Best 6 Crockette Macaroni Cheese Recipes
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be customized to suit individual tastes, and there are many different recipes available. This article provides three delicious recipes for macaroni and cheese, each with its own unique flavor and texture. The first recipe is a classic baked macaroni and cheese, made with a creamy cheese sauce and topped with a golden brown crust. The second recipe is a lighter version of macaroni and cheese, made with a reduced-fat cheese sauce and whole wheat pasta. The third recipe is a unique twist on macaroni and cheese, made with a spicy cheese sauce and topped with a crunchy breadcrumb topping. All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic comfort food dish or something a little more unique, this article has the perfect macaroni and cheese recipe for you.
Here are our top 6 tried and tested recipes!
CROCKETTE MACARONI & CHEESE
This is great with a nice tossed salad and some crusty old world bread. If you're like me, it's best to make a small amount of this. Make a large crockpot full and I'd eat it ALL!
Provided by Nana Lee
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Toss macaroni with butter or margarine.
- Add remaining ingredients.
- Pour into lightly greased crock-ette.
- Cover and cook 2 1/2 to 4 hours, stirring once or twice.
SLOW COOKER MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories main-dish
Time 3h25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
MAC 'N' CHEESE CROQUETTES
Make and share this Mac 'n' Cheese Croquettes recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Roll macaroni and cheese into bit-sized balls.
- Dredge balls in flour seasoned with salt and pepper.
- Tap off excess flour and dip in eggs, then panko.
- Let balls sit for a few minutes to set crust.
- In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
- Heat oil in pan until it reaches 375 degrees.
- Very carefully drop balls into hot oil and fry until golden brown.
- Drain on paper towels.
- Serve croquettes on platter with small bowl of aioli dipping sauce.
Nutrition Facts : Calories 52.7, Fat 1.5, SaturatedFat 0.3, Cholesterol 18.3, Sodium 56.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.5, Protein 1.7
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
MY VERY BEST CROCK POT MACARONI AND CHEESE
This is one of the things I make which has been the most requested. My mother always used to and will again nearly beg for me to make this and bring it over especially if she is baking a ham. Nobody has ever complained and this is one of my high comfort foods. I will eat even bad macaroni and cheese! At school everyone threw theirs away while I was gobbling it down! Ah, no.....I wasn't one of the most popular kids in school! The onion in this must be grated as it almost melts in. This is most definitely NOT a slimmer's dish but yummy when you need it! It also is not based upon a white sauce and does not have a smooth sauce but is just good. Most of the time nobody knows it is the onion making the difference and always ask why it is better than their own.
Provided by Hajar Elizabeth
Categories Cheese
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook the macaroni firm; very al dente and pour into crock pot.
- Add remaining ingredients and stir well.
- Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
- Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
- I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!
Nutrition Facts : Calories 507.9, Fat 30.5, SaturatedFat 19, Cholesterol 93.1, Sodium 456.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 22.6
Tips:
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your macaroni and cheese. Use a cheese that melts well and has a strong flavor. Cheddar is a classic choice, but you can also try Gruyère, Parmesan, or Fontina.
- Cook the macaroni al dente: You don't want the macaroni to be too soft or it will become mushy in the casserole. Cook it al dente, so that it is still slightly firm to the bite.
- Make a roux: A roux is a mixture of butter and flour that is used to thicken sauces and soups. It will help to give your macaroni and cheese a smooth and creamy texture.
- Season the macaroni and cheese well: Don't be afraid to add some salt, pepper, and other seasonings to your macaroni and cheese. This will help to bring out the flavor of the dish.
- Top with breadcrumbs: A topping of breadcrumbs will add a nice crunchy texture to your macaroni and cheese. You can use plain breadcrumbs or seasoned breadcrumbs.
Conclusion:
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be easily customized to your own taste. Whether you like it cheesy, creamy, or crunchy, there is a macaroni and cheese recipe out there for you. So next time you are looking for a quick and easy meal, give macaroni and cheese a try.
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