Star Jones Famous To Die For Mac And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"TO DIE FOR" BAKED MACARONI AND CHEESE



I got this recipe from my friend, JoAnne. It is the BEST macaroni and cheese dish I have ever eaten and is pretty simple to make. Try it at your next pot luck. I guarantee people will be asking you for the recipe... I did step by step instructions & photos on my blog for anyone wanting additional help: http://familyfrugalitynfood.blogspot.com/2010/01/place-holder-making-mac-n-cheese-from.html

Provided by Awayfrmitall

Categories     Macaroni And Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
8 slices white bread
8 tablespoons butter
5 1/2 cups whole milk
1/2 cup flour
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
4 1/2 cups white cheddar cheese
1 cup swiss cheese
1 cup romano cheese

Steps:

  • Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
  • Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
  • Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
  • Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
  • Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
  • On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
  • Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
  • To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
  • Add 1 cup Swiss & 1 Cup Romano.
  • Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
  • When it's all mixed and creamy mix in your elbow macaroni.
  • Pour the mixture into the white bread lined baking dish (or dishes).
  • Crumble up your dried out bread crusts to make coarse bread crumbs.
  • Sprinkle breadcrumbs over the macaroni mixture.
  • Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.

Nutrition Facts : Calories 647.9, Fat 36.5, SaturatedFat 22.5, Cholesterol 111.5, Sodium 755.1, Carbohydrate 48, Fiber 1.8, Sugar 7.9, Protein 31.1

COPYCAT CARL'S JR. FAMOUS STAR WITH CHEESE



Copycat Carl's Jr. Famous Star With Cheese image

Make and share this Copycat Carl's Jr. Famous Star With Cheese recipe from Food.com.

Provided by Jonathan Melendez

Categories     < 60 Mins

Time 35m

Yield 4 burgers

Number Of Ingredients 14

1 lb ground sirloin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup mayonnaise
1/2 cup ketchup
2 tablespoons sweet relish
4 slices American cheese
4 hamburger buns with sesame seeds
1/3 cup sliced pickle
4 pieces green lettuce leaves
2 large tomatoes, sliced
1 small white onion, sliced

Steps:

  • In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
  • Heat an indoor grill pan or outdoor grill over high heat. Once hot, place the frozen meat patties on the grill. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the grill and place a slice of cheese on top of each patty.
  • In a small bowl, combine the ketchup and relish. Set aside.
  • Toast the buns and spread each half with mayo.
  • To assemble the burgers, place a few pickle slices on each bottom half of the buns. Top layer lettuce, tomatoes, onions and a burger patty. Spread some of the ketchup mixture on the top bun and place on top. Serve immediately.

GRANDMA'S FAMOUS MACARONI AND CHEESE



Grandma's Famous Macaroni and Cheese image

My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.

Provided by The Spice Guru

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

6 quarts salted boiling water
4 cups uncooked macaroni
1/2 cup salted real butter
1/2 cup all-purpose flour
4 cups homogenized milk
2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
20 ounces freshly shredded sharp cheddar cheese (reserve 1 cup)
1 cup dry breadcrumbs (use panko for best results)
4 tablespoons grated parmesan cheese
2 tablespoons melted salted real butter
1 pinch garlic powder

Steps:

  • NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
  • INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
  • ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
  • IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
  • RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
  • STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
  • POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
  • SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
  • BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5

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 :

FALL TO YOUR KNEES MACARONI AND CHEESE



Fall to Your Knees Macaroni and Cheese image

I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.

Provided by Chef Mommie

Categories     Cheese

Time 47m

Yield 10 serving(s)

Number Of Ingredients 20

3 1/2 cups large elbow macaroni
10 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white cheddar cheese, cut into 1-inch squares
15 ounces gruyere cheese, shredded
1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
4 ounces cream cheese (room temp.)
2/3 cup sour cream
1 1/3 cups heavy cream
1 1/3 cups half-and-half
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1 pinch paprika
1 tablespoon fresh chives (optional for garnish)

Steps:

  • Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
  • Preheat oven to 350.
  • Prepare macaroni according to package directions, cook until al dente.
  • Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
  • Drain pasta well and pour into the baking pan.
  • In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
  • Break the cream cheese into small pieces and add it to the bowl.
  • Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
  • Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
  • Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
  • Pour the mixture on top evenly, covering all of it.
  • Gently shake the pan afterwards to make sure that the liquid is even.
  • Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
  • Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
  • Put in the oven on the middle rack.
  • Bake until brown and bubbly. (30-45 minutes).

THE BEST STOVETOP MAC AND CHEESE



The Best Stovetop Mac and Cheese image

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
  • Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
  • Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

JOAN'S MACARONI AND CHEESE



Joan's Macaroni and Cheese image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 8

1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.

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.

