I admit it, I’m a little obsessed with macaroni and cheese. It is one of my favorite comfort foods and it just brings back so many good family memories.

Baked Mac And Cheese
Mac And Cheese Recipe Paula Deen
Recipe For Mac And Cheese Every Day
Recipe For Best Mac And Cheese Ever

I love a good classic macaroni and cheese recipe, but I also like to try different variations and new ways to prepare it. You never know what might become a new family favorite.

I searched Pinterest for some of the best macaroni and cheese recipes on the web and put together a list of my favorites.

Serving mac 'n' cheese made from a box is convenient, but it doesn't deliver the creamy, cheesy goods like the from-scratch stuff can. Luckily, we have tips on how to make the best homemade mac.
The recipe title is no exaggeration; this creamy macaroni is kicked up with chili powder, pepper jack cheese, hot sauce, and a dash of dry mustard. If you're serving heat sensitive guests, keep the hot sauce out of the recipe and have a bottle on the side while serving.
Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside. In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
Macaroni and Hoop Cheese. Follow our complete, step-by-step, photo illustrated instructions to learn how to make this old fashioned, Southern style mac and cheese. Made with hoop cheese but you can use any cheddar style cheese you prefer. Printable recipe included. Hoop cheese is an old Southern favorite cheddar cheese.

I love it when a recipe is fairly easy to make because I am not the best cook, the slow cooker is my best friend! If you are like me and want an easy recipe that is also delicious, check out the list below.

In a large saucepan, melt butter over medium-high heat. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Bring to sauce to a bubble and thicken, about 3-4 minutes.

Southern Baked Macaroni and Cheese: This reminds me of the recipe that my dad always makes for Christmas dinner. This is one of two Southern baked versions so go with the one that sounds the best to you.

Slow Cooker Southern Style Mac and Cheese: This is my favorite mac and cheese recipe. I make it for my family all the time. You can add extra spices if you like a little kick or want more flavor.

Slow Cooker Velveeta Mack and Cheese: I know some people like using Velveeta to get a creamy mac and cheese. This is an easy recipe where you throw everything together in the slow cooker!

Copycat Panera Macaroni and Cheese: I am obsessed with Panera and their macaroni and cheese recipe is no exception. This is a great copycat recipe so you can make it right at home.

Related Posts:

Southern Baked Macaroni and Cheese: This recipe reminds me of the mac and cheese that my Aunts make. It is so good! If you like baked mac and cheese, this is the recipe for you.

Fancy Mac and Cheese: Every recipe I have tried from The Pioneer Woman has been so yummy. This recipe is no exception. I like that it has some veggies thrown in to make it a little “healthier”.

Hidden Veggie Mac and Cheese: I like how this recipe sneaks in some squash so that picky eaters will eat their vegetables. I need to make this for my toddler!

Creamy Stovetop Mac and Cheese: If you don’t want to bother with the oven or a slow cooker, this stove top recipe is a good one to try. It looks super creamy.

Instant Pot Macaroni and Cheese: Instant pots are all the rage right now, I really need to get one. This recipe looks delicious and it only takes 6 minutes to cook!

All of the macaroni and cheese recipes look amazing and I can’t wait to try them all. Let me know which one sounds the best to you or if you have a favorite that you would like to share.

Serving mac 'n' cheese made from a box is convenient, but it doesn't deliver the creamy, cheesy goods like the from-scratch stuff can. Luckily, we have tips on how to make the best homemade mac and cheese ever. (July 14 is National Mac and Cheese Day, so there's no better time to know!)

These expert guidelines for perfectly creamy, cheesy mac come from Erin Wade and Allison Arevalo, former co-owners of Homeroom in Oakland, California. It's a restaurant entirely dedicated to the art of macaroni and cheese, so you're in good hands. (Erin is still at Homeroom, and while Allison has since moved on, she's still passionate about pasta.)

https://www.youtube.com/watch?v=p69WgxAoons

1. Don't Overcook the Pasta

One of the biggest mistakes you can make is to cook your pasta all the way, even to the usually perfect al dente stage. If you do this, the hot cheese sauce will continue to cook it and you'll end up with mushy slop. Stylizer 6 keygen machine. Cook the pasta for one or two minutes shy of the recommended 'al dente' timing on your package (different pasta shapes have different cooking times, so always check), then immediately drain and rinse it under cold water to stop the cooking. Applying a hack to a clean iso on mac.

Bonus tip: While you can use any pasta shape you like, all variety of tubes and shells, and anything else with plenty of nooks and crannies will best hold the sauce. One caveat: Those tiny, miniature shells and other really small shapes will get lost in the sauce, so leave those for soup. Skip the long noodles like linguine and spaghetti too.

2. Don't Screw Up the Roux

The roux is the base of your bechamel (which is the creamy white sauce to which you eventually add your cheese). A simple mix of fat—usually butter—and flour, the roux should be whisked continually and cooked just until lightly browned and nutty smelling for this dish. If it gets too dark, it will lend a burned flavor to the whole pot, so if you do mess it up, start over. See our guide on how to make roux for more.

3. Don't Botch the Bechamel

Once the roux is at the right stage, you'll whisk in warm milk to make the bechamel. Warm is the key word here—cold milk will make the roux seize and the sauce lumpy. Start warming your milk before you even begin the roux, and bring it just to a simmer.

Baked Mac And Cheese

Then, when the roux is ready, whisk in the warm milk fairly fast—going too slow also promotes lumps—but not all of it at once. Pour in a slow stream to start, whisking in a small amount of milk at a time so it's easy to incorporate, and when you have a smooth, velvety sauce, you can add the rest all at once. Keep whisking (or stirring with a wooden spoon) until it's thick enough to coat the back of a spoon.

4. Don't Use the Wrong Cheese

For a properly creamy and gooey mac, you want to pick a good melting cheese; cheddar is never a bad choice, but Jack and swiss also work well. A blend of any of the above is even better. And be sure to pick a more mature version of whichever cheese you choose; that will give you the best flavor.

Stronger cheeses like feta, pecorino, parmesan, and blue cheese can also come into play, but are best mixed into a base of a mellower cheese (something neutral and subtle like Jack) so the flavor doesn't get overwhelming and the texture stays silky.

Mac And Cheese Recipe Paula Deen

5. Don't Throw Off the Ratio

At Homeroom, the golden ratio is 2 cups of bechamel and 2 cups of cheese to 1/2 pound dry pasta. Scale up or down as needed, and don't be tempted to go easy! If you want creamy, cheesy mac, you can't cut back on the dairy. For the smoothest result, be sure to stir the bechamel and cheese together over medium heat until completely melted and smooth before mixing in the cooked pasta.

Recipe For Mac And Cheeseeverye