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#SIMPLE RECIPE FOR HOMEMADE MAC AND CHEESE MAC#
You’ll see that this regular mac and cheese recipe isn’t so typical when you spy the garlic powder and ground mustard - and the fact that it’s a one-pot dish, so cleanup is pretty much not a concern. Sure, using freshly grated cheese is bound to elevate any dish, but shaved parmesan and cheddar aren’t the only things that give this meal a certain bite. How does this stovetop recipe by Gimme Some Oven differ from your standard store-bought boxed versions? The answer may surprise you, and it doesn’t necessarily come down to the cheese. Don’t be surprised if your dinner guests treat themselves to second (or third!) helpings. Then, you’ll stir in shredded cheeses and the secret ingredient that gives this dish its over-the-top creaminess: cream cheese. You’ll simply add some tried-and-true ingredients like elbow macaroni, butter, heavy cream, chicken broth and spices and let them simmer in your Crock-pot until all the liquid is absorbed. But this cooking technique - and the dish it produces - is doable, dependable and oh-so-delicious. “Macaroni and cheese in a slow cooker?” you might be wondering.
#SIMPLE RECIPE FOR HOMEMADE MAC AND CHEESE FOR MAC#
This recipe from The Chunky Chef delivers, and it’s also a great go-to when you’re not in the mood for mac that’s topped with all sorts of extras and baked in the oven. That’s precisely the right time for whipping up a (crock)pot of stick-to-your-ribs mac and cheese. Some days, you just don’t want to deal with standing over the stove stirring and straining but you still want to enjoy hearty, home-cooked flavors. As an added bonus, it’s got enough height that you’ll have no problem stacking up the multiple layers of cheese and pasta this recipe calls for. This deep and durable Emile Henry casserole dish comes in a range of colors that make the dish itself perfectly presentable on the dinner table or toted to a party. The result is a firm but creamy dish that holds its shape and is packed with sharp cheddar flavor in every bite.īecause this macaroni and cheese needs multiple stints in the oven to become the smooth and luxurious dish that it is, you’ll want to have some sturdy bakeware on hand to handle the job. So what exactly makes it Southern? Regional culinary tradition dictates that mac and cheese dishes from down south are often made custard-style, meaning you whisk eggs and milk together to serve as the base for the sauce. Photo Courtesy: Johnny Miller for The New York Times If you’re cooking for a special occasion or simply want to try a new-to-you take on an old favorite, consider this Southern casserole-style recipe from The New York Times Cooking. Macaroni and cheese can be traditional, but that doesn’t mean it can’t also be decadent. Durable and rustic, these mini metal baking dishes hold the perfect amount of macaroni and cheese for a nice dinner side - but we wouldn’t blame you if you’re tempted to grab two.
For easy baking, equip your kitchen with these Cast Iron Serving Bowls.
This recipe also recommends dividing the pasta-and-cheese sauce blend up into individual serving sizes, which you’ll bake after topping with more shredded cheese to create a bubbly shell. To start, you’ll create a roux - that flour-and-butter base of a creamy sauce - and add spices, evaporated milk and cheddar and Parmesan cheeses for some definite richness. If that sounds about right, you’ll want to try this oven-baked mac and cheese recipe from Damn Delicious. Things don’t get much more satisfying than pushing your spoon through a crisped layer of cheese and into the soft, melty center of a bowl of mac and cheese - and a classic baked version is a great choice when you fancy yourself a traditionalist. Get ready to fall in love with this childhood favorite all over again as you check out some versatile recipes for your next comfort food-based dinner. The best recipes for mac and cheese vary from taste bud to taste bud, but we’ve rounded up five homemade options that are bound to delight. Fortunately, this gooey pasta dish isn’t too difficult to whip up from scratch you just need to find the right recipe.