Best Best Ever Macaroni And Cheese Recipes

BEST BAKED MACARONI AND CHEESE EVER!

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!

BEST MACARONI AND CHEESE EVER

Steps:

• Cook macaroni, Drain.
• In sauce pan melt butter, stir in 4tbs flour, salt, pepper (until smooth) and add milk and cook (cook on low, milk will scald) while stirring until thickened and bubbly.
• Stir in 2 cups of the cheese until melted.
• Combine Macaroni and sauce in buttered casserole dish.
• Sprinkle with remaining cheese and bake in oven for 25 minutes.

MRS. B'S BEST EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook elbow noodles until tender and drain.
• Beat eggs in a 9x13 baking dish that has been sprayed with Pam.
• Mix noodles with eggs in baking dish.
• Spread cheese over the top of noodles.
• Blend together with milk - one cup at a time, stirring well after each addition.
• Add salt and pepper to taste and stir again.
• Place butter pats on top of noodles and bake at 350 for about 50 minutes.

THE BEST VEGAN MACARONI AND CHEESE EVER

Steps:

• Preheat oven to 350°F.
• Boil water in a big pot for the pasta.
• All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
• Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
• Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

BEST MACARONI AND CHEESE YOU'LL EVER EAT

Steps:

• Pour macaroni in boiling water and cook for 7 or 8 minutes. When done, drain and set aside. In a medium to large sauce pan, melt butter. When totally melted add in flour and salt. Whisk with spoon or fork until completely uniform in texture. Add milk and cream and cook over medium heat until bubbling and thick. Add cheese and stir into mixture until completely melted. Add macaroni and enjoy!

BEST EVER MACARONI AND CHEESE

Steps:

• Preheat the oven to 350*F.
• Grease a deep 3-quart baking dish and set aside.
• Cook bacon until crispy, reserving the grease.
• Cook macaroni according to package instructions for al dente.
• Drain and set aside.
• Crumble the bacon into the crushed crackers and add 1 cup of the grated cheese.
• Pulse in a food processor and set aside.
• Measure 6 tbs of bacon grease and heat in a large saucepan until bubbling.
• Add flour all at once, whisking until incorporated.
• Add the onion powder, both paprikas, mustard powder, and cayenne pepper.
• Continue to whisk for another 1-2 minutes.
• Slowly whisk in the milk and evaporated milk.
• Whisk continuously on medium-high heat until the mixture comes to a boil and thickens slightly.
• Lower the temperature to a simmer.
• Add the worcestershire, nutmeg, and hot sauce.
• Stir in the remaining 5 cups of grated cheese.
• Stir over low heat until the cheeses are melted.
• Beat the two eggs in a small bowl.
• Add about a cup of the cheese sauce mixture to the eggs, and whisk rapidly.
• Whisk the egg mixture back into the pot.
• Stir the cooked macaroni into the cheese sauce mixture. It will be very loose; the macaroni will absorb excess liquid as it bakes.
• Pour the macaroni and cheese mixture into the prepared baking dish.
• Top with the cracker-bacon-cheese mixture.
• Bake for 30-45 minutes, or until the top is golden brown and the middle is set.
• Allow to rest for 15 minutes before serving.

THE BEST MACARONI AND CHEESE EVER!

Steps:

• 1. Preheat oven to 375.
• 2. In a large, heavy bottom sauce pan, cook noodles according to package. I prefer to boil my noodles in chicken broth. This adds flavor!
• 3. In a separate sauce pan, sauté chopped bacon until cooked through. Add the ham to the bacon/grease, and stir until heated through. With a slotted spoon, remove the meat and set aside. Add the butter to the bacon grease and melt it down. Add soups, heavy cream, and evaporated milk mixing constantly over medium heat until smooth.
• 4. Once the cheese mix is smooth, the the noodles and mix evenly.
• 5. Add 6 cups of the shredded cheese. Make sure the cheese sauce and shredded cheese evenly coat the noodles.
• 6. Pour half of the noodle mix into a 13x9 baking dish.
• 7. Sprinkle half of the bacon and ham mix over the noodles.
• 8. Top the bacon and ham with the slices of provolone.
• 9. Add the remaining noodles over the first layer. Spread them evenly. Sprinkle with salt and pepper to taste.
• 10. Layer the remaining shredded cheese, bacon, and ham over.
• 11. Poke the cubes of block cheese into the Mac evenly spread apart. These pockets of yumminess will surprise your guest!
• 12. In a food processor or blender, pulse croutons until they become a fine breadcrumb.
• 13. Sprinkle the crumbs over the top of the Mac.
• 14. Cover with foil and bake for 35-40 minutes.
• 15. During the last 10 minutes remove the foil.
• 16. This recipe is just as good without the bacon and ham.

REATA'S BEST DAMN MACARONI AND CHEESE EVER

Steps:

• Preheat the oven on the broil setting.
• Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted.
• Remove from heat and add the macaroni, stirring until thoroughly incorporated.
• Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like.
• Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt.
• Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs.
• Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges.
• Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.

BEST EVER MACARONI AND CHEESE

Steps:

• Heat oven to 350°F Cook macaroni according to package directions. Drain.
• Meanwhile, melt margarine in saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).
• Add milk, salt, pepper and a dash of nutmeg. Continue cooking, stirring
• occasionally, until sauce is thickened (3 to 4 minutes).
• Stir in cooked macaroni and cheese. Spoon into 2-quart casserole.
• Stir together all remaining ingredients in small bowl; sprinkle over macaroni.
• and cheese. Bake 20 to 25 minutes or until heated through and golden brown.
• TIP: for a gourmet flavor, stir in 3 ounces cubed cream cheese and 1.
• teaspoon Dijon mustard with the milk.