5 Delicious Homemade Mac & Cheese Recipes

Bite Me More | March 31st, 2017

We’re thinking outside the box and coming up with as many homemade, creamy and dreamy ways to serve the ultimate comfort food: Mac & Cheese!

Crazy for cheese? Click here for Bite Me More’s 10 best cheesy recipes.

Classic Creamy Mac & Cheese

When does out-of-the-box thinking pay off? When it comes to this Macaroni and Cheese recipe, the easiest, cheesiest way to cook up the ultimate comfort food. To get the creamiest noodles, we melt everything together on the stove, transfer the cheesy mixture to a baking dish and finish it in the oven with a tasty golden cover of crunchy breadcrumbs.

Ingredients

Creamy Macaroni & Cheese

2 large eggs
2¼ cups evaporated milk
1 tbsp Dijon mustard
1½ tsp kosher salt
½ tsp freshly ground black pepper
1/8 tsp hot sauce

1 lb elbow macaroni
4 tbsp butter
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Breadcrumb Topping

8 slices white bread, crusts removed
2 tbsp melted butter
1 tsp kosher salt
½ cup shredded cheddar cheese, for topping

Directions

1) Preheat oven to 375°F. Coat a 13×9-inch baking dish with non-stick cooking spray.

2) In a medium bowl, whisk eggs, evaporated milk, Dijon mustard, salt, pepper and hot sauce. Set aside.

3) Bring a large pot of water to boil over high heat. Add macaroni and cook until pasta is tender. Drain pasta well and return to pot. Add butter over low heat to melt. Stir in egg mixture, cheddar cheese and Monterey Jack cheese. Continue stirring until creamy, about 5 minutes. Transfer mixture to prepared baking dish.

4) For the breadcrumb topping, pulse bread in food processor until coarse crumbs. In a small bowl, toss breadcrumbs with melted butter and salt. Evenly top macaroni with remaining cheddar cheese and buttered breadcrumbs.

5) Bake in preheated oven for 10 minutes or until the breadcrumbs are golden brown. Cool 5 minutes and then serve immediately.

Serves 6-8 as main course, 10-12 as side dish

macbites

Macaroni & Cheese Bites

Looking for the perfect one-biter? These Macaroni and Cheese Bites, balls of cheesy noodle greatness, are coated in breadcrumbs and baked to golden perfection.

Ingredients

½ lb macaroni noodles, uncooked
2 tbsp butter
2 tbsp flour
1½ cups whole milk
½ cup half and half
1 cup grated white cheddar cheese
½ cup grated Gruyère cheese
½ cup freshly grated Parmesan cheese
1 tsp kosher salt

½ cup flour
1 tsp kosher salt
2 eggs, lightly beaten
2 cups panko breadcrumbs
4 tbsp olive oil

Marinara sauce, for dipping (optional)

Directions

1) In a large pot of lightly salted boiling water, cook macaroni noodles until tender. Drain, rinse and set aside.

2) For the cheese mixture, in a large pot, melt butter over medium heat. Whisk in flour, stirring continuously for 2 minutes, making sure it’s free of lumps. Add milk and half and half, slowly continuing to whisk. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook mixture for 10 minutes, whisking frequently. Remove from heat and stir in white cheddar, Gruyère cheese, Parmesan cheese and salt. Fold the cooked macaroni noodles into the cheese mixture. Cool to room temperature and then cover and refrigerate at least one hour.

3) To assemble, scoop a heaping tablespoon of macaroni and roll into a tightly packed ball. Place on a parchment-lined baking sheet. Once all the macaroni has been rolled, place in freezer for 20 minutes to firm up.

4) Preheat oven to 425ºF. Place a baking rack on a baking sheet and coat the rack with non-stick cooking spray. Place flour and salt in a small bowl. Place eggs in a second bowl and panko breadcrumbs tossed with the olive oil in a third bowl. Dip macaroni balls in the flour, shaking off excess flour, then dip into eggs and then the panko mixture, patting crumbs to adhere. Place on baking rack and bake 15 minutes until golden brown. If desired, serve with marinara sauce for dipping. Serve immediately.

Yield: 40-45 macaroni and cheese balls

greekmaccheese

Greek Macaroni & Cheese

A cheesy staple at your table, this Greek Mac & Cheese topped with a Feta crumble, will be sure to pull you in for seconds!

Ingredients

10 oz fresh baby spinach
¼ cup butter
1 small yellow onion, chopped
1 large garlic clove, minced
1 tsp Dijon mustard
1 tsp dried oregano
¼ cup flour
4 cups whole milk
3 cups shredded sharp white cheddar cheese
1 cup crumbled Feta cheese
¼ cup chopped fresh flat-leaf parsley
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 lb elbow pasta

Crumble Topping

1½ cups panko (Japanese breadcrumbs)
2 tbsp melted butter
¾ cup crumbled Feta cheese
Pinch kosher salt

Directions

1) Preheat oven to 375ºF. Butter a 13×9-inch baking dish and set aside.

