Baked Mac and Cheese with Sour Cream and Cottage Cheese. 57 Ratings Save. Chef John's Macaroni and Cheese. 1,702 Ratings Save. Baked Homemade Macaroni and Cheese. 585 Ratings Save. Easy Gluten-Free Macaroni and Cheese. 54 Ratings Save. Cheddar Bacon Mac and Cheese. 102 Ratings Save. Macaroni Pie. 55 Ratings Save. Directions. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside. Whisk together milk and egg in a large bowl. Stir in cheese and butter. Place par-boiled macaroni in the prepared baking dish.
Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish. In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes. Recipes. 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.
Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it's nice and thick. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta.
Stir in the butter. Once the butter is melted into the noodles, add the egg and stir to coat. Then stir in the milk, salt, and pepper. Stir the shredded cheese in a handful at a time, making sure to reserve about 1/4 of the cheese for topping the casserole. Continue to stir until the cheese is completely melted.
Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish. Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes.
Sprinkle 1+1/2 cups of cheese over the top and repeat. 4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese. Pour milk over the entire macaroni and cheese casserole. 1 cup whole milk. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
Instructions. Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss.
Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Turn off the heat and stir in Cheddar cheese until cheese is melted. Add macaroni and stir to coat; pour into a 9x13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni.
Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly.
Preheat oven to 375°F. Spray or grease a casserole dish or a 9x13 pan. Cook macaroni as directed on the package in salted water until tender, drain. While macaroni is cooking, combine 2 and 1/2 cups of cheese with flour, pepper, and ground mustard. In a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine.
Make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Refrigerate or freeze (thaw fully in fridge before baking). Cover with foil and bake 15 minutes at 180°C/350°F. Remove foil then bake further 25 minutes until top is golden. (Fridge cold Mac & Cheese takes longer to bake).
Drain, rinse with cold water and set aside. Step 2 In a large bowl (or the same pot you used to cook the pasta), combine cooked pasta and butter and season with salt and pepper to taste. Stir in 2.
Instructions. Preheat oven to 350 degrees. Bring a pot of water to a boil; add a generous sprinkling of salt the pasta. While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done. Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
In a large, high sided skillet set over medium heat, add the cream cheese, 1 cup of milk, and all of the spices. Break apart and smash the cream cheese with a spatula as it begins to soften and melt. Once the cream cheese is in pieces the size of a nickel or smaller, whisk the mixture until it's homogeneous and thickened, about 4 to 5 minutes.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under.
Heat the oven to 400°F: Rub the 9x13-inch baking dish with a little butter. Cook the pasta: Bring a large amount of water to boil in a large pot. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then drain and set aside. Make the roux: Melt the butter in a saucepan over medium heat.
Instructions. Prepare the oven: Preheat your oven to 350°F. Boil the pasta: Boil the macaroni according to the package instructions, then drain it and set aside. Make a roux: While the pasta cooks, add the butter to a large skillet that's oven proof or a Dutch oven and melt over medium heat.
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.
For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven. Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside. Make Cheese Sauce.
Heat, stirring occasionally, until melted. Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color. Sprinkle toasted panko evenly over mac and cheese. Transfer to oven and bake uncovered on 350F (175C) for 15 minutes.
Baked Macaroni and Cheese. 8 ounces elbow macaroni; 1 tablespoon plus 1/2 teaspoon kosher salt, divided; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 tablespoon ground mustard; 1 teaspoon smoked or regular paprika; 3 cups half and half; 4 ounces sharp cheddar cheese, grated; 5 ounces Monterey jack cheese, grated ; 1/2.
Advertisement. Step 2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Step 3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
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