Classic Mac And Cheese Recipes

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 20 min. or until heated through.

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions. Drain and set aside.
• Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.
• Stir in flour, salt, and pepper. Cook one minute.
• Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.
• Stir in cheese. Heat and stir until cheese is melted.
• Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
• Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
• Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
• In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
• Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

Steps:

• Heat oven to 375ºF.
• Cook macaroni in large saucepan as directed on package, omitting salt; drain. Return to pan. Add sour cream and cheeses; mix lightly.
• Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with corn flakes. Drizzle with butter.
• Bake 20 min. or until heated through.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

Steps:

• Preheat oven to 375°.
• Butter an 8-inch square baking dish or pan or six 8-ounce ramekins; set aside.
• Fill a 4- to 5-quart pot about 3/4 full of water and add 1 tablespoon of the salt.
• Bring to a boil and add the pasta.
• Cook, stirring once or twice, until tender but firm, about 4 minutes, and drain; reserve the pot.
• While the pasta is cooking, melt 2 tablespoons butter in a medium skillet over medium heat.
• Turn off the heat and add the bread crumbs and Parmigiano-Reggiano; stir until mixed well; set aside.
• Using the same pot you used to cook the pasta, melt the remaining 3 tablespoons butter over medium heat.
• Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Slowly whisk in the flour and stir constantly until the onion is coated with the flour, 30-45 seconds.
• Continue stirring for about 2 minutes more, or until the mixture starts to darken slightly and smell a bit nutty.
• Slowly whisk in the milk, cream, and remaining 1 tsp salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5-7 minutes.
• It should be similar in texture to cake batter.
• If it's soupy, continue cooking until it thickens.
• Add 1 1/2 cups of the cheddar, the Gruyere, mustard powder, cayenne, and nutmeg and stir until the cheeses have melted and the sauce is smooth but not too runny.
• Again, it should be similar in texture to cake batter; continue cooking if too soupy, until it thickens.
• Add the pasta and stir to combine.
• Pour into the prepared baking dish.
• Sprinkle with the remaining 1/2 cup of cheddar and top with the bread crumb mixture.
• Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes.
• Let cool for 15 minutes before serving.