RECIPE BEST MACARONI AND CHEESE RECIPES

Name: Best ever macaroni cheese recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 50g baguette, cut into small chunks; 2 tbsp butter, plus 1 tbsp melted; 350g spiral or other short pasta; 1 garlic clove, finely chopped; 1 tsp English mustard powder; 3 tbsp plain flour; 500ml whole milk; 250g vegetarian mature cheddar, grated; 50g parmesan (or vegetarian alternative), grated

BEST EVER MACARONI CHEESE RECIPE - BBC GOOD FOOD

Best ever macaroni cheese recipe - BBC Good Food image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

Ingredients

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, FatContent 42 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 9 grams sugar, ProteinContent 38 grams protein, SodiumContent 1.9 milligram of sodium

WORLD'S BEST MACARONI & CHEESE RECIPE - FOOD.COM

world's Best Macaroni & Cheese Recipe - Food.com image

We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

Preheat oven to 350; F. Set a large pot of water on high heat.
Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
The roux should be cooked and free of the flour flavor but still light in color.
Gradually add milk, whisking briskly to maintain a smooth sauce.
Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

Nutrition Facts : Calories 546.9, FatContent 30.1, SaturatedFatContent 18.6, CholesterolContent 92.8, SodiumContent 610.8, CarbohydrateContent 41.5, FiberContent 1.6, SugarContent 6, ProteinContent 27.1

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