Quick! Name three comfort foods!
We bet you can't do it without mentioning macaroni and cheese. And for good reason. Gooey, creamy, hot, rich and satisfying, mac and cheese is the very definition of classic comfort food.
After our recent disappointing experience with Carrot Macaroni and Cheese, we were inundated by comments and emails from people sending us their absolute favorite mac and cheese recipes.
Because of all your terrific responses, we decided to publish all the recipes here as a sort of go-to guide for mac and cheese. Sorry in advance, but we haven't taken the time to cook and sample each of these recipes ourselves. Our appetites -- and waistlines -- couldn't handle it.
But we wanted to share our readers' favorite recipes. So just think of this as a roadmap for gooey, cheesy deliciousness.
Before we get to the recipes, we have to confess: All the talk about mac and cheese made us salivate for some classic mac ourselves. So we whipped up a batch using a recipe from the Barefoot Contessa -- the only recipe we received from two separate readers.
It was perfection: creamy and rich, with a great depth of flavor thanks to the two kinds of cheese. The toasted breadcrumbs are a delicious touch -- giving just the right amount of crunchy crust to the dish. Because we were hankering for some good ol' fashioned mac and cheese, we omitted the tomatoes. But feel free to include them (or tuna or peas or hot dogs or whatever else) as you see fit.
Thanks again to everyone who shared your favorite macaroni recipes! And if you have one to add, by all means, leave it in the comments!
And now, bring on the mac!
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Barefoot Contessa's Mac and Cheese
Sent to us from Joan W. and Jenna
Yields 6 to 8 servings
Ingredients
* Kosher salt
* Vegetable oil
* 1 pound elbow macaroni or cavatappi
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces Gruyere, grated (4 cups)
* 8 ounces extra-sharp Cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
* 3/4 pound fresh tomatoes (4 small)
* 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Delilah Winder's Macaroni and Cheese
Sent to us from Margie:
Total decadence that ended up to be overkill is Delia Winder's. For all the quantity and amount of various cheeses, it's good but not worth the effort other than to shock and awe your guests.
1½ hours | 30 min prep
SERVES 6 -8
- 2 lbs elbow macaroni
- 1 1/2 quarts half-and-half
- 3 cups yellow sharp cheddar cheese
- 2 cups extra-sharp white cheddar cheese
- 1 1/2 cups mozzarella cheese
- 1 cup asiago cheese
- 1 cup monterey jack cheese
- 1 cup muenster cheese
- 1 cup Velveeta cheese
- 1/2 lb butter
- 1 dozen egg
- 1 pinch salt
- 1 tablespoon black pepper
- Cook macaroni according to box instructions.
- Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
- Grate all cheeses (except the Velveeta).
- With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
- Blend until creamy and smooth.
- Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
- Blend all ingredients until smooth and creamy.
- Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
- Tip: Make sure all ingredients are mixed well and your oven has been preheated.
- for an extra kick, add some additional grated yellow cheese on top midway into the baking process.
John Thorne's Macaroni and Cheese
Also sent to us from Margie:
Serving Size : 6****************************************************************************
1/2 pound elbow macaroni
4 tablespoons unsalted butter -- cut into bits
1 dash Tabasco sauce
1 can evaporated milk -- (12 ounce)
1 pound sharp cheddar cheese -- grated
2 large eggs -- beaten
1 teaspoon dry mustard -- dissolved in 1 tsp water
2 teaspoons salt
2 teaspoons pepper
Preheat oven to 350. Boil the macaroni until just barely done in salted
water. Drain and toss with the butter in a large, ovenproof mixing bowl.
Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir
the milk into the macaroni, then add 3/4 of the cheese, the eggs and the
mustard. When well combined, season to taste with salt and pepper and
set the bowl in the oven. Every five minutes, remove it briefly to stir
in some of the reserved cheese, adding more evaporated milk as necessary
to keep the mixture moist and smooth. When all the cheese has been
incorporated and the mixture is nicely hot and creamy (which should take
20 minutes all told), serve at once with a plate of toasted common
crackers to crumble over.
