Mac Cheese The Cheesimus Maximus Recipe By Tasty

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ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY



Ultimate Mac 'n' Cheese Recipe by Tasty image

Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese

Provided by Pierce Abernathy

Categories     Dinner

Yield 12 servings

Number Of Ingredients 20

½ lb bacon, sliced
5 cloves garlic, minced
2 cups panko breadcrumbs
½ cup fresh chives, chopped
½ cup fresh parsley, chopped
4 tablespoons butter
¼ cup flour
3 cups evaporated milk
salt, to taste
pepper, to taste
2 teaspoons dry mustard powder
½ teaspoon cayenne pepper
1 lb macaroni, cooked
½ cup cheddar cheese, cubed
½ cup gruyère cheese, shredded
½ cup colby jack cheese, cubed
½ cup smoked gouda cheese, shredded
½ cup provolone cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
  • Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
  • In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
  • Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
  • Add the pasta to the sauce and stir to combine.
  • Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
  • Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
  • Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
  • Serve with a sprinkle of the bread crumb mixture for added flavor!
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams

MAC AND CHEESE RECIPE BY TASTY



Mac And Cheese Recipe by Tasty image

Here's what you need: milk, cheese, elbow macaroni, salt, pepper

Provided by Sofia Ben

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 5

2 cups milk
1 cup cheese, any variety - cheddar is our recommendation
2 cups elbow macaroni
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the milk, then add the macaroni. Stir it continuously for 10 minutes.
  • Then add cheese, salt and pepper.
  • Serve warm.

Nutrition Facts : Calories 1057 calories, Carbohydrate 136 grams, Fat 32 grams, Fiber 5 grams, Protein 51 grams, Sugar 16 grams

3-INGREDIENT MAC & CHEESE RECIPE BY TASTY



3-ingredient Mac & Cheese Recipe by Tasty image

Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!

Provided by Alvin Zhou

Categories     Sides

Time 15m

Yield 4 servings

Number Of Ingredients 3

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Steps:

  • In a large pot, bring the milk to a boil.
  • Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  • Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY



Easy One-pot Mac 'n' Cheese Recipe by Tasty image

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Provided by Matthew Johnson

Categories     Sides

Time 20m

Yield 6 servings

Number Of Ingredients 7

5 cups whole milk
1 box elbow macaroni
½ cup butter
2 cups cheddar cheese
salt, to taste
pepper, to taste
fresh parsley, to serve

Steps:

  • In a large pot on medium-high heat, gently heat the milk to a simmer.
  • Add in the elbow macaroni. Cook until the pasta is tender.
  • Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
  • Sprinkle with parsley and serve!
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams

MAC & CHEESE BY TERRY CREWS (MACK AND JEEZY) RECIPE BY TASTY



Mac & Cheese By Terry Crews (Mack And Jeezy) Recipe by Tasty image

Here's what you need: elbow macaroni, cream-style cottage cheese, sharp cheddar cheese, sour cream, egg, salt, coconut oil, paprika

Provided by Jody Duits

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

8 oz elbow macaroni, 1 package
2 cups cream-style cottage cheese, or small curd
2 cups sharp cheddar cheese, shredded
8 oz sour cream, 1 carton
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon coconut oil
paprika, to garnish

Steps:

  • Cook macaroni "al dente" according to package directions. Drain with cold water.
  • Preheat oven to 350°F (180°C).
  • In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
  • Grease a 2-quart (2 liters) casserole dish with coconut oil.
  • Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
  • Bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 50 grams, Fat 40 grams, Fiber 1 gram, Protein 37 grams, Sugar 6 grams

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY



How To Make The Best Baked Mac And Cheese Recipe by Tasty image

Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.

Provided by Aleya Zenieris

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
8 oz dried pasta shells
10 oz shredded sharp cheddar cheese, divided
4 oz american cheese, cubed
2 tablespoons cornstarch
½ stick unsalted butter
1 teaspoon mustard powder
¼ teaspoon cayenne pepper
1 ½ cups whole milk
1 ½ cups heavy cream
1 large egg
2 oz shredded mozzarella cheese
2 oz parmesan cheese, shredded

Steps:

  • Preheat the oven to 350°F (180°C).
  • Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
  • In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
  • Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
  • Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
  • Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
  • Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
  • Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
  • In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
  • Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
  • Serve warm.
  • Enjoy!

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