Best 9 6 Cheese Macaroni And Cheese Recipes

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Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. This dish is typically made with elbow macaroni, cheese, and milk, but there are many variations that can be made to create a unique and flavorful dish. One popular variation is 6 cheese macaroni and cheese, which uses a combination of six different cheeses to create a rich and creamy sauce. This dish is perfect for a special occasion or a family meal, and it is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

6 CHEESE MAC AND CHEESE



6 Cheese Mac and Cheese image

This 6 Cheese Mac and cheese recipe is the he Ultimate Lady's Cheesy Mac and Cheese from Mrs. Paula Deen! I made it for the first Thanksgiving we had after we moved back to Virginia and it was a hit!

Provided by Angie - BigBearsWife.com

Categories     Pasta

Time 1h

Number Of Ingredients 14

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Steps:

  • Preheat oven to 350F.
  • 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.

6-CHEESE MACARONI AND CHEESE



6-Cheese Macaroni and Cheese image

If you're like me, you're always on the quest for the 'perfect' mac and cheese. Now, I've eaten a lot of mac and cheese because it's the ultimate comfort food, and my family and I love it, but I had never found the penultimate recipe for it...always on the search...well, I think I may just have come up with it! Using the mac and cheese recipe posted at the splendidtable.com as a jumping-off point, I devised this version which is rich, creamy, super-cheesey, and inordinantly delicious. I can certainly be significantly lightened down by using low-fat milk and cheeses.

Provided by evelynathens

Categories     One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
3 cups milk
8 ounces cream cheese
2 tablespoons butter
1 tablespoon prepared mustard
3/4 teaspoon dry garlic granules (NOT garlic salt) or 2 garlic cloves, very finely minced
5 drops hot sauce
1/3 teaspoon salt
2 eggs, beaten to blend
1 cup grated cheddar cheese
1 cup grated asiago cheese
1 cup grated mozzarella cheese or 1 cup monterey jack cheese
3/4 cup grated parmesan cheese

Steps:

  • Boil elbow macaroni in plenty of salted water until al dente. Drain.
  • Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
  • Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
  • Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
  • Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
  • Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.

Nutrition Facts : Calories 484.4, Fat 26, SaturatedFat 15.6, Cholesterol 120.8, Sodium 510.9, Carbohydrate 39.7, Fiber 1.5, Sugar 1.4, Protein 22.5

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

6 (6-ounce) boneless skinless chicken breasts
2 tablespoons Hungarian paprika
1 tablespoon kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 quart heavy cream
2 tablespoons of thyme
2 pounds of cooked rigatoni
6 ounces goat cheese

Steps:

  • Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY



Five-cheese Mac and Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper

Provided by Alvin Zhou

Categories     Sides

Yield 5 servings

Number Of Ingredients 11

1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
8 tablespoons unsalted butter
2 cups shredded cheddar cheese, shredded and divided
1 cup shredded mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup smoked gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  • Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  • Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  • Add eggs and evaporated milk, mix until fully incorporated.
  • Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  • Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  • Enjoy!

Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Garrett McCord

Categories     Cheese     Dairy     Pasta     Bake     Super Bowl     Kid-Friendly     Back to School     Cheddar     Fall     Winter     Breadcrumbs     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

Steps:

  • Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
  • In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
  • In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

CREAMY MACARONI AND CHEESE FOR SIX



Creamy Macaroni and Cheese for Six image

Based on TGirl,RN's Creamy Macaroni & Cheese for One (#88172), which is delicious. I have adapted it to feed a larger group. Be aware that measurements on seasonings are a rough estimate, as I am a 'taste and tweak as I go' kind of cook. You can adjust, as I have, to suit your personal palate. This will make one very full 9 x 13" baking dish, which is probably enough to feed 6 people as a main dish, or even more as a side dish. Would probably be good for a potluck crowd, too. If doing that I would try to bake it at the party, if possible, so the topping stays crispy.

Provided by StylinDog

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

5 cups elbow macaroni (uncooked)
1 1/3 cups butter or 1 1/3 cups margarine
1 cup all-purpose flour
3 1/2 cups milk
3 1/2 cups aged cheddar cheese, grated
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
6 teaspoons onions, finely chopped
1 1/2 cups breadcrumbs

Steps:

  • In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
  • In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
  • Put stockpot back on the stove. Melt remaining butter at medium heat.
  • Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
  • Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
  • Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
  • Preheat oven to 350°F.
  • Grease one 9x13" baking dish.
  • Pour cooked macaroni back into stockpot and stir well to coat in sauce.
  • Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
  • Top with buttered breadcrumbs.
  • Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
  • Serve and enjoy!

Nutrition Facts : Calories 1237.5, Fat 71.2, SaturatedFat 43.7, Cholesterol 197.6, Sodium 1139.4, Carbohydrate 110.7, Fiber 4.9, Sugar 4.9, Protein 39

MACARONI AND CHEESE FOR ONE



Macaroni and Cheese for One image

The movie "Home Alone" served as inspiration to this macaroni and cheese. Although it says it's meant for one, it will serve two if you're feeling generous!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 20m

Yield 1

Number Of Ingredients 10

1 cup elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup shredded sharp Cheddar cheese
½ teaspoon salt
¼ teaspoon Worcestershire sauce
¼ teaspoon dry mustard powder
1 pinch ground black pepper
1 pinch ground turmeric

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine.
  • Drain macaroni and add to the cheese sauce. Stir until evenly coated.

Nutrition Facts : Calories 1082.8 calories, Carbohydrate 103.7 g, Cholesterol 159.2 mg, Fat 55.8 g, Fiber 4.1 g, Protein 41 g, SaturatedFat 34.4 g, Sodium 2138.2 mg, Sugar 12.6 g

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Tips:

  • Use a variety of cheeses. This will give your mac and cheese a more complex flavor. Some good options include cheddar, mozzarella, Parmesan, and Gruyère.
  • Shred your own cheese. Pre-shredded cheese is often coated with cellulose, which can prevent it from melting smoothly. Shredding your own cheese will ensure that it melts evenly and creates a creamy sauce.
  • Cook the macaroni al dente. This means that it should be cooked until it is just tender, but still has a slight bite to it. Overcooked macaroni will become mushy and will not hold its shape in the mac and cheese.
  • Make a roux. A roux is a mixture of butter and flour that is used to thicken sauces. Adding a roux to your mac and cheese will help to create a smooth and creamy sauce.
  • Season your mac and cheese to taste. This means adding salt, pepper, and other spices to your liking. Some good options include garlic powder, onion powder, and paprika.
  • Top your mac and cheese with breadcrumbs or grated Parmesan cheese before baking. This will give it a golden brown crust and a delicious flavor.

Conclusion:

Mac and cheese is a classic comfort food that can be enjoyed by people of all ages. With so many different variations to choose from, there is sure to be a mac and cheese recipe that everyone will love. So next time you are looking for a quick and easy meal, give one of these mac and cheese recipes a try. You won't be disappointed!

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