Best Wilsons Own Mac N Cheese Recipes

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WILSON'S OWN MAC N' CHEESE



Wilson's Own Mac n' Cheese image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 10

2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika

Steps:

  • Preheat oven to 325 degrees F.
  • Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
  • In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
  • Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.

EM'S MAC N' CHEESE



Em's Mac n' Cheese image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
  • Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
  • In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

FALL TO YOUR KNEES MACARONI AND CHEESE



Fall to Your Knees Macaroni and Cheese image

I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.

Provided by Chef Mommie

Categories     Cheese

Time 47m

Yield 10 serving(s)

Number Of Ingredients 20

3 1/2 cups large elbow macaroni
10 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white cheddar cheese, cut into 1-inch squares
15 ounces gruyere cheese, shredded
1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
4 ounces cream cheese (room temp.)
2/3 cup sour cream
1 1/3 cups heavy cream
1 1/3 cups half-and-half
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1 pinch paprika
1 tablespoon fresh chives (optional for garnish)

Steps:

  • Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
  • Preheat oven to 350.
  • Prepare macaroni according to package directions, cook until al dente.
  • Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
  • Drain pasta well and pour into the baking pan.
  • In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
  • Break the cream cheese into small pieces and add it to the bowl.
  • Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
  • Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
  • Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
  • Pour the mixture on top evenly, covering all of it.
  • Gently shake the pan afterwards to make sure that the liquid is even.
  • Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
  • Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
  • Put in the oven on the middle rack.
  • Bake until brown and bubbly. (30-45 minutes).

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