Chunky chef mac and cheese recipes - Main course

Author: Dorothy Dicaprio  

This baked mac and cheese is a family favorite recipe, loved by children and adults. Loved by both kids and adults, it's perfect for parties, potlucks, and more!

Creamy Homemade Baked Mac and Cheese

Creamy Homemade Baked Mac and Cheese
This baked mac and cheese is a family favorite recipe, loved by children and adults.
Provided by: The Chunky Chef
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups shredded medium sharp cheddar cheese (divided (measured after shredding))
  • 2 cups shredded Gruyere cheese (divided (measured after shredding))
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • Calories: 665 kcal
  • Carbohydrate: 43 g
  • Protein: 28 g
  • Fat: 41 g
  • Saturated Fat: 25 g
  • Cholesterol: 126 mg
  • Sodium: 700 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
  2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
  3. While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  4. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  5. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
  6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
  8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Notes: Macaroni And Cheese Recipe The Chunky Chef, Explore Macaroni And Cheese Recipe The Chunky Chef with all the useful information below including suggestions, reviews, top brands, and related …


This Cheesy Baked Mac and Cheese is the only recipe that you need! Step by step instructions on how to make CHEESY Baked Mac and Cheese . Baked Mac and …

Creamy Crockpot Mac and Cheese

Creamy Crockpot Mac and Cheese
This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it's perfect for parties, potlucks, and more!
Provided by: The Chunky Chef
Total time: 135 minutes
Cook time: 2 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
  • 16 oz box dried elbow macaroni pasta
  • 3 Tbsp olive oil
  • 3 Tbsp unsalted butter (cut into small cubes)
  • 2 (12 oz each) cans evaporated milk
  • 2 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp dried mustard powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • few dashes hot sauce (optional but recommended - doesn't make it spicy)
  • 4 cups shredded cheddar cheese (for best results, shred your own)
  • 16 oz block Velveeta (cut into small cubes)
  • Calories: 458 kcal
  • Carbohydrate: 35 g
  • Protein: 23 g
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Trans Fat: 1 g
  • Cholesterol: 67 mg
  • Sodium: 1145 mg
  • Fiber: 1 g
  • Sugar: 7 g
  • Unsaturated Fat: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Cook elbow macaroni for 4 minutes, then drain. This will likely be less time than the box says to cook it for, but we want to undercook it.
  2. Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray, and add cooked pasta.
  3. Top with olive oil and butter, stirring to combine well.
  4. Add all remaining ingredients and stir.
  5. Cover and cook on LOW for 2 hours, stirring after one hour. After one hour, the pasta may be slightly stuck, just give it a good stir and it'll loosen up.
  6. When the second hour is up, give the mac and cheese a good, solid stir and you'll see the cheesy sauce come together. Taste, adjust seasoning if necessary and enjoy!
Notes: The chunky chef mac and cheese, Creamy Baked Mac and Cheese (Contest-Winning!) – The Chunky Chef. May 15, 2022 · Combine cheese sauce with cooked pasta. Transfer half of …

Macaroni and Cheese for a large group of 26 to 30 people

Macaroni and Cheese for a large group of 26 to 30 people
Learn how to make Macaroni and Cheese for a large of 26 to 30 people by Bettye's Cooking Channel at
Provided by: Bettye Burnett
Total time: 66 minutes
Cook time: 45 minutes
Prep time: 21 minutes
Yields: 30 servings
Cuisine: American Cuisine,Southern Cuisine
Number of ingredients: 20
  • 3 large cans of carnation milk
  • 1 large box of Velveeta
  • 2 bags of Sharp Cheddar Cheese
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 1 16 oz sour cream
  • 1 8 oz of cream cheese
  • 1 stick of butter
  • 1 tablespoon of sugar
  • 2 tablespoons of sea salt
  • 1 tablespoon of nutmeg powder
  • 4 tablespoons of prepared mustard
  • ½ teaspoon cayenne pepper
  • ½ tablespoon black pepper
  • 1 teaspoon paprika
  • 1 large pot water, should taste like the ocean
  • 2 boxes 12.25 oz Whole Wheat Macaroni Pasta
  • 2 bags Sharp Cheddar Cheese for the top of the macaroni
  • 1 large non-stick pot to cook the sauce
  • 1 large pot to cook the pasta
How to cook:
  1. Place a large non-stick pot on the stove. Turn the heat on low.
  2. Add the butter to the non-stick pan. Allow the butter to melt before adding anything else to the pan. Use a wooden spoon to stir the cheese sauce continually. Do not walk away from the sauce. Be patience.
  3. Add the three cans of carnation milk to the pot.
  4. Start adding the pieces of Velveeta to the pot.
  5. Add the Sharp Cheddar Cheese to the pot.
  6. Add the cream cheese to the pot.
  7. Add the prepared mustard, constantly stirring the sauce.
  8. Add the sour cream to the pot, constantly stirring the sauce.
  9. Add the cream cheese to the pot, constantly stirring the sauce.
  10. Now add the spices: garlic powder, onion powder, paprika powder, sugar, salt, black pepper, cayenne pepper, and nutmeg.
  11. Place a large pot of salty water on the stove. Follow the direction on the box for less than one minute because the pasta will finish cooking in the oven.
  12. When the pot water comes to a boil, add the two boxes of macaroni pasta.
  13. Set a timer immediately, so you will not overcook your macaroni pasta.
  14. Strained and drained the pasta immediately to stop it from overcooking.
  15. Pour the pasta in a large pan.
  16. Now it's time to add the cheese sauce. Pour the cheese sauce over the macaroni and mix well. Add the two bags of Sharp Cheddar Cheese and a little paprika to the top.
  17. Now preheat the oven to 350 degrees.
  18. Cover the macaroni and cheese pan with aluminum foil.
  19. Place the macaroni and cheese in the oven.
  20. Bake the macaroni in the oven for 45 to 60 minutes.
  21. Remove the Mac and Cheese from the oven and place it on the stove.
  22. Enjoy this Southern Macaroni and Cheese recipe. I have many Mac and Cheese recipes in my repertoire. For more delicious recipes, go to Bettye Cooking Channel at Enjoy!
Notes: Creamy Baked Mac and Cheese, Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it’s nice and thick. Add in …

Mac and Cheese

Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
  • ½ pound (8 ounces) macaroni, cavatappi or penne pasta
  • 4 tablespoons unsalted butter, divided, plus more for greasing the pan
  • ¼ cup all purpose flour
  • 2½ cups whole milk
  • 6 ounces Gruyere, grated (about 2 cups)
  • 4 ounces extra-sharp Cheddar, grated (about 1 cup)
  • ¼ cup plus 1 tablespoon grated Parmigiano-Reggiano
  • ½ teaspoon salt, plus more for the pasta water
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup panko bread crumbs
  • ½ teaspoon herbes de Provence or dried thyme
  • Calories: 807 calories
  • Fat: 45 g
  • Carbohydrate: 62 g
  • Protein: 38 g
  • Saturated Fat: 26 g
  • Sugar: 10 g
  • Fiber: 2 g
  • Sodium: 760 mg
  • Cholesterol: 130 mg
How to cook:
  1. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
  3. Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't fully melt off the heat, it's okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour into the prepared baking dish and set aside.
  4. In a small skillet over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
  5. Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
  6. Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.
Notes: 10 Best Mac and Cheese Cheddar and Velveeta Recipes, Best Ever Homemade Mac and Cheese Chef In Training. cream cheese, Velveeta®, white pepper, salt, macaroni, sharp cheddar cheese and 3 …
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