Best Georgia Macaroni With American Cheese Recipes

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SOUTHERN BAKED MACARONI AND CHEESE RECIPE



Southern Baked Macaroni and Cheese Recipe image

This southern baked macaronis and cheese is full of soul and flavor. Smoked cheddar is the secret to this truly addictive, baked macaroni and cheese recipe.

Provided by Divas Can Cook

Categories     macaroni and cheese     Main     Main Course     Side Dish

Time 45m

Number Of Ingredients 10

3 cups elbow macaroni (uncooked)
1 ½ cups milk
1/2 cup heavy whipping cream
1 cup Colby & Monterey Jack (shredded (cheese blend))
6-8 oz Velveeta cheese (shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy))
1 cup sharp cheddar (shredded (can use less if you don't like a sharp taste in your mac n cheese))
salt & pepper (to taste)
2 eggs
1 cup smoked cheddar cheese (shredded (a must))
paprika (optional)

Steps:

  • Preheat oven to 350 F.
  • Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.
  • Drain pasta and set aside.
  • In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
  • Stir to combine.
  • Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)
  • When you are content with the taste, add the eggs.
  • Stir well until combined.
  • Butter a 9 x 9-inch baking dish.
  • Add macaroni to the baking dish.
  • Pour cheese mixture over macaroni.
  • Make sure the cheese is distributed well.
  • Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
  • Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
  • Let cool for about 10-15 minutes or until fully set.
  • Enjoy!

DAVE ROBERTS' MAC & CHEESE



Dave Roberts' Mac & Cheese image

This is the baked macaroni and cheese recipe from our favorite BBQ joint in Georgia, Sam and Dave's in Marietta. It was originally printed in the Atlanta Journal-Constitution. It's perfect for a crowd or just anytime. Prep time includes boiling the pasta.

Provided by sarikat

Categories     Cheese

Time 55m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) box rigatoni pasta
8 ounces sharp cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
4 ounces parmesan cheese, grated
2 cups heavy cream
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
  • Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
  • Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Nutrition Facts : Calories 474.7, Fat 31.4, SaturatedFat 19, Cholesterol 132.3, Sodium 392.9, Carbohydrate 28.9, Fiber 1.2, Sugar 1, Protein 19.5

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.

THE GREAT AMERICAN MACARONI AND CHEESE



The Great American Macaroni and Cheese image

This recipe comes from the Pasta & Co. cookbook and is a favorite of mine. So delicious. They say not to substitute a smooth tube dried pasta but to always use rigatoni for the best results. It is not a fiery dish, even though it calls for Tabasco and chili powder. These only work to enhance the cheddar flavor.

Provided by Jennifer Rosholt

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb sharp cheddar cheese, grated
1 lb mozzarella cheese, grated
3 cups milk
7 tablespoons unsalted butter
1/2 cup flour
1/2 cup parmesan cheese, grated
1/4 cup romano cheese, grated
2 teaspoons Tabasco sauce
1/3 teaspoon white pepper
1 lb rigatoni pasta
3/4 teaspoon chili powder
3/4 cup milk

Steps:

  • Combine grated Cheddar and mozzarella and set aside.
  • In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
  • Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
  • If cooking immediately, preheat oven to 375 degrees.
  • Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
  • If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Nutrition Facts : Calories 864.5, Fat 52.1, SaturatedFat 31.4, Cholesterol 208, Sodium 970.8, Carbohydrate 54.6, Fiber 2.2, Sugar 2.1, Protein 44.2

ALL-AMERICAN MACARONI & CHEESE



All-American Macaroni & Cheese image

This is my version of an all-American classic. It is one of my ultimate favorite comfort foods--sinfully rich, gooey-cheesy and tummy-warming on a chilly day. In my opinion, using varying degrees of cheddar cheese creates the perfect flavor combination. I have experimented with other cheese combinations but usually return to the classic cheddars. After making this homemade mac-n-cheese for my husband, he was successfully converted from being a lover of boxed powdered mixes. Be advised that all diets go out the window for this one!

Provided by MarthaStewartWanabe

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup macaroni
1 tablespoon butter
1/4 cup onion, chopped fine
1 garlic clove, minced
1 tablespoon flour
1 1/2 cups milk
1/4 teaspoon black pepper, freshly ground
1/2 cup extra-sharp cheddar cheese, shredded (I use Cabot's Seriously Sharp)
1/2 cup sharp cheddar cheese, shredded (I use Cabot's Vermont Cheddar)
1/2 cup mild cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
  • In a medium saucepan over medium heat, melt butter.
  • Cook onion and garlic in butter until translucent.
  • Add flour to saucepan and stir to combine, leaving no dry flour bits.
  • Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
  • Stir in cheeses one at a time until melted, and mixture is smooth.
  • Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
  • Bake for 30 minutes or until top is lightly browned.
  • Cool for 10 minutes and serve.

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 :

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

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