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- Pasta types
- Macaroni cheese
Three cheeses as well as a creamy white sauce ensure that this macaroni cheese is ridiculously creamy. The kids will love it!
526 people made this
- 210g uncooked macaroni
- 60g butter
- 2 tablespoons plain flour
- 475ml milk
- 1/2 onion, minced
- salt and pepper to taste
- 110g processed cheese slices
- 110g grated Cheddar cheese
- 110g grated Gruyere or Emmental cheese
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4.
- Prepare the macaroni according to packet directions.
- Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a paste forms. Then pour in the milk and stir constantly until this comes to the boil, then stir for 1 more minute. Remove from heat and set aside.
- When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 23x33cm baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small knobs of butter to taste, if desired.
- Cover and bake at 180 C / Gas 4 for 45 minutes.
Reviews & ratingsAverage global rating:(742)
Reviews in English (566)
Awesome!!! Just like Mom used to make!!! I have never rated a recipe before but one thing I noticed with the reviews...if you are going to rate the recipe make it the way it is written. One of the previous reviewers gave it a four because she changed it all over the place and obviously thought hers was better, I looked at other reviews she has done and has done the same thing to other recioes. Review it on it's merits, not on what you think you did to make it your own!-18 Nov 2011
So Good! Among my friends, I'm known for my mac and cheese, but using this recipe, I really blew their socks off. The addition of the onion really added flavor. The only thing I did differently was used different types of cheese (the secret to my mac n' cheese) I use white sharp cheddar for taste, plain yellow sharp cheddar for appearance, and hot pepper cheese for a bit of spice.-17 Feb 2004
Mac and Cheese
I find most homemade mac and cheese recipes to be a bit dry, so I developed this version to be ultra-creamy. The crispy panko and herb topping was inspired by the mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown. It absolutely makes the dish!
This recipe serves four as a main dish and six as a side if you’d like to double the recipe, bake it in a 9吉-inch baking dish and increase the cooking time to 30 to 35 minutes.
17 Macaroni and Cheese Recipes That Taste Even Better Than Mom's
Longing for macaroni and cheese like Mom used to make? When your childhood comes calling, answer with a batch of from-scratch macaroni and cheese. This oh-so-Southern delicacy has a place on every dinner table, whether you're preparing sides for your big Thanksgiving dinner or looking for a perfect pairing to fried chicken for the church potluck. These rich, creamy recipes may be the best macaroni and cheese recipes you've ever tried. From our Classic Baked Macaroni and Cheese that brings back nostalgic memories from Grandmama's table to our Cajun Mac and Cheese which will transport you straight to the French Quarter, we promise that each and every one of these homemade macaronis are much more satisfying than the boxed stuff. As you're preparing, feel free to get flexible with your noodles. Pick a pasta&ndashlike cavatappi or elbow macaroni&ndashthat has plenty of nooks for capturing pockets of cheese sauce. You can thank us later.
Creamy Macaroni and Cheese recipe - Recipes
That boxed mac and cheese from the grocery store can’t compare to preparing homemade mac and cheese. Sure, you can make the boxed stuff in a few minutes, maybe add a few unexpected ingredients that go great in mac and cheese, and you'll have an easy dinner on those busy weeknights. But why settle for processed cheese and stale noodles when you can achieve the most flavorful and creamiest mac and cheese with this recipe?
It only takes an hour to create this gooey, creamy mac and cheese masterpiece, crafted originally at Manhattan’s venerable Murray’s Cheese. This recipe does call for some handiwork by grating your own cheese rather than buying the pre-grated cheese from the store. But if you take the time to grate the cheese yourself, it will help you get that smooth, creamy texture that you’ll want for your mac and cheese every time you make it.
Alina Stallone, the kitchen manager at Murray’s Cheese, chose a fairly classic lineup to add to her recipe: cheddar, Fontina and Gouda. She then took things one step further by adding a fourth secret cheese.
“A wonderful trick to make your mac and cheese extra luxurious is adding cubed Taleggio,” Stallone told The Daily Meal. “Because when it bakes with the pasta, it’s going to turn into little ooey-gooey pockets of delicious cheese.” Taleggio, a semisoft, washed-rind Italian cheese, is used twice: once while making the initial cheese sauce and again after incorporating the pasta into it. You can watch the full technique in the video below.
You can upgrade this recipe by adding bacon, scallions, SPAM or whatever else sounds good. Crushed Goldfish crackers, for instance, can be a surprisingly delightful addition. Once you master this recipe, use the leftover cheese you have on hand (if any) for more super decadent, delicious cheese-filled recipes.
