OLD-FASHIONED MACARONI AND CHEESE
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
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 :
THE BEST BAKED MAC AND CHEESE
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
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.
NANA'S MACARONI AND CHEESE
Make and share this Nana's Macaroni and Cheese recipe from Food.com.
Provided by rileyk2
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil macaroni according to package directions (recommend: less time for firmer noodles) and drain well.
- Pour macaroni into a large (13x18-inch or 13x19-inch) baking pan.
- Add cheese and mix well.
- In a separate bowl, combine eggs with a splash of milk. Beat thoroughly, and pour over the macaroni-cheese mixture.
- Add evaporated milk.
- Pour whole milk into the pan until the macaroni is completely covered. note: nana performs a "spoon test" - rest the spoon on the macaroni and if the milk covers the spoon you should have about the right amount.
- Bake at 400°F for a minimum of 1 hour. Macaroni and cheese is done when you shake the pan and it jiggles like jello.
Nutrition Facts : Calories 602.1, Fat 32.2, SaturatedFat 19.7, Cholesterol 158, Sodium 1354.9, Carbohydrate 46.6, Fiber 1.2, Sugar 15.5, Protein 30.8
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