What is your best mac and cheese recipie?!
Please please give it to me!Www@FoodAQ@Com
Answers:
Sometimes I'll take a shortcut and use roasted chopped garlic from the jar!. Other than that, this is WORTH THE EFFORT!
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
Stove-top easy mac and cheese :)
This is as easy, and nearly as fast, as the box of nuclear orange mac and cheese!. It has a vastly superior flavor!. If you like comfort food, you will adore this!
Ingredients:
8 oz elbow pasta
2 tablespoons unsalted butter
1/2 can evaporated milk
1 egg
1 teaspoon mustard powder
hot sauce to taste
salt and pepper
6 oz grated sharp cheddar cheese
1 oz grated jack cheese
Serving Size : Serves 6!.
Method:
1!.Boil the pasta according to the package directions!. Drain, then pour the cooked pasta back in the pot!.
2!.Over medium low heat, combine the pasta with the butter until melted!.
3!.Combine the evaporated milk, egg, mustard powder, hot sauce, and salt and pepper!. Pour it over the buttered pasta!. Cook, stirring constantly, until the sauce coats the pasta and thickens!.
4!.Turn off the heat and add the cheese in four installments!. Adding it too fast will cause it to break!.
5!.Enjoy!Www@FoodAQ@Com
This is as easy, and nearly as fast, as the box of nuclear orange mac and cheese!. It has a vastly superior flavor!. If you like comfort food, you will adore this!
Ingredients:
8 oz elbow pasta
2 tablespoons unsalted butter
1/2 can evaporated milk
1 egg
1 teaspoon mustard powder
hot sauce to taste
salt and pepper
6 oz grated sharp cheddar cheese
1 oz grated jack cheese
Serving Size : Serves 6!.
Method:
1!.Boil the pasta according to the package directions!. Drain, then pour the cooked pasta back in the pot!.
2!.Over medium low heat, combine the pasta with the butter until melted!.
3!.Combine the evaporated milk, egg, mustard powder, hot sauce, and salt and pepper!. Pour it over the buttered pasta!. Cook, stirring constantly, until the sauce coats the pasta and thickens!.
4!.Turn off the heat and add the cheese in four installments!. Adding it too fast will cause it to break!.
5!.Enjoy!Www@FoodAQ@Com
Oh, it is so good! There's bacon in it (and isn't everything better with bacon!?!) Yum!
Macaroni and Three Cheeses
Ingredients:
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs - optional
2 tablespoons butter - optional
6 slices bacon, cooked and diced- optional
Directions:
1!. Cook macaroni using package directions!.
2!. Preheat oven to 400 degrees!.
3!. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat!. Add flour and salt and stir until mixture is smooth!. Stir in dry mustard!. Add milk gradually, stirring continually!.
4!. Cook over low heat, stirring continually, until thickened, about 5 minutes!.
5!. Stir in 1/4 cup each cheddar, mozzarella and swiss!. Mix cheese sauce, macaroni, and bacon in a large bowl!. Spoon into a 9x7 inch baking dish!. Sprinkle with remaining cheddar, mozzarella and swiss!.
6!. If desired, melt remaining butter in a small saucepan over medium heat!. Combine breadcrumbs and melted butter; mix well!. Sprinkle on top of cheese!.
7!. Bake until hot and bubbly, about 15 minutes!.Www@FoodAQ@Com
Macaroni and Three Cheeses
Ingredients:
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs - optional
2 tablespoons butter - optional
6 slices bacon, cooked and diced- optional
Directions:
1!. Cook macaroni using package directions!.
2!. Preheat oven to 400 degrees!.
3!. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat!. Add flour and salt and stir until mixture is smooth!. Stir in dry mustard!. Add milk gradually, stirring continually!.
4!. Cook over low heat, stirring continually, until thickened, about 5 minutes!.
5!. Stir in 1/4 cup each cheddar, mozzarella and swiss!. Mix cheese sauce, macaroni, and bacon in a large bowl!. Spoon into a 9x7 inch baking dish!. Sprinkle with remaining cheddar, mozzarella and swiss!.
6!. If desired, melt remaining butter in a small saucepan over medium heat!. Combine breadcrumbs and melted butter; mix well!. Sprinkle on top of cheese!.
