Wicked Macaroni Cheese Recipes

SOUTHERN BAKED MACARONI AND CHEESE CASSEROLE

Steps:

• to get started with this amazing southern baked macaroni and cheese casserole, you will have to bring some water to a boil, over high heat.
• Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
• Next, toss 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
• Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
• Whisk the flour with the butter, and make sure that there aren't any lumps.
• Now pour the half & half into the sauce pan, and whisk until smooth.
• Let the flour, butter, and half & half mixture cook until it starts to thicken, then reduce the heat to low medium.
• Add in 8 oz of shredded sharp cheddar cheese, and mix until well incorporated.
• Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
• Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce.
• Fold the macaroni and cheese sauce until everything is well incorporated.
• Grab a 9x13 bake dish, and butter or lightly oil it.
• Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese.
• Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Repeat
• Melt two tbsp of salted butter, and combine it with the Italian panko bread crumbs.
• Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
• Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
• Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

THE BEST BAKED MAC & CHEESE RECIPE EVER

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

WICKED MACARONI & CHEESE

Steps:

• 1. Bring a large pot of salted water to a boil and cook pasta until just tender. Drain and reserve pasta. 2. Melt 1/4 cup of butter in a large pot over medium heat. Add onion and celery and cook until translucent, about 5 to 7 minutes. 3. Sprinkle flour over vegetables and stir well to blend. Stir in 1 cup milk and cook for 1 toi 2 minutes or until thickened. Stir in remaining 2 cups of milk and cook, stirring often 7 to 9 minutes or until thickened. Add grated cheeses and stir until melted. 4. Remove form heat. Add Dijion mustard and paprika . Season with saltand pepper. Add reserve pasta, stir well and pour into well greased 12 cup (3L) casserole dish. set aside. 5. Preheat oven 350F. In a small skillet, melt 2 tbsp of butter, then add breadcrumbs and cook for two to three minutes or until golden brown. 6. Sprinkle pasta with Parmesan and breadcrumbs and bake for 10 to 12 minutes or until golden brown and bubbly.