Mac And Cheese Recipe

Macaroni and Cheese Recipes Taste of Home. I've been using this recipe for years- everyone loves it and it's perfect with a side salad. It also makes a wonderful potluck dish.” Susan Taul - Birmingham, Alabama. When I was asked to teach an advanced 4- H foods class, I included this recipe. The kids loved it and have been making it for their families ever since.—Glenda Schwartz, Morden, Manitoba. This was a recipe that came about when I asked my two sisters what they would like to see added to traditional Mac and Cheese to make it a little special. One said Pepper Jack Cheese and the other said black beans.

I liked both of the ideas and this is the result. The black beans add color and nutrition.

The Pepper Jack cheese adds zip and fun.—Andrea Johnson, Freeport, Illinois. This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland. This is a wonderful and speedy Italian- style entree.

Just open your pantry and you'll discover a quick- fix for dinner!” Margaret Wilson - Hemet, California. I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. Kathy Yarosh, Apopka, Florida.

Need macaroni and cheese recipes? Get delicious macaroni and cheese recipes including triple-cheese macaroni, deluxe macaroni 'n' cheese, budget macaroni and cheese. Discover great recipes for crowd-pleasing macaroni and cheese with a little help from the expert chefs at Food Network. Make and share this Fannie Farmer's Classic Baked Macaroni & Cheese recipe from Genius Kitchen.

The wonderful homemade goodness of this creamy macaroni and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd- pleasing golden crumb topping. Maria Costello, Monroe, North Carolina.

Legendary mac and cheese is a must- have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses.

Joan Sullivan, Gambrills, MD. The original comfort food, macaroni and cheese gets a makeover with the addition of cubed ham and grated Parmesan. Kids will love it!

Dry mustard. I love this ingredient in macaroni & cheese. I’ve been looking for a good mac and cheese recipe, thanks Ree!! Becky from Canada. Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with.

Christy Looper, Colorado Springs, Colorado. My husband is a self- proclaimed mac- and- cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. Adriane Mummert, Lancaster, Pennsylvania. This creamy mac 'n' cheese definitely doesn't come from a box!

Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon.

Macaroni and Cheese recipe Epicurious. I looked and looked for a basic recipe, and this is it.

The first time as is. Then played with the cheeses.

I used two or three kinds of good cheese and add 8- 1. Scored big points with my boyfriends kids! Excellent.. I used Gruyere cheese in addition to Cabot sharp cheddar.. Very good, easy mac and cheese. Heats up nicely for left- overs. Simple and delicious!! The real deal – very little way to improve upon this!

I've made this several times. The first time as directed and it was great. The next time I added diced caramelized onions, diced ham and baby peas. It was out of this world good! My husband even at it and he doesn't usually eat macaroni and cheese. I hadn't made Mac 'N Cheese in years, so was a bit dubious. How Long Can Thawed Chicken Stay In Fridge here.

I needed a large amount for a crowd. The recipe worked like a charm and was really great. I used the extra amount of panko which was a hit. I'll definitely make this again. This was absolutely delicious. I used extra old white cheddar.

I did buy 2 pounds of cheese and grated it myself, but found that 9 cups grated was less than the 2 pounds. Even so, between the cheese sauce and the cooked macaroni, I needed an extra small casserole dish (I used a loaf pan, 9" x 4") for the remaining pasta. I divided the panko/butter/cheese topping between the two dishes and there was enough. At the end of the 3.

I turned on the broiler and watched it carefully for 5 minutes until it was properly browned. The only thing I would add next time to give the sauce a bit of extra kick is 1/2 teaspoon of ground nutmeg (added with the mustard, salt, and pepper).

I made this twice for a couple of get togethers. First time was as written and the second time I added a bit of cayenne powder. Both versions got good comments, even the person who said she doesn't like Mac 'n Cheese.

Next time I think I will add some jarred Hatch Chilis to add a bit more interest. I made this for the first time this weekend.

What a crowd pleaser! I used mini penne instead of macaroni, cooked it less than al dente and used 7. Phenomenal with a crisp white wine. Enjoy! A good recipe... If you cook pasta until it's al dente.. If you then add it to piping hot mornay sauce and then bake it for 3.

If the cooking time of the pasta is reduced by half a far more refined result will be achieved. This is THE BEST mac and cheese.

I have made it several times and am always glad. My only advice: don't try to reheat or re- package it - - I tried that once and it destroyed a good thing. I've varied the cheeses and bread crumbs, but always stayed true to the intent of the dish. Love it! I made this last evening and it was excellent.

The Panko topping was very good and you can never use too much butter in any recipe! Delicious! Used only 1. Plain, but not in a boring manner. Definitely will make again, but this time in two 9" pans: one to bake immediately and one to refrigerate uncooked for later in the week. Cheddar ? I think this is a mistake.

It calls for 2. 4 ounces grated and that equals 6 to 7 cups. No wonder some reviewers said they did not use all the cheese. Excellent recipe. I have made it twice now and a hit with everyone. I recently made two pans.. I just mixed in the sauteed veggies at the very end, with the macaroni mixture.

Made this for the first time tonight. So good! It was also my first time making mac and cheese in general so I wanted to start with something fairly traditional. The whole family loves it. I cut the recipe in half and that seems perfect for about 4- 6 servings. Maybe more if serving with veggies or salad.

The panko topping was yummy. The only small adjustment I would make in the future is to decrease the amount of butter in the topping. I think it could have less and not be missed. Love it. Made it twice in two weeks and I am craving it again already. The only thing I changed was the topping. Instead of panko I toasted two slices of whole wheat bread and put it in a blender with 4 or five slices of cooked bacon, then sauteed in bacon fat. Off heat added a handful of cheese before adding liberally to the top.

I made this recipe for a super bowl party, they were having pulled pork so I thought it was a perfect addition and it was! I did change it a bit though, I only used 7 cups of cheese and it was plenty! It was so creamy and moist, you don't miss the 2 extra cups. I also sprinkled cooked bacon over the top before adding the breadcrumbs and it was truly a hit!!

This is a great recipe, but the amount of saucepans, bowls, etc., was a bit daunting. I merely melted the butter and added the Panko to it in a small saucepan, transferred it all to a holding bowl and then used the same pan to make the white sauce to which I added the cheese, and I did not measure it, just used as much as needed to give the sauce the color I wanted. Also, there is no need to warm the milk first. I put a stick (yes, a whole stick) of butter in the pan, added the flour (about 3 tablespoons), lightly browned it all, and then added the milk, straight from the refrigerator. It was smooth as silk and perfect, but do save yourself some steps and clean up!

Enjoy. This recipe is very creamy and tasty and comforting. It makes a HUGE amount of food - I could almost fill two 9x. I used mostly sharp cheddar with a bit of gruyere, and I added puréed broccoli and cauliflower (gotta get veggies into the kids somehow!). The basic recipe is definitely suited to experimentation and I can think of lots of great combinations I will try in future with this recipe.

Made this for my Christmas party, but added some white truffle oil to the recipe and it was a huge hit! This was DELICIOUS!

Made this to go with Christmas dinner and the whole family ate it up!!! Will definitely make again and add to cookbook! I pretty much followed the recipe as far as quantity, except that I doubled it (needed take- homes for my grown kids) and I used an assortment of cheeses - sharp cheddar, extra sharp cheddar, monterey jack, and colby. It was so delicious. I've already had requests to make it again.