Mac Cheese The Cheesimus Maximus Recipe By Tasty

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FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY



Five-cheese Mac and Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper

Provided by Alvin Zhou

Categories     Sides

Yield 5 servings

Number Of Ingredients 11

1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
8 tablespoons unsalted butter
2 cups shredded cheddar cheese, shredded and divided
1 cup shredded mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup smoked gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  • Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  • Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  • Add eggs and evaporated milk, mix until fully incorporated.
  • Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  • Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  • Enjoy!

Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 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

THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

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

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

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!

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

CLASSIC BAKED MAC AND CHEESE RECIPE BY TASTY



Classic Baked Mac And Cheese Recipe by Tasty image

Here's what you need: unsalted butter, all purpose flour, kosher salt, freshly ground black pepper, whole milk, heavy cream, shredded sharp cheddar cheese, elbow macaroni, unsalted butter, kosher salt, garlic powder, smoked paprika, panko breadcrumbs

Provided by Next Level Chef on Fox

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

½ stick unsalted butter
3 tablespoons all purpose flour
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup whole milk
1 cup heavy cream
2 ¼ cups shredded sharp cheddar cheese
1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs

Steps:

  • Preheat the oven to 425°F (220°C).
  • In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
  • Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
  • Fold in the cooked pasta until evenly coated.
  • Pour the mac and cheese into a 9-inch square pan.
  • Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
  • Sprinkle the bread crumb topping evenly over the mac and cheese.
  • Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
  • Let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 679 calories, Carbohydrate 70 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams

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