The Best Homemade Baked Mac And Cheese Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
• Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until it is evenly distributed. Pour into the prepared casserole dish.
• Bake until the custard is set and the top is browned and bubbling, 30 to 35 minutes.

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.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

Steps:

• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside.
• In a large saucepan melt butter.
• Add flour mixed with salt and pepper, using a whisk to stir until well blended.
• Pour milk and cream in gradually; stirring constantly.
• Bring to boiling point and boil 2 minutes (stirring constantly).
• Reduce heat and cook (stirring constantly) 10 minutes.
• Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
• Turn off flame.
• Add macaroni to the saucepan and toss to coat with the cheese sauce.
• Transfer macaroni to a buttered baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.
• (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

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!

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Steps:

• Cook macaroni, drain, and place in casserole dish.
• Cook butter, salt, pepper, and flour.
• Add milk and boil for 1 minute.
• Add cheese a few cubes at a time until it all blended.
• Pour over macaroni.
• Bake at 350 until a "crust" is formed, about 30-45 minutes.

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
• In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
• Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
• Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
• Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
• Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
• Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
• Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
• In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
• Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
• Serve warm.
• Enjoy!

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.

Steps:

• Preheat the oven to 425°F (220°C).
• In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
• Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
• Fold in the cooked pasta until evenly coated.
• Pour the mac and cheese into a 9-inch square pan.
• Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
• Sprinkle the bread crumb topping evenly over the mac and cheese.
• Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
• Let rest for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat.
• Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.