Not Yo Mamas Mac N Cheese Recipes

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MAMMA'S MAC AND CHEESE



Mamma's Mac and Cheese image

Provided by Tyler Florence

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar

Steps:

  • Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
  • In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY



Momma's Deep-Dish Mac 'N' Cheese Recipe by Tasty image

My momma makes the best (and easiest!) deep-dish macaroni and cheese. It's like a baked mac 'n' cheese pie with a combination of smoked Gouda, pepper Jack, mozzarella, cottage cheese, and more. It's one of our family's favorite dishes and a holiday must-have.

Provided by Matt Ciampa

Categories     Dinner

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

3 tablespoons unsalted butter, plus more for greasing
1 teaspoon kosher salt, plus more for boiling
16 oz large elbow macaroni
1 cup sour cream
1 cup cottage cheese
2 cups shredded sharp cheddar cheese, divided
1 cup shredded smoked gouda cheese, divided
1 cup shredded pepper jack cheese, divided
1 cup shredded whole-milk mozzarella cheese, divided
1 can cheese sauce, or cream of mushroom soup
½ cup evaporated milk
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne
2 large eggs, beaten

Steps:

  • Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
  • Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
  • Add butter to the macaroni and stir until melted and the noodles are well coated.
  • In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
  • Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
  • Pour the macaroni into the prepared baking dish and smooth in an even layer.
  • In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
  • Cover the baking dish with foil. Bake for 30 minutes.
  • Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
  • Enjoy!
  • RECIPE BY: Meiko Temple

Nutrition Facts : Calories 587 calories, Carbohydrate 43 grams, Fat 33 grams, Fiber 1 gram, Protein 28 grams, Sugar 6 grams

NOT YO' MAMA'S MAC 'N' CHEESE



Not Yo' Mama's Mac 'n' Cheese image

This stuff is rich! Uses three kinds of cheese: sharp white Cheddar, smoked Gouda, and Parmesan. This is a specialty of John's City Diner in Birmingham, Alabama.

Provided by mailbelle

Categories     Penne

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup panko breadcrumbs (Japanese breadcrumbs)
1 (4 ounce) package thinly sliced prosciutto
1 (16 ounce) package penne pasta
1/2 cup butter
1 shallot, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
2 cups milk
2 cups whipping cream
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 (10 ounce) blocks sharp white cheddar cheese, shredded
4 ounces shredded smoked gouda cheese
2 ounces shredded parmesan cheese

Steps:

  • Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
  • Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
  • Prepare pasta according to package directions.
  • Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
  • Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
  • Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
  • Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
  • Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
  • Bake at 400° for 15 minutes or until bubbly. Serve immediately.

Nutrition Facts : Calories 991.8, Fat 67.1, SaturatedFat 41.4, Cholesterol 217.4, Sodium 1045.5, Carbohydrate 64.5, Fiber 7, Sugar 1.7, Protein 33.8

NOT YOUR MAMA'S MAC-N-CHEESE



Not Your Mama's Mac-N-Cheese image

No, it's not my mama's but my sisters! This is a unique recipe that requires no roux so the sauce is creamy not grainy as some can be. I make "Grown Up Mac-n-Cheese by replacing some of the cheese with gorgonzola (4oz to be exact) and giving it a crumb topping instead. This is easy enough for you to do as you like. I do recommend using several different types of cheese for complexity.

Provided by MacChef

Categories     Penne

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (16 ounce) box penne rigate or 1 (16 ounce) box elbow macaroni
4 cups milk
4 (16 ounce) bags of preshredded cheese, we use 2 sharp cheddar, one italian blend and colby jack (reserve 1 cup for the top of casserole)
3 tablespoons cornstarch
1 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)
salt and pepper

Steps:

  • In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
  • Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
  • While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
  • When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
  • When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
  • Sprinkle with remaining cheese and bake at 350 for about 30 minutes.

MOMMA'S CREAMY BAKED MACARONI AND CHEESE



Momma's Creamy Baked Macaroni and Cheese image

I got this creamy baked macaroni and cheese from my Granddaughter and it is soooooo gooood!

Provided by LINDA BAILEY

Categories     Casseroles

Time 1h

Number Of Ingredients 9

16 oz elbow macaroni (about 2 cups)
3 Tbsp butter or margarine
1 1/2 c milk, divided ( i used 2% )
2 large eggs, lightly beaten
1 lb velveeta cheese cubed (1/2 inch size)
8 oz shredded kraft mild cheddar cheese (about 2 cups), divided
8 oz shredded kraft monterrey jack cheese
1 tsp salt
1 tsp freshly ground black pepper

Steps:

  • 1. Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl.
  • 2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper.
  • 3. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot

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