THE BEST BAKED MAC AND CHEESE
A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.
BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
- Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
BAKED HOMEMADE MACARONI AND CHEESE
This recipe was given to me by my friend Katie. It's a longtime favorite in her family.
Provided by Jody
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
- Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
- Bake in preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g
BEST ONE POT CHEESE AND MACARONI
This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.
Provided by Jill Faucher-Ross
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
- Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 30.7 g, Cholesterol 92.8 mg, Fat 30.8 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 19.1 g, Sodium 930.4 mg, Sugar 3.5 g
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
ONE-DISH BAKED MACARONI AND CHEESE
I like this recipe because I can mix it together, put it in the oven and not worry about noodles boiling over while taking care of our twins. The timing for stirring the dish while baking isn't critical. This recipe was inspired by some other macaroni and cheese recipes I found on RecipeZaar while looking for something to do with cottage cheese (#251829 and #107973). It's a hit with our kids and my husband enjoys it, too. I use gluten-free noodles, you'll have to adjust the liquid and timing if you use standard wheat noodles. The cottage cheese will liquefy while baking so don't add too much liquid at first. I use a 10" square Corning Ware dish, a slightly larger dish would be better because sometimes it bubbles over a little before I remove the lid.
Provided by klwg6808
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- Grease a large covered baking dish.
- Put the milk, dry noodles, cottage cheese, mustard, salt and half the cheddar cheese in the dish and mix well.
- Cover and bake for 30 minutes.
- Remove from oven, reduce heat to 350 degrees F, add rest of cheddar cheese, stir well and return to oven for 15 minutes more.
- Remove from oven, stir well, mix in optional vegetable, and top with shredded Parmesan if desired.
- Return to oven without lid and bake about 15 minutes more, until browned on top.
- Remove from oven and let cool maybe 10 minutes before serving, will be very hot out of the oven.
ONE STEP BAKED MACARONI AND CHEESE
I found this recipe on Walmart.com...they said it was under $1 per serving if using all Great Value Brand products! This is a one-dish meal that is quick and easy to put together, cooks in about an hour, and is homemade!
Provided by Lola926
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350°F.
- In bowl, whisk together milk, egg, and sugar (optional).
- In 2-quart oblong baking dish, combine remaining ingredients, reserving some cheese for later, if desired.
- Carefully pour milk mixture over macaroni and stir well.
- Bake, covered, 60-65 minutes or until all liquid is almost absorbed.
- Uncover, add remaining cheese, and continue baking about 5 minutes more or until cheese melts.
Nutrition Facts : Calories 189.2, Fat 2.2, SaturatedFat 1, Cholesterol 22.2, Sodium 76.2, Carbohydrate 34.3, Fiber 3.2, Protein 10.2
BEST BAKED MACARONI AND CHEESE EVER!
After being dissatisfied with many macaroni and cheese recipes, I experimented and came up with my own. Everyone that has tried it simply raves about it... I don't mean to toot my own horn but beep beep! (Serves 4)
Provided by AinsleyRose
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Cook macaroni just until al dente and drain, set aside.
- While pasta is boiling, melt the butter in a large saucepan.
- Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
- Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
- Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
- Add macaroni and stir until pasta is evenly coated with the cheese sauce.
- Pour into a casserole dish sprayed with Pam.
- Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
- Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
- Let stand about 5 minutes before serving and enjoy!
THE EASIEST BAKED MACARONI & CHEESE
There may be lots of recipes out there for macaroni and cheese, but this is the first one I ever found that you don't have to cook the macaroni before you bake it. It is also really simple to put together - all in the casserole dish you are baking it in! I got this from a newsletter of an organization. I take this to potlucks all the time and I always come home with none of it left. It's a dish I'm constantly handing out the recipe for; be sure not to use cheese that has been frozen and thawed because it will ruin the consistency of the dish. You can also cut down on the butter if you would like to lose some of the fat. This is not a real creamy cheesy type of macaroni and cheese, which can sometimes be a little too rich for our tastes. I've made those, but my family prefers this kind over any other.
Provided by CookingONTheSide
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave.
- Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
- Add salt and pepper. Stir well.
- Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
- Add milk. Do not stir.
- Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.
Nutrition Facts : Calories 704, Fat 37.3, SaturatedFat 23.1, Cholesterol 116.4, Sodium 1131.8, Carbohydrate 61.2, Fiber 2.1, Sugar 2, Protein 30.7
BAKED MACARONI AND CHEESE
Categories Milk/Cream Cheese Pasta Bake Vegetarian Kid-Friendly Gourmet Small Plates
Yield Serves 8 Children
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
- In a 6-quart kettle bring 5 quarts salted water to a boil for cooking pasta.
- In a heavy saucepan melt butter over moderately low heat and stir in flour and paprika. Cook roux, whisking 3 minutes and whisk in milk and salt. Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 minutes. Remove pan from heat.
- Stir pasta into kettle of boiling water and boil, stirring occasionally, until al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 cups Cheddar. Transfer mixture to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.
- In a small bowl toss remaining 3/4 cup Cheddar with bread crumbs and sprinkle over pasta mixture. Bake macaroni and cheese in middle of oven 25 to 30 minutes, or until golden and bubbling, and let stand 10 minutes before serving.
GRANDMA'S OVEN BAKED MACARONI AND CHEESE
This is the Macaroni and Cheese that i grew up with. It is very easy to make and will add a delightful side dish to any meat such as Ham or Turkey. NOTE: When adding milk, do not make the noodles float.
Provided by Ray Clawson III
Categories Cheese
Time 39m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil 4-6 cups of water in a pot on the stove.
- Add 2 tsp salt.
- Add in 1 cup Elbow Macaroni noodles.
- Boil for 7 minutes.
- Preheat oven to 400F.
- When finished boiling, pour macaroni into a strainer basket and then add to a 9"x9"x1.5" oven safe (preferably pyrex) dish.
- Scramble the egg, then add the egg to the 1 cup of milk.
- Add in salt and pepper, mix well.
- Add to macaroni the milk, egg, salt, pepper mixture (Ensure the noodles do not float).
- mix in 6-8 oz of cheese.
- Add the remaining cheese to the top. Try to cover all the noodles on top.
- Place dish in center rack in oven and bake for 30 minutes. Top layer of cheese should be slightly golden brown on the sides.
- Remove from oven and let cool slightly and serve. May be microwaved for enjoyment again and again.
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
BAKED MACARONI & CHEESE WITH CARAMELIZED ONIONS
Make and share this Baked Macaroni & Cheese With Caramelized Onions recipe from Food.com.
Provided by Adopted Parisian
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bake the bacon until crisp, turning once. Drain bacon on paper towels; crumble. Drain bacon drippings into saute pan.
- Cook onion in bacon drippings for 8 to 10 minutes or until onion is tender and golden brown. Set aside.
- In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, cream, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole.
- Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese and sprinkle with crumbs. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
- Serve hot with a green salad.
Nutrition Facts : Calories 694.2, Fat 44.6, SaturatedFat 23.6, Cholesterol 130.4, Sodium 714.4, Carbohydrate 41.4, Fiber 2, Sugar 2.6, Protein 31.4
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