BAKED MACARONI AND CHEESE - DEEN BROS.
This is from THE DEEN BROS. cookbook. They use two kinds of cheeses, milk and sour cream that makes it very creamy.
Provided by mightyro_cooking4u
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.
- While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
- Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 424.6, Fat 27.8, SaturatedFat 16.9, Cholesterol 125.5, Sodium 652.3, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 19.2
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
BOBBY DEEN'S MAC & CHEESE
Paula Deen's son has developed a lighter, healthier twist on the classic recipe. From People magazine, March 2012.
Provided by Bren in LR
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven and keep warm.
- Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni; spoon into a 1 1/2 quart casserole coated with cooking spray.
- Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.
Nutrition Facts : Calories 272.9, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.6, Sodium 371.1, Carbohydrate 33.9, Fiber 4.8, Sugar 5, Protein 16
BAKED MACARONI AND CHEESE
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the pasta: In a 4-quart pot, cover the macaroni and salt with 1 inch of cold water. Bring to boil over medium heat. When the pasta comes to a boil begin testing for doneness. Cook to al dente. Drain in a colander and rinse with cold water to stop cooking
- For the cheese sauce: While the pasta is cooking, melt the butter over medium heat in a 3-quart saucepan. Once the butter stops bubbling, whisk in the flour and cook until the mixture is a pale blonde, stirring occasionally, about 3 minutes. Add the mustard, paprika, onion and bay leaf and whisk to combine. Add the milk, whisking continually for 7 to 8 minutes or until slightly thickened. Remove from the heat and discard the bay leaf.
- In a small bowl, lightly beat the egg. Add a few ounces of the milk mixture to the egg and whisk to combine. Add another few ounces of the milk mixture to the egg and thoroughly combine. Then add the egg mixture back to the milk mixture and whisk vigorously. Stir in three-quarters of the cheese and season with the salt and pepper. Fold the macaroni into the mix and pour into a 4-quart casserole dish.
- For the topping: Top the macaroni with the remaining cheese. Toss the breadcrumbs with the melted butter to coat. Sprinkle the macaroni with the breadcrumb mixture in an even layer.
- Bake for 30 minutes. Remove from the oven and rest for 5 minutes before serving.
SLOW COOKER MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories main-dish
Time 3h25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- 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 for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. 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 eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. 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 (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
SUPER DELUXE OLD FASHIONED MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter in a non-reactive saucepan. When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper. In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.
BAKED HOMEMADE MACARONI AND CHEESE
This recipe was given to me by my friend Katie. It's a longtime favorite in her family.
Provided by Jody
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
- Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
- Bake in preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
More about "baked macaroni and cheese deen bros recipes"
BAKED MAC AND CHEESE - PAULA DEEN
From pauladeen.com
ULTRA CREAMY MAC & CHEESE CASSEROLE RECIPE - PAULA …
From pauladeen.com
CLASSIC BAKED MACARONI AND CHEESE RECIPE - SOUTHERN …
From southernliving.com
BAKED MACARONI AND CHEESE RECIPES
From allrecipes.com
EASY BAKED MACARONI AND CHEESE (GRANDMA’S RECIPE)
From easyfamilyrecipes.com
BAKED MACARONI AND CHEESE - THE DEEN BROTHERS RECIPE
From mommyskitchen.net
EASY BAKED MAC AND CHEESE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
EASY HOMEMADE MAC AND CHEESE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LIGHTER BROCCOLI MAC AND CHEESE | PAULA DEEN
From pauladeen.com
BAKED MACARONI AND CHEESE - DEEN BROS. | BOTTOMLESS BITES
From deputydogs.com
SOUTHERN BAKED MACARONI AND CHEESE RECIPE - THE SEASONED MOM
From theseasonedmom.com
OLD-FASHIONED MACARONI AND CHEESE - INSANELY GOOD
From insanelygoodrecipes.com
THE LADY'S CHEESY MAC HOMEMADE MACARONI & CHEESE RECIPE
From pauladeen.com
You'll also love