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9 Irresistible Mac and Cheese Recipes

9 Irresistible Mac and Cheese Recipes


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No matter how you make it, mac and cheese is a hearty dish that everyone enjoys

Some recipes use jalapenos or sliced vegetables, while others add crispy bacon or ham.

Whether you call it macaroni and cheese, mac and cheese, or simply mac n’ cheese, this cheesy noodle casserole is always a favorite. Some like to add jalapenos or sliced vegetables, while others add crispy bacon or ham. There are traditional versions made from a béchamel sauce with classic cheddar cheese and healthier versions made with butternut squash purée and light cheese. No matter how you make it, mac and cheese is comfort food at its best.

With so many variations of mac and cheese recipes, we decided it would be the ideal dish for this week’s SWAT (Sharing with a Theme). We put the Culinary Content Network and our staff to the test to come up with Irresistible mac and cheese recipes. Here are some of the highlights:

  • Andi Gleeson of The Weary Chef shared with us her recipe for cheeseburger mac and cheese that uses cheddar cheese, ground beef, and tomatoes. Gleeson is a member of the Culinary Content Network.
  • Heather Carter of My Sweet Mission shared with us her recipe for spicy mac and cheese with bacon and spinach. Sounds like a winning combination to us. Carter is a member of the Culinary Content Network.
  • The winner this week is Tim McGeever, the Public Relations Manager at The Daily Meal. Tim made a spicy three cheese mac and cheese that used fusilli instead of the traditional elbow noodles. Tim’s winning recipe used jalapenos and scallions for added spice.

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.


Patti LaBelle’s Macaroni and Cheese Recipe

If you&rsquore looking for a meal that&rsquos sure to be a hit, look no further than Patti LaBelle&rsquos macaroni and cheese recipe!

Patti LaBelle is not just an award-winning singer, she&rsquos a pretty impressive home cook, as well. Case in point: her ridiculously delectable macaroni and cheese.

Think you&rsquove nailed the perfect mac and cheese recipe? I&rsquoll bet this one will change your mind.

Oozing with four different kinds of cheese, Patti LaBelle definitely knows a thing or two about comfort food.

Ready to have your mind blown? Let&rsquos get cooking!


Korean Macaroni and Cheese

If you’re a macaroni and cheese lover, today is your lucky day! A group of food bloggers and I have teamed up to bring you some of the best mac & cheese recipes – some of the best I’ve ever seen! Plus, we’ve got some great sponsors and giveaways just for you! Welcome to MAC & CHEESE MANIA!

Welcome to Mac & Cheese Mania, hosted by the lovely ladies Brandy of Nutmeg Nanny and Rachel of Rachel Cooks. Along with a few of your favorite bloggers (myself included!), we’ve come together to each share a delicious and irresistible recipe for macaroni and cheese.

When I first signed up for this, I thought I’d go the Latin route and make something with Caribbean spice in it. But after visiting my best friend and stocking up on Korean ingredients from her local market, I decided to ditch the Latin and go the Korean way! Thus, I present to you: Korean Macaroni and Cheese.

This Korean Macaroni and Cheese is so rich, luscious, spicy, and oh so decadent, you’ll be having seconds – I’m sure of it! What makes this recipe so special is the layered of Korean favorites, detailed below:

    : savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. It adds not only spice to the cheese sauce, but pure umami
  • shiitake mushrooms: edible mushroom native to Asian, it’s revered for its medicinal purposes but for this recipe, we love the addition of texture and flavor it provides
  • dried kimchi & panko crust: you heard right, dried kimchi! It’s just like the fresh version, only dried to a crisp. Blended with panko (the Asian breadcrumbs), it creates a delectable crust unlike any other!
  • (not a Korean favorite but…) Cabot Seriously Sharp Cheddar: this is what makes this such a luscious dish! The sharpness of the cheddar plays off the spiced gochujang and brings this dish together!

