Best Taylor Hicks Gooey Mac And Cheese Recipes

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OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

One 16-ounce box cavatappi pasta (I like De Cecco)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream, warmed
1 cup evaporated milk
1/4 teaspoon cayenne pepper
Fine sea salt and freshly cracked black pepper
3 large egg yolks
1 pound extra-sharp Vermont Cheddar, shredded
8 ounces processed American cheese, such as Velveeta, diced into 1/2-inch cubes
One 8-ounce bag ridged potato chips, lightly crushed

Steps:

  • Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
  • In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
  • In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
  • Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

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

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

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 :

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Provided by Reesa's Fab Kitchen online

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
  • Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g

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