Comfort Diner Macaroni And Cheese Recipes

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

JOHN LEGEND'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
• In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
• Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

COMFORT DINER MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees; butter a 9-inch square baking pan.
• Bring a large pot of water to a boil (over high heat); add macaroni and cook 8-10 minutes or until al dente; drain and rinse with cool water.
• Place drained macaroni in a large mixing bowl; drizzle with the oil.
• In a small saucepan over med-high heat, warm the milk.
• In a large saucepan over med-low heat, melt 4 tablespoons butter; sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and is lightly golden (2-3 minutes).
• Gradually add in the warm milk, whisking constantly.
• Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
• Add in the cheddar, American cheese and fontina; remove pan from the heat.
• Whisk the mixture until the cheese is almost completely melted, stir in the salt, pepper, and mustard.
• Pour the sauce over the macaroni; stir to combine.
• Transfer mixture to the prepared pan.
• In a small bowl, combine the 1/4 Celsius shredded cheddar and the breadcrumbs; sprinkle evenly over the macaroni.
• Cut the remaining teaspoon of butter into small bits and dot the casserole.
• Bake on the middle rack for 20-25 minutes or until bubbling and a crust begins to form.