Best 5 The Most Amazing Macaroni And Cheese In The World Recipes

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In the realm of comfort food, macaroni and cheese reigns supreme, captivating taste buds with its creamy, cheesy goodness. Embark on a culinary journey to discover the most amazing macaroni and cheese recipe, promising an explosion of flavors that will transport you to cheesy heaven. From stovetop classics to baked delights and innovative twists, our comprehensive guide will unveil the secrets behind creating a macaroni and cheese masterpiece that will leave your family and friends begging for more. Immerse yourself in a world of rich cheese sauces, perfectly cooked pasta, and tantalizing toppings, as we present the ultimate recipe for the most amazing macaroni and cheese in the world.

Here are our top 5 tried and tested recipes!

"WORLD'S BEST" MACARONI & CHEESE



We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

  • Preheat oven to 350; F. Set a large pot of water on high heat.
  • Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
  • The roux should be cooked and free of the flour flavor but still light in color.
  • Gradually add milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
  • Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
  • Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
  • Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
  • Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

THE MOST AMAZING MACARONI AND CHEESE IN THE WORLD!



The Most Amazing Macaroni and Cheese in the World! image

This macaroni and cheese is TO DIE FOR. People inhale it and drool over it as it's cooking, the aroma fills the whole house. Once it's on the table, it's gone in 3 seconds flat. It's pretty much AMAZING, if I do say so myself. DON'T skip any steps or substitute any of the ingredients, you have to make it just as it is for it to be amazing. NOT for the faint of heart! Quite an indulgence (look at the ingredients), but it's COMPLETELY worth it. It's the only way to make macaroni and cheese.

Provided by Cause Im awesome

Categories     Cheese

Time 1h30m

Yield 1 pan, 8-10 serving(s)

Number Of Ingredients 19

2 lbs macaroni
12 eggs
1 cup cubed Velveeta cheese
1 cup butter, melted
6 cups half-and-half
4 cups sharp cheddar cheese, grated
2 cups extra-sharp white cheddar cheese, grated
1 1/2 cups mozzarella cheese, grated
1 1/2 cups asiago cheese, grated
1 cup gruyere cheese, grated
1 cup monterey jack cheese, grated
1 cup muenster cheese, grated
1 cup parmesan cheese
1 cup Velveeta cheese, cubed
1/4 cup goat cheese (adds a kick) (optional)
1/8 teaspoon salt
1 tablespoon black pepper
1 pinch mustard
1 pinch cayenne pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Cook macaroni according to package directions, al dente. Drain and set aside.
  • Whisk eggs together in big bowl until frothy. Add Velveeta, butter, and 2 cups of the half-and-half.
  • Add warm macaroni, mix until smooth.
  • Add rest of half-and-half, 3 cups sharp yellow Cheddar cheese, the rest of the various cheeses, salt, and pepper, tossing together.
  • Pour into greased 9 x 13 inch casserole dish, and bake for 30 minutes.
  • Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake about 30 minutes more, until golden brown. If you want, you could dot the top with a few tiny pieces of butter, just to help it brown more.
  • Serve hot. Enjoy!

OUR FAVORITE MACARONI AND CHEESE



Our Favorite Macaroni and Cheese image

Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.

Provided by Rhoda Boone

Categories     Cheese     Pasta     Side     Kid-Friendly     Frankenrecipe     Macaroni and Cheese     Cheese Week     Cheddar     Parmesan     Small Plates

Yield Serves 12

Number Of Ingredients 20

For the topping:
2 tablespoons unsalted butter, plus more for baking dish
2 tablespoons extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
2 large garlic cloves, minced
2 ounces finely grated Parmesan (about 1/2 cup)
1/2 teaspoon kosher salt
For the macaroni and sauce:
2 teaspoons kosher salt, plus more
1 pound dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
2 ounces grated Parmesan (about 1/2 cup)
Special equipment:
9- by 13-inch baking dish

Steps:

  • Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
  • Make the topping:
  • In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
  • Prepare the macaroni and sauce:
  • Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
  • In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
  • Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
  • Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

WORLD'S BEST MAC AND CHEESE



World's Best Mac and Cheese image

It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

Unsalted butter, room temperature, or vegetable oil, for baking dish
6 ounces short pasta, such as fusilli or penne
2 cups Beecher's Flagship Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle-chile powder

Steps:

  • Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
  • Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

THE BEST BAKED MAC & CHEESE RECIPE EVER



The Best Baked Mac & Cheese Recipe Ever image

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Provided by Kare for Kitchen Treaty

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika ((plus more for sprinkling on top))
2 1/2 cups 2% milk
3 cups shredded medium cheddar cheese ((approx. 12 ounces) **)

Steps:

  • Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
  • Preheat the oven to 375 degrees Fahrenheit.
  • To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
  • Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
  • Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
  • Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
  • Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
  • Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving

Tips:

  • Use a flavorful cheese blend. A combination of sharp cheddar, Gruyère, and Parmesan is a classic choice, but you can also experiment with other cheeses, such as Gouda, Fontina, or Asiago.
  • Don't overcook the macaroni. The pasta should be al dente, with a slight bite to it.
  • Make a roux. A roux is a mixture of butter and flour that helps to thicken the cheese sauce. Be sure to cook the roux until it is golden brown.
  • Add milk or cream gradually. Whisking the milk or cream into the roux a little at a time will help to prevent it from curdling.
  • Season the cheese sauce to taste. Salt, pepper, garlic powder, and onion powder are all good options.
  • Add your favorite mix-ins. Some popular mix-ins for macaroni and cheese include bacon, ham, chicken, vegetables, and herbs.
  • Bake the macaroni and cheese until it is bubbly and golden brown. This will help to create a crispy crust on top.

Conclusion:

Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. With its creamy, cheesy sauce and pasta perfection, it's a dish that's sure to please everyone at the table. Whether you're following a traditional recipe or experimenting with new flavors, there are endless possibilities when it comes to making macaroni and cheese. So get creative and enjoy!

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