Sunday Supper Mac And Cheese Recipes

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BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

SUNDAY SUPPER MACARONI AND CHEESE



Sunday Supper Macaroni and Cheese image

Categories     Milk/Cream     Leafy Green     Pasta     Bake     Cheddar     Ham     Corn     Fall     Winter     Potluck     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

5 tablespoons butter
1 large onion, chopped
Tops from 2 beet bunches, leaves and stems coarsely chopped, beets reserved for Beet, Fennel and Watercress Salad
2 10-ounce packages frozen corn, thawed
1 pound large elbow macaroni
1 cup whipping cream
1/3 pound thinly sliced country ham or prosciutto, coarsely chopped
2 1/2 cups grated sharp white cheddar cheese (about 9 ounces)
Chopped fresh parsley

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add chopped onion and sauté until slightly softened, about 4 minutes. Add chopped beet leaves and stems and sauté 5 minutes. Add corn and sauté until vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and chill.)
  • Cook macaroni in large pot of rapidly boiling salted water just until tender, stirring occasionally. Drain well. Return to pot. Add remaining 2 tablespoons butter and stir to coat. Add whipping cream and chopped ham to vegetable mixture in skillet and bring to boil. Pour over macaroni. Add grated cheddar cheese and stir to melt. Season macaroni to taste with salt and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh parsley and serve.

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