Martha Stewart's Favorite Mac and Cheese
Sent to us from Hayley @ Buff Chickpea
Macaroni and Cheese 101
- serves 12 -
Adapted from The Martha Stewart Living Cookbook: The Original Classics.
Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
Procedure
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
****************************************************************************Robin's Favorite Mac and Cheese (from Good Morning America host Robin Roberts)
Sent to us from Meredith
4 cups cooked Barilla Plus elbow pasta
2 tablespoons nonhydrogenated buttery spread (i.e., Organic Earth Balance whipped buttery spread.)
2 tablespoons flour
2 cups organic 1 percent milk
2 cups shredded Sharp cheddar cheese (optional: low fat)
½ cup grated Fontina cheese
½ cup grated Gruyere cheese
½ teaspoon salt
1 teaspoon. dry mustard
1/8 teaspoon cayenne pepper
½ cup finely grated Parmesan cheese
½ cup whole wheat bread crumbs
For an antioxidant boost add the following:
1½ cups cauliflower or broccoli florets, steamed (cauliflower works best with this dish)
Preheat oven to 375 degrees F. Cook the multigrain pasta in boiling water for 7-8 minutes. Drain well and set aside. In a deep skillet, melt the buttery spread over medium heat. Add the flour to make a roux and stir well. Pour the milk and cook until the mixture is thick and smooth. Season with salt, dry mustard and cayenne pepper. Stir in 2 cups of shredded cheddar, Fontina and Gruyere cheeses and continue to cook until until fully melted. Add the cooked pasta and stir well. Transfer the mixture to a large casserole dish. Carefully take the presteamed cauliflower florets and sink them into and throughout the casserole. Sprinkle Parmesan cheese and then bread crumbs over the top. Bake until bubbly, about 30 minutes at 375 degrees F.
*Recipe courtesy of Beller Nutritional Institute.
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Real Simple Macaroni and Cheese with CauliflowerSent to us from Bennet
Makes 6 servings
Hands-on Time: 0hr 15m
Total Time: 1hr 00m
Ingredients
- 12 ounces multigrain elbow macaroni
- 1 head cauliflower, roughly chopped
- 4 slices multigrain bread, torn
- 1/2 cup fresh flat-leaf parsley, chopped
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 onion, finely chopped
- 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
- 1 1/2 cups reduced-fat sour cream
- 1/2 cup 1 percent milk
- 1 tablespoon Dijon mustard
Directions
1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Tip
Using extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.
****************************************************************************Creamy Blue Cheese and Bacon Macaroni
Sent to us by Janet:
4 strips bacon
1 large sweet onion, thinly sliced
6 oz dry elbow macaroni
8 oz mozzarella cheese, shredded (2 cups)
4 oz blue cheese, crumbled
1 cup half and half or light cream
1/8 tspn pepper
1. Preheat oven to 350*. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
3. Cook elbow macaroni according to package directions. Drain and place in a 1 1/2 -quart casserole. Add the crumbled bacon, 1 1/2cups of the mozzarella cheese, blue cheese, cream and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10mins more or until top of casserole is brown and bubbly. Let stand 10 minutes before serving. Makes 6 servings.
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Creamy Macaroni and Cheese
Sent to us by Anne:
7 oz elbow macaroni
2 cups cottage cheese
1 cup sour cream
1 egg, slightly beaten
3/4 teaspoon salt
dash of pepper
8 oz sharp Cheddar cheese, grated
paprika
Preheat oven to 350. Cook macaroni and drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add cheese and mix well. Stir in cooked macaroni. Pour into greased 4 quart baking dish. Sprinkle with paprika. Bake for 45 minutes.
I like to add a bit of grated cheese sprinkled on top...and the quality of the cheese really does matter! As with any custard, it will get weepy if cooked too long or too hot. It is absolutely delicious!!!
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Alton Brown's Baked Macaroni and Cheese
Sent to us from Marie
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
