Southern Baked Macaroni and Cheese: Easy Recipe (Fast Bake)
Southern Baked Macaroni and Cheese
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Quick & Delicious Recipe for Southern Baked Macaroni and Cheese that is ready in just under 30 MINUTES!
How I made this! (This is the way I, ME, SHE, MAKE IT and love it)
1 -16oz box of elbow macaroni noodles
3 cups milk (don’t worry it’s not too much ????)
1 egg
2 tablespoons butter
A few sprinkles of accent (it’s bad for you blah blah, so is everything in life)
1 teaspoon of salt (more or less depending on your liking)
1 teaspoon of pepper
1- 8oz bag of triple cheddar shredded cheese
2- 8oz bags of sharp cheddar shredded cheese
1 block velveeta cheese (I love it, again this is my way)
Pan used: 12.75in x 10.375in x 2.562in (link below)
Preheat oven to 400
Boil the elbow macaroni according to package “al dente”
Once that finishes drain and return to pot and season with salt, pepper, accent, egg, and butter (no heat) mix well
Use half of velveeta cheese and cut into small squares , put in a medium sauce pan with milk and mix til melted, when melted pour into the noodles pot. Mix well then add 1 handful of sharp cheddar in the mix. Stir til blended , taste mix to see if you want more salt or pepper
Lightly spray pan with a olive oil or whatever you use. Then pour half of the mix into pan
Layer until covered with triple cheddar and sharp cheddar just enough to cover, poke cheese through with spoon, DO NOT MIX! Pour remaining noodles on top and spread evenly over top then repeat layer poking the cheese through. Last cover the top with a layer of sharp cheddar. Sprinkle a little pepper on top.
Place in oven uncovered for 20 minutes (watch to see how you like the top)
Once done let sit for 5 -10 mins.
(If you use a long pan simply double the recipe)
That’s it! ☺️ Feeds 18-20 (1 Pan)
NO VELVEETA! RECIPE
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Southern Baked Macaroni & Cheese
Garlic Parmesan Chicken Wings
Classic Lasagna
Smothered Steak
Chicken & Dumplings
Honey Glazed Buttermilk Biscuits
Deep Fried Catfish
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Ep. 412: Southern Baked Macaroni and Cheese Casserole Recipe ????
Hello and Happy THANKSGIVING my Friends, welcome to my Southern Kitchen!!
Hope all of you are doing well, staying safe and healthy!!
Today I am making a classic Southern Side Dish and one of my favorites since my Childhood, Baked Macaroni and Cheese Casserole!!!
Creamy, gooey, cheesy, and mouth watering delicious; 4 different Cheeses and topped with a crispy Panko Breadcrumb Crust. Awesome to serve at your Thanksgiving Dinner!!!
Ellen’s Side Dish Recipes Playlist:
Ellen’s Macaroni and Cheese Recipes Playlist:
Ellen’s Thanksgiving Recipes Playlist:
4 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups hot evaporated milk
1 (8 oz) package sharp cheddar cheese, shredded
4 ounce (half of 8 ounce) carton cream cheese spread or half of 8 ounce block cream cheese, softened
2 teaspoons kosher salt
1 teaspoon white or black pepper
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
1 (8 ounce) package colby jack cheese, shredded
1 (8 ounce) package fresh or regular mozzarella cheese, shredded
1 (16 ounce, 1 pound) bag elbow macaroni
Panko Breadcrumb Topping
1/2 cup original or Italian panko breadcrumbs
2 tablespoons unsalted butter
1/4 teaspoon Italian seasoning
Salt and white or black pepper, to taste
Chopped cooked bacon, for the top (optional)
Ellen’s Magic: If using Italian Breadcrumbs, you can omit the Italian seasoning and salt and pepper. If the fresh Mozzarella is too watery, cover it with paper towels and let it sit in the refrigerator overnight to absorb the water.
Place the blocks of cheese into the freezer for 15 minutes, it will shred much better and the cheese won’t fall apart.
Preheat the Oven to 350 Degrees
Lightly grease a 9x13 inch baking dish with cooking spray or butter and set aside.
In a medium saucepan over medium-low heat, add evaporated milk and heat it through (do not boil). Bring a large pot of salted water to a boil then add in the elbow macaroni. Cook the pasta according to the package directions (al dente) be careful not to overcook it. Drain (do not rinse the macaroni) and set it aside.
For the Cheese Sauce:
In the same pot over medium heat (no need to wash it), add the butter and let it melt. Once the butter has melted, add the flour, whisk, and cook for 2 minutes (whisk constantly to get rid of the lumps). Then slowly pour the hot evaporated milk into the flour mixture, whisk and cook until thickened. When it thickens, remove from the heat and add in cream cheese, sharp cheddar cheese, salt, pepper, ground mustard, and smoked paprika and mix until well combined and the cheeses melts. Once the cheeses has melted, add in the cooked pasta to the cheese sauce and stir until well combined.
Shred the colby jack and mozzarella cheese together, transfer both the cheeses into a medium bowl and set aside.
Add a layer of the macaroni and cheese at the bottom of the baking dish and spread evenly. Then add a heavy layer of the colby jack and the fresh mozzarella on top. Repeat the process then sprinkle the panko breadcrumb topping right on top (and bacon, if desired). Bake for 25-30 minutes until the cheese has melted and the breadcrumbs are golden brown. Remove from the oven and let it cool for 5 minutes on a wire rack. Serve and enjoy!!!
For the Panko Breadcrumb Topping:
Melt the butter in the microwave or pan over medium heat. Add the panko breadcrumbs, (Italian seasoning, salt and pepper, if using) into the melted butter; stir until well combined.
Previous Video
Chocolate Pecan Pie:
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Macaroni and Cheese Casserole~Dish Wish~ENG Subtitles
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Mac 'n Cheese Casserole!
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Ree Drummond's Macaroni and Cheese | The Pioneer Woman | Food Network
Ree's version of macaroni and cheese could be the star of any meal!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Macaroni and Cheese
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Ingredients
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
Macaroni and Cheese and Sliders Bar:
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving
Directions
Preheat the oven to 350 degrees F.
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
Use a fork to crumble the gorgonzola.
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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Ree Drummond's Macaroni and Cheese | The Pioneer Woman | Food Network
Baked Mac and Cheese Casserole Recipe
There's nothing more comforting than homemade macaroni and cheese. This recipe, that's baked in the oven, is perfectly creamy, thanks to the addition of 3 different cheeses.
#macandcheese #dinner #recipes
Get the Full Recipe:
MACARONI AND CHEESE CASSEROLE RECIPE - BY HAPPY TWIRL
MACARONI AND CHEESE CASSEROLE RECIPE - BY HAPPY TWIRL
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