Isn’t your mouth watering already?! If you’re a lover of Korean food, I’m sure it is! Now, please make sure to head on over to Nutmeg Nanny and Rachel Cooks – they’re the hosts of this fun event and giving away tons of prizes, including: Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters. All giveaways open to US residents over the age of 18 only.

To give you just a taste, here are a couple more recipe from #maccheesemania:


Follow me on TV Time to keep up with what I have been bingewatching.


Creamy Macaroni and Cheese

If you’re looking for an easy recipe for creamy macaroni and cheese then look no further! This super Creamy Macaroni and Cheese is easy to make on your stovetop for a yummy weeknight meal or pour in casserole dish to bake and take!

I know there is a gazillion recipes for macaroni and cheese! I’ve been a food blogger for over 5 years and have yet posted a classic, everyday go-to macaroni and cheese recipe! It’s about time I did!

My son is a mac and cheese connoisseur and yes I will admit he likes the box stuff from time to time. C’mon what kid doesn’t? I’ll even admit to consuming my fair share of Kraft Mac and Cheese through the years but nothing compares to real down home mac and cheese.

I remember the first time making this years ago and it was a little bite of heaven. I made it for a group and I couldn’t believe how everyone went crazy for it. After all it’s just macaroni and cheese. Since then I’ve made this recipe more times then I can remember and tweaked it to make this the ultimate mac and cheese you’ve ever tasted. I have tried a ton of different mac and cheese recipes some very basic using Velveeta and others that were fancy using gouda, fontina and gruyere. This macaroni and cheese doesn’t use another fancy but it does have a secret ingredient that makes this irresistibly creamy. Aside from using a combination of mild and sharp cheddar I also use cream cheese. The cream cheese just melts and blends right into the sauce to make it super smooth and creamy.

Macaroni and cheese is the ultimate comfort food and now that fall is in full swing what better way to enjoy a cozy fall day then with a bowl of this super creamy macaroni and cheese. And once you give this recipe a try you’ll see why it’s my favorite go-to creamy macaroni and cheese recipe that is completely irresistible!


Preparation

Preheat the oven to 350 F. Grease a 9- by 13-inch baking dish with unsalted butter.

Bring a large pot of water to boil. Add the macaroni and cook until al dente, about 7 minutes. Strain in a colander, run cold water over the noodles then set aside.

In the same pot the pasta was cooked in, melt the butter over medium heat, add the flour and whisk until smooth. Slowly add the milk while whisking then the heavy cream and bring to a simmer. Stir in the shredded cheese (reserving 1/2 cup for the top) and cream cheese until melted, then season with salt, pepper and granulated garlic powder. Remove the cheese sauce from the heat and stir in the macaroni. Taste and season with salt and pepper.

In a separate bowl, whisk the egg together with the sour cream then fold into the macaroni and cheese. Spread mixture into prepared baking dish, fold in the cheese cubes and top with the remaining shredded cheddar cheese.

Bake for 20 minutes uncovered or until the top starts to turn slightly golden-brown. Loosely cover with foil and bake for additional 10-15 minutes.


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Our 10 favorite macaroni and cheese recipes perfect for lovers of cheddar, Gruyere and even Kraft singles

A beloved soul food, homemade Southern macaroni and cheese is easy to share, and even easier to eat on as an appetizer, side or even the main course. These 10 recipes make achieving that gooey goodness as easy as one, two, cheese.

Mac and cheese is one of the South’s most delicious, sharable and soul-settling foods, and we love it just as much as we are led to believe it loves us.

Here at Southern Kitchen, we don’t doubt for a second that your own macaroni and cheese recipe is the greatest mac and cheese recipe ever. But there's really no good reason why you shouldn't at least try a new recipe or two. So we’re passing on to you a few piping-hot takes on mac and cheese that are worth serving up as early as, well … ASAP.

With options for the beginner as well as the connoisseur and those somewhere in between, you’ll not only enjoy reading these picks below and eating what comes from them, you’ll also appreciate that they’re all as easy as they are cheesy (much like this joke).

