THE BEST MAC & CHEESE RECIPE EVER
Shout out to Krishme for ordering this one on my Tiktok (@andy_cooks)
Ingredients for this one below-
500g dried elbow pasta
120g unsalted butter
70g all purpose flour
950ml whole milk
450g grated medium sharp cheddar cheese
225g grated Gruyere cheese
Salt to taste
Black pepper to taste
1/2 tsp. smoked paprika
60g panko breadcrumbs
Baked Macaroni and Cheese - Best with Bacon - Recipes by Warren Nash
My childhood wouldn’t have been the same without this classic recipe. You can’t beat the taste of Baked Macaroni and Cheese made in the oven. It’s one of the best southern dishes I remember and it’s so easy to make.
My baked Macaroni and Cheese recipe is made with pasta, a cheesy white sauce and bacon. For an extra crunchy style, why not sprinkle breadcrumbs on top?
Get the directions for my baked Macaroni and Cheese recipe on my website:
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Ingredients (Serves 4 | Prep time: 20m Cooking time: 25m | 842 calories & 45g fat p/serving):
- 300g Macaroni Pasta
- 250g Grated Cheddar Cheese
- 50g Butter
- 50g Plain Flour
- 650ml Semi Skimmed Milk
- 4 Rashers of Bacon
- Handful of Parmesan
- Oil (to fry)
The Ultimate Five-Cheese Macaroni and Cheese | Lodge Enameled Cast Iron Dutch Oven
My mother passed down her macaroni and cheese recipe to me about 20 years ago. I have made my own tweaks since then to create what is now known as my Ultimate Five-Cheese Macaroni and Cheese. Made with a blend of sharp cheddar, Monterey Jack, mozzarella, Pecorino Romano, and parmesan cheeses, this dish has become a favorite of every single person who has tasted it. Yes, this recipe is a little labor intensive, but it is well worth it!
Get the written recipe:
Purchase the Lodge 3-quart enameled cast iron Dutch oven that was used in this video:
I normally cook this dish in glass. For this video, it was cooked in my Lodge 3-quart enameled cast iron Dutch oven. I have also had success with cooking this dish in a regular, ‘well-seasoned’ cast iron skillet. If cooked in glass, increase your temperature to 400 degrees. Also, the deeper your dish, the longer it will take to cook. If your dish is shallow, it will take less time. So, you may want to do a test run to be sure of the appropriate times for your cookware.
How to Make Macaroni and Cheese, Cast Iron, Dutch Oven, Mac and Cheese
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Videographer: Kristen N. Rogers
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The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday
The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday - The Best Mac and Cheese You'll Ever Eat - Are you looking for the best mac and cheese you'll ever eat? Look no further! In this video, we'll show you how to make the ultimate mac and cheese recipe.
This mac and cheese recipe is absolutely delicious and will quickly become one of your favorite dishes. Whether you're a casual dine-in at home chef or a 5 star chef, this recipe is sure to please. So don't wait any longer, put this recipe into action and enjoy the best mac and cheese you'll ever have!
Get the printable recipe:
Ingredients:
1 lb. Elbow Macaroni
1 lb. Monterey Jack Cheese (block cheese, shredded)
1 lb. Sharp Cheddar Cheese (block cheese, shredded)
1 tbsp Creole Kick (Creole Seasoning)
2 tbsp All purpose Flour
2 tbsp salted Butter or Bacon Grease
2 cup Whole Milk
All Purpose Seasoning:
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The BEST MAC N CHEESE in Las Vegas? Montis Skokehouse
THE BEST BAKED MACARONI AND CHEESE RECIPE | EASY SOUTHERN RECIPE & TUTORIAL
No Roux, No Egg, No Velveeta, just homemade creamy goodness! Foul proof, tried, and true, this recipe is going to be one that you are definitely going to enjoy making as much as you enjoy eating!!! If you’re looking for the perfect creaminess, the perfect cheesiness, and the flavor on point, then you’ve found the perfect macaroni and cheese recipe! Check it out and let me know what you think!
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***FULL LIST OF INGREDIENTS***
- 1/2 Box Macaroni Pasta (Note: I'm using a 16oz sized box, so half would be 8oz)
- 2.5 Cups Water
- 2.5 Cups Chicken Broth
- Pinch of Salt
CHEESE SAUCE:
- 2 Tbsp Butter
- 2.5 Cups Heavy Cream ( Lower fat content creams will separate or curdle! Heavy Cream is the best option for this recipe!)
- 2 Cups Shredded Sharp Cheddar Cheese
-1 Cup Mozzarella Cheese ( FEEL FREE TO USE ANY COMBINATION OF CHEESES THAT YOU PREFER )
- 4oz Cream Cheese (Optional)
- 1/2 Tsp Seasoned Salt
- 1/2 Tsp Onion Powder
- 1/2 Tsp Black Pepper
- 1/2 Tsp Paprika
FAQs and Tidbits:
1. In the very beginning of the video, half and half is pictured, but heavy cream was use! The correction was made on screen.
2. Can I use milk or half and half?
While you can use any type of cream or milk that you prefer, heavy cream offers the highest fat content and gives the best results when making sauces. Lower percentage creams like half and half tend to curdle or separate at higher temperatures. That would be detrimental to your cheese sauce making it gritty or lumpy!
3. Do not over cook the macaroni! It could make your final dish mushy.
4. The cream cheese is totally optional but adds an extra richness and thickness to the cheese sauce. For a sauce with a thinner result, the cream cheese can be left out.
5. If your sauce gets too thick from too much cheese, you can always add a few tablespoons of more cream to thin it out!
6. When making macaroni and cheese, good quality cheese makes a huge difference in the end product. The most cost efficient way to substitute expensive bags of shredded cheese like Tillamook or Sargento is to just shred your own! It gives the best results every time!