Best Delilahs Macaroni And Cheese Recipes

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DELILAH'S 7 CHEESE MAC AND CHEESE



Delilah's 7 Cheese Mac and Cheese image

Make and share this Delilah's 7 Cheese Mac and Cheese recipe from Food.com.

Provided by dustygrl

Categories     Cheese

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 lbs elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 lb butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow cheddar cheese, divided
2 cups grated extra-sharp white cheddar cheese
1 1/2 cups grated mozzarella cheese
1 cup grated asiago cheese
1 cup grated gruyere
1 cup grated monterey jack cheese
1 cup grated muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper

Steps:

  • Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy.
  • Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
  • Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Nutrition Facts : Calories 1244.7, Fat 80, SaturatedFat 47.9, Cholesterol 447, Sodium 1059.3, Carbohydrate 76.8, Fiber 3.1, Sugar 3.7, Protein 54.2

DELILAH'S MACARONI AND CHEESE



Delilah's Macaroni and Cheese image

This is Delilah Winder's mac and cheese as featured on Oprah and throw down with Bobby Flay in which she came a very close second.

Provided by Adam K.

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 lb butter (2 sticks, melted)
6 cups half-and-half
4 cups of grated sharp cheddar cheese
2 cups of extra sharp white cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup grated asiago cheese
1 cup grated gruyere cheese
1 cup grated monterey jack cheese
1 cup grated muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper

Steps:

  • Preheat oven to 325°.
  • Bring a large sauce pan of salted water to a boil. Add the macaroni and cook until al dente (about 10 minutes); drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the warm macaroni and toss until the cheese is melted and the mixture is smooth. Add the remaining half and half, 3 cups of the yellow cheddar, the remaining grated cheeses and the salt and pepper, tossing until completely combined.
  • Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes. Sprinkle the remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.

Nutrition Facts : Calories 1539.6, Fat 98.8, SaturatedFat 58.8, Cholesterol 592, Sodium 1253, Carbohydrate 95.9, Fiber 3.9, Sugar 3.8, Protein 66.5

DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE



Delilah Winder's Seven-Cheese Mac and Cheese image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyere cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
  • Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

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.

Nutrition Facts :

DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE



Delilah Winder's Seven-Cheese Mac and Cheese image

Yield serves 8

Number Of Ingredients 15

Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyère cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch of kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 325°F. Lightly butter a 4-quart rectangular baking dish.
  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
  • Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
  • Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

DELILAH WINDER'S MACARONI AND CHEESE RECIPE - (5/5)



Delilah Winder's Macaroni and Cheese Recipe - (5/5) image

Provided by MauiDreaming

Number Of Ingredients 14

Grate all cheeses listed
3 cups sharp cheddar
2 cups extra sharp white cheddar
1 +1/2 cups mozzerella
1 cup asiago
1 cup monterey jack
1 cup muenster
2 lbs. cooked elbow macaroni (still warm)
1 +1/2 quarts half and half
1 cup velveeta
1 cup butter
1 dozen eggs
pinch salt
1 Tbsp. black pepper

Steps:

  • Preheat oven to 325F Melt butter and set aside In a bowl,beat eggs until yolks and whites are blended well, set aside With the macaroni still warm, mix in the melted butter, velveeta and 1/2 quart of half and half. mix until smooth and creamy. Add remaining half and half, all grated cheeses, eggs, salt and pepper. stir all ingredients until smooth and creamy. Pour into your favorite large deep-baking dish (rectangular works well).Bake for 1 hour until golden brown. optional;halfway through baking add more cheddar cheese on top.

THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

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