Best 6 Kevins Famous Macaroni And Cheese Recipes

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Indulge in a culinary journey with Kevin's Famous Macaroni and Cheese, a dish that tantalizes taste buds and epitomizes comfort food at its finest. This classic American dish has been elevated to legendary status, thanks to its rich, creamy texture, perfectly cooked macaroni, and a symphony of flavors that dance on the palate. Whether you're a seasoned home cook or a novice in the kitchen, Kevin's Famous Macaroni and Cheese promises an effortless cooking experience, transforming simple ingredients into an extraordinary meal. Join us as we explore the culinary secrets behind this iconic dish, with step-by-step instructions and additional recipe variations to suit every taste preference. Get ready to delight your family and friends with a dish that will leave them craving for more.

Here are our top 6 tried and tested recipes!

BACON MAC AND CHEESE CASSEROLE



Bacon Mac and Cheese Casserole image

My Bacon Mac and Cheese Casserole is loaded with crisp bacon, cheddar, mozzarella and cream cheese. Topped with buttery, golden brown Panko breadcrumbs, this is pasta perfection!

Provided by Kevin Is Cooking

Categories     Dinner     Lunch     Main     Side Dish

Time 40m

Number Of Ingredients 14

8 oz elbow macaroni
4 slices thick cut bacon
6 tbsp butter (separated)
4 tbsp all purpose flour
2 cups milk
1 tbsp hot sauce
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
8 oz cream cheese
2 cups mozzarella cheese ((or Monterey Jack))
2 cups cheddar cheese
1 cup Panko bread crumbs
1/4 cup parsley (chopped (loosely packed))

Steps:

  • Preheat oven to 400°F. In a small bowl mix together 2 tablespoons of melted butter, Panko breadcrumbs and chopped parsley. Set aside.
  • In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking in a 9x9" square or a 13x9" pan coated with cooking spray. Set aside.
  • In a large skillet, render bacon until crispy and browned. Remove bacon and set aside to crumble. Keep bacon fat in pan. Add crumbled bacon to pasta, reserving some to top pasta at serving.
  • In same skillet with bacon fat add 4 tablespoons of butter and melt over medium heat. Whisk in the flour and cook for a minute. Add the milk and whisk to mix thoroughly. Whisk in the mustard, hot sauce, salt and pepper. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
  • Add the cream cheese and stir to melt in the sauce. Add the mozzarella and cheddar cheeses and stir to melt and incorporate. Sauce should be smooth.
  • Pour cheese sauce over pasta and bacon and stir to mix in completely. Top with breadcrumb mixture and bake uncovered for 20 minutes until top is golden brown and crunchy. This should be enough for 4 large servings or 6 as a side.

Nutrition Facts : Calories 1269 kcal, Carbohydrate 70 g, Protein 49 g, Fat 88 g, SaturatedFat 49 g, Cholesterol 248 mg, Sodium 1861 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

KEVIN'S GRANDMA'S MAC



Kevin's Grandma's Mac image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 8

8 ounces elbow pasta
1 tablespoon salted butter
8 ounces sharp Cheddar cheese, shredded
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces processed cheese, cut into small cubes

Steps:

  • For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
  • Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
  • Preheat the oven to 350 degrees F.
  • For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
  • Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

THE BEST MACARONI AND CHEESE



The Best Macaroni and Cheese image

Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.

Provided by Amanda Hesser

Categories     dinner, weekday, casseroles, editors' pick, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup fresh bread crumbs from French or Italian bread
2 teaspoons salt, plus a pinch
1 1/2 tablespoons melted butter, plus 4 tablespoons butter at room temperature
1/2 pound elbow macaroni
2 large eggs
12 ounces evaporated milk, heated until warm
1/4 teaspoon hot red-pepper sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
10 to 12 ounces mild cheddar cheese, grated

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.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram

OLD SCHOOL MAC N' CHEESE



Old School Mac n' Cheese image

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Provided by Collette Duck

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 20

Number Of Ingredients 15

1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
  • Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
  • Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
  • Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
  • Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g

KEV'S BAHAMIAN BAKED MACARONI



Kev's Bahamian Baked Macaroni image

A rich delicious recipe with lots of flavor and a little spicy Kick. A baked Macaroni like none you've had before. My husband is famous for this macaroni. Its a bit of work but worth it.

Provided by SuacyMama

Categories     Cheese

Time 1h30m

Yield 16 Medium - Large Squares, 12-16 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
1/2 cup butter
2 (16 ounce) bags cheddar cheese
1/2 large green bell pepper, diced
1/2 large white onion, diced
4 eggs
black pepper
2 pinches salt
2 teaspoons paprika
1 habanero pepper, diced
12 ounces evaporated milk

Steps:

  • Add 2 pinches of salt to Large pot of water. Bring water to a boil and add macoroni to pot. Boil until tender.
  • Strain macaroni and place back in pot, add Butter and stir macaroni until butter melts.
  • Stir in 1 1/2 bags cheese slowly so it stirs evenly (reserve 1/2 for topping).
  • Add paprika, black pepper, onion, bell pepper and 1/2 of diced habanero. stir well until cheese is melted and blended.
  • Beat eggs lightly and stir into mixture.
  • Slowly add evaporated milk to pot about half a cup at a time. Stir well and then spread evenly into a large prepared baking pan about 13 x 9.
  • Top with remainder of cheese and loosely cover with foil.
  • Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
  • Allow macaroni to cool for 45-50 minutes until room temperature THIS IS ESSENTIAL! this macaroni is cut into squares to serve not scooped so it has to cool. It can be reheated to eat warm but has to cool at 1st to set.

Nutrition Facts : Calories 582.5, Fat 37.2, SaturatedFat 22.7, Cholesterol 178.4, Sodium 605.9, Carbohydrate 33.8, Fiber 1.6, Sugar 1.9, Protein 28.1

Tips:

  • Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of your macaroni and cheese. Use a cheese that melts well and has a sharp flavor, such as cheddar, Gruyère, or Parmesan.
  • Cook the macaroni al dente: Macaroni that is cooked al dente will hold its shape and texture better in the macaroni and cheese. Cook the macaroni according to the package directions, but taste it a few minutes before it is supposed to be done. It should be slightly firm to the bite.
  • Make a roux: A roux is a mixture of butter and flour that is used to thicken sauces. It will help to give your macaroni and cheese a creamy texture. To make a roux, melt the butter in a saucepan over medium heat. Then, whisk in the flour and cook for 1-2 minutes, or until the mixture is golden brown.
  • Use milk or cream: Milk or cream will help to make your macaroni and cheese creamy and rich. You can use whole milk, skim milk, or even half-and-half. If you want a really decadent macaroni and cheese, use heavy cream.
  • Add seasonings: Season your macaroni and cheese to taste with salt, pepper, garlic powder, onion powder, or any other spices that you like. You can also add some chopped fresh herbs, such as parsley, thyme, or oregano.
  • Top with breadcrumbs: A topping of breadcrumbs will give your macaroni and cheese a nice crunchy texture. To make breadcrumbs, simply toast some bread cubes in a toaster oven or in a skillet with a little bit of butter. Then, crush the bread cubes into crumbs.

Conclusion:

Macaroni and cheese is a classic comfort food that is loved by people of all ages. It is a versatile dish that can be made with a variety of different ingredients. Whether you like your macaroni and cheese simple or cheesy, there is a recipe out there for you. So next time you are looking for a quick and easy meal, give macaroni and cheese a try. You won't be disappointed!

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