Can somebody give me the greatest mac n cheese recipe everrrr?!
Answers:
This is the best ever mac n cheese!. Bobby Flay lost the throwdown to this lady!. I made it and it didn't last a day!. GOOD LUCK!!!!!!!!
Ingredients
* 2 pounds elbow macaroni
* 12 eggs
* 1 cup cubed Velveeta cheese
* 1/2 pound (2 sticks) butter, melted
* 6 cups half-and-half, divided
* 4 cups grated sharp yellow Cheddar, divided
* 2 cups grated extra-sharp white Cheddar
* 1 1/2 cups grated mozzarella
* 1 cup grated Asiago
* 1 cup grated Gruyere
* 1 cup grated Monterey Jack
* 1 cup grated Muenster
* 1/8 teaspoon salt
* 1 tablespoon black pepper
Directions
Preheat the oven to 325 degrees F!. Bring a large saucepan of salted water to a boil!. Add the macaroni and cook until slightly al dente, about 10 minutes!. Drain and set aside to keep warm!.
Whisk the eggs in a large bowl until frothy!.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs!. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth!. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl!.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more!.
Serve hot!.Www@FoodAQ@Com
Ingredients
* 2 pounds elbow macaroni
* 12 eggs
* 1 cup cubed Velveeta cheese
* 1/2 pound (2 sticks) butter, melted
* 6 cups half-and-half, divided
* 4 cups grated sharp yellow Cheddar, divided
* 2 cups grated extra-sharp white Cheddar
* 1 1/2 cups grated mozzarella
* 1 cup grated Asiago
* 1 cup grated Gruyere
* 1 cup grated Monterey Jack
* 1 cup grated Muenster
* 1/8 teaspoon salt
* 1 tablespoon black pepper
Directions
Preheat the oven to 325 degrees F!. Bring a large saucepan of salted water to a boil!. Add the macaroni and cook until slightly al dente, about 10 minutes!. Drain and set aside to keep warm!.
Whisk the eggs in a large bowl until frothy!.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs!. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth!. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl!.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes!. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more!.
Serve hot!.Www@FoodAQ@Com
Macaroni and Cheese Recipe
5 cups cooked macaroni
(approx 4 cups uncooked)
8 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups milk
4 cups shredded mozarella cheese
4 cups shredded cheddar cheese
Cook the macaroni until done as usual!.
Do not overcook it!. Drain macaroni in
strainer!.
Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish!. Mix
eggs in a bowl first and then stir into
mixture!.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees!.
Uncover and add extra cup of cheddar
cheese across the top!. Bake uncovered
for another 15 minutes!.
==
Paula Deen's Creamy Mac N Cheese
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
4 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes!. Drain!. In a medium saucepan, mix butter and cheese!. Stir until the cheese melts!. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well!. Then add drained macaroni and stir again!. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally!.
===
Baked Macaroni & Cheese
1 cup heavy cream
6 Tbsp butter
2 Tbsp flour
1 lb!. macaroni, boiled al dente, according to pkg!. directions
3 c ups yellow cheddar cheese, shredded
3 cups Muenster cheese, shredded
Heat the cream in microwave!. Melt butter in large saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!. Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
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Ina’s Mac & Cheese
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
24 ounces extra-sharp Cheddar, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) -- OPTIONAL
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375o 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!.
If using tomatoes, slice 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!.
---------------------------
Macaroni & Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere!.
Coarse salt and ground pepper
1 lb!. elbow macaroni, cooked and drained
8 Tbsp!. butter
1 small onion, chopped
? cup A/P flour
4 cups milk
1/8 tsp!. cayenned (red) pepper, optional
3 cups shredded yellow cheddar cheese
3 cups shredded white cheddar cheese
8 oz!. ham, diced in ?” pieces
2 slices white sandwich bread
Preheat oven to 375oF!. In a 5 quart heavy pot, melt butter over med!. heat!. Add onion; cook, storring occasionally, until softened, 3-5 minutes!. Whisk in flour to coat onion!. In a slow, steady stream, whisk milk in until there are no lumps of flour!.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min!. Stir in cayenne pepper and 1 cup each yellow and white cheeses!. Season with 1 tsp!.salt and ? tsp!. pepper!.
