Dinner - New york times macaroni and cheese recipe (2024)

Ingredients:

• 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
• Kosher salt
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 clove garlic, finely grated
• 1 teaspoon smoked or hot paprika
• Freshly ground pepper
• 12 ounces sharp or white Cheddar cheese, grated
• 12 ounces fontina or Gruyère, grated
• 1 cup coarse bread crumbs or panko
• 4 tablespoons melted butter or olive oil
• 1/4 cup finely grated Parmesan cheese (optional)
• Kosher salt and freshly ground pepper

Nutrition:

• Calories: 1076 calories
• Unsaturated Fat: 24 grams
• Carbohydrate: 85 grams
• Fat: 61 grams
• Fiber: 4 grams
• Protein: 46 grams
• Saturated Fat: 31 grams
• Sodium: 1027 milligrams
• Sugar: 12 grams
• Trans Fat: 1 gram

How to cook:

1. Cook the pasta in a big pot of salted water that is boiling until it is just about al dente. (It should be less soft than most pasta, because it will keep cooking in the oven.) Drain and put away.
2. In the meantime, put butter in a medium pot and heat it over medium heat. (The pot needs to be big enough to hold all the cooked pasta.) Whisk in the flour and keep whisking while cooking for about 4 minutes, or until the flour is foamy and just starting to turn a light golden color. Whisk in the milk slowly to avoid lumps. Add garlic, paprika, and salt and pepper to taste. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is completely mixed in.
3. Mix in the grated cheese with a whisk until all of the cheese has melted. (At first, the sauce will look thick, but it will get thinner as the cheese melts and thicker as it bakes.) Add salt and pepper, then stir in the cooked pasta to coat it well.
4. Heat oven to 425 degrees. Cover a baking sheet with a rim with aluminum foil (to catch any cheesy drips).
5. Make the topping, if you want to: In a medium bowl, mix together the bread crumbs, melted butter, and Parmesan, if you're using it. Season the bread crumbs with salt and pepper and mix well with your hands to make sure they are evenly coated.
6. Spread bread crumbs, if using, evenly over the top of the macaroni and cheese mixture in a 3-quart or 9-by-13-inch baking dish. Place on the prepared baking sheet and bake for 25 to 30 minutes, or until the macaroni and cheese is bubbly, thick, and creamy, and the bread crumbs are evenly golden brown. Let the food cool down a bit before serving.

Notes: Classic Baked Macaroni and Cheese Recipe, Ingredients 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta Kosher salt 4 tablespoons …

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup cottage cheese (not low-fat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch of ground cayenne
• Pinch of ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound sharp or extra-sharp Cheddar, grated
• 1/2 pound elbow pasta, uncooked

Nutrition:

• Calories: 427 calories
• Unsaturated Fat: 8 grams
• Carbohydrate: 26 grams
• Fat: 26 grams
• Fiber: 1 gram
• Protein: 22 grams
• Saturated Fat: 15 grams
• Sodium: 496 milligrams
• Sugar: 5 grams
• Trans Fat: 1 gram

How to cook:

1. Put an oven rack in the top third of the oven and heat the oven to 375 degrees. Grease a 9-inch square or round baking pan with 1 tablespoon of butter.
2. Blend cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper in a blender until smooth. Keep aside 1/4 cup of grated Cheddar to use as a topping. Mix the rest of the grated Cheddar, the milk mixture, and the uncooked pasta in a large bowl. Pour into the pan that has been prepared, tightly cover with foil, and bake for 30 minutes.
3. Remove the lid, stir the food gently, sprinkle with the cheese you saved, and dot with the last tablespoon of butter. Bake for another 30 minutes, uncovered, until the top is brown. Give it at least 15 minutes to cool down before serving.

Notes: Creamy Macaroni and Cheese Recipe, Ingredients 2 tablespoons unsalted butter 1 cup cottage cheese (not low-fat) 2 cups milk (not skim) 1 teaspoon dry mustard Pinch of …

Ingredients:

• Recipe: Creamy Macaroni and Cheese
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• Published: January 4, 2006
• Time: 1 hour 15 minutes
• 2 tablespoons butter
• 1 cup cottage cheese (not lowfat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated
• ½ pound elbow pasta, uncooked.

How to cook:

1. Preparation
2. 1. Preheat the oven to 375 degrees and put a rack in the upper third. Butter a 9-inch square or round baking pan with 1 tablespoon of butter. 2. Mix cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper in a blender until smooth. Keep 14 cup of grated cheese to use as a topping. Mix the rest of the grated cheese, the milk mixture, and the uncooked pasta in a large bowl. Pour into the pan that has been prepared, tightly cover with foil, and bake for 30 minutes. 3. Take the lid off the pan, stir gently, sprinkle with the cheese you set aside, and dot with the last tablespoon of butter. Bake for another 30 minutes, uncovered, until the top is brown. Give it at least 15 minutes to cool down before serving.

Notes: The Platonic Ideal of Macaroni and Cheese, Recipe: Creamy Baked Macaroni and Cheese Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get …

Ingredients:

• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups half-and-half
• 1 cup whole milk
• 6 cups grated cheese, a mixture of extra-sharp white Cheddar, sharp Cheddar, and extra-sharp Cheddar or Gruyere--if using the Kraft Cracker Barrel blocks that I highly recommend, you will need 3 8 oz. blocks
• 1 pound macaroni noodles, cooked and drained

Nutrition:

• Serving Size: 12 servings
• Calories: 730 kcal
• Carbohydrate: 39 g
• Protein: 35 g
• Saturated Fat: 29 g
• Cholesterol: 144 mg
• Sodium: 858 mg
• Fiber: 1 g
• Sugar: 5 g

How to cook:

1. Preparation
2. Turn the oven on to 375. Lightly grease a 9x13-inch baking dish and place it in a large cookie sheet lined with foil.
3. Grate cheese
4. Put all the grated cheese in a big bowl. Take three cups of cheese out of one bowl and put them in another. The sauce needs this.
5. Over medium-high heat, melt the butter all the way in a large skillet or Dutch oven. (I use the same pot I cooked the noodles in.) Whisk in the flour slowly until it is smooth.
6. Fry flour
7. Cook for about two minutes while whisking all the time. Slowly whisk in the half-and-half and milk, and keep whisking for 8 to 10 minutes, or until the mixture becomes thick.
8. Add cheese
9. Take the pot off the heat. Add salt and pepper and stir. Stir in three cups of grated cheese and keep stirring until all the cheese has melted and the sauce is smooth.
10. Add noodles
11. Mix the cooked macaroni noodles well into the cheese sauce. Add 1 1/2 cups of grated cheese to the noodles slowly. Pour the noodles and cheese sauce into the baking dish that has been set up.
12. Bake
13. On top of the noodles, sprinkle the last 1 1/2 cups of grated cheese. Bake at 375 degrees for 30–40 minutes until the top is nicely browned and crusty. Let the macaroni and cheese sit for 10 to 15 minutes, and if necessary, use paper towels to soak up any extra liquid on the top.

Notes: Addictive Mac and Cheese, 1 pound elbow macaroni. Method. 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. …