DADS FAVORITE MAC AND CHEESE
Make and share this Dads Favorite Mac and Cheese recipe from Food.com.
Provided by Dad_Cooks
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta as per package directions.
- Combine butter and flour in a medium saucepan and melt on low to medium heat.
- Add half of the milk and cheese to saucepan and stir until melted.
- Add the rest of the milk and cheese to saucepan and stir until melted.
- Place pasta in baking dish and pour cheese sauce over pasta and then stir.
- Salt and pepper to taste and top with bread crumbs if desired.
- Bake uncovered for 30 mins at 350.
MAN THAT'S GOOD MAC AND CHEESE
Provided by Daphne Brogdon
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-low heat. Add the pancetta and cook until cooked through and just slightly crispy, 5 to 7 minutes. Transfer to a plate lined with a paper towel and reserve. Add the onions to the skillet and saute over medium heat until soft and translucent, about 8 minutes. Set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, 6 to 8 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large saucepot over medium heat. Stir in the flour and cook, stirring constantly, until lightly browned with a nutty aroma, about 5 minutes. Add the reserved onions and the garlic and cook for 2 minutes. While whisking, slow pour in the milk, making sure to whisk out any lumps. Stir in the white pepper, cayenne and 1 teaspoon salt and bring to a simmer over medium heat. Reduce the heat and let simmer, stirring occasionally, until thickened, 3 to 4 minutes. While stirring, add the grated fontina, Gruyere and Parmesan about 1/2 cup at a time and continue to stir until melted and blended. Stir in the celery leaves. Stir in the cooked macaroni.
- Pour the mixture into the prepared baking dish. Bake until hot, bubbly and lightly browned on top, 20 to 25 minutes, sprinkling on the cooked pancetta about 5 minutes before the macaroni and cheese is done.
DAN'S FAVORITE MAC AND CHEESE
My stepfather, Dan Kroesen, loved mac and cheese, especially at Thanksgiving. He called this recipe "el primo" and I named it after him. Sometimes I use 1/8 tsp cayenne pepper instead of the paprika for a little added zip.
Provided by KK7707
Categories Macaroni And Cheese
Time 1h25m
Yield 1 large casserole, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta until 'al dente' on the package directions. Meanwhile, melt the butter, then add the flour and cook until the mixture loosens, like a regular roux. Add the dry mustard, salt and paprika. Add the milk and simmer about 10 minutes, until thickened.
- Preheat the oven to 350 degrees.
- Toss the cheeses together.
- Place 1/2 of the pasta in a large casserole (at least a 9x13 pan, or slightly larger), sprinkle with 1/2 of the cheeses, then with 1/2 of the cream sauce.
- Then layer the rest of the pasta, the rest of the cream sauce and top with the rest of the cheeses.
- Bake in the bottom third of the oven for approximately 1 hour, or until the casserole is nice and bubbly with browning around the edges.
- Let rest 5-10 minutes before serving.
Nutrition Facts : Calories 554.4, Fat 30.7, SaturatedFat 18.7, Cholesterol 91.1, Sodium 761.8, Carbohydrate 42.8, Fiber 1.6, Sugar 6, Protein 26.2
MY FAVORITE MACARONI AND CHEESE
My favorite way to eat mac 'n cheese from a box (like Kraft's Macaroni & Cheese). The salsa added, makes it taste sooo good!
Provided by Cindi M Bauer
Categories Cheese
Time 12m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the mac'n cheese according to package directions. (I have also made this using the 7.25 oz. box of Kraft's Thick & Creamy Macaroni & Cheese, and it tastes just as good, or even better, but you will need to add a 1/2 cup of milk as stated on the box).
- Just before serving (and while still hot), stir in the salsa.
- *Note: Whenever I make this recipe adding salsa that's has more heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.
MY FAVORITE MAC N CHEESE
This is the creamiest, most yummy homemade mac-n-cheese I've ever eaten. Most homemade macaroni and cheese is grainy, to me, but not this one! And you can make it on the stove top for a quick meal, or in a crockpot for later. You can also make this up and freeze it for OAMC. I like to add sliced hot dogs mixed in for fun, or add cooked broccoli, peas, or whatever you like mixed into your mac-n-cheese.
Provided by Piper Lee
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To cook on stove top:.
- Cook macaroni until al dente, or doneness you prefer; drain, then return noodles to pot. In a separate saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted, then pour over cooked noodles and mix well; serve immediately.
- To cook in crockpot:.
- Boil macaroni noodles for 5 minutes; drain and set aside. In a saucepan, melt butter, then add cheese, sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard; stir until completely melted. Butter the inside of a slow cooker and place in the noodles; then pour the melted cheese mixture onto the noodles and mix until well combined. Cook on low for 2 to 2 1⁄2 hours stirring a couple times during the cooking. Test once in a while to check if the noodles are cooked to the softness you prefer, then serve.
Nutrition Facts : Calories 783, Fat 48.6, SaturatedFat 30.1, Cholesterol 143, Sodium 975.3, Carbohydrate 53.9, Fiber 2.2, Sugar 3.2, Protein 32.5
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