Sunday Supper Macaroni And Cheese Recipes
BEST-EVER MACARONI AND CHEESE
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
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
Categories Milk/Cream Leafy Green Pasta Bake Cheddar Ham Corn Fall Winter Potluck Bon Appétit
Yield Serves 6
Number Of Ingredients 9
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.
CHURCH SUPPER MACARONI AND CHEESE
It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.
Provided by garlic_in_a_windmill
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
- Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
- Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
- Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
- Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
- Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 40.4 g, Cholesterol 188.4 mg, Fat 47.2 g, Fiber 1 g, Protein 31.7 g, SaturatedFat 29.2 g, Sodium 2473.9 mg, Sugar 19.5 g
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