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Ultimate Macaroni Cheese recipe

Ultimate Macaroni Cheese recipe



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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

This vegetarian pasta bake, has comfort food written all over it. The four cheese blend, makes this macaroni cheese stand out from the rest.

21 people made this

IngredientsServes: 16

  • 450g macaroni
  • 175g butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried mustard powder
  • 1 large onion, finely chopped
  • 100g plain flour
  • 3 1/3 (410g) tins evaporated milk
  • 225g grated mature Cheddar cheese
  • 225g processed cheese, such as Kraft singles, unwrapped and chopped
  • 225g grated mild Cheddar cheese
  • 225g cottage cheese
  • 110g butter
  • 150g seasoned croutons

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Melt 175g butter in a saucepan over medium heat and stir in salt, black pepper and mustard powder. Add the onion, stir a few times to coat with butter and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour and mix until smoothly combined with the butter. Gradually pour in the evaporated milk and whisk until the sauce is thickened and bubbly, about 5 more minutes.
  4. Stirring constantly, mix in the Cheddar cheese, processed cheese and mild Cheddar cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking tin.
  5. Melt 110g butter in a large frying pan and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.
  6. Bake in preheated oven until bubbly and the croutons have turned golden brown, about 30 minutes.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (16)

by spiritedcharm

This is my recipe and there is a mistake in the instructions. When I submitted it for kitchen approval, the instructions in step 3 said to melt 1 1/2 sticks of butter (3/4 C) and they changed it to 1 1/2 cups - yikes! That's DOUBLE what I use for the sauce. I don't know who to contact to correct the mistake they made when they changed my instructions.-29 Sep 2010

by EILISH40

Had to cut back on portions because this definitely makes enough for a crowd. Tastes the way macaroni and cheese should taste - creamy, tangy and just the right consistency. Thanks.......-24 Sep 2010

by firelily301

WOW. This recipe is wonderfully rich and delicious! I halfed it and it worked perfectly in our small oval casserole dish. We will definitely be making this one again!-29 Sep 2010


Ultimate Macaroni and Cheese

This baked Ultimate Macaroni and Cheese has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Comfort food perfection!

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook: 50 minutes

Tessa's Recipe Rundown.

Taste: Cheesy, nutty, buttery, and all around just oozing with savory flavors.
Texture: This is the best part of mac & cheese right? The cheese sauce is oh so rich, thick, silky, and creamy, the pasta is al dente, and the breadcrumb topping is crisp and crunchy.
Ease: Making cheese sauce from scratch can be a little intimidating and possibly weird if you’re not used to making a roux but just watch the video to see it’s actually pretty easy!
Appearance: B-e-a-u-tiful.
Pros: Ultimate comfort food recipe.
Cons: Dirties quite a few dishes and is not an everyday indulgence.
Would I make this again? Absolutely.

According to my parents, I was a pretty picky eater as a little kid. Apparently when I was a toddler the only things I liked to eat were pears, grilled cheese, and macaroni and cheese. At least I liked one fruit? It’s funny because I rarely eat pears anymore. Actually, I rarely eat grilled cheese or macaroni and cheese either. I decided I needed to remedy this by making my ultimate version of macaroni and cheese because really, what’s better than carbs loaded with a creamy cheese sauce and topped with more carbs in the form of breadcrumbs?? Not much. I even made a video to show you how to make macaroni and cheese from scratch because this beats the boxed version by miles, and I grew up eating to boxed version. My favorite part was squeezing the ultra-yellow cheese out of the foil packet. Now that kind of grosses me out.

This recipe replaces that fake artificial cheese with high-quality sharp cheddar cheese and gruyere cheese. Don’t skimp here because really, what’s macaroni and cheese without great cheese?? This recipe is straightforward and simple but there are so many ways you can switch things up. Add in jalapeno peppers or green chiles and bacon crumbles. Use smoked cheddar cheese. Add in lobster, shredded pork, or sausage. Add in caramelized onions. Top with Sriracha or chipotle Tabasco sauce. The options are endless.


The first thing that I did was to cook the macaroni in salted water according to the package directions. Once it was al dente, I drained the macaroni and rinsed it well with cold water.

Next, I melted part of the butter in a large pan and whisked in the flour. Then, I let the roux cook over medium heat for several minutes. After that, I whisked in the milk and cooked the mixture until it was thickened and bubbly.

I removed the pan from the heat, and added part of the Cheddar cheese, all of the Gruyère cheese, salt, pepper, and nutmeg.

I whisked the mixture until all of the cheese had melted and it was creamy smooth.

I added the cooked macaroni to the cheese sauce, and stirred to combine everything. Then, I poured the macaroni into a large baking dish.

I topped it with additional Cheddar cheese. Finally, I sprinkled on the Panko bread crumbs that I had mixed with some melted butter. At this point, I refrigerated the macaroni and cheese because I was taking it to a family gathering the next day.

