Best Idas Baked Macaroni And Cheese Recipes

Ida's Baked Macaroni and Cheese image

Provided by Mimi Bobeck

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 tablespoon butter
1 onion, chopped
2 cups milk
1 lb American cheese or 1 lb cheddar cheese, shredded
1 lb elbow macaroni, cooked until just al dente, drained
1/4 cup plain breadcrumbs

Steps:

Preheat the oven to 350°F.
Butter a 9x13-inch baking dish.
Melt 1 stick of butter in a saucepan. Add the onion and sauté until translucent, about 3 to 4 minutes. Add the milk and cook until heated through. Add the cheese gradually, stirring constantly, until it is melted and the sauce is smooth. Place the macaroni in the prepared baking dish. Pour the cheese mixture over the macaroni and stir to coat the macaroni evenly.
Melt 1 tablespoon butter in a skillet over medium heat. Add the bread crumbs and sauté until lightly browned, about 2 minutes. Sprinkle the crumbs over the top of the macaroni and cheese.
Bake for 30 minutes, or until the top of the mixture is golden brown and the cheese is bubbling. Let the macaroni sit for 15 minutes before serving.

Nutrition Facts : Calories 1143.8, Fat 60.2, SaturatedFat 37, Cholesterol 158.4, Sodium 1396, Carbohydrate 107.9, Fiber 4.3, Sugar 3.6, Protein 42.6

Mac and Cheese image

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.