SINGLE SERVING MAC AND CHEESE RECIPES

Name: Mom's Extra Sharp Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups extra-sharp cheddar cheese (shredded or sliced); 1 1/2 cups macaroni (cooked); 1 cup milk

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

Ingredients

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

BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEMADE MAC ...

Best Macaroni and Cheese Recipe - How to Make Homemade Mac ... 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

Ingredients

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.

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