Best Better Than Moms Mac N Cheese Recipes

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

BETTER THAN MOM'S MAC 'N CHEESE

Steps:

• 1. (NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.
• 2. Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
• 3. (This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don't use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc...).
• 4. Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
• 5. Add macaroni; stir. When water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
• 6. Drain macaroni, but do NOT rinse.
• 7. Return macaroni to the hot pot.
• 8. Immediately add butter and cream cheese; stir gently until melted.
• 9. Preheat oven to 350ºF. In a plastic food bag or bowl combine cheeses.
• 10. Add combined cheeses to macaroni. Stir to mix well.
• 11. Into the half & half, add egg, seasoned salt, and black pepper. Whisk or beat well with a fork until very well combined.
• 12. Pour over macaroni and cheese mixture in pan; stir to mix well.
• 13. Pour macaroni mixture evenly into prepared dish. (If you have a little shredded cheese leftover, you may sprinkle on top of macaroni mixture, up to 1/2 cup.)
• 14. Make the topping by combining crushed croutons with melted butter.
• 15. Stir to coat. Stir in the Parmesan cheese.
• 16. Sprinkle evenly over macaroni.
• 17. Bake at 350ºF for approximately 50 to 60 minutes (place a sheet of aluminum foil over it, towards the end of cooking time, if it is beginning to become too browned).
• 18. Serve immediately. Cover and refrigerate leftovers. If reheating, add a tablespoon of milk or half & half to the bottom of the dish.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.