Best Gq Magnificent Mac Cheese Recipes

MAGNIFICENT MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Tear all 24 slices of cheese into pieces; place in a medium saucepan on low heat.
• Add butter and sprinkle with black pepper to taste.
• Add 2 cups milk just until cheese is almost covered (you can always add more later).
• Add pepper.
• Keep on low to medium heat until completely melted; be sure to constantly stir so it doesn't stick or burn.
• Boil macaroni as directed on package; drain and place in an 11x7 baking dish.
• Pour cheese mixture into macaroni; stir in thoroughly until well mixed. (This is my favorite part, where the magic happens!).
• Sprinkle top with breadcrumbs.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes until edges are bubbling.
• Enjoy!
• The servings listed are as a meal, but it works well as a side dish too!

TYLER FLORENCE'S ULTIMATE MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese.

GOURMET FOUR CHEESE MACARONI AND CHEESE

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

THE BEST BAKED MAC AND CHEESE

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.

MEG'S MAGNIFICENT MAC AND CHEESE

Steps:

• 1. Preheat the oven to 350
• 2. Using a very large pot, bring salted water to a boil for macaroni. Boil for about 9-10 minutes. Do not overcook!
• 3. Turn off heat, drain macaroni and return to pot.
• 4. Add cheeses to macaroni
• 5. In a large bowl, whisk butter, sourcream, eggs, salt, pepper and milk until well combined.
• 6. Pour mixture into the pot with the cheese and macaroni. Mix well.
• 7. Spray a large roasting pan (I use the foil pan, since cleaning my own roasting pan is a pain and I'm lazy like that! lol)
• 8. Pour contents of pot into the roaster, even out with spoon.
• 9. Sprinkle extra cheese on top if you desire.
• 10. Bake for about 45-50 minutes, or until browning begins to occur on the top and sides.
• 11. Remove from oven..let stand for 10-15 minutes..ENJOY!