Tag: mac and cheese

Three-Cheese Baked Macaroni and Cheese

Oh, my… I’ve found yet another mac and cheese recipe that is out of this world!  It is called “Three-Cheese Baked Macaroni and Cheese” and I found it from the Brown Eyed Baker blog.  Compared to the other two recipes I’ve made, (Cadillac Mac and Cheese and Alton Brown’s Macaroni and Cheese), this one is by far the creamiest!  Unlike the other two, it does not have a bread crumb/Panko topping, but it does not need it.  My husband, Matt, actually prefers not to have a crumb topping…he likes only the most creamy macaroni and cheese you can make!  Therefore, this is Matt’s favorite recipe (and my favorite too)!
I love this recipe, and the flavors of red pepper and the three-cheese mix of Monterey Jack, Cheddar, and Parmesan and to die for.  The original recipe calls for 6 ounces of Cheddar, and 2 ounces of Monterey Jack, but I used equal amounts (4 ounces) of each, and loved it that way!  I also used shell pasta instead of elbow macaroni, so the type of pasts you buy is something you can experiment with as well!
From now on, this will be my go-to recipe for mac and cheese.  Did I mention, it is the easiest macaroni and cheese recipe aside from making Easy Mac?  It sure is… you only use the stove top to melt the butter and garlic.  This is good news for me, because half of the time, I end up curdling my cheese because the milk mixture is way too hot for the cheese!  In this Three-Cheese Baked Macaroni, all you do is beat the eggs, add the milk, salt and pepper, and cheese, and mix in the pasta-garlic mixture.  Finally, get this… it only takes 10-12 minutes to bake!  That’s it!  Again, this is the easiest, fastest mac and cheese you’ll ever make!  Enjoy, and try not to eat the whole thing like I almost did!
Whisk together eggs, salt, pepper, milk and cheeses.
Stir in pasta.
Bake in a 475 degree F oven for 12 minutes, or until sauce bubbles around the edges.
Let sit 10 minutes before serving.

Three-Cheese Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni (I used shell pasta)
1 tablespoon butter
2 cloves garlic, minced
3 eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (I used red pepper)
2 cups (8 ounces) shredded Monterey Jack and Cheddar Cheese
1/2 cup (1 ounce) grated Parmesan Cheese

Directions
1.  Preheat oven to 475 degrees F.  In a large pot of boiling water, cook the macaroni for 6 minutes (it will be cooked to al dente).  Drain.
2.  Meanwhile, heat a small skillet over medium heat and melt the butter.  Add the garlic and cook until fragrant, about 1 minute.  With a slotted spoon, remove the garlic to a medium bowl.  Add the macaroni to the bowl and stir to combine.
3.  In a large bowl, whisk together the eggs and evaporated milk.  Add the salt, cayenne pepper and cheeses; mix well.  Add the macaroni mixture and stir well to combine.
4.  Transfer mixture to an 8 or 9-inch square baking dish or 2-quart gratin dish.  With a spoon, gently spread mixture to form an even layer.  Bake just until sauce bubbles at edges, about 12 minutes.  Let rest for 10 minutes before serving.

Yield:  6 servings
Adapted from Brown Eyed Baker

Baked Macaroni and Cheese

Lately, every recipe I have posted has been my “favorite of all-time”.  Well, this mac and cheese recipe is no exception.  It is called “Baked Macaroni and Cheese” and is a recipe from the famous Food Network star, Alton Brown.  My husband has complained in the past that my homemade macaroni and cheese is dry and not cheesy enough.  I’ve even curdled the milk and cheese before, so it made the dish grainy.  Well, this recipe is an exception…my husband LOVED Alton Brown’s mac and cheese and did not even mind the crispy panko bread crumb topping (he usually hates breadcrumbs on his macaroni).  He had three servings and loved how saucy, cheesy, and flavorful this was.
Alton Brown is one of my favorite Food Network Chefs.  Since I fell in love with his Vanilla Ice Cream recipe, I thought he might have a good mac and cheese recipe… he sure does!  Alton Brown is scientific in his baking, and knows precisely what the correct ingredients are, the amounts, and how to bring out the best flavors in each dish.  Baked Macaroni and Cheese is a winner, and I definitely recommend trying it!  Enjoy!

 

Baked Macaroni and Cheese
Serves: 6-8
Ingredients
  • 1/2 pound elbow macaroni
  • 6 tbsp butter, divided
  • 3 tbsp flour
  • 1 tbsp powdered mustard
  • 3 cups milk (I used 2 cups whole milk, and 1 cup skim milk)
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf (I omitted)
  • 1/2 tsp paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 tsp kosher salt
  • Fresh black pepper
  • 3 tbsp butter
  • 1 cup panko bread crumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt 3 tablespoons of butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer 10 minutes and remove bay leaf.
  4. 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.
  5. Melt remaining 3 tablespoons of butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  6. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.
Notes
Source: Alton Brown