Best Classic Macaroni And Cheese Recipes

CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

CLASSIC SOUTHERN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
• In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
• Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

SOUTHERN LIVING'S CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prepare pasta according to package directions. Keep warm.
• Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, peppers, 1 cup shredded cheese and cooked pasta.
• Spoon pasta mixture into 4 lightly greased (8-ounce) ramekins; top with remaining 1 cup cheese.
• Bake for 15 minutes or until bubbly. Let stand 10 minutes before serving.

LIGHTENED FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE

Steps:

• First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside.
• In a large saucepan melt butter.
• Add flour mixed with salt and pepper, using a whisk to stir until well blended.
• Pour milk and cream sub. in gradually; stirring constantly.
• Bring to boiling point and boil 2 minutes (stirring constantly).
• Reduce heat and cook (stirring constantly) 10 minutes.
• Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
• Turn off flame.
• Add macaroni to the saucepan and toss to coat with the cheese sauce.
• Transfer macaroni to a greased baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.
• (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Directions: Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock )

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions. Drain and set aside.
• Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.
• Stir in flour, salt, and pepper. Cook one minute.
• Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.
• Stir in cheese. Heat and stir until cheese is melted.
• Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.

CLASSIC MACARONI AND CHEESE FROM FINE COOKING

Steps:

• Heat oven to 375 degrees and butter 9x13" baking dish.
• Cook macaroni according to package directions just until tender and drain well.
• Melt 12 tablespoons of butter in a heavy-based medium saucepan over medium heat. Add flour, onion, bay leaf, thyme, and peppercorns; reduce heat to medium low and cook for 2-3 minutes, stirring constantly, to make a roux. Slowly whisk the milk into rux until smooth and blended. Raise heat to medium-high; whisk constantly until mixture boils. Cook for 3-4 minutes, stirring constantly, until thickened. Lower heat and continue simmering for about 10 minutes, stirring constantly.
• Strain sauce into a large bowl, removing the onion, herbs, and peppercorns. Add salt, pepper, nutmeg, and cheddar cheese, stirring until cheese is melted. Toss pasta with cheese sauce and pour mixture into baking dish.
• Melt last 2 tablespoons butter and toss with breadcrumbs. Spread the buttered curmbs over casserole. Bake until sizzling and lightly browned, about 40 minutes. Cover with foil is browns too quickly.

CLASSIC MACARONI AND CHEESE

Steps:

• 1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. 2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. 3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

CLASSIC MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 20 min. or until heated through.

CLASSIC MACARONI AND CHEESE

Steps:

• Cook macaroni according to directions. Do not add salt to the cooking water.
• Drain and set aside.
• Spray a casserole dish with nonstick cooking oil spray.
• Preheat oven to 350°F.
• Lightly spray saucepan with nonstick cooking oil spray.
• Add onions to saucepan and sauté for about 3 minutes.
• In another bowl, combine macaroni, onions, and the remaining ingredients.
• Mix thoroughly.
• Transfer mixture into casserole dish.
• Bake for 25 minutes or until bubbly.
• Let stand for 10 minutes before serving.

FANNIE FARMERS CLASSIC BAKED MACARONI AND CHEESE RECIPE - (4.2/5)

Steps:

• Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. You can also freeze this recipe in zip-lock bags for later use-once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer-I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

CLASSIC MACARONI AND CHEESE

Steps:

• 1. In a 1 1/2 quart casserole, stir together soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups of cheese. Bake at 400F for 25 minutes or until hot. Stir.
• 2. Sprinkle with remaining 1/2 cup of cheese. Top with onions, if desired. Bake 5 minutes more or until cheese melts. Makes 6 servings.

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN)

Steps:

• For the bread crumbs:
• Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
• For the pasta and cheese:
• Adjust oven rack to lower-middle position and heat broiler.
• Bring 4 quarts water to boil in Dutch oven over high heat.
• Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
• In now empty Dutch oven, heat butter over medium-high heat until foaming.
• Add flour, mustard, and cayenne and whisk well to combine.
• Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
• Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
• Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
• Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
• Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
• Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
• Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
• Cool about 5 minutes, then serve.

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Steps:

• Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander. In now empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

COOK'S ILLUSTRATED CLASSIC MACARONI AND CHEESE

Steps:

• For the bread-crumb topping: Pulse bread and butter in food processor until crumbs are about 1/8 inch, ten to fifteen 1-second pulses. Set aside.
• For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler.
• Bring 4 quarts water to boil in Dutch oven over high heat.
• Add macaroni and 1 tablespoon salt. Cook until pasta is tender. Drain pasta and set aside in colander.
• In now-empty Dutch oven, heat butter over medium-high heat until foaming.
• Add flour, mustard, and cayenne and whisk well to combine.
• Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
• Gradually whisk in milk and bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).
• Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
• Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
• Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
• Transfer mixture to broiler-safe 13x9 inch baking dish and sprinkle evenly with bread crumbs.
• Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
• Cool about 5 minutes, then serve.