mac andamp cheese

This fancy mac and cheese recipe is made with gruyere and fontina cheese for an elevated flavor profile that’s both refined and sophisticated. Topped with toasted garlic cornflakes, this gourmet macaroni and cheese is made in a single pan and requires no baking or draining.

Fancy Mac and Cheese

water

macaroni, penne or cavatappi pasta

unsalted butter (divided)

salt

black pepper

milk

cream cheese

gruyere cheese (grated)

fontina cheese (grated)

cheddar cheese (grated)

corn flakes (slightly crushed)

garlic powder

parsley (chopped)

black truffle oil (optional)

Bring a large stockpot filled with 5 cups of water to a boil. Once boiling, add the pasta and cook 8-10 minutes, or until al dente. If the pasta start looking dry, add another 1/4 cup of water, if needed.While the pasta cooks, melt 2 tablespoons of butter over medium heat in a skillet. Once melted, add the crushed cornflakes and garlic powder. Toss the cornflakes in the melted butter and toast until they’re golden and fragrant. Remove from heat.When pasta is ready, DO NOT DRAIN. The remaining pasta water will help thicken the cheese sauce. Reduce the heat to low and then, to the pasta, add the remaining 4 tablespoons of butter and the cubed cream cheese. Stir until melted and creamy. Then add the milk, salt and pepper and mix until incorporated.Remove the pot from the heat and gradually stir in the gruyere, fontina and cheddar cheese a half cup at a time. Mix until each addition is melted and a smooth before adding the next. If the sauce is thicker than your care for, add a few tablespoons of milk to thin the sauce to the desired consistency.Finally, top with the toasted garlic cornflakes and chopped fresh parsley. Drizzle lightly with truffle oil, if desired. Serve immediately.

{Instant Pot} Pressure Cooker Mac and Cheese ~ Creamy, Cheesy, Delicious Instant Pot Macaroni and Cheese is the perfect quick and easy recipe for your pressure cooker! It's ready in 15 minutes and you'll never go back to the box mac and cheese again!&nbsp;

{Instant Pot} Pressure Cooker Mac and Cheese

(16 oz) box elbow noodles, uncooked

c. warm water

Tsp garlic powder

tsp pepper

tsp salt

c. Sharp Cheddar Cheese

c. Mozzarella Cheese

- 1 c. milk

Pour the noodles into the pressure cooker. Add water, garlic powder salt,&nbsp; and pepper. Stir.

Put the lid on the pressure cooker and make sure the vent is set to "sealing".

Press the "Manual" button and set the timer to 4 minutes.

Once the noodles are done cooking place towel over lid of pressure cooker and switch the vent to venting. When the quick release is done remove lid from pot.&nbsp;

Turn pressure cooker to "saute" and add in cheese and 1/2 c. milk. Mix until cheese is melted. If you would like the cheese sauce thinner add more milk.

Whatever the truth behind macaroni cheese and its origins, what we can’t deny is its popularity in modern cuisine. This indulgent dish can be prepared quickly and with minimal faff and is certainly very delicious, so why not try out our recipe today?

Our Tasty Mac & Cheese Recipe

macaroni (or any short pasta)

2tbsp butter

garlic, crushed

1tsp mustard powder

flour

cheddar cheese, grated

Parmigiano Reggiano, grated

Salt and black pepper,

bread, buttered

butter

Preheat your oven to 200°C (180°C fan oven) and place your buttered slices of bread on a baking tray. Bake for five minutes, or until crispy, then remove from the oven and set aside. Leave the oven on. 

Cook your macaroni in a large pan of boiling water. Remove from the heat and drain two minutes ahead of the cooking time advised on the packet. 

Melt the butter in a large saucepan over a medium heat. Add the garlic and mustard powder, allow the garlic to sauté for a minute, but be careful not to burn it. Then add the plain flour and stir everything together, cooking for a further minute.

