Best Bobby Deens Mac Cheese Recipes

Baked Macaroni and Cheese - Deen Bros. image

Provided by mightyro_cooking4u

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups of uncooked elbow macaroni
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded (about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1 teaspoon bottled hot pepper sauce (optonal)
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.
While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 424.6, Fat 27.8, SaturatedFat 16.9, Cholesterol 125.5, Sodium 652.3, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 19.2

Bobby Deen's Mac & Cheese image

Provided by Bren in LR

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups uncooked multigrain elbow macaroni
3/4 cup shredded cheddar cheese
3/4 cup shredded parmesan cheese
1/2 cup skim milk
2 egg whites, lightly beaten
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) bag frozen baby peas, thawed
1 cup finely chopped cauliflower
1/4 cup soft whole wheat bread crumbs

Steps:

Preheat oven to 350 degrees.
Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven and keep warm.
Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni; spoon into a 1 1/2 quart casserole coated with cooking spray.
Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.

Nutrition Facts : Calories 272.9, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.6, Sodium 371.1, Carbohydrate 33.9, Fiber 4.8, Sugar 5, Protein 16

Bobby Flay's Macaroni and Cheese Carbonara image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 17

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 (1-inch-thick) sliced pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated Asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
1 cup (4 ounces) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated Parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.