MOM'S FAVORITE BAKED MAC AND CHEESE
This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.
Provided by GEPETTO_69
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g
YUMMIEST EVER BAKED MAC AND CHEESE
A friend brought a big pan of this to a potluck and I HAD to have the recipe to make for my family. It is so yummy and creamy that it's hard to stop eating. We like it as a main dish with a salad, but you could serve it as a scrumptious side dish. These are directions for the full batch which will serve a crowd. It halves easily.
Provided by appleydapply
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
- Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
- In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
- Repeat layers twice, ending with the cheese.
- Bake for 40-45 minutes.
- When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
- Let stand for 5 minutes before serving.
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
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
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!
RICHLY BAKED MACARONI & CHEESE
I know there are a lot of mac and cheese recipes out there but this is really good and oh so creamy.
Provided by Kim19068
Categories Cheese
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Cook macaroni in boiling water according to directions. Drain. Pour into a 3 quart casserole.
- In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
- Cook over low heat, stirring constantly,until bubbly and thicken.
- Reserve 1 cup of cheese for the top of casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix.
- Sprinkle remaining cheese.
Nutrition Facts : Calories 644.2, Fat 45.2, SaturatedFat 27.8, Cholesterol 128.8, Sodium 894.8, Carbohydrate 39.2, Fiber 1.4, Sugar 3.2, Protein 20.8
HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY
Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.
Provided by Aleya Zenieris
Time 1h
Yield 8 servings
Number Of Ingredients 13
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!
MOM'S CHEESY CASSEROLE (BAKED MAC AND CHEESE)
My mom always made this when my brothers and I were asking for mac and cheese - no little blue box for us! exceptionally perfect. Easily adapted to an adult taste with meat, or kept simple. I use a cream of cheddar soup but you can make a rouge of butter, flour, milk and cheddar if you prefer a pure homemade feel.
Provided by K-chan
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions; set aside.
- In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
- Add cheddar and black pepper, stir well.
- Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
- Top with bread crumbs mixed with butter.
- Bake at 350 for 30-35 minutes.
Nutrition Facts : Calories 640.1, Fat 33.8, SaturatedFat 21, Cholesterol 100.5, Sodium 1255.2, Carbohydrate 57.6, Fiber 2.8, Sugar 2.1, Protein 26.5
CLASSIC BAKED MAC AND CHEESE RECIPE BY TASTY
Here's what you need: unsalted butter, all purpose flour, kosher salt, freshly ground black pepper, whole milk, heavy cream, shredded sharp cheddar cheese, elbow macaroni, unsalted butter, kosher salt, garlic powder, smoked paprika, panko breadcrumbs
Provided by Next Level Chef on Fox
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 679 calories, Carbohydrate 70 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
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Category Main Course, Side DishCalories 665 per serving
- Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
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