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
HOMEMADE MAC AND CHEESE
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
Provided by Judy
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g
MACARONI & CHEESE (SOHO GRAND HOTEL, NYC)
This recipe was shared by a co-worker who found it in a newspaper. It was touted to be the recipe for the famous Macaroni and Cheese served at the Soho Grand Hotel in New York City. There is another recipe posted on this site that also claims to be the Soho Grand's recipe, but it's different. I've never been to the Soho Grand, so I can't say if either of them are the right one, but I can tell you that this recipe is absolutely delicious. One of the best mac and cheese recipes I've tasted to date.
Provided by PanNan
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Shred cheddar cheese in a food processor (yes, it's a lot). Place shredded cheese in refrigerator while making sauce.
- Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain. Tip: don't overcook. The pasta will bake later on and overcooking at this stage will make it mushy in the final dish.
- Preheat oven to 400°F.
- Meanwhile, melt butter in a large saucepan over medium heat. Add onions and cook until they are translucent but not brown, about 5 minutes. Stir in flour until the mixture is smooth.
- Gradually add milk to the flour/butter mixture, stirring constantly. Cook and stir for 2 minutes. Add mustard, nutmeg, salt and pepper. Reduce heat and cook, stirring constantly until sauce thickens, about 5 more minutes, Turn off heat, and add two very large hands full of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce.
- Combine the cooked pasta and the cheese sauce and pour into a greased 4 quart baking dish. Sprinkle 1/2 the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese.
- Bake at 400 F about 20 minutes, or until lightly browned and bubbly.
- Note: This will stay hot 30 - 45 minutes after removing from the oven.
Nutrition Facts : Calories 664.2, Fat 38.7, SaturatedFat 24, Cholesterol 116.5, Sodium 658.5, Carbohydrate 46.6, Fiber 2.1, Sugar 7.5, Protein 32.2
MAC 'N' CHEESE FOR A BUNCH
You'll satisfy many taste buds with this rich and comforting dish from Dixie Terry from Goreville, Illinois. Tender macaroni is covered in a creamy, homemade cheese sauce, and then topped with golden bread crumbs. A true crowd pleaser!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 36 servings (1 cup each).
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions until almost tender., Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce., Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. , Bake, uncovered, until golden brown, 35-40 minutes.
Nutrition Facts : Calories 395 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
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