whats the best mac n cheese recipe?

Answer 1

Macaroni and Cheese Croquettes

INGREDIENTS:
leftover macaroni and cheese
2 eggs, lightly beaten with 2 tablespoons water
bread crumbs, about 1 cup
oil for deep frying

PREPARATION:
Heat oil to about 360°, or until a cube of bread browns in about 30 seconds. Shape macaroni and cheese into small balls. Dip balls in bread crumbs, beaten eggs, then in crumbs again. Drop carefully into hot fat and cook until browned, about 1 minute Remove to paper towels to drain. Two eggs will make 1 to 2 dozen small croquette

Baked Macaroni and Cheese

INGREDIENTS:
1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup half-and-half
1/4 teaspoon paprika
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
salt

PREPARATION:
Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Serves 4 to 6.

Answer 2

The best mac 'n' cheese recipe is the one that uses the best quality of sharp cheddar cheese. I like to make a white sauce and then add the grated cheese. Sometimes I put in some spinach as well. A little dried mustard gives it zip, or a little cayenne. I often use ziti for a different texture. Top with some bread crumbs to make a nice crust, and bake.

Answer 3

Best Ever Mac 'n' Cheese:

1½ hours 30 min prep
16 servings

1/2 cup panko
1 teaspoon melted butter
1/2 cup butter
1/2 cup flour
5 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 bay leaf
4 cups shredded mild cheddar cheese, divided
3 cups shredded gruyere cheese
1 lb pasta shells, cooked (in salted water)
1/2 cup heavy cream

1. Heat the oven to 350 degrees. Toss the bread crumbs with the melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 8-10 minutes. Set aside to cool.
2. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat & stir until the mixture is smooth and bubbling, about 2 minutes. Remove from the heat and whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Heat and stir to boiling,then reduce the heat to a low simmer and cook 30 minutes, stirring occasionally. Remove the bay leaf.
3. Stir in 3 cups of the shredded cheddar and all of the Gruyere until melted. Pour the sauce over the cooked macaroni in a lrge bow, stirring until all of the macaroni is coated. Pour the macaroni inot a well-buttered 9x13 inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup cheddar cheese, then the toasted bread crumbs.
4. Cover the casserole with foil. Bake 20 minutes. remove the foil and bake uncovered an additional 10 minutes, Put under a pre-heated broiler for 5 minutes.

Answer 4

Ina Garten's Penne With 5 Cheeses - it's mac'n'cheese with the volume turned up.


Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Answer 5

Macaroni & Cheese

Ingredients
6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
pinch cayenne, or to taste
2 1/2 cups grated Extra Sharp white Cheddar
1/2 cup pecans, chopped fine

Method
Preheat the oven to 350 degrees F.
Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Macaroni will further cook in the oven, do not over-cook. Drain in a colander and rinse under cold running water. Drain well.

Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.

In a mixing bowl, combine the remaining 1/2 cup of cheese with the pecans and freshly ground black pepper. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving hot.

Answer 6

This question makes me happy because if you want real macaroni and cheese, it's gotta be homemade. You can use whatever cheeses you like. I've played around, and this is my favorite combo. You can mix anything in. I like to sautee some mushrooms, onions, and broccoli and call it a meal.

* 1 (16 ounce) package elbow macaroni
* 8 tablespoons butter
* 2 cups shredded Cheddar cheese
* 1 cup shredded sharp Cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1 1/2 cups half-and-half @
* 8 ounces cubed processed cheese food
* 2 eggs, beaten #
* Salt and pepper to taste
@ If you want to save calories, sub with skim milk. It doesn't make much of a difference to the taste, but for holidays, we splurge on calories. Some people prefer the less-rich taste
# If you want more creamy mac n cheese, leave out or reduce the eggs

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and set aside. Toss with a little olive oil to keep it from sticking
2. Preheat oven to 350 degrees F (175 degrees C)
3. Add the butter, half and half, shredded cheese (reserve 1/2 cup for the top!), and cubed processed cheese food to the macaroni pot.
4. Stir until melted.
5. Add the macaroni, and eggs to the pot; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese. If the idea of raw eggs makes you a little queasy, add the salt and pepper, taste it, and then add the eggs.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Answer 7

1 box standard mac n' cheese (doesn't matter which brand)
1 can stewed tomatoes
lots of pepper

Make mac n' cheese as you normally would. Stir in stewed tomatoes. Add plenty of pepper. Viola! Now that's a meal!

Answer 8

I think Emerils Mac and Cheese is the best I have ever made.
The recipe is over at the food network site.

Answer 9

I like cheese

Answer 10

I continuously make mine with a cream "sauce" rather of merely ordinary cream/milk & it rather is a splash richer yet has a plenty greater suitable consistency. additionally, yet another solid cheese that has a solid flavor is Gouda. right it rather is my recipe for the cream sauce: butter/margarine, melted (in a saucepan) flour, upload slowly until a easy paste varieties yet no longer too sticky slowly upload milk or cream on a medium low warmth until the sauce thickens, keep including until you have the quantity you like. i could say a pair of million cup of cream sauce to each 2 cups of cooked macaroni. additionally, I upload the seasonings & Parmesan to the cream sauce so each and all the flavour is gently allotted. Then layer the dish, macaroni, shredded/cubed cheese & then cream sauce, repeat, then splendid w/ greater cheese. i in my opinion like the addition of the mushrooms & tomatoes. you ought to upload a splash clean basil for rather a extra flavor. wish that facilitates!