Gradually pour in the milk and whisk the contents of the pan thoroughly to ensure there are no lumps. Simmer the sauce for 5 minutes, whisking constantly until the mixture thickens. Add a small pinch of salt and a little black pepper at this stage.

Remove the sauce from the heat and add the cheddar and Parmigiano Reggiano, stir through until thoroughly combined.

Add your macaroni to the sauce, making sure every piece of pasta is completely coated in the cheesy mixture.

Pour your mac & cheese mix into an oven dish or deep roasting tin.

Crumble the crispy bread slices into breadcrumbs, mixing with a little salt and pepper to season, and sprinkle on top of your mac & cheese. Top with some extra grated parmesan and bake in the oven for about 20 minutes, until the topping is golden brown. 

Smoked Mac and Cheese is the grown up version of everyones favorite side dish. A kiss of smoke give this Mac the extra kick to take it over the top.

Easy Smoked Mac and Cheese

lb Elbow Macaroni

Milk

Mild Cheddar Cheese

tbsp Dry Rub

(For

oz Velveeta

cook macaroni

Bring a pot of salted water to a boil. Add elbow macaroni and stir  every few minutes until cooked al dente. 8-10 minutes.

drain noodles

Drain pasta in a collander running cool water over the pasta until room temperature.

make cheese sauce

Cube Velveta into 1 inch cubes and add to a pot along with dry rub and milk. Simmer over low heat until the velveta has melted. dont let milk come to a boil. Once cheese has melted turn off heat and stir in 1 cup of cheddar cheese and the elbow macaroni.

mix cheese with noodles

Pour macaroni and cheese mixture into a cast iron skillet and top with remaining cheddar cheese. Place skillet in the smoker set at 350 degrees F. for 30-45 minutes until hot but not boiling over. Garnish with chives. (optional)

10 ingredients, 20 minutes to make. This dairy-free pasta tastes super fancy but is actually super easy to make. Perfect for Valentine&#x27;s day, anniversaries, celebrations, and date night.

Vegan Truffle Mac &amp; Cheese

raw cashews

yeast

cornstarch

white miso paste

truffle olive oil

pasta

If you have a high powdered blender such as a Vitamix, Blendtec, or Breville you can skip to step 2. If you don’t have a high-powered blender, you might want to boil the cashews first to ensure they are tender enough to blend into a smooth sauce. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water. You can now proceed to make the cheese sauce.

Make the cheese sauce by adding 2 cups of water along with the cashews, nutritional yeast, cornstarch, miso paste, truffle oil, salt, garlic powder, and pepper to your blender until it is completely smooth. At this stage, the sauce will be quite watery. Set aside.

Bring a large pot of water to a boil and then cook the pasta according to package directions.

Drain the pasta and quickly rinse the pot to remove any leftover starch from the pasta water. Return the empty pot to the heat and pour in the cheese sauce. Cook over medium-high heat, stirring frequently and scraping the bottom of the pan with a spatula until the sauce thickens, about 5 minutes. Add the cooked hot pasta to the sauce and toss to coat. Serve hot.

Make creamy mac &amp; cheese just like Chick-fil-A does at home!

Chick Fil A Mac and Cheese

elbow macaroni pasta

heavy cream

American cheese

Parmesan cheese

Romano cheese

Colby Jack Cheese (shredded)

Fill a large pot 2/3 full of water.  Add 1 tablespoon of salt.  When the water comes to a boil add the pasta. Cook to al dente. Drain the macaroni noodles

In a medium-sized pot add heavy cream, American cheese, Parmesan cheese, and Romano cheese. Melt cheeses with heavy cream over medium heat.  Stir frequently.  Do not allow the cheese to scorch.

Turn the oven on to broil, on high.

Place cooked pasta into a 9 x 13-inch casserole dish. Pour melted cheeses over the pasta.

Add shredded Colby Jack cheese to the top of the pasta. Place under broiler.

Broil just until the cheese begins to brown.

