The Mac Daddy Of All Mac N Cheeses Recipes

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THE MAC DADDY OF ALL MAC N' CHEESES



The Mac Daddy of All Mac N' Cheeses image

My son (P1) loves the topping...he'll usually eat all the top off first and then dig in to the cheesy goodness. :)

Provided by MixnVixn

Categories     < 60 Mins

Time 46m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb germelli macaroni (or your favorite shaped pasta)
6 slices bacon, cut into thin strips
10 tablespoons unsalted butter, sliced
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon fresh ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon nutmeg
1 small yellow onion, finely chopped
1/2 lb baby bella mushrooms or 1/2 lb white button mushrooms
3 garlic cloves, minced
2 cups white cheddar cheese, grated
1 cup Fontina cheese, grated
1 cup smoked gouda cheese, grated
1/2 tablespoon fresh flat-leaf parsley, chopped
1/2 cup buttery cracker, crushed (I use Ritz brand)
1/2 cup Italian style breadcrumbs
1/2 cup French's French fried onions
1/2 cup parmesan cheese, grated

Steps:

  • Butter 1 quart square baking dishes with two tbsp of butter. Cook the pasta for 2 min less than the package directions suggest, about 6-8 min; drain and return it to the pot.
  • In a small saute pan, melt 2 tbs of butter. Add cracker and bread crumbs. Stir until crumbs have fully absorbed the butter. Remove from heat and let cool. In a bowl, mix together parsley, french fried onions and Parmesan cheese. Add cooled crumb mixture. Set aside.
  • Crisp up bacon in a large pot. Remove bacon pieces with a spoon and set aside. Pour off all drippings.
  • Heat a tbs of olive oil to a medium sized sauce pot. Saute onions and mushrooms until unions are tender, about 3-mins. Add garlic stirring often until softened. Remove from pan and return pan to heat. Melt remaining butter in same pot over medium heat. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, pepper, and nutmeg. Cook until cheeses are fully melted, stirring occasionally.
  • To the sauce, add the mushroom mixture, pasta and crispy bacon; stir to combine well. Mixture will be slightly wet. Divide evenly into prepared baking dishes and sprinkle with cracker topping.
  • You can freeze this to prepare later on. Just cover completed unbaked mac n' cheese with plastic wrap, then foil, and freeze for up to 3 months. To bake, let thaw overnight in frig. Remove plastic wrap then re-cover with foil, and bake at 350F until heated through, about 50-55 minutes. Uncover and continue to bake until top is golden, 5-10 minutes.
  • To bake immediately: Bake at 350F until golden brown.

Nutrition Facts : Calories 867.7, Fat 54.5, SaturatedFat 32.5, Cholesterol 167.7, Sodium 789.4, Carbohydrate 62.9, Fiber 3.1, Sugar 4.1, Protein 32

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.

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).

SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE



Sunny's Creamy 5-Cheese Mac 'n' Cheese image

Provided by Sunny Anderson

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

2 tablespoons salted butter
1 tablespoon all-purpose flour
1 1/2 teaspoons hot Hungarian paprika
1 teaspoon ground mustard
3 cloves garlic, grated on a rasp
4 finely chopped scallions, white and green parts
1 teaspoon hot sauce, such as Frank's or Cholula
8 ounces whipped chive-flavored cream cheese
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 cups reserved pasta water
8 ounces sharp Cheddar, shredded from the block
8 ounces Gouda, shredded from the block
8 ounces mozzarella, shredded from the block
3 ounces Pecorino Romano, shredded on a box grater
1 pound elbows, cooked al dente in salted water, 2 cups pasta water reserved
8 ounces sharp Cheddar, shredded from the block
8 ounces mozzarella, shredded from the block

Steps:

  • Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
  • Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
  • Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

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 :

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