Crispy Baked Macaroni Cheese Recipe 415

BAKED MACARONI CHEESE

Steps:

• Turn the oven to 200c or equivalent.
• Pop a full kettle on to boil. Pop a large saucepan onto the hob to warm.
• Measure 500ml of Milk into a jug.
• Weigh 250g Macaroni and add to the pan along with enough boiling water to cover and the pasta and enough extra to come up at least and inch above the pasta line. Add 2 tbsp Fine Salt to the boiling water.
• Keep the pasta water boiling and make sure to stir the pasta every now and again whilst making the cheese sauce. Set a timer for the pasta. About 12 minutes. At whatever time the pasta is cooked, turn off the heat and drain. Leave the pasta to sit in a colander.
• Meanwhile, pop a medium saucepan onto a medium heat. Add 40g Butter and stir around the pan until melted.
• Add 40g Plain Flour and stir until fully combined. Allow to bubble away for a minute.
• Add 1 tbsp Dijon Mustard and about 50ml of the milk and stir until thoroughly combined.
• The sauce will be very thick and doughy at this point.
• Add another 50ml of milk and stir again. Keep repeating with small amounts of milk.
• Stir to properly combine and make sure there are no lumps before adding the next batch of milk.
• You can start adding 100ml and then 200ml as it feels appropriate until all the milk is combined.
• Leave the sauce to simmer gently whilst cutting 150g Double Gloucester into small cubes.
• Add the cubed cheese to the sauce along with 50g Grated Mozzarella and 60g Cream Cheese.
• Keep stirring the sauce until the cheeses are fully melted and combined.
• Taste the sauce and season with 2 tsp Sea Salt Flakes or to your preference.
• Add the drained pasta to the sauce and thoroughly combine.
• Pour the macaroni cheese into a baking dish.
• Combine the remaining 100g Mozzarella, 50g Panko Breadcrumbs and 1 tbsp Olive Oil in a bowl.
• Sprinkle the breadcrumb mixture over the top of the macaroni and sauce.
• Bake for 20 to 30 minutes until the top is golden brown and bubbly.
• Serve the Macaroni Cheese hot.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

CRISPY BAKED MACARONI & CHEESE RECIPE - (4.1/5)

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes. Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes). Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes. Variation: Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

BAKED MACARONI AND CHEESE

Steps:

• Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.

5 STAR BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 F.
• Spray a 9x12 baking dish with non stick spray.
• In a skillet, heat oil.
• Add onion and celery.
• Once the vegetables are softened, add garlic.
• Saute until the garlic starts to brown. Set aside.
• Bring a large pot of well salted water to the boil.
• Add macaroni and cook pasta according to package instructions, until al dente - about 5 minutes.
• Drain immediately.
• Add butter with the thyme, parsley, smoked paprika and cayenne pepper
• Toss well until butter is melted.
• Add sauteed vegetables.
• Toss well until all ingredients are well mixed.
• In a saucepan, heat evaporated milk and heavy cream, but do not boil.
• Add 12 oz. of the cheddar, smoked gouda, pepper jack and mozzarella.
• Simmer on medium-low heat until the cheese mixture is melted.
• Add the creamy cheese sauce to macaroni and mix well.
• Transfer macaroni to prepared baking dish.
• Sprinkle the remaining cheddar cheese on top.
• Sprinkle breadcrumbs on top.
• Sprinkle Parmesan cheese on top.
• Transfer to oven and bake for 40 minutes.
• Transfer to broiler and broil for 5 minutes.

THE EASIEST BAKED MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave.
• Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
• Add salt and pepper. Stir well.
• Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
• Add milk. Do not stir.
• Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.

MOM'S FAVORITE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

CRISPY MACARONI AND CHEESE

Steps:

• Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
• Bake 350' for 45 minutes or until hot.
• Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.