STAR JONE'S FAMOUS TO DIE FOR MAC AND CHEESE



Star Jone's Famous to Die for Mac and Cheese image

This is the best mac and cheese I have ever eaten and fattening and scrumptious. So forget about the calories and sink your fork into this fabulicious comfort for the soul dish! Star Jone's "All Star Macaroni and Cheese! Serves 8.

Provided by HotPepperRosemaryJe

Categories     Cheese

Time 40m

Yield 1 large casserole, 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 cups milk
6 ounces sharp cheddar cheese (shredded)
6 ounces extra-sharp cheddar cheese (shredded)
8 ounces Velveeta cheese (shredded)
2 ounces blue cheese (shredded)
2 ounces gorgonzola (shredded)
1 dash salt
1 dash pepper
1 lb elbow macaroni
1 tablespoon olive oil

Steps:

  • Directions:.
  • Pre-heat oven to 350°.
  • Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a ½ oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking.
  • While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil.
  • Drain macaroni and pour ½ into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the a 2 quart baking dish and stir well.
  • Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve.
  • You have just died and gone to heaven!

More about "star jones famous to die for mac and cheese recipes"

HOMEMADE MAC AND CHEESE | THE BEST MACARONI AND …
Jan 8, 2009 This classic Homemade Mac and Cheese recipe is to die for. It's super cheesy and simply perfect every single time. ... How to Make The Best …
From kevinandamanda.com
  • Spray a small baking dish with pam and preheat oven to 400. In the baking dish, make a layer of half the noodles, sprinkle on half the salt and top with pats of butter and 1 cup cheese.


BEST MACARONI AND CHEESE RECIPE - THE PIONEER WOMAN
Oct 22, 2024 Step 1 Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. Step 2 Beat the egg in a small bowl. Step 3 Melt the butter in a large …
From thepioneerwoman.com


STAR JONES FAMOUS TO DIE FOR MAC AND CHEESE FOOD - HOME AND …
Steps: Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
From homeandrecipe.com


STAR JONE'S FAMOUS TO DIE FOR MAC AND CHEESE RECIPE - FOOD.COM
This is the best mac and cheese I have ever eaten and fattening and scrumptious. So forget about the calories and sink your fork into this fabulicious comfort for the soul dish! Star Jones …
From pinterest.com


STAR JONES FAMOUS TO DIE FOR MAC AND CHEESE RECIPES
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 …
From tfrecipes.com


BEST EVER CROCKPOT MAC AND CHEESE RECIPE - THE …
Jun 2, 2023 Then suddenly you are putting hot, cheesy, creamy, stuff-of-dreams mac and cheese into your mouth! Perfect make ahead dish for holidays. Originally published April 13, 2022. Table of Contents. Dreamy creamy Mac …
From thefoodcharlatan.com


OUR BEST MAC AND CHEESE RECIPES - TASTE OF HOME
Oct 1, 2024 Chick-fil-A is famous for its rich, creamy mac with a baked crispy top layer, and this copycat mac and cheese recipe stays true to the original. It features a blend of sharp cheddar, tangy Romano, nutty parmesan and melty …
From tasteofhome.com


BAKED MACARONI & CHEESE – FIVE STAR RECIPE - SWEET …
Dec 6, 2021 For this to-die-for, and a bit fancy ($$$) mac & cheese recipe (made with penne, Gruyere, Asiago, sharp cheddar and Parmesan cheese), head to Family Circle. For my daughter’s party, I wanted to try a new recipe I …
From sweetlittlebluebird.com


BAKED MAC AND CHEESE - DAMN DELICIOUS
Feb 27, 2019 This is your classic mac and cheese – there are no surprises here and there’s no fuss at all. It’s simple, it’s quick, and it’s completely made from scratch. It’s perfectly cheesy without being too gummy, and the crunchy tops …
From damndelicious.net


THE BEST CHEESES FOR MAKING MACARONI AND CHEESE - THE PIONEER …
May 11, 2022 This processed cheese has been designed to melt as smoothly and perfectly as possible—and that is exactly why it's on this list! Adding some Velveeta to the mix will …
From thepioneerwoman.com


EASY STOVETOP MAC AND CHEESE - THE STAY AT HOME CHEF
One of the best ways to enhance the flavor of cheese in cheese sauces is to add in hot sauce. It doesn't make it spicy, it just adds more flavor. For this recipe, add in 4 dashes of Tabasco sauce, or 2 tablespoons of Frank's Red Hot sauce …
From thestayathomechef.com


TRISHA YEARWOOD'S SLOW-COOKER MACARONI AND CHEESE …
19 hours ago Yearwood's recipe also uses a generous amount of cheese for a rich version of macaroni and cheese and uses two whole eggs to bring a custard-like base to the dish. All the ingredients are added to ...
From parade.com


Related Search