Best 3 Berthas Highly Requested Macaroni Cheese Recipes

Indulge in the ultimate comfort food experience with Bertha's Highly Requested Macaroni and Cheese, a culinary masterpiece that has won the hearts of macaroni and cheese enthusiasts worldwide. Prepare to embark on a delightful journey of creamy and cheesy bliss, as we present you with not one, but three extraordinary recipes that cater to various dietary preferences.

Our first recipe is a classic delight, featuring a luscious combination of elbow macaroni, sharp cheddar cheese, and a secret ingredient that elevates the dish to new heights. For those seeking a healthier alternative, we offer a gluten-free version that utilizes almond flour and almond milk, creating a guilt-free indulgence without compromising on taste. And lastly, vegans can rejoice with our plant-based rendition, where cashew cheese and nutritional yeast come together to deliver a remarkably creamy and satisfying experience.

No matter your dietary choices, Bertha's Highly Requested Macaroni and Cheese guarantees an explosion of flavors that will leave you craving for more. Get ready to indulge in a symphony of textures and tantalizing tastes, as we guide you through each recipe with step-by-step instructions and helpful tips. Your taste buds will thank you for this unforgettable culinary adventure.

Here are our top 3 tried and tested recipes!

MACARONI WITH 4 CHEESES!

Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

BERTHA'S "HIGHLY-REQUESTED" MACARONI & CHEESE

Bertha's

This is my mother-in-law's recipe for mac-n-cheese. It is heavenly and disappears quickly every time it's made. Around the holiday's, she gets many requests to make it because it is without a doubt the most delicious mac-n-cheese recipe many folks believe they've ever tasted (I happen to agree with that whole-heartedly, which is why I'm sharing it with you!).

Provided by Meghan Williams

Categories Cheese

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

12 -16 ounces pasta (can use any macaroni or macaroni-like pasta)
2 (8 ounce) bags shredded colby-monterey jack cheese
1 tablespoon butter
2 eggs
2 (12 ounce) cans evaporated milk (may need to add a portion of a 3rd can)
2 tablespoons sugar, to taste
2 teaspoons Lawry's Seasoned Salt, to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon Accent seasoning, to taste (optional)
cayenne pepper, to taste

Steps:

Cook pasta as directed.
Butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).
Drain pasta and leave sitting in strainer while mixing liquids.
In a mixing bowl, whisk the two eggs until mixed.
Mix in both cans of evaporated milk.
Mix in sugar, Lawry's, white pepper, Accent, and cayenne pepper.
Put pasta in bowl and add liquid mixture- liquid should cover pasta (or be within 1/4")- if it doesn't, add evaporated milk from the third can until it does. Add the rest of the first bag of shredded cheese.
Stir until mixed completely.
Pour mixture into 9x13-inch buttered pan.
Spread second bag of shredded cheese evenly across the top.
Cook at 350°F for 40 minutes or until brown and bubbly.
Enjoy!
GREAT TIP: To increase the moisture, cook your pasta the day before and let it soak in the liquid mixture (everything but the cheese). Leave it covered overnight in the refrigerator - the next day the pasta will have absorbed a good portion of the liquid so you'll need to use a couple extra cans of evaporated milk and perhaps 1 more egg, but the texture is oh-so lovely!

Nutrition Facts : Calories 422.1, Fat 21.5, SaturatedFat 12.9, Cholesterol 105.5, Sodium 339.1, Carbohydrate 35.3, Fiber 1.1, Sugar 3.4, Protein 21.5

MACARONI AND CHEESE

Macaroni and Cheese image

Provided by Alex Guarnaschelli

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs

Steps:

Preheat the oven to 350 degrees F.
In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.

Tips:

Use a good quality cheese that melts well, such as cheddar, Gruyère, or Fontina. You can also use a combination of cheeses to create a more complex flavor.
Shred the cheese yourself instead of buying pre-shredded cheese. This will help the cheese melt more evenly and smoothly.
Use a heavy-bottomed pot to make the macaroni and cheese. This will help to prevent the pasta from sticking to the bottom of the pot.
Cook the macaroni according to the package directions. Be sure to drain the macaroni well before adding it to the cheese sauce.
Make sure the cheese sauce is thick and creamy before adding the macaroni. You can add more milk or cream if needed.
Season the macaroni and cheese to taste with salt, pepper, and other spices, such as garlic powder, onion powder, or paprika.
Bake the macaroni and cheese until it is golden brown and bubbly.
Let the macaroni and cheese cool for a few minutes before serving. This will help it to set and make it easier to cut.

Conclusion:

Bertha's Highly Requested Macaroni and Cheese is a classic comfort food recipe that is sure to please everyone at the table. With its creamy, cheesy sauce, tender macaroni, and golden brown crust, this dish is a true crowd-pleaser. Whether you're serving it as a main course or a side dish, this macaroni and cheese is sure to be a hit.