7!. Bake until hot and bubbly, about 15 minutes!.Www@FoodAQ@Com
Mom's Macaroni and Cheese
1 pound elbow macaroni
1/2 cup vegetable oil
2 cups all-purpose flour
2 quarts milk
1/2 teaspoon ground black pepper
1 pound American cheese, cubed
1 (28 ounce) can crushed tomatoes
3/4 cup seasoned dry bread crumbs
Preheat oven to 450 degrees F (230 degrees C)!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain!. In large saucepan, heat oil over medium heat!. Add flour all at once and stir vigorously until combined!. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth!. Stir in pepper, American cheese and tomatoes!. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat)!. Place macaroni in a 10x15 baking dish!. Pour cheese mixture over macaroni, and sprinkle with bread crumbs!. Bake 15 minutes, or until top is golden!.
nutWww@FoodAQ@Com
1 pound elbow macaroni
1/2 cup vegetable oil
2 cups all-purpose flour
2 quarts milk
1/2 teaspoon ground black pepper
1 pound American cheese, cubed
1 (28 ounce) can crushed tomatoes
3/4 cup seasoned dry bread crumbs
Preheat oven to 450 degrees F (230 degrees C)!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain!. In large saucepan, heat oil over medium heat!. Add flour all at once and stir vigorously until combined!. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth!. Stir in pepper, American cheese and tomatoes!. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat)!. Place macaroni in a 10x15 baking dish!. Pour cheese mixture over macaroni, and sprinkle with bread crumbs!. Bake 15 minutes, or until top is golden!.
nutWww@FoodAQ@Com
I make about 2 cups white sauce, with garlic, Creole seasoning, oregano, Kosher salt & pepper !.!.!. and boil some elbow macaroni!. My husband likes cut-up red & green bell peppers and onions in it; plus I chop some fresh cilantro!.!.!.!.!.!.!.Now, I layer grated cheddar cheese (sometimes a mixture of cheddar & mozzarella) and the pasta noodles and the veggies (3 layers each); pour the white sauce on top; dot with butter and bake at 375 for about 30-40 minWww@FoodAQ@Com
I really like this recipe, I also like to add steamed cut up broccoli!.
Healthified Macaroni and Cheese
Make it “my mac and cheese” with simple changes to lower the fat and a few flavor boosters to make you love it!. Take comfort in this healthified all-time favorite! From eatbetteramerica!.com
Makes 6 servings (1 cup each)
2 cups uncooked whole grain elbow macaroni (8 oz)
2 cups fat-free milk
3 tablespoons flour (whole grain)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
In 3-quart saucepan, cook and drain macaroni as directed on package!. Return to saucepan; cover to keep warm!.
Meanwhile, heat oven to 350°F!. Spray 8-inch square (2-quart) glass baking dish with cooking spray!. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth!. Cook over medium heat, stirring constantly, until mixture boils and thickens!. Remove from heat!. Stir in cheese until melted!.
Add cheese sauce to cooked macaroni; mix well!. Spoon into baking dish!.
Bake 20 to 25 minutes or until edges are bubbly!.
----Www@FoodAQ@Com
Healthified Macaroni and Cheese
Make it “my mac and cheese” with simple changes to lower the fat and a few flavor boosters to make you love it!. Take comfort in this healthified all-time favorite! From eatbetteramerica!.com
Makes 6 servings (1 cup each)
2 cups uncooked whole grain elbow macaroni (8 oz)
2 cups fat-free milk
3 tablespoons flour (whole grain)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
In 3-quart saucepan, cook and drain macaroni as directed on package!. Return to saucepan; cover to keep warm!.
Meanwhile, heat oven to 350°F!. Spray 8-inch square (2-quart) glass baking dish with cooking spray!. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth!. Cook over medium heat, stirring constantly, until mixture boils and thickens!. Remove from heat!. Stir in cheese until melted!.
Add cheese sauce to cooked macaroni; mix well!. Spoon into baking dish!.
Bake 20 to 25 minutes or until edges are bubbly!.
----Www@FoodAQ@Com
Velveeta mac and cheese in the box!. Add all the extras you want!.!.veggies etc!.Www@FoodAQ@Com