The real deal – very little way to improve upon this! perfect texture, delicious all around. Scored big points with my boyfriends kids!Įxcellent.I used Gruyere cheese in addition to Cabot sharp was delicious and a big hit with the family. I used two or three kinds of good cheese and add 8-10 strips of bacon and a small bag of frozen broccoli and cauliflower. I looked and looked for a basic recipe, and this is it. Also a touch of tabasco for a little subtle kick. I like to add a crushed garlic clove and some thyme sprigs to the milk while it's heating ( on very low) Find that it adds a nice flavor. I used velveeta sharp cheddar cheese and Colby jack cheese and even added a little cayenne pepper to give it a small spicy after taste kick
Mac and cheese best 2 lb. recipes mac#
Not sure it's a repeat considering the high fat content.įirst time making baked Mac and cheese and I thinks this one turned out perfectly. Left a lot of things to wash, and kids were only so-so about it. Would make it again but undersalt the pasta and not any salt to the cheese.ĭefinitely a heavy mac and cheese dish. I made this tonight and came out too salty. I cooked the pasta very al dente and assembled it 10 hours ahead, baked it for 45 minutes because out of the fridge, broiled it for a couple minutes to brown the top. Made it for a party and people kept finding me to tell me how great it was. But the best Mac&cheese I've made (or maybe even had). Extremely cheesy, so you have to like a very cheesy and rich Mac&cheese. I added grated parmesan on top of the bread crumbs and broiled it for two minutes at the end. I also sautéed the bread crumbs with crushed garlic which added a great flavor. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Once melted whisk in flour, salt and pepper. I followed the advice of others and "only" used 7 cups of grated cheese and it was plenty cheesy. To prepare roux, melt butter into a medium saucepan over medium heat.
Mac and cheese best 2 lb. recipes free#
SO GOOD! I made this as a gluten free dish using Jovial brand brown rice pasta, Ian's gluten free panko breadcrumbs and Bob's 1:1 GF flour and it was amazing! Everyone loved it and had no idea it was made gluten free. I did steal a few large bites before packaging it up for delivery it was very difficult to resist gobbling it up! I used Tillamook sharp cheddar for the cheese. And WOW, it was so delicious that I am sad that I am delivering it to them! Disclaimers: I have not baked it with the crumb topping yet (but tasted the crumb topping adding a handful of cheese to the breadcrumbs is a great idea) and I modified the recipe by microwaving the milk rather than using a third saucepan to heat it (used a quick-read thermometer to make sure it was hot but not boiling temperature.) Otherwise, no changes. However, I am doing a fair amount of cooking for elderly relatives who said they loved it, so I searched for a recipe that sounded decent, and put it together in short order. I baked in 2 10" pie pans and tossed some bacon in one and topped with Trader Joe's Crispy Jalapenos, delicious!Īs a kid, I did not like Mac and cheese, so I haven't made a habit of making it as an adult. All rights reserved.I followed the recipe pretty close but found 2 bags (1Pound ea) of elbow macaroni was perfect for the huge amount of cheese sauce. Gradually add milk stir in the salt, pepper, mustard, Worcestershire sauce and nutmeg. Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. In a large saucepan, melt butter stir in flour until smooth. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens.
Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. See more ideas about cooking recipes, mac and cheese, recipes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Explore AVRIL BUTLER-WHITE's board 'BAKED MAC AND CHEESE', followed by 173 people on Pinterest. For the macaroni: Preheat the oven to 350 degrees F.
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