Best Homemade Mac N Cheese Ever Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Boil macaroni according to package directions.
• Cheese Sauce.
• Melt butter in saucepan over low heat. (low heat is important! watch carefully).
• Add flour gradually while whisking and cook for 1 minute, still whisking.
• Add a small amount of milk to start the sauce then add all the spices.
• Keep on whisking while adding the rest of the milk. Turn up the heat to high or medium high depending on your stove, just be careful not to scorch the sauce. The more you whisk, the creamier the sauce will be.
• As sauce approaches a boil, begin to whisk in cheese one handful at a time, ensuring all cheese is melted before adding another. (Helps with texture and greasiness).
• Take off the heat and whisk vigorously one last time.
• Pour over cooked macaroni in 13x9 pan and stir together. The last 1/2 cup of sauce may be too much depending on type and amount of pasta. Sprinkle additional cheese over the top if desired.
• Microwave on 70% power for 15:00 minutes or until set. If you prefer baking, it comes out well at 350 after about 30-35 minutes.

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Steps:

• Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

Steps:

• Preheat oven to 350°F.
• Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
• Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
• In a 2 quart saucepan melt the butter.
• With a fork mix in flour until it looks like a paste.
• Stir in the milk, and cook until warm (not boiling).
• Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
• Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
• Bake at 350°F for about 30 minutes, or until you see some brown on top.
• Let it sit out for about 15 minute before eating.
• I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.

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.