Best The Absolute And Most Ultimate Macaroni And Cheese Recipes

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BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

Provided by Food Network

Number Of Ingredients 12

1 tablespoon vegetable oil
4 tablespoons minced onions
4 tablespoons sweet butter
4 tablespoons flour
10 ounces milk
3 ounces white wine
1/2 teaspoon Hungarian paprika
6 ounces sharp white cheddar
3 ounces gruyere cheese
Fresh ground nutmeg, to taste
Salt and fresh ground white pepper to taste
3/4 pound cooked macaroni

Steps:

  • In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.

THE BEST MACARONI AND CHEESE



The Best Macaroni and Cheese image

Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.

Provided by Amanda Hesser

Categories     dinner, weekday, casseroles, editors' pick, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup fresh bread crumbs from French or Italian bread
2 teaspoons salt, plus a pinch
1 1/2 tablespoons melted butter, plus 4 tablespoons butter at room temperature
1/2 pound elbow macaroni
2 large eggs
12 ounces evaporated milk, heated until warm
1/4 teaspoon hot red-pepper sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
10 to 12 ounces mild cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
  • In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
  • In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
  • In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
  • Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
  • While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h

Yield 15

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 ½ teaspoons McCormick® Black Pepper, Coarse Grind
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1 ½ cups panko bread crumbs
1 teaspoon McCormick® Paprika

Steps:

  • Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  • Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
  • Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g

TYLER FLORENCE'S ULTIMATE MAC AND CHEESE



Tyler Florence's Ultimate Mac and Cheese image

Make and share this Tyler Florence's Ultimate Mac and Cheese recipe from Food.com.

Provided by NoProblems

Categories     Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
4 cups milk
2 -3 sprigs fresh thyme
4 garlic cloves, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white cheddar cheese
fresh ground black pepper
1/4 cup chopped flat leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
1/4 bunch fresh thyme

Steps:

  • Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
  • Preheat the oven to 400 degrees F.
  • In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
  • While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
  • To serve, scatter the bacon mixture over the mac and cheese.

Nutrition Facts : Calories 953.1, Fat 54.1, SaturatedFat 31.7, Cholesterol 157.1, Sodium 856.1, Carbohydrate 72.3, Fiber 3, Sugar 3, Protein 43.7

ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY



Ultimate Mac 'n' Cheese Recipe by Tasty image

Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese

Provided by Pierce Abernathy

Categories     Dinner

Yield 12 servings

Number Of Ingredients 20

½ lb bacon, sliced
5 cloves garlic, minced
2 cups panko breadcrumbs
½ cup fresh chives, chopped
½ cup fresh parsley, chopped
4 tablespoons butter
¼ cup flour
3 cups evaporated milk
salt, to taste
pepper, to taste
2 teaspoons dry mustard powder
½ teaspoon cayenne pepper
1 lb macaroni, cooked
½ cup cheddar cheese, cubed
½ cup gruyère cheese, shredded
½ cup colby jack cheese, cubed
½ cup smoked gouda cheese, shredded
½ cup provolone cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
  • Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
  • In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
  • Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
  • Add the pasta to the sauce and stir to combine.
  • Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
  • Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
  • Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
  • Serve with a sprinkle of the bread crumb mixture for added flavor!
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams

ULTIMATE MACARONI CHEESE



Ultimate macaroni cheese image

Learn how to make perfect macaroni cheese every time with this recipe

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h10m

Yield Serves 4 generously, with enough for seconds

Number Of Ingredients 10

175g mature cheddar , such as Denhay
50g gruyère
50g parmesan (or vegetarian alternative)
50g white bread , crusts cut off
3 medium tomatoes
280g good-quality macaroni
700ml full-fat milk , plus a bit extra
50g butter
50g plain flour , minus 1 tsp
1 rounded tsp Dijon mustard

Steps:

  • Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
  • Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
  • Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
  • When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
  • Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium

THE ABSOLUTE AND MOST ULTIMATE MACARONI AND CHEESE



The Absolute and Most Ultimate Macaroni and Cheese image

I got this in a recipe chain letter. We eat a lot of m&c and this one is really the ultimate! It's different (in a good way) that you don't have to cook the sauce first, it bakes right in with the macaroni.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups elbow macaroni
1 1/4 cups extra-sharp cheddar cheese, cut into 1/2 inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
1 1/4 cups extra-sharp cheddar cheese, grated and packed

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly butter 13- x 9- x 2-inch glass baking dish.
  • Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.
  • Drain pasta.
  • Transfer to prepared dish.
  • Mix in cubed cheese.
  • Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain.
  • Gradually whisk in half and half, then whipping cream and sour cream.
  • Add eggs and whisk to blend.
  • Pour over macaroni mixture; stir to blend.
  • Sprinkle grated cheese over.
  • Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes.
  • Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).

Nutrition Facts : Calories 340.2, Fat 25.9, SaturatedFat 15.8, Cholesterol 115.9, Sodium 501.8, Carbohydrate 15.4, Fiber 0.6, Sugar 0.6, Protein 11.9

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