The next day, I baked the macaroni and cheese in a 375° F oven for about 45 minutes. After 45 minutes, it was hot and bubbly, and the top was golden brown. The Ultimate Make Ahead Macaroni and Cheese was out of this world. It was creamy, cheesy, and full of flavor. Yum!

If you’d prefer a quicker Mac & cheese, check out Susan’s Easy Stove-Top Mac & Cheese. It’s amazing.


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Instructions

Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water drain well.

Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika sprinkle evenly over top.

Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.


Ultimate Macaroni & Cheese

Melt 3 tablespoons butter in heavy large skillet over medium heat.

Add choppped onion and sauté until slightly softened, about 4 minutes.

Add chopped spinach and sauté 5 minutes.

Add corn and sauté until vegetables are tender, about 4 mintues.

(Can be made 1 day ahead. Cover and chill.)

Lightly butter 13x9x2-inch glass baking dish .

Cook macaroni in large saucepan of boiling salted water until al dente.

Transfer to prepared dish. Mix in cubed cheese.

Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain.

Gradually whisk in half and half then whipping cream and sour cream.

Add eggs and Worcestershire sauce whisk to blend.

Pour over macaroni mixture stir to blend. Sprinkle grated cheese over.

Bake macaroni and cheese until just set around the edges but sauce is still liquid in center, about 25 minutes.

Remove from oven let stand 10 minutes to thicken slightly (sauce will be creamy).


INSTRUCTIONS

1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water drain well.

2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika sprinkle evenly over top.

3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.


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I love this recipe. I have made it many many times for my family and church functions. Everyone loves it!

I freaking love this mac and cheese. I searched high and low for it, after losing it, and found this site. I made this recipe maybe 10 or 15 times, and each time and it was gone! Everyone wants the recipe and everyone loves it! I am so happy I found it again before thanksgiving!

This recipe was shared with me by my father many years ago. When I made it I filled a 9x13 glass pan and shared with my neighbors. They all loved it and told me to let them know when I was making it again. It is extremely rich and decadent. I used regular mustard instead of dry to save $ and it turned out just as yummy!!

This recipe was shared with me by my father many years ago. When I made it I filled a 9x13 glass pan and shared with my neighbors. They all loved it and told me to let them know when I was making it again. It is extremely rich and decadent. I used regular mustard instead of dry to save $ and it turned out just as yummy!!


Instructions

  1. Preheat oven to 375 F.
  2. Place diced butternut squash in a microwave safe dish and cover. Microwave for 7 minutes or until butternut squash is tender.
  3. Carefully remove from microwave. Add half and half and puree in blender until smooth. Set aside.
  4. In a skillet over medium heat, add pancetta and cook until lightly browned and crisp, about 6 minutes. Drain on paper towels and set aside. Pour off grease and return pan to stove.
  5. Heat olive oil and saute the onions and garlic until onions are translucent. Remove from stove and set aside.
  6. Remove board overwrap, vent film and heat Bob Evans Macaroni and Cheese in the microwave for 3 minutes.
  7. Mix together the Bob Evans Macaroni and Cheese, pureed butternut squash, onion mixture, a pinch of nutmeg and 1/2 c. of shredded cheddar cheese.
  8. Carefully pour into an 8x8 baking dish.
  9. In a separate bowl, combine together the panko bread crumbs, melted butter, 1 Tbsp. of chopped sage and 3 Tbsp. of shredded sharp cheddar cheese.
  10. Top the macaroni and cheese mixture with the panko bread crumb topping.
  11. Bake for 30 minutes or until the top is golden brown and bubbly.
  12. Allow product to cool for 5 minutes prior to serving.

Ultimate Macaroni & Cheese Recipe

Ingredients:

1 lb elbow macaroni
1 lb original Velveeta (or the store brand.. it’s all the same)
1 pint half and half cream
1/2 lb butter (1 cup, 2 sticks)
1 tsp black pepper
2 tsp salt
1 tsp mustard powder

  1. Cook pasta in boiling salted water according to package directions. Drain and set aside.
  2. Meanwhile, over low heat, in a large pot melt butter with salt, pepper and mustard powder. Once melted, add half and half, and whisk to combine.
  3. Add Velveeta and allow to melt, whisking occasionally.
  4. When melted, stir in cooked pasta, and cook over low heat an additional 2 minutes, stirring constantly. Serve immediately, and enjoy!

Add ground beef, and make Cheeseburger Macaroni! An absolute favorite at my school. The kiddos gobble this one up every time. Like macaroni and cheese, but with ground beef, and tastes like Hamburger Helper’s Cheese Burger Macaroni, except creamy, delicious and not processed! If you’re sick of just regular macaroni and cheese, try adding some ground beef, and make Hamburger Helper at home.