Best 7 Layer Mac And Cheese Recipes

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LAYERED MACARONI AND CHEESE



Layered Macaroni and Cheese image

Make and share this Layered Macaroni and Cheese recipe from Food.com.

Provided by looneytunesfan

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb elbow macaroni, cooked
4 cups cheddar cheese, shredded, divided
2 eggs
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Coat a 2-quart baking dish with nonstick cooking spray.
  • Layer 1/3 of the cooked macaroni in the baking dish.
  • Sprinkle with 1-1/2 cups cheese.
  • Repeat the layers; top with the remaining macaroni.
  • Reserve the remaining 1 cup cheese.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
  • Cover and bake for 45 minutes, or until heated through.
  • Uncover and sprinkle with the remaining cheese and the paprika.
  • Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 762.7, Fat 44.2, SaturatedFat 26.9, Cholesterol 237.2, Sodium 1220.5, Carbohydrate 48.6, Fiber 1.9, Sugar 1.8, Protein 41.7

DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE



Delilah Winder's Seven-Cheese Mac and Cheese image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyere cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
  • Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

This is the macaroni & cheese that I grew up on. It's still my favorite. I like the cheese on top crispy. It is almost like Anthony Bourdain's mom made. Hope you enjoy it too.

Provided by NanaD

Categories     Pasta Shells

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 lb shell macaroni (large or medium shells)
3/4 teaspoon salt
pepper
4 cups shredded sharp cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
4 cups milk

Steps:

  • Cook shells in boiling water until barely al-dente.
  • Drain well.
  • Heat oven to 400 deg.F and grease a 13 x 9 inches baking dish.
  • Put about 1/3 of the shells in prepared dish. Sprinkle with 1/4 tsp salt, pepper and 1/3 of the cheese. Dot with 1/ tbsp butter. Repeat layers twice more, ending with the remaining cheese. Don't push down on the shells or it will make it too dense. Pour milk over top.
  • Bake 45 minutes to 1 hour, depending on how crisp you like the top.

Nutrition Facts : Calories 420.9, Fat 26.6, SaturatedFat 16.6, Cholesterol 84, Sodium 654.6, Carbohydrate 23.9, Fiber 1, Sugar 0.6, Protein 21.4

DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE



Delilah Winder's Seven-Cheese Mac and Cheese image

Yield serves 8

Number Of Ingredients 15

Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyère cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch of kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 325°F. Lightly butter a 4-quart rectangular baking dish.
  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
  • Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

SEVEN-LAYER MACARONI AND CHEESE SALAD



Seven-Layer Macaroni and Cheese Salad image

Make and share this Seven-Layer Macaroni and Cheese Salad recipe from Food.com.

Provided by nonnie4sj

Categories     Pork

Time 44m

Yield 8 serving(s)

Number Of Ingredients 10

2 (5 1/2 ounce) boxes spiral macaroni and cheese mix
2 cups mayonnaise
1/4 cup chopped onion
2 tablespoons prepared mustard
2 cups shredded lettuce
1 1/2 cups chopped tomatoes
1 cup frozen peas, thawed and drained
1/2 cup chopped celery
2 -3 hard-cooked eggs, chopped
4 slices bacon, crisply cooked and crumbled

Steps:

  • Prepare macaroni and cheese as directed on box.
  • Combine mayo, onions and mustard; add to macaroni and cheese.
  • In a 9x12 baking dish, layer half of macaroni and cheese and all of the lettuce, tomatoes, peas, celery and eggs.
  • Cover with remaining macaroni and cheese; press to edges to seal.
  • Cover; refrigerate several hours or overnight.
  • Top with bacon just before serving.

Nutrition Facts : Calories 409.9, Fat 28.7, SaturatedFat 3.8, Cholesterol 61.9, Sodium 2598.5, Carbohydrate 30.9, Fiber 8.4, Sugar 8.5, Protein 12.5

7 CHEESE BAKED MACARONI



7 Cheese Baked Macaroni image

Everyone loves my mac and cheese it is a hit at our family gatherings and at home.

Provided by shervanique thomas

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 13

1 lb elbow macaroni, cooked
3 c half and half
3 eggs
2 stick butter
4 oz velveeta brick cheese cut in small cubes
3/4 c monterey jack cheese shredded
3/4 c sharp cheddar shredded
3/4 c mild cheddar sheredded
3/4 c asiago cheese, shredded
3/4 c muenster cheese shredded
3/4 c mozzarella cheese shredded
salt
pepper

Steps:

  • 1. preheat oven to 425
  • 2. after cooking noodles put in large bowl with butter until melted.
  • 3. mix all cheeses together and add to hot noodles, mix good , let cheese melt.
  • 4. add 1/2 and 1/2 mix. add eggs and mix
  • 5. season with salt and pepper.
  • 6. pour into a oven safe dish and cook until its no longer wiggley when you move it. if you like when it has about 10-15 minutes left mix some extra mozzarella, sharp and mild cheddar together and sprinkle on top and put back into oven.

7-CHEESE MAC & CHEESE



7-Cheese Mac & Cheese image

This recipe started from a card from a grocery store, then turned into something indulgent. You can change the cheeses to whatever you want, but after many trials, these cheeses work the best. You can beef up this mac and cheese by adding extra ingredients before baking: -- Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast. -- Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions. -- Add in 2 cups diced cooked ham. -- Add 2 cups chopped tomatoes and 1 cup chopped fresh basil.

Provided by LilPinkieJ

Categories     Cheese

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 lbs elbow macaroni
8 eggs
1 cup Velveeta cheese, cubed
1/2 cup butter, melted
6 cups half-and-half, divided
6 cups sharp cheddar cheese, shredded, divided
2 cups parmesan cheese, freshly shredded, divided
1 1/2 cups mozzarella cheese, shredded
2 cups asiago cheese, shredded
1 cup havarti cheese, shredded
1 cup muenster cheese, shredded
1/8 teaspoon salt
1 tablespoon black pepper
2 cups Italian seasoned breadcrumbs
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl.
  • Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 4 cups of the sharp yellow Cheddar, 1 cup of Parmesan and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl.
  • Pour the mixture into buttered baking dishes (approximately 3 (3-quart) baking dishes). Mix together remaining 2 cups of grated Cheddar, 1 cup Parmesan, and bread crumbs. Sprinkle casseroles with the bread crumb mixture. Drizzle melted butter on top. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more.
  • ___ Optional Items ___ (Add before baking).
  • Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast.
  • Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions.
  • Add in 2 cups diced cooked ham.
  • Add 2 cups chopped tomates and 1 cup chopped fresh basil.

Nutrition Facts : Calories 1253, Fat 72.5, SaturatedFat 43.1, Cholesterol 372.7, Sodium 1572.8, Carbohydrate 93.7, Fiber 4.3, Sugar 4.4, Protein 55.8

DELILAH'S 7 CHEESE MAC AND CHEESE



Delilah's 7 Cheese Mac and Cheese image

Make and share this Delilah's 7 Cheese Mac and Cheese recipe from Food.com.

Provided by dustygrl

Categories     Cheese

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 lbs elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 lb butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow cheddar cheese, divided
2 cups grated extra-sharp white cheddar cheese
1 1/2 cups grated mozzarella cheese
1 cup grated asiago cheese
1 cup grated gruyere
1 cup grated monterey jack cheese
1 cup grated muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper

Steps:

  • Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy.
  • Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
  • Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Nutrition Facts : Calories 1244.7, Fat 80, SaturatedFat 47.9, Cholesterol 447, Sodium 1059.3, Carbohydrate 76.8, Fiber 3.1, Sugar 3.7, Protein 54.2

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