&lt;em&gt;This Sloppy Joe Mac &amp; Cheese is an easy recipe with only 4 ingredients needed! A delicious meal that you can whip up quickly for those lazy dinners. &lt;/em&gt;

Sloppy Joe Mac & Cheese

oz box of mac and cheese

beef

½ packet sloppy joe mix

Prepare the mac and cheese pasta according to box instructions

In the meantime, cook the ground beef in skillet on medium heat

Once browned and cooked through, drain any excess grease and return to the skillet

Add the water and sloppy joe mix to the skillet with the beef

Bring to a boil, then simmer on low for 10 minutes

Pour the sloppy joe mixture unto the finished mac and cheese

Mix well and enjoy!

This adobo chili sauce definitely kicks up a traditional vegan mac &amp; cheese! You're sure to love this if you can handle the heat.

adobo chili mac & cheese

C elbow macaroni

C adobo cream sauce

onion powder

tsp sea salt

tsp black pepper

C unsweetened nondairy milk

tsp apple cider vinegar

tbsp finely chopped parsley

black pepper,

Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but do not rinse. Add the noodles back to the pot.

Meanwhile, mix the adobo cream sauce (see note*) with nutritional yeast, garlic powder, onion powder, sea salt, ground black pepper, nondairy milk, and apple cider vinegar in a blender until smooth.

This will still work if you've reduced the amount of adobo chilis in the adobo cream sauce recipe, but again feel free to add anything to your own tastes once you blend it together.

Pour all the sauce over the cooked noodles and stir over low heat for 2 to 3 minutes to combine and get it all creamy. Remove from the heat and stir in 2 tablespoons of finely chopped parsley.

Portion out servings and top with more finely chopped parsley,&nbsp;extra ground black pepper to taste, and grated vegan parmesan if using. Serve immediately.

Everyone thinks they have the best baked mac &amp; cheese recipe and I must admit I believe I do too: Original Baked Mac &amp; Cheese Recipe. However, I can say with 100% certainty that I have the best Buffalo Mac &amp; Cheese recipe! I have crafted a baked Buffalo Mac &amp; Cheese recipe that is creamy, cheesy, perfectly spiced, and baked in the oven with a crispy cheesy topping that is going to knock your socks off! And you have no need to worry that it&#39;s going to be too spicy because I added the perfect amount of frank&#39;s redhot sauce that gives this dish the buffalo chicken flavor without being uncomfortably hot and spicy!​​ This recipe all starts with a roux using Kerrygold garlic herb butter and a little flour just like every good mac &amp; cheese should. Then, we are going to add milk, cheese, some spice, and layer in some shredded rotisserie chicken. What you can expect from this recipe is that it&#39;s not one of those mac &amp; cheese recipes that sits heavy in your stomach because it&#39;s so gooey and thick and it also won&#39;t be one of those mac &amp; cheese recipes that’s cake like and can stand on its own, like Goldilocks says about the baby bear…Its just right!!! Let&#39;s make it!

Buffalo Mac & Cheese

lb large elbow noodles

tbsp Kerrygold garlic herb butter

tbsp flour

½ tsp tony's creole seasoning

Salt & black pepper (to taste)

oz cheddar cheese

oz freshly shredded whole milk mozzarella cheese

oz freshly shredded colby jack cheese (divided)

oz velveeta cheese

frank's redhot sauce

chicken

breadcrumbs

Bring a pot of water to a boil. Once it comes to a boil, salt the water, and pour in the large elbow noodles. Boil the noodles according to package directions until al dente. Once the pasta is al dente, drain it and set it aside.

In a separate large pot, set it to medium heat and add in the garlic herb butter. Once the butter has melted, shake in the flour and whisk the butter and flour together continuously for 3 - 5 minutes. Then, pour in the milk in small increments, whisking it every time you add some of the milk. Once you have added all the milk, bring it up to a boil, and whisk it for a few more minutes. Then, lower it to a simmer and let that simmer and thicken up for about 5-10 minutes (whisking often).