2) Place spinach in a medium skillet with 2 tablespoons of water over medium high heat. Cook until spinach is wilted, about 2 minutes. Remove from heat and squeeze out excess moisture from the cooked spinach. Chop and set aside.

3) In a large saucepan, melt butter over medium heat. Add onion and cook 4 minutes, until tender. Stir in garlic, Dijon mustard and oregano, continuing to stir for 30 seconds. Sprinkle with flour, cook for 1 minute while continuously stirring. Slowly whisk in milk, simmering over medium heat until thickened, stirring frequently for about 6-8 minutes. Stir in white cheddar, Feta, parsley, salt and pepper until well combined. Remove from heat and set aside.

4) In a large pot of salted boiling water, cook pasta until slightly firm, about 4-5 minutes. Drain and stir into cheese sauce along with chopped spinach. Spoon into prepared baking dish.

5) For the crumble topping, in a small bowl, toss panko crumbs, melted butter, Feta and a pinch of salt. Sprinkle evenly over mac & cheese and bake for 25 minutes.

Serves 6-8

maccheeseshells

Macaroni and Cheese Stuffed Shells

Now this is some out of the box thinking. Lisa has taken two of our favorite comfort foods – macaroni and cheese, stuffed shells – and merged them into one. Jumbo shells are stuffed with her homemade, cheesy mac and cheese and then topped with a buttery Ritz Cracker crumble. Yes, you get a perfect mac and cheese recipe AND an easy stuffed shell recipe all in one – talk about doubling down on comfort food!

Ingredients

2 cups tomato sauce

24 jumbo macaroni shells

8 oz macaroni noodles
3 tbsp butter
3 tbsp flour
3 cups whole milk
3 cups sharp cheddar, shredded
1 tsp kosher salt

Cracker Topping

15 Ritz Crackers, crushed
1 tbsp butter, melted

Directions

1) Preheat oven to 350ºF. Coat a 13×9-inch baking dish with non-stick cooking spray. Spread tomato sauce evenly over the bottom set aside.

2) In a large pot of lightly salted boiling water, cook the jumbo macaroni shells according to package directions. Drain and rinse under cold water set aside. In the same pot cook macaroni noodles in lightly salted boiling water until tender drain, rinse and set aside.

3) While the pasta is cooking, in a separate pot melt the butter over medium heat. Whisk in the flour, stirring continuously for 2 minutes, making sure it is free of lumps. Add milk slowly, continuing to whisk. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook mixture for 10 minutes, whisking frequently. Remove from heat and stir in cheddar cheese and salt. Fold the smaller cooked macaroni noodles into the cheese mixture. Spoon about 2 tbsp of macaroni and cheese mixture into cooked jumbo shells and place stuffed shells over tomato sauce in the prepared baking dish.

4) For the topping, in a small bowl mix together crushed Ritz crackers and the melted butter until all the crumbs are moistened sprinkle evenly over stuffed shells.
Bake covered for 30 minutes, remove cover and continue to bake for 10 minutes more.

Serves 8-10

threecheese

Three Cheese Macaroni & Cheese

We’re all for following food trends and applauding culinary innovation. However, we’re sick and tired of blue cheese, bacon, tomatoes and truffles messing with mac and cheese. For us, “gourmet” and “comfort food” don’t belong in the same breath, let alone bite. Here, our mac and cheese lets the cheese do the talking, the creamy goodness of melted Gruyere, white cheddar and Velveeta nestled beneath a crunchy golden crust speaks volumes. This homemade classic of cheesy and buttery simplicity will take you on a welcome trip down memory lane, ketchup bottle in tow.

Ingredients

1 lb macaroni pasta

Breadcrumb Topping

6 slices white bread, crusts removed
3 tbsp butter, melted
¼ cup freshly grated Parmesan cheese
¼ cup grated sharp white cheddar
¼ tsp kosher salt

Cheese Sauce

¼ cup butter
¼ cup flour
½ tsp kosher salt
3 cups milk, warmed
3 cups grated sharp white cheddar
2½ cups grated Gruyere cheese
¾ cup Velveeta cheese, cubed
kosher salt and pepper to taste

Directions

1) Preheat oven to 350°F. Coat a 9-inch baking dish with non-stick cooking spray. In a large pot of lightly salted boiling water, cook noodles until tender. Drain well and set aside.

2) For the topping, pulse the bread in the food processor until coarse crumbs. Place in a medium bowl and toss with melted butter, Parmesan, ¼ cup cheddar and salt. Set aside

3) For the cheese sauce, in a large saucepan, melt butter over low heat. Remove from heat and whisk in flour and salt until smooth. Return to low heat, cooking for 1 minute. Pour in half the milk whisking constantly. Raise the heat to medium and add remaining milk. Continue to whisk 6-8 minutes until mixture has thickened and coats the back of a spoon. Remove from heat, stir in cheddar, Gruyere, Velveeta and cooked macaroni. Season to taste with salt and pepper. Transfer to prepared baking dish, top with breadcrumb mixture and bake uncovered for 30 minutes or until heated through and top is lightly browned.

Serves 6-8

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