Best 7 Great Grammys Macaroni Cheese Recipes

CHEF JOHN'S MACARONI AND CHEESE

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.

GREAT GRAMMY'S MACARONI & CHEESE

Steps:

• Preheat oven to 350°F Grease casserole dish. Cook macaroni in boiling, well salted water until al dente. Drain.
• Melt butter in top of double boiler. Add salt, ground mustard & flour, whick until smooth. Whisk in milk until smooth. Heat until thickened. *I will take the top of the double boiler & put it on direct heat BUT keep it low & do not stop stirring or it will burn & be ruined!*.
• Add cheese & whisk until melted.
• Put 1/2 cooked macaroni in casserole. Pour about 1/3 cheese sauce over macaroni. Stir well. Lay slices of American cheese over this. (4 slices fit my dish perfectly.) Add rest of macaroni & sauce. Stir carefully. Sprinkle top with Parmesan cheese to cover & some pepper to taste.
• Bake 1 hour until top is browned & bubbly.

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.

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. 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. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

GRANDMA'S FAMOUS MACARONI AND CHEESE

Steps:

• NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
• INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
• ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
• IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
• RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
• STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
• POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
• SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
• BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
• SERVE and enjoy.

CREAMY MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
• Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.