Next, shake in tony&#39;s creole seasoning, salt &amp; cracked black pepper, and give it another whisk. Now, it’s time to add in the cheese! Drop the heat to low and sprinkle in the freshly shredded cheddar, mozzarella, and 4 oz of the colby jack. Whisk that continuously until the cheeses have melted into the sauce. Then, add in the cubed up velveeta cheese and whisk that in until fully melted. Lastly, pour in the frank&#39;s redhot sauce and stir it in until everything is combined and creamy. Let that simmer together on low for about 10 minutes (whisking in increments). Once that&#39;s done, remove it from the heat, and set it aside.

Now it&#39;s time to layer! Spray a large deep dish baking dish with cooking spray.  - Layer 1: Thin layer of cheese sauce to cover the bottom of the baking dish- Layer 2: Half of the cooked large elbow noodles - Layer 3: Half of the shredded rotisserie chicken- Layer 4: Half of the cheese sauce - Layer 5: The rest of the cooked large elbow noodles- Layer 6: The rest of the shredded rotisserie chicken -Layer 7: The rest of the cheese sauce-Layer 8: 4 ounces freshly shredded colby jack cheese- Layer 9: Seasoned breadcrumbs

Bake that in the oven at 350°F for 40 - 45 minutes or until browned and bubbly! Enjoy!

https://www.youtube.com/watch?v=2hffgMOANYM

My Buffalo Mac is better 😉 #buffalomacandcheese

An easy Beer Cheese recipe for pretzels that will take your snacking game to the next level!

Beer Cheese (for Pretzels)

unsalted butter

Tablespoons all-purpose flour

German beer

Worcestershire sauce

Dijon mustard

paprika

cayenne pepper

Cheddar cheese (shredded)

Gouda, Gruyère, Swiss or White Cheddar cheese (shredded)

Shred your cheese and set aside.

Melt the butter in a small saucepan over low heat. Add the flour to create the roux (a paste), whisking constantly for 1 minute until the paste is thickened and bubbly.

Slowly whisk in the milk and beer, stirring until completely smooth and the mixture has thickened, about 1 minute. Stir in remaining ingredients except for the cheese.

Slowly add the cheese and whisk until completely melted and smooth. Remove from heat and serve immediately while warm.

Excellent beer cheese for pretzels. Easy and very flavorful! Certainly will keep this recipe on hand.

Made these for a Super Bowl crowd. Used Tillamook sharp yellow and some sharp white cheddar, and a Paulaner Marzen beer. It was a hit with the pretzels!

https://content.jwplatform.com/videos/4LKjTiBG.mp4

Beer Cheese.MP4

This spiced Hatch chile mac and cheese is creamy, cheesy, smoky, and hands down amazing. Make this year-round for comfort food or the holidays.

Hatch Chile Mac and Cheese

Hatch chiles

bacon

cavatappi pasta

bacon grease

all-purpose flour

½ teaspoon smoked paprika

cheddar cheese

smoked gouda cheese

half-and-half

pasta water

shredded smoked gouda cheese

panko breadcrumbs

bacon bits

Before starting, place the bacon (if using) in the freezer for 10-15 minutes. This will make it easier to chop.

If using fresh Hatch chiles, start with them, otherwise skip this part.

Turn your oven broiler to high and line a baking sheet with foil. Move the oven rack to the highest or second highest position. Roast 6-7 (depending on size) Hatch chiles for 3-5 minutes a side until fully roasted and blackened. Place them in a zipper-lock plastic bag or a mixing bowl and cover with plastic wrap. Let cool and steam for 10 minutes.

Once steamed and cool enough to handle, peel off the blackened skin and remove the seeds. Dice into small pieces and set aside to fully cool.

While the Hatch chiles are roasting or cooling, start on the bacon if using. Chop all bacon from a 12oz package into small chunks and add to a cold pan. Turn the heat to medium or medium-low and cook, stirring occasionally, until the fat has rendered and the bacon is crisp.