Toss pasta w/ cheese sauce; fold in ham!. Transfer to a greased 9x13” baking pan or individual ramekins!. Set aside!.
In a food processor, pulse bread until large crumbs form!. Toss together with remaining cheddar cheeses and ? tsp!. salt!. Top pasta with breadcrumb mixture!. Bake until top is golden, about 30 minutesWww@FoodAQ@Com
5 cups cooked macaroni
(approx 4 cups uncooked)
8 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups milk
4 cups shredded mozarella cheese
4 cups shredded cheddar cheese
Cook the macaroni until done as usual!.
Do not overcook it!. Drain macaroni in
strainer!.
Place macaroni, butter, salt,pepper,
milk, mozarella cheese, and 3 cups of
cheddar cheese in casserole dish!. Mix
eggs in a bowl first and then stir into
mixture!.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees!.
Uncover and add extra cup of cheddar
cheese across the top!. Bake uncovered
for another 15 minutes!.
==
Paula Deen's Creamy Mac N Cheese
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
4 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes!. Drain!. In a medium saucepan, mix butter and cheese!. Stir until the cheese melts!. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well!. Then add drained macaroni and stir again!. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally!.
===
Baked Macaroni & Cheese
1 cup heavy cream
6 Tbsp butter
2 Tbsp flour
1 lb!. macaroni, boiled al dente, according to pkg!. directions
3 c ups yellow cheddar cheese, shredded
3 cups Muenster cheese, shredded
Heat the cream in microwave!. Melt butter in large saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!. Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
---------------------
Ina’s Mac & Cheese
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
24 ounces extra-sharp Cheddar, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) -- OPTIONAL
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375o 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!.
If using tomatoes, slice 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!.
---------------------------
Macaroni & Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere!.
Coarse salt and ground pepper
1 lb!. elbow macaroni, cooked and drained
8 Tbsp!. butter
1 small onion, chopped
? cup A/P flour
4 cups milk
1/8 tsp!. cayenned (red) pepper, optional
3 cups shredded yellow cheddar cheese
3 cups shredded white cheddar cheese
8 oz!. ham, diced in ?” pieces
2 slices white sandwich bread
Preheat oven to 375oF!. In a 5 quart heavy pot, melt butter over med!. heat!. Add onion; cook, storring occasionally, until softened, 3-5 minutes!. Whisk in flour to coat onion!. In a slow, steady stream, whisk milk in until there are no lumps of flour!.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min!. Stir in cayenne pepper and 1 cup each yellow and white cheeses!. Season with 1 tsp!.salt and ? tsp!. pepper!.
Toss pasta w/ cheese sauce; fold in ham!. Transfer to a greased 9x13” baking pan or individual ramekins!. Set aside!.
In a food processor, pulse bread until large crumbs form!. Toss together with remaining cheddar cheeses and ? tsp!. salt!. Top pasta with breadcrumb mixture!. Bake until top is golden, about 30 minutesWww@FoodAQ@Com
For this, I usually use pre-roasted garlic from a jar to save some time!.
BEST EVER MAC & CHEESE
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNERWww@FoodAQ@Com
BEST EVER MAC & CHEESE
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNERWww@FoodAQ@Com
I have 2 favorites
Tyler Florence's Mac and cheese with bacon
http://www!.foodnetwork!.com/recipes/tyler!.!.!.
and
Patti Labells' over the rainbow mac and cheese
http://www!.oprah!.com/recipe/food/recipes!.!.!.Www@FoodAQ@Com
Tyler Florence's Mac and cheese with bacon
http://www!.foodnetwork!.com/recipes/tyler!.!.!.
and
Patti Labells' over the rainbow mac and cheese
http://www!.oprah!.com/recipe/food/recipes!.!.!.Www@FoodAQ@Com
Quick Mac and Cheese: http://www!.elise!.com/recipes/archives/00!.!.!.
Creamy Four Cheese Macaroni: http://www!.foodnetwork!.com/recipes/calor!.!.!.Www@FoodAQ@Com
Creamy Four Cheese Macaroni: http://www!.foodnetwork!.com/recipes/calor!.!.!.Www@FoodAQ@Com
mmmm easy mac mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!.!.!. mWww@FoodAQ@Com
try using a little pepper jack cheese in your recipe gives it a little kick!.Www@FoodAQ@Com