Best Our Favorite Macaroni And Cheese Recipe Epicuriouscom Recipes

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

MACARONI AND CHEESE

Steps:

• Preheat the oven to 375°F. Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.

MACARONI AND CHEESE

Steps:

• Cook the macaroni according to package directions and drain.
• Meanwhile, dissolve the flour in 1/2 cup of the milk, and combine with the remaining 1 cup milk, the margarine, and cheese in a saucepan. Slowly bring to a gentle simmer, stirring often. Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes.
• Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt and serve.
• Bake in a casserole dish at 400° until the top is golden and crusty, 20 to 30 minutes.
• Calories: 241
• Total Fat: 13g
• Protein: 12g
• Carbohydrate: 15g
• Cholesterol: 36mg
• Sodium: 265mg

OUR FAVORITE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 with rack in the middle of oven.
• Butter the baking dish.
• Make the topping: In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic and cook stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt and set aside.
• Prepare the macaroni and sauce: Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
• In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux.
• Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a bechamel sauce.
• Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until bechamel sauce is thick and coats the back of a spoon, about 3 minutes more.
• Add 2 tsp salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
• Add the drained macaroni to the pot with the cheese sauce and stir to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 22 minutes.
• Let cool 15 minutes before serving.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
• In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
• In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
• Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.