THE BEST BAKED MAC AND CHEESE
A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
MACARONI AU GRATIN
This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.
Provided by Ashley Christensen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
- Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
- Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.
ASHLEY'S DEADLY BAKED MAC N CHEESE
This recipe was formed from left over cheese fondue from the night before, ive never liked baked mac n cheese until i made this!
Provided by Mortadella1985
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the 2 boxes of kraft dinner noodles AL DENTE,set aside.
- In a saucepan on low-medium heat start adding:.
- butter, cream, powdered cheese from each kraft dinner box,cream of cheddar soup,sour cream,white wine. keep stirring till smooth and creamy.
- Next start adding 1 cup asiago cheese, 1 1/2 cups cheddar cheese(reserve rest for later),stir until all cheese is melted.
- Next add the sage,garlic powder,inion powder, and pepper.
- keep stirring till everything is melted.
- In a casserole dish, mix the cooked kraft dinner with 3/4 of the cheese sauce.sprinkle cheese over this.then add the rest of the cheese sauce .Top with 3 cups croutons and remaining cheese.
- Bake in oven at 400 for about 30 minutes,or until it reaches a deep golden brown. Enjoy!
BASIC BAKED MAC AND CHEESE
Straightforward mac n cheese made w/ a white sauce and using plain yogurt in the recipe and reserved cheese topping. I left out salt on this and let ea. person add their own salt and extra pepper at the table. Also, I freshly grate my nutmeg and use NY State Cheddar. This is a starting point for mac and cheese. Some embellish it with tomato, other cheeses, onion, green or sweet red peppers, buttered bread crumbs or cracker topping etc. I adapted it from "Now....Your'e Cooking" website.
Provided by Hootenanny
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni in salted water until done. Drain. Put into a med. bowl.
- Preheat oven to 350º F.
- Melt butter in a saucepan over medium heat. Whisk in flour. Whisk over medium heat 2 minutes. Whisk in milk. Cook over med. heat until thickened.Remove from heat.
- Whisk in spices. Stir in yogurt and 1 1/2 cups of shredded cheese. Pour over macaroni and mix together with a spoon. Pour into a small buttered casserole dish. Top with remaining 1/2 cup shredded cheese.
- Bake for 30 minutes.
- 4 dinner servings or 6 side dish servings.
Nutrition Facts : Calories 555, Fat 29, SaturatedFat 18.1, Cholesterol 89, Sodium 455.4, Carbohydrate 48, Fiber 1.8, Sugar 4.6, Protein 25
HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY
Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.
Provided by Aleya Zenieris
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
- In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
- Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
- Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
- Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
- Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
- Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
- Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
- In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
- Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
- Serve warm.
- Enjoy!
BAKED MAC N CHEESE
This is my Granny's recipe and we insist she makes it for every family get together. It never fails to bring raves.
Provided by KC Jazz
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a 9x13 buttered glass cake pan layer the macaroni, both cheeses, salt and pepper, and butter, ending with cheese and butter on top.
- Pour milk over.
- Sprinkle corn flake crumbs and bake at 350°F until cheese is melted and top is browned (approx 40 minutes).
Nutrition Facts : Calories 519.2, Fat 32.3, SaturatedFat 16.8, Cholesterol 78.9, Sodium 829.8, Carbohydrate 34.2, Fiber 1.3, Sugar 2.7, Protein 22.6
AUNTIE'S AWESOME BAKED MAC N' CHEESE (LIGHT)
My aunt came up with this recipe through trial and error and I lightened it up and am entering it for the nutrition information. I have tried many recipes and this one is the best, light or not!
Provided by Adrienne Elise
Categories Cheese
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, combine first four ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minutes. *This is very important but make sure you don't burn the milk or else you will get an undesirable smoky taste to your dish!* Remove from heat.
- Stir in 4 coups cheese until melted. Add elbows. Pour into lightly greased 9x13 casserole.
- Coarsely shred bread in food processor, then mix crumbs with the remaining cup of cheese. Spread over top of macaroni.
- Bake uncovered in 375 degree oven for 25-40 minutes until browned to desired doneness.
- Enjoy! Makes great leftovers!
- *Cheese should be 3 Cups Reduced Fat Sharp Cheddar and 2 Cups Reduced Fat Mexican Four Cheese Blend.
Nutrition Facts : Calories 391, Fat 2.5, SaturatedFat 0.6, Cholesterol 3.1, Sodium 930.9, Carbohydrate 76.8, Fiber 8, Sugar 2.6, Protein 18.2
BAKED MAC N CHEESE
Taken from GQ Magazine, this is Barefoot Contessa's Jeffrey-approved recipe for baked mac-n-cheese. All I had to purchase for this was the gruyere cheese, so I went for it. It's rich and filling, and i recommend a nice smoky gruyere. I used vine tomatoes, which gave it a bit of acidity the dish would otherwise be missing.
Provided by Cassandras Kitchen
Categories Cheese
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan, but do not allow it to boil.
- Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth.
- Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish.
- Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole.
- Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.
Nutrition Facts : Calories 589.7, Fat 32.4, SaturatedFat 19.6, Cholesterol 99.6, Sodium 1051.8, Carbohydrate 47.8, Fiber 2, Sugar 1.7, Protein 26.4
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