Best Homemade Mac And Cheese Recipes

HOMEMADE MAC AND CHEESE

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

HOMEMADE SPICY MAC AND CHEESE WITH TOMATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
• Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
• Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

HOMEMADE INSTANT MAC AND CHEESE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente. Meanwhile, whisk milk and cheese powder in a medium bowl.
• Drain pasta and return to pot. Heat over low. Add butter and stir until melted and evenly coated, about 2 minutes. Add milk mixture and cook, stirring, until pasta is well coated and sauce thickens, 3-5 minutes. Taste and season with salt, if needed (some cheese powders will not require additional salt). Serve immediately.

EASY HOMEMADE MAC AND CHEESE

Steps:

• 1. Cook your macaroni in boiling water according to package directions, usually around 15 minutes until tender. Drain. Pour into a casserole dish and add butter, salt and pepper to taste.
• 2. Combine cream and velveeta cheese in a microwaveable measuring cup or dish; microwave 1 to 2 minutes. If the cheese is not completely melted, stir well and it will melt. Pour into the macaroni and mix well. Add more cream if sauce is too thick. Heat in microwave (or oven) for another minute or two to ensure it is hot enough to serve.
• 3. Tip: Top with fresh cooked crumbled bacon or chives.

MARIE'S HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a 9x13 inch baking dish combine soup, eggs, milk, half of the cheese, cooked macaroni, salt and pepper. Mix well and then top with remaining cheese.
• Cover and bake 45 minutes in the preheated oven. Remove cover and bake for another 10 to 15 minutes, until top is lightly browned.

HEALTHIER HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
• Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
• Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Stir in cream cheese, half the shredded sharp cheddar cheese, and half the shredded Dubliner cheese until melted.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

HOMEMADE MAC AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Line a 2-quart casserole dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Cook the pasta in a large saucepan according to the package directions, adding the broccoli for the last 3 minutes of cooking. Drain. Return to the saucepan and set aside.
• Cook the onion and garlic in 2 tablespoons hot butter in a large skillet 5 to 7 minutes or until tender. Stir in flour, salt, and black pepper. Add the milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheddar cheese and cream cheese, stirring until melted. Pour cheese sauce over the pasta and broccoli and stir until well combined.
• Melt the remaining 2 tablespoons butter and mix with the bread crumbs in a small bowl. Transfer the pasta mixture to the prepared casserole dish. Top with the buttery bread crumbs.
• Bake, uncovered, about 25 minutes or until bubbly and internal temperature is 165 degrees F. Let stand for 10 minutes before serving.

HOMEMADE MAC AND CHEESE

Steps:

• Heat oven to 350°F.
• Whisk eggs and milk in large bowl until blended. Add VELVEETA, cheddar, butter and red pepper; mix well. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through.

HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees. Cook noodles, rinse and drain.
• melt butter in medium saucepan, mix flour, salt, pepper and mustard in small bowl and add to butter, whisk till smooth and bubbly. Gradually stir in cream till thick and smooth, remove from heat
• Mix noodles and cheese together, then add sauce and pour into a buttered baking dish and sprinkle with bread crumbs Bake till bubbly, and top is golden brown, about 30 minutes

MISTY'S HOMEMADE MAC AND CHEESE

Steps:

• preheat oven 300 boil macaroni until tender then drain next add butter,pet milk,cheeses,(can follow for spices or add to taste then beat the two eggs in a sparate bowl then add to the mixture place in an large pan Bake for 15 mins and stir to mix the melted cheeses and then place back into the oven for 20 mins once out of the oven let settle 10 mins and serve