Indulgent Mac Cheese Recipes

Steps:

• Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
• Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
• Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) of the cheese to the sauce and combine - do not turn on the heat.
• In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup (60 ml) pasta water.
• Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
• In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
• Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
• Add the breadcrumbs on top and bake for 20 - 25 minutes or until the top gets nice and golden-brown.
• Enjoy!

Steps:

• 1. Boil noodles until al dente. Approx 7 minutes. Rinse with cold water and put in a 9x13 sprayed or buttered baking dish.
• 2. Shred Cheese and mix together. **Never use pre shredded cheese in the package. They add a waxy coating on the cheese to preserve it which doesn't allow it to melt as good.**
• 3. Season the noodles with Kosher salt and cracked black pepper.
• 4. Mix in the cheese with the noodles. Slice the stick of butter and evenly space over the cheese and noodle mixture. Lightly season again.
• 5. In a saucepan add 4 tablespoons of butter 1 can evaporated milk, heavy cream, and 1 pound of Velveeta that is cubed for easier melting. Over medium low heat stir frequently until Velveeta is completely melted.
• 6. Season sauce with dashes of old bay, poultry seasoning, black pepper, and any other seasoning you prefer. Sauce will seem too thin, but it won't be once baked.
• 7. Pour sauce over noodles working it in as you go. With remaining Velveeta, use about 4oz to make little cubes. Poke them in all over the mixture to have little cheesy surprises!
• 8. Bake at 350 for 30-45 minutes until bubbly and lightly browned! Enjoy!!!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
• Shred Cheddar cheese by hand or in a food processor; set aside.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
• Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
• Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
• Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Add the butter to the empty pot and melt over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes. Reduce the heat to medium. Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart flameproof baking dish. Preheat the broiler. Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

Steps:

• Preheat oven to 450 degrees and butter a 13x9 baking dish.
• Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
• Bring the cream to a boil and reduce it to two cups being more careful with your heat with the cream so as to not scorch it.
• A reminder; don't skip the reducing of the liquids or you will end up with soup and don't just sub the lower amounts to start out with; the concentrations lend a different flavor.
• Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
• Cook the pasta to desired tenderness.
• Add the reduced cream and reduced broth to the onion/garlic mix then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and well blended.
• Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
• Top with the parmesan cheese and bake at 450 for 10-15 minutes.