Best Ultimate Mac And Cheese Recipes

ULTIMATE LOBSTER MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Add pasta to salted boiling water and cook according to directions on the package (usually 7 minutes). Drain well.
• Meanwhile, heat milk in a small saucepan, but do not boil it. In a large pot, melt butter and add flour. Cook over low heat for 3 minutes, stirring with a whisk. While whisking, add in the hot milk and cook for another two minutes until thickened and smooth. Remove from heat.
• Add in the cheeses, salt to taste, pepper, and nutmeg. Add the cooked pasta and lobster and stir well.
• Spoon mixture into 6 individual serving-sized ramekins.
• Bake for 30 to 35 minutes until bubbly and the lightly browned on top.

ULTIMATE MAC AND CHEESE

Steps:

• 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.

TYLER FLORENCE'S ULTIMATE MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese.

THE ULTIMATE 5 CHEESE BAKED MAC AND CHEESE

Steps:

• 1. Note: you may divide recipe ingredients in half to make a smaller pan.
• 2. Preheat oven to 350°.
• 3. Salt water for macaroni. Bring water to a boil. Cook per instructions on box and drain.
• 4. After draining macaroni. Pour back into large kettle. Add 2 tablespoons of butter. Stiruntil melted and macaroni is coated evenly. Set aside.
• 5. Melt 4 tablespoons of butter in large Dutch oven. Add in the flour. Over medium low heat Stir frequently until thickened .
• 6. Add in the milk and cottage cheese. Followed by salt, pepper, and mustard. Raise temperature of stove to medium high heat. Stir constantly until well combined and hot.
• 7. Mix the painko bread crumbs with 2 tablespoons of melted butter and set aside
• 8. Add the cheddar, American, Swiss, and mozzarella cheese to the hot milk mixture. Stir over heat until the cheese is melted in well.
• 9. Add in the macaroni and stir well to combine.
• 10. Pour into large buttered 9 x 13" pan or casserole. You may also foil line and butter it before adding macaroni.
• 11. Sprinkle with Panko breadcrumbs. Bake in oven until top of panko crumbs are golden brown. Approximately 30 to 35 minutes. Remove from oven. Let rest for 5 to 10 minutes before serving. Store leftovers in fridge .

THE ULTIMATE THANKSGIVING MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
• Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
• Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
• Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.

ULTIMATE MAC AND CHEESE

Steps:

• Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in lg saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. 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 edges but sauce is still liquid in center, about 25 mins. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy). Makes 10-12 side-dish servings. About 4 as main course.

ULTIMATE NACHO MAC AND CHEESE

Steps:

• Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
• When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
• Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
• While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!

THE ULTIMATE LADY'S CHEESY MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.