Best Best Ever Mac Cheese Recipes

THE BEST BAKED MAC & CHEESE RECIPE EVER

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

BEST MAC 'N CHEESE EVER!

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.

BEST EVER MAC & CHEESE

Steps:

• Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

THE BEST EVER VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl and cover with warm water by 1 inch (2 ½ cm). Soak for 3-4 hours, until the cashews are softened and plump, then drain.
• While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
• Cut off the top ½ inch (1 ¼ cm) of the head of garlic and drizzle the exposed cloves with 1 tablespoon olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35-40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and let cool completely. Once cooled, squeeze all of the cloves from their skins.
• Add the soaked cashews, roasted garlic cloves, and cold water to a high-powered blender. Blend on high speed until completely smooth. 30-60 seconds. Set aside.
• Heat 2 tablespoons of olive oil in a 12-inch (30 G) cast iron skillet over medium-high heat. When the oil is shimmering, add the panko, paprika, and 1 teaspoon of salt. Stir with a spatula to coat the bread crumbs in the oil. Toast, stirring frequently, for 3-5 minutes, until the bread crumbs are lightly golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet.
• In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2-3 minutes, until fragrant but not browned. Whisk in the flour, making sure there are no clumps. Cook the roux for 3-4 minutes, whisking continuously, until the flour is golden in color and fragrant.
• Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and the remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled, but not so thick that it is gloppy. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it reaches the desired consistency.
• Add the elbow noodles to the sauce and toss until well coated.
• Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
• Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown.
• Garnish with fresh minced parsley and serve.
• Enjoy!

BEST EVER CAULIFLOWER MAC & CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
• Cut the cauliflower florets into bite size pieces.
• Return water to the boil and cook the pasta in the same water. Drain.
• Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
• Melt the butter in medium sauce pan.
• Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
• Slowly add the milk and cream, stirring continuously until blended.
• Simmer for 2 minutes or until it thickens, stirring constantly.
• Remove from heat and add the cheese, stirring until melted.
• Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
• Top with the breadcrumb mixture.
• Bake for 20 minutes, until the breadcrumbs form a crispy crust.

BEST EVER MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
• Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
• Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.

THE BEST EVER MAC & CHEESE

Steps:

• Spread butter on bottom of casserole dish.
• Add rest of ingredients except for the water in a large bowl.
• Mix together well then place in buttered casserole dish.
• Add the boiling water.
• Bake at 350 degrees for about 1 hour.
• Let set for about 10 minutes before serving.

REALLY THE BEST-EVER MAC 'N' CHEESE

Steps:

• Heat the oven to 350 degrees. Toss the panko bread crumbs with the melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 10 minutes. Set aside to cool.
• In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from the heat and whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Heat and stir to boiling, then reduce the heat to a low simmer and cook 30 minutes, stirring occasionally. Remove the bay leaf.
• Stir in 3 cups of the cheddar until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9-by-13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.
• Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

BEST EVER"MAC AND CHEESE"! EMERIL'S CHALLENGE WINNER!

Steps:

• Preheat oven to 375°F.
• Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce).
• Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat.
• Topping:.
• Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside.
• Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter.
• Add flour and cook for a couple of minutes.( A whisk works best.).
• Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
• Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper.
• Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.".
• Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.

BEST MAC AND CHEESE EVER!!

Steps:

• Heat oven to 350º F.
• Cook noodles as directed on box.
• While noodles are cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce and cayenne pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute-mixture will thicken. Stir in cheese. Cook, stirring constantly until cheese is melted.
• Drain rinsed noodles. Gently stir into cheese sauce. Pour into un-greased 4-quart casserole.
• Stir together bread crumbs and butter and sprinkle over the top of the Mac and Cheese.
• Bake uncovered for 20-25 minutes until bread crumbs are toasted and cheese is bubbly.

HOMEMADE MAC & CHEESE (THE BEST YOU'LL EVER HAVE)

Steps:

• Boil water.
• Add macaroni. Cook until tender.
• Meanwhile, saute onion in olive oil, then set aside.
• Combine softened cream cheese and sour cream.
• Heat cream cheese and sour cream mixture over medium heat until uniform.
• Add desired amount of garlic powder.
• When mixture is smooth, add cheeses, bit by bit.
• I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me.
• Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish.
• top with bread crumbs, and bake at 350 for 35 minutes.

