Best Beyond Macaroni Cheese Recipes

Beyond Macaroni & Cheese image

Provided by Debs Recipes

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces elbow macaroni, boiled and drained
1 tablespoon butter, melted
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon hot water
3 cups grated sharp cheddar cheese, divided
1 cup milk
1/2 cup seasoned croutons, crushed

Steps:

Combine macaroni, butter, and egg in a large mixing bowl.
Dissolve salt and mustard in hot water; stir into macaroni.
Mix in cheese, reserving enough for topping.
Lightly spray a 2-qt casserole dish with no-stick cooking spray; pour in macaroni; pour milk evenly over macaroni; top with croutons and remaining cheese.
Bake at 350 for 45 minutes or until custard is set and top is crusty.
This macaroni and cheese is best baked for about 25 minutes, removed from the oven, topped with croutons and cheese, then returned to the oven to finish baking. Doing this keeps the topping a nice (not overdone) golden-brown.
NOTE: 8 ounces elbow macaroni equals 2 cups before cooking. I often use rounded cups of dry macaroni when making this recipe.

Macaroni and Cheese image

Provided by Martha Stewart

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.