I'm looking for a great recipe for bake mac and cheese?

Answer 1

This is by far the best recipe I've ever tried. The Fontina cheese can be a little tricky to find. You may have to go to a specialty market but it's worth the effort. It melts better than anything else and the finished product is very rich and creamy....

The second one is from the Oprah show and just as good!

DREAMFIELD'S MAC & CHEESE

8 oz. elbows
1½ T. butter
1½ T. olive oil
¼ cup chopped onion
1½ t. fresh chopped garlic
1 cup whipping cream
½ cup whole milk
½ t. salt
½ t. pepper
½ t. nutmeg
¾ cup shredded Fontina
½ cup shredded Cheddar
1 T. Parmesan cheese

Cook pasta with ½ teaspoon salt according to package instructions. Grease 2-qt. baking dish with butter. Sauté onion and garlic in olive oil. Add cream, milk and seasonings. Cook 10 minutes. Toss with pasta. Mix in cheese and top with Parmesan. Bake at 425 degrees for 25-30 minutes. Makes 3 servings. (You may want to double this one)



OVER THE RAINBOW MACARONI AND CHEESE

1 T. vegetable oil
1 lb elbow macaroni
1 stick + 1 T. butter
½ cup (2 oz.) shredded Munster cheese
½ cup (2 oz.) shredded mild cheddar cheese
½ cup (2 oz.) shredded sharp cheddar cheese
½ cup (2 oz.) shredded Monterey jack cheese
2 cups half and half
1 cup (8 oz.) Velveeta cheese, cut into small cubes
2 large eggs – lightly beaten
¼ t. seasoned salt
1/8 t. fresh ground black pepper

Preheat oven to 350 degrees. Grease 2-1/2 qt. casserole.

Cook macaroni with oil until barely tender. Do not over cook. While pasta is cooking combine shredded cheeses.

Drain macaroni and return to pot. Mix in melted butter; half and half; 1-1/2 cups shredded cheeses; Velveeta; eggs and seasonings.

Transfer mixture to buttered casserole. Sprinkle with remaining shredded cheese and dot with remaining tablespoon of butter.

Bake until bubbly around edges – approx. 35-40 minutes.

Answer 2

Virtuous Vegetable Mac & Cheese

Serves 6-8

This version of mac 'n' cheese goes easy on the cheese and is lightened by the addition of vegetables.


INGREDIENTS:
2-3 teaspoons olive oil

1 cup finely chopped yellow onion

1 teaspoon minced garlic

2 tablespoons unsalted butter

4 ounces mushrooms, cleaned and quartered or sliced

1 cup other vegetable like thin asparagus spears or carrots, cut the same size as the mushrooms

Kosher salt and pepper

6 ounces zucchini or summer squash, small dice

The Sauce

2 1/2 tablespoons butter

3 tablespoons flour

2 cups whole milk, slightly warm + more as needed (see Note)

3/4 teaspoon kosher salt

1/4 teaspoon pepper

4 ounces grated Gruyere or white cheddar or mix of both

8 ounces small pasta like penne rigate, elbows or shells

1/4 cup panko breadcrumbs (optional)

Chopped parsley (optional)


INSTRUCTIONS:
Preheat oven to 375°. Heat the oil in a large skillet over medium heat. When the oil is hot, add the onions and garlic. Cook until onions start to become translucent; remove to a bowl and set aside. Add the butter and mushrooms and asparagus to the skillet, season with salt and pepper. Cook a bit before adding squash (the size and density of each vegetable will determine the time it takes to cook); stir occasionally. Remove vegetable mixture when it is slightly al dente and add to the bowl with the onions. To prepare the sauce:

In a small saucepan, cook the butter and flour together over medium-low heat until it becomes grainy, about 2 minutes. Slowly whisk in the milk, simmering to thicken. Season with salt and pepper. Stir in the grated cheeses and keep warm. Meanwhile, cook the pasta in well-salted water until al dente. Drain and put into a large warmed bowl. Stir vegetables into the sauce then fold sauce into the pasta. Coat a 2 1/2-quart casserole with cooking spray, oil or butter. Spoon pasta and sauce into the casserole; add a little more milk if needed, for more moisture. Top with panko, if using, and bake until warmed through, about 15-20 minutes. Finish by browning under the broiler, if desired, about 15-20 seconds. Alternatively, combine the pasta and sauce in a large pot and finish warming on the stove. Top with optional garnish of chopped parsley. Note:

Lighten this dish even more by substituting vegetable broth for up to 1 cup of the milk.

The casserole can be prepared ahead and refrigerated, but up to 1/2 cup more milk or broth should stirred in before refrigerating. It will also take longer to heat through, so check at 30 minutes and every 5 or 10 minutes thereafter.

Serves 6-8

Per serving: 285 calories, 11 g protein, 28 g carbohydrate, 15 g fat (8 g saturated), 41 mg cholesterol, 286 mg sodium, 2 g fiber.

