Best Crisp And Creamy Mac And Cheese Recipes

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

CRISPY MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a baking sheet.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 8 minutes; drain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
• Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until evenly distributed.
• Pour the macaroni onto the prepared baking sheet and spread flat. Bake until the top is brown and bubbling, 20 to 25 minutes.

CRISP AND CREAMY MAC AND CHEESE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually add milk; cook 5 min., stirring constantly. Simmer on medium-low heat 10 min. or until slightly thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheese; stir until melted.
• Drain pasta. Add to cheese sauce; stir until evenly coated. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese, bacon and crushed chips.
• Bake 20 to 25 min. or until heated through.

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

SMOOTH & CREAMY MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees, coat an 8 inch square baking dish with nonstick cooking spray,
• cook the macaroni according to the package directions, omitting the salt; drain.
• Meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper,
• slowly whisk in the evaporated milk and continue cooking for 3-4 minutes, or until the mixture begins to thicken.
• Remove the saucepan from the heat and add the macaroni and the cheese; mix well,
• then pour into the baking dish,
• bake for 20-22 minutes, or until bubbly and heated through.

CREAMY MACARONI AND CHEESE

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.