Mac Daddy Mac And Cheese Recipes

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MAC-DADDY MAC AND CHEESE



Mac-Daddy Mac and Cheese image

This is an adaptation of a recipe that Guy Fieri showed on the show "Guy Off the Hook". We have made it a few times now and each time we are amazed at just how delicious this turns out. But, lets face it, how can you turn down the trifecta of Cheese, Bacon and Heavy Cream?

Provided by Lord Bezoar

Categories     One Dish Meal

Time 1h20m

Yield 1 9x13 pan of great mac and cheese, 6-10 serving(s)

Number Of Ingredients 14

2 shallots, peeled
3 garlic cloves, peeled
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
2 -4 sprigs fresh thyme
1/2 lb monterey jack pepper cheese, shredded
1/2 lb sharp cheddar cheese, shredded
salt & freshly ground black pepper
1 lb rotini pasta, cooked
1/2 cup panko breadcrumbs
2 tablespoons olive oil
2 -4 sprigs fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.
  • Roast this for 30-45 min or until tender and just starting to brown.
  • While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.
  • Once the garlic and shallots are done, chop them up and set aside.
  • Reheat the bacon fat in a large saute pan and add the garlic and shallots.
  • Saute for 1 Minute.
  • Add Flour and stir for 1 minute.
  • Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.
  • Reduce this mixture by about 1/3.
  • Now, stir in your cheeses until the sauce is thick and creamy.
  • Season to taste with Salt and Pepper.
  • Remove from heat and stir in the Pasta.
  • Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.
  • Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).

MAC DADDY MAC N' CHEESE



Mac Daddy Mac n' Cheese image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 14

2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded Pepper Jack cheese
2 cups shredded Cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

MAC AND CHEESE



Mac and Cheese image

Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

TRIPLE-CHEESE MACARONI



Triple-Cheese Macaroni image

No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
2 large eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups shredded mild cheddar cheese, divided
2 cups shredded sharp cheddar cheese, divided

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.

Nutrition Facts : Calories 830 calories, Fat 45g fat (30g saturated fat), Cholesterol 213mg cholesterol, Sodium 1368mg sodium, Carbohydrate 67g carbohydrate (11g sugars, Fiber 3g fiber), Protein 39g protein.

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