Baked Mac and Cheese
Using a blonde roux as a thickener will give you a mac and cheese that’s more stable in the oven, and will prevent the fat from separating in the sauce. This recipe is a good basic version, but you can add a little extra flair by sprinkling the top with Parmesan cheese, buttered panko bread crumbs or even crushed-up cheese crackers for texture. (We love flair almost as much as mac and cheese.)
Get the recipe

Triple Cheese Mac and Cheese
Many cooks believe in using a blend of cheeses in their mac. This is an opportunity to truly test the limits of your imagination by incorporating any combination of your favorite cheeses. And you shouldn’t have any misgivings about using a certain vilified processed cheese product – you might be surprised by what comes from even the most unconventional blend. Gouda, manchego, gruyere, taleggio, or even that stuff in the center aisle of the supermarket that starts with the letter V: all can be part of a delicious and unique mac and cheese. With a blend of cheddar for sharpness, Monterey Jack for meltiness, and Parmesan for saltiness, this recipe, which came to Southern Kitchen via Atlanta’s OK Café, is a nice jumping-off point for experimentation.
Get the recipe

Extra Cheesy Mac and Cheese
This particular recipe uses a cream-based sauce with dry mustard, nutmeg and hot sauce added to cut the richness of the cheese. On its own, it makes a great accompaniment to any potluck or barbecued meat, but you can add additional ingredients to make it stand out. What sort of extras? Diced city ham and sweet peas is a classic combo, but lobster, crab, roasted cauliflower, asparagus, broccoli and sweet grape tomatoes would all make fabulous additions. The only rule? Use the sharpest white cheddar you can find to impart the most flavor possible.
Get the recipe

Cheeseburger Macaroni Casserole
There's nothing wrong with going a little wild on this list, and cheeseburger macaroni casserole is just the right wild for us. Between the ground beef and Monterey Jack cheese (obvious additions), this potluck-friendly dish gets moisture from cream of mushroom soup and fast food flair from ketchup, onions, steak sauce and diced tomatoes. It'll never be the prettiest mac and cheese around, but it just may be the tastiest.
Get the recipe

Anne Byrn's Macaroni Pie
For Anne Byrn's version of old-fashioned macaroni pie, she created a recipe for this famous dish that is quick and easy but also intensely flavored. Feel free to have fun with this recipe. You could go crazy and season the pasta with some pressed fresh garlic or dried oregano. And should the spirit move you to add some meat to this recipe, what about chopped prosciutto or minced country ham? Sprinkle that on between the layers of pasta, custard, and good Parmesan cheese. To pick up the flavors at the end, shower the top with minced fresh oregano or parsley and add a big grind of black pepper.
Get the recipe

Chilled Macaroni Salad
Does this classic picnic side count as mac and cheese? Well, it does contain both macaroni and grated cheese, so we're gonna give it a pass, especially since this old school combination of ingredients is just too darn tasty to pass up. An old Southern favorite from contributor Virginia Willis, it's got creaminess from mayonnaise (Duke's, of course!) crunch from celery, onion and carrots and plenty of grated cheddar to make it official.
Get the recipe

Bacon-Jalapeño Mac and Cheese
Everything is better with bacon — especially mac and cheese, and especially when you counter that extra richness with spicy pickled jalapeños. A triple cheese blend — Monterey Jack, Gruyere and cheddar — doesn't hurt either. Even better? This recipe gets cooked, start to finish, on the stovetop, so it's done faster than you can teach your five-year-old to spell macaroni.
Get the recipe

Chef's Morning After Mac and Cheese
Whether you're out at a bar with other restaurant chefs or just had one too many glasses of wine at a dinner party, a bowl of cheesy, porky pasta will certainly help sooth whatever's ailing you. And yes, hot dogs and bacon together may sound like a little much, but don't knock it 'till you try it, especially with a more-than-generous topping of Sriracha sauce.
Get the recipe

