Cheese Mac – Cheese Macaroni Recipes

2 comments on this topic

1. Sanskia says:
   
   3. September - 11:29 am

   175g 6 ozz dried macaroni
   50g butter
   50g plain flour
   1 pint milk
   175g cheddar or gruyere cheese, grated
   salt and pepper
   25g cheddar or gruyere cheese, grated,, for the topping

   cook and drain macaroni
   melt butter in pan and stir in flour
   cook for a min then add a little milk
   stir in rest of milk stirring constantly
   retur to heat, bring to boil..
   the sauce will thick,, boil for 1 min,,
   stir in the cheese,pour over cooked macaroni
   maragarine on ovenproof dish,, grease itt
   sprinkle on cheese for topping
   cook 4 25 mins or until the topp is golden brown,,
   cheerszxx

1. Dee says:
   
   6. September - 2:16 am

   oh i make some awesome fatty mac and cheese. you take half and half, 1 stick of butter, 1 pound of shredded cheese, some cream cheese, salt, pepper, and parmesian cheese (with a box and a half of noodles), oh it is so good, you could even do a bread crumb crust and bake it in the oven to really give yourself cardiac arrest (jk)

1. libbyami says:
   
   6. September - 5:52 pm

   I love this one, the bacon topping makes it great
   Mac ‘N Cheese with Bacon and Cheese
   Recipe courtesy Tyler Florence

   Kosher salt
   1 pound elbow macaroni
   4 cups milk
   2 or 3 sprigs thyme
   4 cloves garlic, smashed and divided
   3 tablespoons unsalted butter
   3 tablespoons all-purpose flour
   5 1/2 cups shredded sharp white Cheddar
   Freshly ground black pepper
   1/4 cup chopped flat-leaf parsley
   4 slices bacon, cut crosswise into thin strips
   1 large onion, diced
   2 garlic cloves, smashed
   Leaves from 1/4 bunch fresh thyme

   Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
   Preheat the oven to 400 degrees F.

   In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

   While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

   To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

1. Erica F says:
   
   10. September - 4:43 am

   mmmm

   theres this lady who was on throwdown with bobby flay and its 7 cheese mac and cheese…it sounds and looked yummy i haven’t made it yet but I want to try. Here’s the reicepie:

   Delilah’s 7 Cheese Mac and Cheese Recipe courtesy Delilah Winder

   2 pounds elbow macaroni
   12 eggs
   1 cup cubed Velveeta cheese
   1/2 pound (2 sticks) butter, melted
   6 cups half-and-half, divided
   4 cups grated sharp yellow Cheddar, divided
   2 cups grated extra-sharp white Cheddar
   1 1/2 cups grated mozzarella
   1 cup grated Asiago
   1 cup grated Gruyere
   1 cup grated Monterey Jack
   1 cup grated Muenster
   1/8 teaspoon salt
   1 tablespoon black pepper

   Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
   Whisk the eggs in a large bowl until frothy.

   Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

   Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

   Serve hot.

1. Rob R says:
   
   10. September - 8:38 pm

   Cook a box of Ziti or Penne pasta for 6 or 7 minutes (The macaroni will finish cooking in the oven).
   Butter a large baking dish and cover this butter with 2 or 3 TBSP of grated Parmesan cheese

   In a large mixing bowl
   2 XL eggs
   1 can evaporated milk and another can full of regular milk or half and half
   3 scallions minced finely (all white and green parts)
   2 TBSP ea: Thyme, Basil and Parsley
   salt and pepper to taste
   1/4 pound each: Sharp Cheddar, Yellow American, Monterey Jack, Provolone Cheeses
   Mix together and add pasta and mix again coating all pasta noodles
   Dump this mixture into baking dish
   top with an additional 1/4 pound shredded cheddar cheese; set aside
   in small saucepan, melt 2 TBSP butter and add 2 cups Bread crumbs mix thoroughly and then add a cup of grated Parmesan cheese
   add 1 tsp each black and white pepper, salt and Garlic powder
   Spread the topping over the casserole and refrigerate until ready to cook
   Place casserole in cold oven and turn it on to 400 degrees F. After 45 minutes, turn it down to 325 and bake for 15 more minutes. Serve with a tossed salad with raspberry vinegarette and buttered small early peas.
   Hope you enjoy it!

1. lala haha gaga mama says:
   
   12. September - 3:04 pm

   The best homemade Macaroni and Cheese is made with the block mild chedder cheese. First buy these ingredients block of mild or sharp chedder cheese, can of Carnation evaporated milk, large box of elbow or shell macaroni, the brand that you prefer. The next thing to do is to grate the cheese and sat on the side, boil the macaroni tender as you woulld like it, after the macaroni is cooked put in a colander to drain and run cool water over it return it to the pot on a very low heat and add the cheese, a half stick of butter, half of the can of evaporated milk if not enough add the remainder of the milk, add seasoning of your own taste or you can use the ones that I use. Here is the seasonings that I use sprinkle lightly with black pepper, add a half teaspoon of Adobo, sprinkle of garlic and onion powder and a half teaspoon of season salt. Stir lightly not to much and try not ot over cook the macaroni just enough to melt the cheese and the butter. After the Macaroni and cheese is creamy, put in a baking pan, grate the remainder of cheese and sprinkle over the top of it, sprinkle some paparika over it and put in the oven on a temperture of 350 degree untill brown on the top not burned on the top. Take out after browned and put to cool and enjoy

1. Gabriel R says:
   
   14. September - 1:55 pm

   Ok…GREAT mac n cheese recipe. First get equal amounts of sharp cheddar and velveta. About 1/2 lb each. then you’ll need a clove of fresh garlic, 1&1/2 cup of half and half, 1/2 cup of whole milk, a stick of butter.,
   and some paprika. heat the cream and milk in a pan along w/ half a stick of butter then add your cheddar and velveta.(chop cheeses into small squares for best melting time) Chop your fresh garlic clove but ONLY add about 1/3 of it. let the cheese melt and once the cheese sauce is done fry up 1/2 lb of breakfast bacon. Add the bacon grease ONLY along with 1/2 teaspoon of salt. (you can use the bacon for BLT’s or something.) Cook some barilla elbo macaronis (1lb) , strain, then pour your cheese sauce over the top & stir. Top w/ paprika and perfecto!!! Best mac n cheese ever!! Enjoy!

1. Cindy B says:
   
   17. September - 8:04 am

   Here’s a mac and cheese recipe with a different twist to it, if you like stinky cheeses. Giada DeLaurentiis made it on her show on the Food Network. It’s made with Fontina cheese, and it is extremely delicious!!

   Butter, for greasing dish
   12 ounces wide egg noodles
   2 cups heavy cream
   2 1/2 cups whole milk
   2 tablespoons all-purpose flour
   1/2 teaspoon salt, plus more for pasta water
   1/4 teaspoon freshly ground black pepper
   2 cups (packed) grated Fontina
   3/4 cup (packed) finely grated Parmesan
   3/4 cup (packed) grated mozzarella
   4 ounces cooked ham, diced, optional
   2 tablespoons finely chopped fresh Italian parsley leaves

   Preheat the oven to 450 degrees F.
   Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
   Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.