Time 30m Yield 4 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated.
Time 50m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Time 55m Yield 6 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Time 1h Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish. Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar. In a 2 quart saucepan melt the butter. With a fork mix in flour until it looks like a paste. Stir in the milk, and cook until warm (not boiling). Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don’t stir continuously cheese will burn to bottom of pan). Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom. Bake at 350°F for about 30 minutes, or until you see some brown on top. Let it sit out for about 15 minute before eating. I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don’t want to cook the cheese mixture first because it can’t sit in the pan.
Yield Serves 12 Number Of Ingredients 11 Steps:
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture. Bake in preheated oven until golden brown on top, about 45 minutes.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350; F. Set a large pot of water on high heat. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes. The roux should be cooked and free of the flour flavor but still light in color. Gradually add milk, whisking briskly to maintain a smooth sauce. Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching. When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches. Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot. Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy. Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving. Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.
Time 55m Yield 6 servings. Number Of Ingredients 11 Steps:
Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
Time 30m Yield 2 servings Number Of Ingredients 5 Steps:
Boil the milk, then add the macaroni. Stir it continuously for 10 minutes. Then add cheese, salt and pepper. Serve warm.
Time 15m Yield 4 servings Number Of Ingredients 3 Steps:
In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy!
Time 20m Yield 12 servings, 1/4 cup each Number Of Ingredients 6 Steps:
Melt butter in medium saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently. Add remaining ingredients; cook and stir 2 min. or until cheddar is completely melted and sauce is well blended.
Time 50m Yield 8 servings. Number Of Ingredients 14 Steps:
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth., Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese., Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.
More about “homemade mac and cheese recipes”
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Cook and drain macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