This can take 14-20 minutes depending on the heat and how crispy you like your bacon. Remove with a slotted spoon and place on a paper towel lined plate to absorb excess grease. Reserve 2 tablespoons of bacon to the side and 2 tablespoons of bacon grease as well.

Hatch Chile and Bacon Prep:

Fill a large pot a little over half full of water and place it on the stove over high heat. While waiting for the water to boil, begin making the bechamel for the cheese sauce. You’ll work on the pasta and the cheese sauce at the same time.

When the water comes to boil, add a good amount (2-3 teaspoons) of kosher salt, stir, and add 1-pound of cavatappi. Cook until al dente according to package directions. Before straining, use a glass measuring cup and reserve some of the pasta water, then strain the pasta with a colander and set aside.

Set a Dutch-oven or large pot over medium heat and melt 2 tablespoons of butter and add the 2 tablespoons of reserved bacon grease. Once melted and hot, add ¼ cup all-purpose flour and whisk constantly to create a roux. Let the flour cook for 2-3 minutes until you have a light roux. Begin adding 3 cups of whole milk a little at a time, whisking constantly to avoid lumps.

When you’re done adding the milk, turn the heat to medium-high and add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon smoked paprika. Keep whisking until it comes to a strong simmer for a minute or two, then immediately turn the heat to low. Continue whisking until the mixture feels thickened and turn off the heat. If the pasta still needs a few minutes, leave the heat on low instead.

Begin adding the shredded sharp white cheddar and smoked gouda cheeses, a handful at a time, to the bechamel, Reserving a heaping ½ cup of each cheese for the topping. Stir until the cheese is melted and continue adding cheese in batches.

Once the cheese is all melted, and the pasta has finished cooking, add the pasta directly into the cheese sauce. Stir to fully combine. Now add ½ cup half-and-half and ¼ cup of the reserved pasta water and give it a quick stir. Finally add the chopped Hatch chiles and bacon and stir until well distributed throughout the pasta.

Make the Bechamel and Pasta:

Preheat your oven to 375°F / 190°C.

Take the reserved 2 tablespoons of bacon bits and chop into very fine pieces. In a small skillet, melt 2 tablespoons of butter over medium-low heat and add ¾ cup panko breadcrumbs. Stir and toss frequently until just turning light golden brown in color and add the finely chopped bacon.

Remove from the heat and pour into a heatproof bowl to stop the cooking process. Set aside and allow it to cool enough to handle.

In the meantime, transfer the macaroni and cheese to a baking dish. Try and distribute it evenly across the baking dish and level off the top without compressing it too much.

Sprinkle the reserved cheese over the top of the mac and cheese and then sprinkle the panko and bacon mix over the entire dish.

Place on the middle rack of the oven, uncovered, and bake for 18-20 minutes. Remove from the oven and let cool for a few minutes before serving.

Bake the Macaroni & Cheese:

Top 11 mac andamp cheese recipes from across the web

The most viewed mac andamp cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fancy Mac and Cheese

{Instant Pot} Pressure Cooker Mac a...

Our Tasty Mac & Cheese Recipe

Easy Smoked Mac and Cheese

Vegan Truffle Mac & Cheese

Chick Fil A Mac and Cheese

Sloppy Joe Mac & Cheese

adobo chili mac & cheese

Buffalo Mac & Cheese

Beer Cheese (for Pretzels)

Hatch Chile Mac and Cheese

Top 11 mac andamp cheese recipes from across the web

The most viewed mac andamp cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fancy Mac and Cheese

{Instant Pot} Pressure Cooker Mac a...

Our Tasty Mac & Cheese Recipe

Easy Smoked Mac and Cheese

Vegan Truffle Mac &amp; Cheese

Chick Fil A Mac and Cheese

Sloppy Joe Mac & Cheese

adobo chili mac & cheese

Buffalo Mac & Cheese

Beer Cheese (for Pretzels)

Hatch Chile Mac and Cheese

The most viewed mac andamp cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Truffle Mac & Cheese