Creamy Macaroni and Cheese recipe - Recipes
Creamy Skillet Macaroni & Cheese
2 - cups uncooked elbow macaroni
2 - tablespoons butter
2 - tablespoons all-purpose flour
1 1/2 cups milk or evaporated milk
8 - ounces Velveeta cheese, cubed or (use all cheddar cheese)
1 - cup cheddar cheese
1 - cup monterey jack cheese
Cook the macaroni according to the package directions. In a large nonstick skillet, melt the butter over medium heat.
Stir in the flour and blend until smooth. Gradually add the milk bring the mixture to a boil, reduce heat and cook for 2 minutes or until thickened.
Add the cubed Velveeta, cheddar and Monterrey jack cheese. Cook and stir the mixture until all the cheese is melted through.
Drain macaroni and add to the cheese sauce. Stir to blend and simmer until heated through.
Remove from heat and serve.
Cook's Note: This macaroni and cheese dish can also be baked in the oven for special occasions and holidays. After adding the milk, add the cubed Velveeta cheese, 1/2 cup each of cheddar and Monterrey Jack cheese and mix to combine. Add the cooked macaroni and pour into a greased or buttered 13 x 9 inch baking dish. Top with the remaining 1/2 cup of cheddar and Monterrey Jack cheese and bake at 350 F degrees for 15-20 minutes.
Servings 4 - 6
source: taste of home
Dish as I like : easy, quick and good )
Looks good!! For this recipe does it have to have half/half or evaporated milk or can you use regular milk?
I love homemade mac n cheese, but don't get it very often! This looks easy, thanks for sharing the recipe.
This really looks like a dream. I take homemade macaroni to Christmas every year--and it's a treat-- and this recipe looks delicious. Thanks for sharing it with us!
My hubby loves homemade mac and cheese. The recipes I've tried have always turned out clumpy too. Can't wait to try this one. It looks delicious.
I always make homemade mac n cheese . so easy no recipe needed. Cook desired amount macaroni, drain, add cubed Velveeta, milk [to keep from getting dry] and little butter. Heat until cheese is melted. It is as easy as a boxed mix but much better. T'sa
How funny! I just made almost this exact recipe tonight. I used 4T butter to 4T flour and used 2C shredded sharp cheddar cheese. Everyone raved. Thanks for your great recipes and hard work.
I'm happy to see this recipe uses Velveeta. it really adds a smoothness and a great flavor to mac and cheese. I'll be trying this very soon!
My favorite and now for my kids too calls for real cheese and is beyond simple. Cook your macaroni, drain, add shredded colby-monteray/jack (aka Co-jack) and allow to melt. Done and delicious.
I do reccomend buttering the bowl if you aren't mixing in the pan.
I do one very similar but with 2% milk and Colby jack cheese. If you put it under the broiler for a few minutes just to get a little Browning on the cheese you get a baked taste..best of both world's!
I'm trying your sesame chicken tonight ..it looks delicious!
Your Creamy Skillet Macaroni & Cheese looks tasty
You can submit your Creamy Skillet Macaroni & Cheese pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)
I am already hungry to see these photos btw, LOL
Looks so good Tina. my weird kids wont eat mac and cheese. kinda ridiculous if you ask me.That just means there would be more for me!
This looks great, I usually layer, my mac and cheese, with butter velveta and milk and bake it, but I like that this has the the creamy flour mixture as well!
Try a dash of worcestershire sauce to homemade mac and cheese. It sends it over the top!
I use this same recipe except I use 4 cheeses I use velvetta sharp and mild cheddar and mozzarella, and I also take crumbled ritzs cracker with a little butter on top baked just long enough to brown the cracker alike bit
I want to make this recipe. BUT NEED WAY MORE that 4 servings for Thanksgiving dinner. I will be hosting about 15 folks and must have leftovers.. any suggestions on best way to double, triple or quadruple the recipe and have the same outcome.
I think doubling the recipe would be plenty. Just make in a very large pot and place the mac and cheese in a large covered serving dish.
My FIL thanks you from the bottom of his heart. Mac and Cheese is his favorite dish and now an easy way to throw it together! What more could you ask for?
Creamy Stovetop Mac and Cheese
Creamy Stovetop Mac and Cheese is a simple cheesy pasta recipe the whole family will love.
This extra creamy macaroni and cheese is the perfect comfort food and can be served as a main dish or a side.
This easy mac and cheese recipe takes less than thirty minutes from start to finish and serves four people as a main dish.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this stovetop macaroni and cheese, I started by cooking some elbow macaroni noodles according to the directions on the package.
I drained the macaroni noodles and set them aside.
Then I poured some heavy cream and condensed cheddar cheese soup into a large pot over medium heat.
I stirred until the soup and cream were combined.
Then I added some salt, pepper, garlic powder and onion powder to the pot.