Old-Fashioned Macaroni and Cheese Casserole
Tired of all these wild mix-ins? Try this old fashioned, sliceable mac and cheese, made with eggs, milk and a generous amount of sharp cheddar cheese melted over the top. You can even get this one almost ready to go beforehand just add the milk mixture right before you pop the whole thing in the oven.
Get the recipe

Truffled Mac and Cheese
There are two items that make this dish special: the white truffle oil, of course, and the 10-year aged white cheddar cheese. But don't expect to find these items in a regular grocery store. You'll need to make a special visit to an upscale grocery, farmers market or cheese shop. Ray's Killer Creek executive chef Daniel Frier says the aged cheese is worth the extra trip, but you can still get acceptable (though not as notable) results with extra-sharp cheddar from the grocery store.
Get the recipe

Pimento Cheese Noodle Kugel
OK, you got us — we added another totally non-traditional mac to the mix, but we promise it definitely belongs. Between the pimento cheese and the custard filling, this Southern twist on the homey Jewish classic is basically a pepper-filled version of macaroni and cheese casserole. Don't believe me? Try it and tell me it isn't mac and cheese in its heart.
Get the recipe

Photo (baked mac and cheese): Sullivan's Steakhouse Austin, Texas
Photos (extra cheesy mac, kugel): Ramona King
Photo (macaroni pie): Danielle Atkins
Photo (bacon jalapeno mac): Ideabar Austin
Photo (old fashioned mac): Kate Williams

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America&rsquos Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook&rsquos Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

Chef Jeffrey Gardner is a native of Natchez, Miss., and a graduate of Millsaps College and Johnson & Wales University. He lives in Atlanta and has served as sous chef for popular restaurants South City Kitchen Midtown and Alma Cocina. In 2013 he became executive chef for East Cobb restaurant Common Quarter and was named one of ten &ldquoNext Generation of Chefs to Watch&rdquo by the Atlanta Business Chronicle. He has appeared on TV shows including Food Network&rsquos Chopped and Cooking Channel&rsquos How to Live to 100, and also filmed a series of healthy cooking videos with retired pro wrestler and fitness guru Diamond Dallas Page. In his spare time, he enjoys traveling the world with his wife Wendy, watching game shows and &ldquospending all his money on Bruce Springsteen concerts.&rdquo


The Perfect Smoked Mac and Cheese Recipe

Ingredients

  • 1 pound Macaroni pasta
  • 4 cups whole milk
  • 4 tablespoon butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon Mustard
  • 2 teaspoon garlic, finely chopped
  • 1/4 onion, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup sour cream
  • 1 cup grated sharp cheddar cheese and jalapeno jack cheese
  • 6-8 slices of Gouda or Havarti
  • 1 cup grated Parmesan cheese

Bacon and Panko Topping

  • 3/4 cup Panko breadcrumbs
  • 1/4 pound crispy bacon, crumbled
  • 1 tablespoon olive oil
  • 2 tablespoon butter

Instructions


Tips for Creamy Baked Mac ‘n’ Cheese

The contrast between crisp surface and creamy interior makes baked macaroni and cheese irresistible, but béchamel-based recipes can end up dry. In a recent discussion, Chowhounds talked about ways to guarantee creamy results with mac ‘n’ cheese, like skipping oven browning and instead broiling just long enough to turn the top golden. It’s also important not to have too much pasta for the amount of sauce, Chowhound rasputina notes.

Several hounds swear by this Martha Stewart recipe. It’s “perfect and creamy every time,” jeanmarieok says. This CHOW video demonstrates the supercreamy version (pictured) at Homeroom in Oakland, California, a whole restaurant devoted to mac ‘n’ cheese.

Then there’s this penne with cream and five cheeses, a nontraditional alternative to the béchamel recipe. It’s “the creamiest baked pasta you will ever eat,” escondido123 says.


Watch the video: αφράτη ομελέτα φούρνου! Greek daily recipes (May 2022).