Answer 3

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 4

Ingredients- 1 handful breadcrumbs , fresh and chunky olive oil 1 tbsp butter 1 garlic clove , finely chopped 1 tsp mustard powder 1 tbsp flour 250ml milk 100g Red Leicester , grated 175g rigatoni or other short pasta 4 slices streaky bacon , grilled until crisp Method- 1.Heat the oven to 200C/fan 180C/gas 6. Put the breadcrumbs on a baking sheet, drizzle with oil, season, and bake for 5 minutes. 2. Melt the butter in a pan. Add the garlic and mustard and cook for 1 minute. Add the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking. Reduce heat and simmer until thick (about 4 minutes). Stir in the cheese until melted. 3. Boil the pasta until al dente, drain and mix with the cheese sauce and bacon. Spoon into 2 large ramekins. Top each with breadcrumbs and bake for 20 minutes until golden. Hope you enjoy! :)

Answer 5

This is my winning recipe. I just made it for Thanksgiving and it was a big hit!

4 cups of uncooked elbow macaroni
5 tbsp. butter
4 eggs
1/2 tsp. salt
1/2 tsp. pepper
3 cups milk
a little chopped up green onion (maybe one long stalk)
2 cups Colby/pepper jack shredded cheese
4 cups sharp cheddar shredded cheese (put one cup of the sharp cheddar cheese to the side).

Cook macaroni until done; (before water boils, add a pinch of salt and 1/2 tsp. of cooking oil). Do not overcook it and drain in a strainer, turn on oven to 350.

Place (drained) macaroni, butter, salt, pepper, milk, a little chopped up green onion and all cheeses (except one cup of sharp cheddar) in a casserole dish, (grocery stores sell $2.00 throw away aluminum lasagna pans). Cover dish with aluminum foil and cook for 45 minutes.

After 45 minutes, uncover and add the one cup of cheddar cheese. Bake another 15 minutes and let it cool down enough to eat and then ENJOY!

Answer 6

Mom's Macaroni and Cheese (My kids love this!)

1 ½ cups elbow macaroni
3 tbsp butter or margarine
3 tbsp all-purpose flour
2 cups milk
½ tsp garlic salt
½ tsp dried mustard
2 ½ cups shredded or cubed Muenster cheese
Italian-style bread crumbs

Cook macaroni in boiling water till tender. Drain.

Melt butter in sauce pan and blend in flour. Gradually add milk, stirring constantly till there are no lumps and sauce has thickened.

Mix macaroni with cheese sauce and turn into a casserole pan. Sprinkle with bread crumbs. Bake at 350 degrees about 45 minutes or till bubbly and brown.

Answer 7

Baked Mac N Cheese

As follows:::

2 quarts water
salt
8 ounces elbow macaroni
4 tablespoons butter or margarine
1 1/2 cups seasoned dry bread crumbs
1 small onion (minced)
1 tablespoon flour
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups Velveeta cheese (cubed into 1/4-inch chunks) * you can use white cheddar for a more sharp "gourmet" flavour*
1/2 cup shredded cheddar cheese

Boil water with 1 tsp salt in 3-qt saucepan. Add macaroni and cook until tender but firm. Drain.
Grease 2-qt baking dish and preheat oven to 350 F.
In 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs. Set aside.
In 2-qt saucepan over medium heat, melt remaining butter. Add onion and cook until tender, about 5 minute.
Blend in flour, mustard, pepper and 1 tsp salt. Stir in milk; cook until thickened - stirring continuously. Remove from heat, stir in cheese.
Pour macaroni into baking dish and pour cheese over macaroni. Sprinkle crumb mixture over top. Bake for 20 minutes uncovered.


Enjoy =)

Answer 8

Well I don't know one right off the top of my head,But I know where you can find the best recipes for baked mac and cheese.Go to yahoo homepage and type in baked mac and cheese recipes.You will find thousands this was the easy part the hard part is picking which one is the best.

Answer 9

MACARONI & CHEESE
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.


MACARONI & CHEESE
1 box deluxe mac-n-cheese (w/creamy cheese pack)
4 c. grated sharp cheddar cheese
3 eggs, beaten
1/2 c. sour cream
1/2 stick butter, cut into pieces
1/2 tsp. salt
1 c. milk

Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place it in a large bowl, and while it is still hot, add the package of creamy cheese and 2 cups of the grated cheese. In a separate bowl, combine the remaining ingredients (except the remaining 2 cups of cheese) and then add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with the remaining 2 cups of cheese.

Crock pot macaroni and cheese
16 oz. box of macaroni (for 5 qt. pot)
3 large cans of evaporated milk
3 cups shredded cheese, chedder or whatever kind you like best
3 eggs
1 stick melted margerine
salt and pepper to taste
1 tablespoon sugar

Mix all together and put in crock pot. Cook on low 3 hours. Add a little extra cheese on top if you love it real cheesy.


Boston Chicken's Macaroni And Cheese Recipe
3 cups dry spiral-shaped pasta cooked and drained
2/3 cup milk -- (2% or regular)
1 pound Velveeta cheese cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour.
(If it begins to thicken up too much, dilute with a little milk).
Do not put into oven or over direct heat it will scorch.

Answer 10

You can make the regular mac n chese and then put it in a cake pan and while your doing that be makeing some chicken an when the chicken is done put it in with the mac n chese and stir it up and put it in the oven at 350 and bake for 10 minutes.