Best Macaroni and Cheese Recipe from Scratch | MissHomemade.com (2024)

MACARONI AND CHEESE RECIPEFROM SCRATCH

2-1/2 cups uncooked macaroni or corkscrew pasta
2-1/2 TBS flour
1-1/4 tsp salt
1/2 tsp black pepper
4 TBS butter, cold and chopped into pieces
3 cups shredded cheddar cheese
1 cup milk

Cook pasta until tender, drain. Mix alldryingredients together, set aside.

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil.

Place half of cooked macaroni in the prepared baking dish. Sprinkle half of the dry ingredients over top and top with half of the butter.

The topping is optional.

EASYMACARONI AND CHEESE RECIPE

1/2 lb elbow macaroni
4 TBS butter, melted
2 eggs
1 (12 oz) can evaporated milk, warmed up
1 tsp dry mustard powder
3 cups cheddar, American or Montery Jack cheese, shredded
1/4 tsp hot sauce

Topping
1 cup fresh bread crumbs
1-1/2 TBS butter, melted

Grease a 2 quart casserole dish. Cook the macaroni in salt water according to package directions. Drain well and add to the prepared baking dish. Add butter and toss to coat pasta evenly.

PREHEAT OVEN to 350 degrees.

Place bread crumbs on a cookie sheet and toast until golden brown; approximately 10 to 15 minutes. Set aside.

Beat eggs first and add 1 cup of the evaporated milk, hot sauce, 1/2 tsp salt, 1/4 tsp pepper and dry mustard powder. Whisk to mix and pour over the pasta. Add 3/4 of the shredded cheese and stir to mix thoroughly. Bake for 5 minutes.

Bring out of the oven and stir well. Add half of the remaining milk and cheese. Bake another 5 minutes. Stir well and add remaining cheese and milk. Add more milk if it is not moist and creamy. Top with bread crumbs and drizzle with butter.

Bake another 20 minutes and serve.

The Avenue Bar in Madison, Wisconsin is a longtime favorite restaurant for decades. Welcoming the new addition of executive chef Christopher McKee – the Wisconsin State Journal printed this recipe by Chef McKee. If you are in the area, be sure to visit.

The Avenue Bar Macaroni and Cheese Recipe

10 ounces dry corkscrew pasta (rigatoni pasta may be substituted)
3 TBS butter
5 TBS flour
1/4 medium onion, finely diced
1/2 TBS kosher salt
1/4 TBS Coleman’s dry mustard
3 cups whole milk
1/2 cup Fat Tire Belgian Ale (see note)
2 cups sharp cheddar cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Swiss cheese, shredded
1 cup Parmesan cheese, shredded

Topping
1 cup Japanese-style panko bread crumbs
3 TBS butter, melted
1 cup Parmesan cheese, shredded
1 cup mild cheddar cheese, shredded

Cook pasta in salted boiling water for 10-12 minutes until al dente (tender yet firm to bite). Cool under running cold water and set aside.

Melt butter in a saucepan, add diced onions and cook until soft; about 5 minutes. Add flour and stir until a paste forms. Cook for 5 minutes, stirring frequently.

Add beer, salt, mustard and stir to thoroughly combine. Whisk in milk, continuing to stir and bring to a near boil (195 degrees) on a cooking thermometer.

Slowly whisk in shredded cheese until fully combined. Pour over corkscrew pasta and stir until pasta is fully coated. Place in a greased baking dish.

For the topping, combine panko crumbs with melted butter and sprinkle evenly over the top. Sprinkle with remaining shredded cheddar and Parmesan cheese. Place under broiler in oven and cook until topping is melted and lightly browned; about 2 minutes.

Note
Fat Tire, from New Belgium brewery is readily available nationwide. Now on to the next macaroni and cheese recipe….

OLD FASHIONED MACARONI AND CHEESE RECIPE

1/2 lb elbow macaroni
3 TBS butter
3 TBS flour
1/2 sweet onion, grated
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 egg, beaten well
1 cup sharp cheddar cheese, shredded
2 cups Colby cheese, shredded
1 tsp kosher salt
freshly ground black pepper to taste

Topping
1 cup panko bread crumbs
3 TBS butter
4 bacon slices, cooked, drained and crumbled (optional)

PREHEAT oven to 350 degrees and grease 2 quart casserole dish.

Cook pasta in salted water for 6 minutes; drain and set aside. In a large pot, melt the butter. Whisk in the flour and cook for 2 minutes until smooth. Slowly whisk in milk, garlic and onion powder, grated onion and paprika. Cook for 10 minutes, stirring frequently.

Beat the egg in a bowl and add 1/3 cup of cheese sauce; whisking constantly. Add to the mixture and mix well. Add 1 cup of the sharp cheddar and 1 cup of the Colby cheese. Add salt and pepper. Pour in the drained cooked pasta, mix well and place in the prepared baking dish. Top with the remaining cup of Colby cheese.

Melt the butter for the topping in a small saucepan and add the bread crumbs. Sprinkle on top of the macaroni and cheese; then add the crumbled bacon. Bake for 30 minutes.