I stirred well again and then brought the liquid to a boil.
Once the liquid was boiling, I reduced the heat to low and added the cooked macaroni to the pot.
I stirred until all of the macaroni noodles were coated in the sauce.
Then I added some shredded mozzarella and cheddar cheese to the pot.
I stirred until the cheese was melted.
Then the cheesy macaroni was ready to serve.
This creamy pasta dish is packed with flavour.
If you are looking for an extra creamy homemade macaroni and cheese recipe, then you need to try this Creamy Stovetop Mac and Cheese!
More Mac and Cheese Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Creamy Stovetop Mac and Cheese:
Creamy stove top macaroni and cheese will become a quick favorite.
1 1/3 cups macaroni or pasta of your choice, (cooked until tender)
1/3 cup heavy whipping cream
1 cup shredded cheddar cheese
Cook macaroni in a saucepan on top of the stove according to package directions until tender. Drain. Return macaroni to saucepan and add butter, salt, black pepper, milk, heavy whipping cream, cheddar cheese and cream cheese. Stirring constantly with stove on very low heat cook until cheeses are totally melted. Remove from heat and wait about 10 minutes before serving so pasta can soak up wet ingredients. Makes 4 servings. Enjoy!
5 cups 2 percent milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoons sea salt
1/4 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
4 cups shredded sharp white Cheddar cheese
1-1/2 cup shredded gruyère cheese
1/2 cup shredded Swiss cheese
1 pound pasta
1/2 cup breadcrumbs
1. Preheat oven to 375° F.
2. Spray a large casserole dish with nonstick spray and set aside.
3. In a medium saucepan, warm the milk over medium heat.
4. In a large skillet, melt the butter. Once the butter has melted and starts to slightly brown and bubble, add the flour and whisk until the flour is fully incorporated.
5. Continue to whisk and add the hot milk slowly. Whisk for about 10 minutes until the milk and flour mixture has thickened.
6. Remove from heat and add the salt, nutmeg, pepper, cayenne, white Cheddar, gruyère and Swiss cheeses. Stir to combine until the mixture is smooth. Set aside.
7. Place a large pot of water on the stove to boil.
8. Cook the pasta 1 minute short according to the package directions. Drain the pasta and then rinse with cold water. Stir the pasta into the cheese mixture, then pour the pasta into the prepared casserole dish.
9. Sprinkle the top with the breadcrumbs and bake for about 25-30 minutes until the edges just begin to brown. Remove from oven and let sit for a few minutes before serving.
Coming up with this recipe for the creamiest, cheesiest macaroni and cheese has been for me an exercise of love.
I love pasta. But I love a pasta casserole smothered in an ooey gooey cheese sauce even more.
You could say that I have an advantage since I live in the Dairy State, but with so many different cheese types, not all cheeses can be mac & cheese worthy.
Did you know that each cheese has it’s own melting-point? What this means for those of us who love, love mac and cheese is that if you use the wrong cheese, you could end up with a lumpy or clumpy sauce.
Now that doesn’t sound appetizing does it?
The truth is, not all cheeses are created equal especially when you want a great melting cheese for macaroni and cheese, so this recipe takes the mystery from having you choose the best cheese to use and gives you a smooth sauce that also offers a layer of spiciness to the macaroni.
That being said, if you are adventurous and want to mix and match cheese to get different layers of flavors, I’m all for it!
Now, the next thing you’ll need to know is how to make a Béchamel Sauce.
Yes, I know that sounds very technical, but it really isn’t.
Here’s a great video tutorial how to make a béchamel sauce at home.
Notes on Creamy Baked Macaroni and Cheese
- The original recipe for this macaroni and cheese recipe comes from Patti Labelle. She is a beast in the kitchen so no surprise that it&rsquos so good. Elgin did make modifications by doubling the cheese and substituting whipping cream for half&half.
- I modified the recipe as well by creating a crunchy topping, increasing the heat by 25 degrees. I also subbed colbyjack/monterey cheese for just monterey. Feel free to leave the panko topping off if you choose but I feel it&rsquos a must in a baked macaroni and cheese recipe.
- This recipe has 5 types of cheese. Yes, 5 different kinds of cheese. The amount of cheese will scare you at first but believe me, it&rsquos necessary and makes this dish delicious.
- Is this recipe healthy? Probably not&hellipbut who cares because&hellipCHEEEEEEEESE.
- I&rsquod recommend keeping the cheeses the same as stated&hellipeven the velveeta. The beauty of this is that all the cheese melts and taste perfectly. There is a science to melting cheese.
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You can also use this leftover macaroni and cheese to make these Air Fried Macaroni and Cheese Balls recipe.