Best The Grit Mac Cheese Recipes

THE GRIT MAC & CHEESE

The Grit Mac & Cheese image

The most super yummy Mac & Cheese ever. Don't let the recipe steps scare you, it is an easy ordeal for such a perfect dish. The Grit is a lovely little vegetarian/vegan restaurant in Athens. Georgia and this recipe is from thier cookbook.

Provided by Koshka

Categories Cheese

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

4 cups dried elbow macaroni
12 cups water
6 tablespoons butter, divided
2 large eggs, slightly beaten
4 cups whole milk
1 teaspoon mustard, dry or 1 teaspoon spicy brown mustard
2 teaspoons salt
1 pinch black pepper or 1 pinch cayenne pepper
1 tablespoon hot sauce
1 teaspoon hot sauce
6 cups shredded sharp cheddar cheese
1 cup fine breadcrumbs

Steps:

Preheat oven to 425 degrees.
Grease 9 x 13 pan.
Boil pasta for 8 minutes.
Melt 3 tbs butter, add pasta and stir.
Whisk eggs, milk, mustard, salt, pepper, and hot sauce.
Add to pasta & cheese. Stir while mixing constantly.
Over medium/high heat, heat until cheese melts and milk and eggs begin to thicken.
Continue stirring for 5 minutes or until it becomes thick/creamy.
Transfer to prepared dish.
Melt remaining butter in saucepan and mix with breadcrumbs.
Spread evenly on top of macaroni.
Bake for 10-20 minutes.

Nutrition Facts : Calories 606.6, Fat 34.8, SaturatedFat 21.1, Cholesterol 141.6, Sodium 1130.4, Carbohydrate 44.6, Fiber 1.9, Sugar 7, Protein 28.3

THE BEST BAKED MAC AND CHEESE

The Best Baked Mac and Cheese image

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

Ingredients

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

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.