by Colleen Park in Recipes, October 22nd, 2016
by Nora Horvath in Recipes, September 12th, 2016
When you’re aiming for mac and cheese greatness, you’ve got your pick of melting cheeses. You can go all in on sharp white cheddar, enjoy some European flair with Roquefort and Gruyère or spice things up with pepper Jack — it’s all part of the fun of making this comfort food favorite. While we can’t tell you what your dream team of cheeses might end up being, we do know that you might have to taste test a few bowls to figure it out. To get you started on that delicious journey, here are some of our favorite recipes.
Spicy Macaroni and Cheese
Sunny Anderson’s recipe calls for a three-cheese blend of cheddar, Colby and pepper Jack, with the last cheese being essential (along with a bit of cayenne pepper) for the heat in the dish. On top of the cheese, this recipe amps up the crunch factor with a topping of homemade croutons.
by Food Network Kitchen in How-to, Shows, August 10th, 2016
The unofficial end of summer means that autumn has nearly arrived, and with it the return of hearty, baked pasta dishes. And we couldn’t be happier about that.
A gooey, crowd-pleasing favorite, this Bake-and-Slice Macaroni and Cheese (pictured above) gets its craveable cheesiness from a blend of four cheeses — cheddar, Muenster, provolone and mozzarella. There’s a little paprika to add a welcome smoky bite to the indulgent sauce, which is made with half-and-half to amp up the creaminess. After coating all the elbow noodles with the sauce and cheese, cover the dish with one last helping of cheddar before baking. It’s important to let the casserole rest for a half hour before serving; this will ensure that it’s easy to slice.
by Maria Russo in Recipes, Shows, April 23rd, 2016
By Angela Carlos
This week on Guy’s Grocery Games, things got cheesy while the chefs competed for the chance to shop for $20,000 in Guy Fieri’s Flavortown Market. In each of the three games, cheese was the focus. The chefs demonstrated their expertise in working with this ingredient by incorporating triple-cream cheese into ice cream bases and using shredded Gouda for a crunchy frico. In the first game, the chefs added everything from pungent blue cheese to classic cheddar into ooey-gooey comfort food dishes.
Not surprisingly, more than one contestant chose to go the macaroni-and-cheese route in Game 1. Here in Food Network Kitchen, we took note of their triumphs and shortcomings in attempting to produce the ultimate macaroni and cheese for the judges. With some tips from the show, as well as a few of our own, we’ve put together a checklist for making the ideal bowl of rich, molten cheese with macaroni.
by Allison Milam in Recipes, January 28th, 2016
Most mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.
by Maria Russo in Community, December 27th, 2015
Cooked on the stovetop and devoured as is, or doctored up with all kinds of additions and oftentimes baked to bubbling, crispy-on-top perfection, mac and cheese is a comfort food mainstay that both adults and kids can agree on with glee. It’s so beloved, in fact, that just about no one would argue about having it for breakfast, lunch and dinner. With recipes inspired by the morning meal, a salad favorite and more, you probably could do just that, without ever tiring of it.
Breakfast Macaroni and Cheese with Sausage and Hash Browns
If you’re asking us, this breakfast-inspired mac and cheese gives you all the excuse in the world to take it with a cup of coffee. It’s super-easy to make, with store-bought hash browns serving as a crispy, satisfying topping and morsels of savory breakfast sausage being scattered throughout the whole dish.
by Maria Russo in Community, December 6th, 2015
Prep it, fill it and forget it — that’s the name of the game when it comes to the slow cooker, which allows for easy, hearty meals without constant attention. This week’s Most Popular Pin of the Week is one such slow-cooker standby, as it lets the machine do the work of turning macaroni, milk and rich cheddar cheese into a gooey, oh-so-creamy classic that will feed the whole family.
For more fill-you-up recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Slow-Cooker Macaroni and Cheese
by Maria Russo in Recipes, November 30th, 2015
When you’re strapped for time on the busiest of weeknights, juggling not only your own to-do list but also that of your kids, it can seem nearly impossible to get dinner on the table in the little time you have to devote to it. But this week’s Pin of the Week is here to save supper. Ready to eat in only 10 minutes, this creamy stovetop macaroni and cheese comes together with just a handful of ingredients and boasts three kinds of indulgent cheeses — cream cheese, cheddar and American — for over-the-top richness.
For more hearty recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Quickest Mac and Cheese
by Maria Russo in Recipes, October 12th, 2015
Cream, cheese, pasta — there’s not much to dislike when it comes to classic macaroni and cheese. But to add even more flavor and an extra layer of heft, try stirring in some fresh add-ins to the mixture the next time you make it. While Ina Garten layers her casserole with sliced tomatoes and Rachael Ray showcases golden butternut squash, Food Network Magazine opts for plenty of mushrooms for hearty, earthy results.
Easy to make and full of the warming comfort you crave in macaroni and cheese, this recipe for Mini Mac and ‘Shrooms features a next-level cheese sauce that’s made with two kinds of bold cheeses: Taleggio (or Brie, if you prefer that) and pecorino. Once the buttery, creamy sauce is smooth, round out the dish with the pasta and a mix of mushrooms, including meaty creminis. For an added layer of texture, Food Network Magazine finishes each bowl of mac with buttery breadcrumbs for subtle crunch.
by Maria Russo in Community, August 30th, 2015
While some recipes require a bit of (worthwhile) finagling to make them meatless, macaroni and cheese isn’t one of them. Kids and adults, meat eaters and vegetarians, picky eaters and voracious culinarians — seemingly everyone is pleased when a bowl of piping-hot, ooey-gooey mac and cheese is set before them.
When it comes to classic recipes, this one for baked macaroni and cheese and this one for the stovetop variety are go-to places to start. But for a next-level twist on the traditional version, try Sunny Anderson’s 5-star Spicy Macaroni and Cheese (pictured above). It boasts all of the cheesy richness you crave — there are a whopping three kinds of cheeses in this indulgent recipe — but the pinch of cayenne adds a welcome boost of heat. To add to the creamy texture in this big-batch casserole, Sunny adds a bit of tangy sour cream to the cheese mixture, and then she balances out that texture with a crispy-crunchy topping of buttery croutons.
Creamy, rich and, of course, cheesy, Ree Drummond’s easy-to-make dish is packed with the timeless comfort you crave in a hefty bowl of hearty macaroni and cheese. Ready to eat in less than an hour, Ree’s recipe, this week’s Most Popular Pin of the Week, features a buttery cheese sauce made with tangy sharp cheddar, plus a pinch of dry mustard to round out the flavor. After tossing in the pasta, the stovetop-or-baked decision is in your hands: Either enjoy the dish as it is, or top it with cheese and bake for even gooier results.
For more of Ree’s top recipes, check out Food Network’s Let’s Cook With: The Pioneer Woman board on Pinterest.
Get the Recipe: The Pioneer Woman’s Macaroni and Cheese