Homemade Mac Cheese The Best Youll Ever Have 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:

• 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:

• 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:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the elbow macaroni according to package directions.
• Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
• When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
• Cover and bake at 350 degrees F (175 degrees C) for 45 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:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Steps:

• Spread butter on bottom of casserole dish.
• Add rest of ingredients except for the water in a large bowl.
• Mix together well then place in buttered casserole dish.
• Add the boiling water.
• Bake at 350 degrees for about 1 hour.
• Let set for about 10 minutes before serving.

Steps:

• Boil water.
• Add macaroni. Cook until tender.
• Meanwhile, saute onion in olive oil, then set aside.
• Combine softened cream cheese and sour cream.
• Heat cream cheese and sour cream mixture over medium heat until uniform.
• Add desired amount of garlic powder.
• When mixture is smooth, add cheeses, bit by bit.
• I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me.
• Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish.
• top with bread crumbs, and bake at 350 for 35 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

Steps:

• Heat oven to 350º F.
• Cook noodles as directed on box.
• While noodles are cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce and cayenne pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute-mixture will thicken. Stir in cheese. Cook, stirring constantly until cheese is melted.
• Drain rinsed noodles. Gently stir into cheese sauce. Pour into un-greased 4-quart casserole.
• Stir together bread crumbs and butter and sprinkle over the top of the Mac and Cheese.
• Bake uncovered for 20-25 minutes until bread crumbs are toasted and cheese is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
• Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
• Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.

Steps:

• Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or bacon grease over medium heat. Once oil is hot, add mushrooms to the pan and saute for 7-10 minutes or until fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of Kosher Salt and Black Pepper then deglaze the pan with the Sherry Vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
• Now time for the cheese sauce! Add 4 tbsp butter to a medium sauce pan. Place the pan on the stove over medium heat. Once the butter is melted, whisk in 4 tbsp all-purpose flour. Whisk for about 30 seconds, just long enough to lose the raw flour taste but not long enough for the flour to caramelize. Add the thyme, rosemary, sage and red pepper flakes. Continue stirring to allow the herbs to saute for about 30 seconds. Slowly pour in the warm milk while whisking continuously so the roux and milk incorporate smoothly with no lumps. (HINT: Sometimes removing the pot from the heat source while you stir in the milk will help reduce the possibility of lumps forming.) Allow the mixture to come to a low simmer, stirring occasionally, until thickened.
• While waiting for the sauce to simmer, start the pasta. Liberally salt the pot of boiling water. The water should taste very salty for best results. Add the pasta to the water and cook for a minute or two less than the suggested time on the pasta package so that the pasta is very firm, because you will be baking it later and you don't want it to get too soft.
• Once your sauce has reached simmer, stir in the chevre, cheddar and half (2 oz) of the parmigiano reggiano cheeses. Add truffle oil and slowly stir until the sauce is smooth, with all cheese melted. Remove from heat. Add salt and pepper to taste.
• In a small mixing bowl combine remaining parmigiano reggiano and panko.
• Remove the pasta from heat and strain immediately making sure it is well drained. Return to empty pot or use a large mixing bowl to toss the pasta, cheese sauce and mushrooms. Place mixture in a deep glass or ceramic loaf pan, spreading evenly. Sprinkle the Panko/cheese mixture over the top, coating evenly. Bake on upper shelf of the oven for 15 to 20 minutes, or until the top is golden brown and cheese sauce is bubbly. Remove from oven and allow to sit for 10 minutes, then serve and enjoy the best mac & cheese you'll ever eat!