BEST HOMEMADE MAC-N-CHEESE EVER

Steps:

• Boil macaroni according to package directions.
• Cheese Sauce.
• Melt butter in saucepan over low heat. (low heat is important! watch carefully).
• Add flour gradually while whisking and cook for 1 minute, still whisking.
• Add a small amount of milk to start the sauce then add all the spices.
• Keep on whisking while adding the rest of the milk. Turn up the heat to high or medium high depending on your stove, just be careful not to scorch the sauce. The more you whisk, the creamier the sauce will be.
• As sauce approaches a boil, begin to whisk in cheese one handful at a time, ensuring all cheese is melted before adding another. (Helps with texture and greasiness).
• Take off the heat and whisk vigorously one last time.
• Pour over cooked macaroni in 13x9 pan and stir together. The last 1/2 cup of sauce may be too much depending on type and amount of pasta. Sprinkle additional cheese over the top if desired.
• Microwave on 70% power for 15:00 minutes or until set. If you prefer baking, it comes out well at 350 after about 30-35 minutes.

EMERIL'S BEST MAC 'N' CHEESE EVER CHALLENGE RECIPES

Steps:

• Preheat oven to 350°. To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender - about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste. Cook pasta according to package directions. Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside. Preheat oven to 375°. Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste. Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

THE BEST MAC & CHEESE EVER - REALLY!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender - about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.
• 3. Cook pasta according to package directions.
• 4. Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.
• 5. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
• 6. Turn the oven up to 375 degrees.
• 7. Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.
• 8. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.
• 9. Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
• 10. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!
• 11. Hints: ....Roast the garlic well ahead, because you'll need to let it cool, or you'll burn your fingers squeezing out the pulp. Learned this the hard way! Also, I baked mine for 15 minutes covered and 15 minutes uncovered and it was perfect.

BEST EVER MAC N CHEESE

Steps:

• 1. Pre-heat your oven to 375*
• 2. In a large pot bring salted water to a boil
• 3. add uncooked macaroni noodles
• 4. After the noodles have cooked to al dente hold in cold water
• 5. In a second lagre pot add milk bring to a slow simmer.
• 6. Add salt, and pepper to milk
• 7. Once milk has started to simmer slowly add your cheeses. One cup at a time. stirring after each addition of cheese. Be careful not to scorch your cheese and milk. If need be turn your temp. down
• 8. In a small bowl add your flour to that add a 1/2 cup of your milk/cheese mixture. Stir until well incorperated. If you need to add more milk/cheese mixture.
• 9. Add your flour mixture to your cheese/milk mixture let cook until flour taste is completly gone.
• 10. Add butter/margerine to cheese mixture. Stir until butter/margerine is melted.
• 11. Once your cheese mixture is complete add your macaroni noodles, slowly. Stir gently
• 12. Add your noodles and cheese mixture to a oven safe deep dish pan. Do this in layers. After each layer add cheese. noodle mixture cheese ect.
• 13. Once you have filled your pan (do not over fill) top with cheese and butter/margerine
• 14. Plan pan in oven and allow to back for 45-60 minutes or until center is hot and sauce is bubbling and cheese is melted.
• 15. You can add some crispy bacon bites if you eat pork.
• 16. Serve with chicken, pork or beef with green beans your family will love you each time they have it.

BEST MAC 'N' CHEESE EVER

Steps:

• Preheat oven to 350°. To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender - about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste. Cook pasta according to package directions. Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside. Preheat oven to 375°. Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste. Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

MAC'N'CHEESE - BEST EVER

Steps:

• 1.heat over 350. toss panko crumbs with melted butter on small baking pan - toast bread crumbs 10 min. lightly brown set aside. 2.Lg. saucepan, heat butter med. heat, melt then stir in flour. heat & stir til mix. is smooth and bubbling - 2min. Remove from heat, wisk in milk. Add dry mustard and peppers, nutmeg, salt and bay leaf. Stir and heat til boiling-reduce to low and simmer 30 - remove bay leaf. 3. stir in 3 cups cheddar and all gruyere until melted. Pour over cooked macaroni in a well buttered 9 x 13 baking dish. Drizzle cream around edge of cassarole, sprinkle with remaining cheddar and toasted crumbs 4. cover with aluminum foil bake 20 min. then uncover and bake 10 more min. then put under preheated broiler 5 min. Serve with nice green salad.