Best Cheddar Mac And Cheese Recipes

CHEDDAR-BACON MAC AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
• Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
• Bake 20 min. or until heated through.

CHEDDAR CHEESE POWDER MAC AND CHEESE

Steps:

• Boil pasta as per directions on package to desired tenderness.
• Drain cooked pasta and return to pan.
• Warm the milk.
• Stir in cheese sauce powder, milk, and butter until melted and cheese is dissolved.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Place a pot of water on to boil for macaroni.
• Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

ONE-PAN WHITE CHEDDAR MAC AND CHEESE

Steps:

• Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.
• Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.
• Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

VERMONT WHITE CHEDDAR MAC AND CHEESE

Steps:

• Cook elbow macaroni as directed.
• Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
• Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
• Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.

FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE

Steps:

• In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
• Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
• Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
• Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
• Bake for about 25 minutes, or until lightly golden and bubbling.

CHEDDAR MAC AND CHEESE

Steps:

• Heat oven to 350°. Grease 2-quart casserole. Cook and drain macaroni as directed on package.
• Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.

BACON WHITE CHEDDAR PESTO MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
• Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
• Bake in preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
• Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

MAC 'N CHEESE WITH BACON AND WHITE CHEDDAR CHEESE

Steps:

• Cook the elbow macaroni until al dente, 8 or 9 minutes, then drain and set aside.
• Preheat oven to 400 degrees and spray 3-quart baking dish with non-stick cooking spray.
• Heat milk with 3 sprigs of thyme and 4 cloves of crushed garlic in a small pan, do not boil the milk.
• In a large skillet, melt the butter over medium high heat. Once melted, whisk in the flour and cook, stirring constantly for about 1 minute.
• Remove the thyme sprigs and garlic cloves from the milk then whisk the milk into the butter and flour mixture.
• Continue to cook until the mixture is smooth, whisking constantly. Once smooth, stir in 4-1/2 cups of the white cheddar cheese. Continue to cook and stir until the cheese is melted. Add salt and pepper to taste.
• Add in the cooked macaroni and the chopped parsley. Stir to coat the macaroni and incorporate all ingredients then pour into the prepared baking dish and top with the remaining cheddar cheese. Bake for 30 minutes.
• Meanwhile, in a saucepan, cook bacon until crispy. Then add the onion, the remaining two cloves of garlic (chopped) and the remaining thyme (leaves only this time). Cook until the onions are soft, about 5 minutes. Season with salt and pepper.
• When the macaroni and cheese comes out of the oven, spread the bacon and onion mixture over the top, serve and enjoy.

ALL-CHEDDAR BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
• Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
• Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
• Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
• Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
• Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

APPLE WHITE CHEDDAR AND GRUYERE MAC AND CHEESE RECIPE

Steps:

• Heat oven to 375°. Butter a 13x9 inch dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowl. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside. In a medium saucepan over medium heat, heat milk, cream and apple cider until hot. While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute. Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick. Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside. Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well. Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

MASCARPONE AND CHEDDAR MAC AND CHEESE

Steps:

• Prepare macaroni according to package directions.
• While pasta cooks, melt butter in a large pot. Add cream and bring to a simmer. Add mascarpone and stir until melted and smooth. Add salt, pepper, hot sauce (if using) and cheddar; stir until melted and smooth.
• Drain pasta, reserving some of the pasta cooking water. Add hot pasta to cheese sauce and stir until coated. If it seems too thick, add pasta water, 1 tbsp at a time, until desired consistency achieved. Serve at once.

BACON WHITE CHEDDAR PESTO MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
• Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
• Bake in preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
• Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

WHITE CHEDDAR MAC AND CHEESE FROM PARENT MAGAZINE

Steps:

• 1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
• 2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.
• 3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
• 4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.

BROCCOLI AND CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Spray the cut sides of the squash with nonstick cooking spray and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast in the oven until fork tender, about 40 minutes. Remove from the oven and let cool. Increase the oven temperature to 450 degrees F.
• Toss the broccoli with the olive oil on a rimmed baking sheet. Season with salt and pepper and roast in the oven until tender, about 10 minutes. Remove from the oven and switch the oven to broil.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cauliflower and cook until both are tender, 6 to 8 minutes. Drain then transfer to a large bowl.
• Meanwhile, melt the butter in a small saucepan. Pour into a small heatproof bowl; add the panko, Parmesan and thyme. Stir to combine and set aside.
• Pour the vegetable broth into the same small saucepan and warm over medium heat. Transfer to a blender. Scoop the squash flesh into the blender. Add the Cheddar, feta, yogurt, paprika, 1 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Carefully blend until smooth. Pour over the macaroni and cauliflower in the large bowl.
• Add the roasted broccoli to the large bowl and toss with the sauce, pasta and cauliflower until thoroughly coated. Transfer to a 9-by-13-inch baking dish, cover with the breadcrumbs and broil until browned, about 10 minutes.

GRUYERE AND CHEDDAR MAC AND CHEESE

Steps:

• Preheat an oven to 375°F (180°C). Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the olive oil and stir well. Return the saucepan to medium-high heat and melt the butter. Add the flour and cook, stirring well, until the flour is thoroughly incorporated, 1 to 3 minutes. Whisk in the milk, half-and-half, nutmeg and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruyère and cheddar. Stir until smooth. Pour the cheese sauce onto the macaroni and stir well. Transfer to a Le Creuset 2.75-quart shallow oven or large baking dish with a similar capacity and top with the remaining one-third Gruyère and cheddar and all of the Parmesan. Sprinkle evenly with the panko. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

BROCCOLI CHEDDAR MAC AND CHEESE CUPS

Steps:

• Pre-heat oven to 400°F. Prepare KRAFT Macaroni & Cheese according to package directions.
• Stir in shredded cheddar cheese until melted. Stir in cooked broccoli and1/2 cup of the panko bread crumbs.
• Spray one 12-cup muffin pan with cooking spray. Fill each cup with mac and cheese mixture (about 1/4 cup of macaroni and cheese). Push down gently to ensure that the cup holds its shape. Top with additional panko bread crumbs.
• Bake at 400 degrees for 15 minutes. Let cool at least 20 minutes before carefully removing with a spoon.
• *For home-style version: pour macaroni and cheese into a small, greased casserole dish and bake for 20-25 minutes or until golden brown.

CRAB AND WHITE CHEDDAR MAC AND CHEESE

Steps:

• Prepare Macaroni and Cheese in large saucepan as directed on package.
• Meanwhile, melt butter in small skillet on medium heat. Add bread crumbs; cook 3 to 5 min. or until golden brown, stirring frequently. Remove from heat.
• Add crabmeat and onions to Macaroni and Cheese; mix well. Cook on low heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with bread crumbs.

SMOKED CHEDDAR AND CREOLE MAC AND CHEESE

Steps:

• In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.
• Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.
• In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.
• Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.
• Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Place a pot of water on to boil for macaroni.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes,then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• Heat a medium pan over medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through.
• Turn off heat and reserve.
• While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in,about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings,transfer to a large serving platter and serve.