Best 13 Best Macaroni Cheese Recipes

"WORLD'S BEST" MACARONI & CHEESE

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.

BEST BAKED MACARONI AND CHEESE EVER!

Steps:

• Preheat oven to 400°F.
• Cook macaroni just until al dente and drain, set aside.
• While pasta is boiling, melt the butter in a large saucepan.
• Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
• Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
• Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
• Add macaroni and stir until pasta is evenly coated with the cheese sauce.
• Pour into a casserole dish sprayed with Pam.
• Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
• Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
• Let stand about 5 minutes before serving and enjoy!

BEST ONE POT CHEESE AND MACARONI

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

THE BEST MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
• In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
• In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
• In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
• Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
• While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.

THE VERY BEST MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F
• Butter a 13x9 inch pan.
• Cook macaroni until it is al dente, about 8-10 minutes.
• In a small bowl, combine milk and cream.
• In a pan on medium heat, melt only 1/2 pound butter.
• Cook onions and garlic until clear, about 6 minutes.
• Add flour and cook/stir for 3 minutes.
• Add cream mixture and mix until smooth.
• Boil, stirring occasionally, about 8-10 minutes.
• Stir in 4 cups of Cheddar cheese, American cheese, and 1 cup of Parmesan cheese.
• Stir until melted.
• It will be thick and creamy --
• Season with salt and pepper.
• Stir sauce in pasta.
• Pour in a 13x9 inch pan.
• Sprinkle with remaining Cheddar, Parmesan and bread crumbs.
• Bake uncovered, middle shelf for 20 minutes until bubbling and browned on top.

COMPANY BEST MACARONI AND CHEESE

Steps:

• In a large bowl, combine all ingredients EXCEPT cheese and macaroni.
• Add cheese and mix well.
• Add macaroni; stir until coated.
• Transfer to greased 2-1/2 quart baking dish.
• Top with bread crumbs (optional).
• Sprinkle with paprika (if desired).
• Bake at 350 degrees for 40 minutes OR until bubbly.

THE BEST MACARONI AND CHEESE EVER!

Steps:

• 1. Preheat oven to 375.
• 2. In a large, heavy bottom sauce pan, cook noodles according to package. I prefer to boil my noodles in chicken broth. This adds flavor!
• 3. In a separate sauce pan, sauté chopped bacon until cooked through. Add the ham to the bacon/grease, and stir until heated through. With a slotted spoon, remove the meat and set aside. Add the butter to the bacon grease and melt it down. Add soups, heavy cream, and evaporated milk mixing constantly over medium heat until smooth.
• 4. Once the cheese mix is smooth, the the noodles and mix evenly.
• 5. Add 6 cups of the shredded cheese. Make sure the cheese sauce and shredded cheese evenly coat the noodles.
• 6. Pour half of the noodle mix into a 13x9 baking dish.
• 7. Sprinkle half of the bacon and ham mix over the noodles.
• 8. Top the bacon and ham with the slices of provolone.
• 9. Add the remaining noodles over the first layer. Spread them evenly. Sprinkle with salt and pepper to taste.
• 10. Layer the remaining shredded cheese, bacon, and ham over.
• 11. Poke the cubes of block cheese into the Mac evenly spread apart. These pockets of yumminess will surprise your guest!
• 12. In a food processor or blender, pulse croutons until they become a fine breadcrumb.
• 13. Sprinkle the crumbs over the top of the Mac.
• 14. Cover with foil and bake for 35-40 minutes.
• 15. During the last 10 minutes remove the foil.
• 16. This recipe is just as good without the bacon and ham.

BEST EVER MACARONI AND CHEESE

Steps:

• Preheat the oven to 350*F.
• Grease a deep 3-quart baking dish and set aside.
• Cook bacon until crispy, reserving the grease.
• Cook macaroni according to package instructions for al dente.
• Drain and set aside.
• Crumble the bacon into the crushed crackers and add 1 cup of the grated cheese.
• Pulse in a food processor and set aside.
• Measure 6 tbs of bacon grease and heat in a large saucepan until bubbling.
• Add flour all at once, whisking until incorporated.
• Add the onion powder, both paprikas, mustard powder, and cayenne pepper.
• Continue to whisk for another 1-2 minutes.
• Slowly whisk in the milk and evaporated milk.
• Whisk continuously on medium-high heat until the mixture comes to a boil and thickens slightly.
• Lower the temperature to a simmer.
• Add the worcestershire, nutmeg, and hot sauce.
• Stir in the remaining 5 cups of grated cheese.
• Stir over low heat until the cheeses are melted.
• Beat the two eggs in a small bowl.
• Add about a cup of the cheese sauce mixture to the eggs, and whisk rapidly.
• Whisk the egg mixture back into the pot.
• Stir the cooked macaroni into the cheese sauce mixture. It will be very loose; the macaroni will absorb excess liquid as it bakes.
• Pour the macaroni and cheese mixture into the prepared baking dish.
• Top with the cracker-bacon-cheese mixture.
• Bake for 30-45 minutes, or until the top is golden brown and the middle is set.
• Allow to rest for 15 minutes before serving.

REATA'S BEST DAMN MACARONI AND CHEESE EVER

Steps:

• Preheat the oven on the broil setting.
• Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted.
• Remove from heat and add the macaroni, stirring until thoroughly incorporated.
• Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like.
• Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt.
• Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs.
• Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges.
• Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.

BEST MACARONI AND CHEESE YOU'LL EVER EAT

Steps:

• Pour macaroni in boiling water and cook for 7 or 8 minutes. When done, drain and set aside. In a medium to large sauce pan, melt butter. When totally melted add in flour and salt. Whisk with spoon or fork until completely uniform in texture. Add milk and cream and cook over medium heat until bubbling and thick. Add cheese and stir into mixture until completely melted. Add macaroni and enjoy!

TAMMY'S BEST-EVER MACARONI & CHEESE

Steps:

• Begin by boiling your pasta in large pot for 10-12 minutes, no longer.
• Drain and leave pasta in colander for time being.
• In the pot you are using, over med-med.
• high heat (not boiling) add your heavy cream,onion powder,1 tbs.
• salt and pepper (to your preference).
• Mix and then begin adding your cheese,2 cups at a time.
• Stir until cheese is completely melted.
• Once cheese is melted, remove from heat and stir in your pasta until completely coated.
• Pour into a large buttered casserole dish.
• Bake in a 350% preheated oven for 25-30 minutes or until brown and bubbly.

BEST BOSTON MARKET MACARONI AND CHEESE COPYCAT RECIPE RECIPE - (4/5)

Steps:

• Please view http://thriftydiydiva.com/best-boston-market-macaroni-and-cheese-copycat-recipe/ for the full instructions!

MOM'S BEST MACARONI & CHEESE

Steps:

• 1. Heat oven to *350.
• 2. Cook macaroni as directed on package.
• 3. While macaroni is cooking, melt butte in a 3qt. sauce pan over low heat. Stir in flour, salt, pepper, mustard and worcestershire sauce. Cook over low heat, stirring til mixture is smooth and bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly.Boil and stir 1 minute. Stir in cheese cubes. Cook stirring until cheese is melted.
• 4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 qt. casserole. Bake uncovered 20-25 minutes or until bubbly.