2 Cook pasta for 3 minutes and drain well.. 3 In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper. 4 Gradually add milk and …
From muellerspasta.com
From muellerspasta.com
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CLASSIC BAKED MACARONI AND CHEESE RECIPE | SOUTHERN LIVING
This is close to our family's recipe, except we don't grate the cheese or melt it. We use at least 8 ounced of very sharp cheese and cube it. After greasing the casserole dish, we layer the cooked macaroni, white sauce and cubed cheese…
From southernliving.com
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MACARONI AND CHEESE RECIPE - MARTHA STEWART
Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese …
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BAKED MACARONI AND CHEESE RECIPE - MARTHA STEWART
So I think it is definitely 1 lb of cheddar:8 oz of cream cheese:8 oz of pasta. I made it with 8oz each of cheddar, cream cheese and pasta, as mentioned on the video - though the cheddar amount …
From marthastewart.com
From marthastewart.com
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CLASSIC BAKED MACARONI AND CHEESE RECIPE | MYRECIPES
I made this for Easter. I only had large seashells as the pasta so had to guess at the amount to use compared to more dense macaroni noodle. Used all the cheddar in the sauce and I added pecorino cheese …
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From myrecipes.com
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HOW TO REHEAT MACARONI AND CHEESE WITHOUT DRYING IT OUT ...
Jul 17, 2021 · Zentner says the oven is great for reheating large batches of mac and cheese. He also notes that this method works best for recipes that are baked, rather than stirred. Break up any clumps of the leftovers in a mixing bowl and add one tablespoon of milk per cup of macaroni and cheese.
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PATTI LABELLE'S MACARONI AND CHEESE RECIPE | EPICURIOUS.COM
Feb 20, 2017 · In a large bowl, combine all of the shredded cheeses. Add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper to the macaroni
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MACARONI AND CHEESE RECIPES | ALLRECIPES
Macaroni and Cheese Recipes From creamy baked macaroni and cheese to stovetop versions with bacon, explore hundreds of easy, comforting mac and cheese recipes. 794691.jpg
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STOVETOP MACARONI AND CHEESE RECIPES | ALLRECIPES
Take your favorite elbow macaroni, butter, flour, milk and American cheese to create a delicious meal that everyone loves. For the real treat, add in some Johnsonville Smoked Sausage for that …
From allrecipes.com
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SOUL FOOD MACARONI AND CHEESE RECIPE | I HEART RECIPES
Nov 18, 2015 · I am curious as to the origin of this recipe is and your background with macaroni and cheese, because, as you say, “this is the kind of baked macaroni and cheese you probably had growing up in a soul food household”. If there’s a group of people making soul food who make macaroni and cheese …
From iheartrecipes.com
From iheartrecipes.com
See details
OLD FASHIONED BAKED MACARONI AND CHEESE - MUELLER'S ...
Aug 09, 2016 · Directions. 1 Preheat oven to 350˚F.. 2 Cook pasta for 3 minutes and drain well.. 3 In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper. 4 Gradually add milk and …
From muellerspasta.com
From muellerspasta.com
See details
MACARONI & CHEESE FOR 100 RECIPE | CDKITCHEN.COM
This mac and cheese recipe is great for large groups and is made doubly cheesy and creamy with both velveeta and cheddar cheese. Velveeta cheese is designed to melt more evenly than freshly grated cheeses so you'll always get a perfect cheese …
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From cdkitchen.com
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CLASSIC BAKED MACARONI AND CHEESE RECIPE | SOUTHERN LIVING
This is close to our family's recipe, except we don't grate the cheese or melt it. We use at least 8 ounced of very sharp cheese and cube it. After greasing the casserole dish, we layer the cooked macaroni, white sauce and cubed cheese…
From southernliving.com
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MACARONI AND CHEESE RECIPE - MARTHA STEWART
Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese …
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BAKED MACARONI AND CHEESE RECIPE - MARTHA STEWART
In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain. Step 3 In a large saucepan over medium heat, bring milk …
From marthastewart.com
From marthastewart.com
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