NO-BOIL MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
- Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
- Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
- Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
- Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.
MEXICAN MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
NO-BAKE MACARONI AND CHEESE
Provided by Food Network
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
- For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
- Meanwhile, preheat the oven to 350 degrees F.
- Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.
EASY NO-BOIL MACARONI & CHEESE
I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)
Provided by Leilani
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place butter in a 9x13" dish. Place in hot oven until butter melts.
- Remove; tilt to swirl butter and coat bottom and slightly up sides.
- Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
- Pour milk over evenly. DO NOT STIR!
- Bake uncovered for 1 hour.
Nutrition Facts : Calories 546.2, Fat 31.1, SaturatedFat 19.4, Cholesterol 97.4, Sodium 871.6, Carbohydrate 41.3, Fiber 1.5, Sugar 1.5, Protein 25.2
CREAMY MACARONI AND CHEESE
This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, melt the butter over medium-high heat.
- Whisk the flour in gradually until the mixture is smooth.
- Cook and whisk continually for 2 minutes.
- Add in salt, pepper, cayenne, and garlic; stir to combine.
- Gradually whisk in half-and-half and milk.
- Cook and whisk continually for 8-10 minutes or until mixture is thickened.
- Add in half of the sharp cheddar cheese; stir.
- Add in all of the extra-sharp cheddar cheese; stir until smooth.
- Take skillet off stove burner.
- Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
- Sprinkle with the remaining sharp cheddar cheese.
- Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
OLD SCHOOL MAC N' CHEESE
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.
Provided by Collette Duck
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
- Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
- Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
- Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
- Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g
BEST MAC 'N CHEESE EVER!
This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!
Provided by CASS CLARK
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
NO-BOIL SMOKER MACARONI AND CHEESE
This extra smoky mac and cheese can be prepared ahead and added to your grill and smoker set up when you're finishing off other dishes for the ultimate barbecue side. One tablespoon of chipotle adobo sauce adds extra smokiness and a bit of heat, but feel free to add more as desired if you prefer more smoke and spice.
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
- Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
- Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)
NO-BAKE MACARONI AND CHEESE
This lighter mac 'n cheese is as deliciously creamy as a traditional version; the perfect texture comes from the evaporated milk, reduced-fat cheddar and Neufchatel cheese. The secret ingredient -- which makes these creamy ingredients go a long way -- is cooked cauliflower blended into the sauce. You don't know it's there, but it adds value to your meal by stretching the sauce while sneaking in a serving of vegetables.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.
- Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.
- Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.
NOT YOUR MAMA'S MAC-N-CHEESE
No, it's not my mama's but my sisters! This is a unique recipe that requires no roux so the sauce is creamy not grainy as some can be. I make "Grown Up Mac-n-Cheese by replacing some of the cheese with gorgonzola (4oz to be exact) and giving it a crumb topping instead. This is easy enough for you to do as you like. I do recommend using several different types of cheese for complexity.
Provided by MacChef
Categories Penne
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
- Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
- While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
- When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
- When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
- Sprinkle with remaining cheese and bake at 350 for about 30 minutes.
NO FAIL MACARONI & CHEESE
This recipe uses cream of mushroom soup to help maintain its creaminess, so now anyone can take mac & cheese to a pot luck dinner without worrying about it coagulating into a lumpy, unappealing mess. You cannot taste the mushroom at all--and, when I reveal it is in there everyone is always surprised.
Provided by PeachWeb
Categories Toddler Friendly
Time 35m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni according to the package directions. Drain.
- In a saucepan, heat cream of mushroom soup over medium heat. Stir in milk and cheeses. Cook over low heat until cheese has melted and the sauce is a little thick. Add drained pasta and stir well.
- ** Cook time will vary according to the pasta you use. The cheese sauce will be ready in less than 10 minutes.
- ** For additional pizzazz, you could place finished mac & cheese in a oven-safe dish, top with breadcrumbs and/or bacon bits and place in 350 degree oven for about 15 minutes or until breadcrumbs have browned.
Nutrition Facts : Calories 342.2, Fat 9.8, SaturatedFat 4.1, Cholesterol 16, Sodium 599.6, Carbohydrate 50.5, Fiber 1.8, Sugar 2.6, Protein 12.4
NOT-SO-NAUGHTY MACARONI & CHEESE
This is my adaptation of baked mac & cheese. I trimmed it down to better adhere to my diet plan and thought others out there craving their carby, cheesy fix might appreciate this lighter version.
Provided by kolleen1021
Categories Weeknight
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil the macaroni according to package directions until al dente.
- In a large bowl, combine everything except the shredded cheese.
- Microwave for 2-3 minutes, checking periodically, until the butter is melted.
- Stir until smooth.
- Drain the macaroni and add to the cheese sauce. Stir to combine.
- In a lightly oiled 9x13 pan, layer 1/2 of the macaroni mixture. Top with half of the shredded cheese.
- Repeat with the other half of the noodles, finishing with shredded cheese on top.
- Bake uncovered for 25-30 minutes, or until bubbly and browned to your liking.
- NOTE: I have experimented with different combinations of cheese. Cheddar is a great standby, but try adding a little pepper jack to the mix, or even a little bit of bleu for some bite.
MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION
This is a fancy macaroni and cheese recipe that I came up with. The sweet caramelized onions and the sharp cheese flavors really complement each other. This recipe requires a little more work, but it's worth it. Vegetable broth can be substituted for chicken broth to make this a vegetarian dish. Enjoy!!
Provided by Malina Bleeding Heart Morris
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring often, until onions are caramel colored, 15 to 20 minutes. If mixture is too dry, add an additional tablespoon of butter. Set aside.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes. Drain, cover and set aside.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the bread crumbs and toast lightly for a few minutes, stirring constantly.
- Melt the remaining 3 tablespoons butter in a large pot over medium heat. Dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. Stir until fragrant, about 30 seconds. Sprinkle in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes.
- Remove the pan from the heat and stir in the Cheddar and Parmesan cheeses until melted. Stir in the onions and season with salt and pepper. Add the drained macaroni and stir until blended. Pour into the prepared baking dish and top with bread crumbs.
- Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 50.9 g, Cholesterol 81.7 mg, Fat 29 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 17.7 g, Sodium 582.7 mg, Sugar 6.6 g
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