This macaroni and cheese dish is down-home and entirely unpretentious, just like the ones my mom and granny used to make. a basic white sauce with cheeses and a few various seasonings, served with linguine and a crust made of potato chips. This recipe yields a large quantity, so I prefer to make double loaves so I can bring one to a potluck and save the other in the refrigerator for later. If you want to produce one pan, you may easily scale down the recipe. Just keep the covering separate until you’re ready to bake it if you’re not going to prepare it right away.
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It’s an easy recipe to adjust down if you only want to make one pan. If you aren’t cooking it right away, just keep the topping separate until you are ready to put it in the oven.
1 ¾ pounds whole-wheat macaroni ¾ cup butter ¾ cup all-purpose flour 6 cups milk, divided 1 tablespoon Worcestershire sauce 1 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon cayenne pepper salt and ground black pepper to taste 1 (8 ounce) package shredded Cheddar cheese, divided 3 (8 ounce) packages shredded American cheese 1 (8 ounce) bag potato chips (such as Lay’s®), crushed 1 cup shredded Cheddar cheese ⅓ cup grated Parmesan cheese butter-flavored cooking spray
Old School Mac Cheese Recipe
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9×13-inch baking dishes.
Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
7. Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
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Our 20 Most Popular Recipes
The compilation of the recipes that our team of home cooks enjoyed the most this month is an accurate representation of the style of cooking that we favour as the warmer, more laid-back summer months approach. In addition to traditional dishes like vintage pancakes and banana bread, you’ll also find instructions for grilling, salads for potlucks, and ways to use up all that wonderful summer vegetables. The dishes the community is now cooking up are simple, excellent, and suitable for families. Look over the pages as you scroll!
German potato pancakes must be made with starchy potatoes. Yukon Gold, Idaho, and Russet potatoes can all be used. These potato pancakes are gluten-free because they don’t include any flour. The natural starch in the potatoes acts as a binder for the mixture. If you don’t mind remaining at the stove whilst everyone eats, you may skip the oven step and serve the potato pancakes right out of the pan.
This is a fantastic Americanized rendition of a meal from Sichuan, China, that is incredibly well-liked. The twice-fried chicken has the typical crunchy fried breading, and the drizzle of bang bang sauce just elevates the dish to a whole new level. This will be your favourite version, not the Chinese takeout version. Pay close attention to the instructions’ notes.
⅓ cup milk 1 egg 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes ¼ cup potato starch ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon shichimi togarashi (Japanese red pepper condiment) oil for frying ¼ cup mayonnaise 2 tablespoons honey 2 tablespoons sweet chili sauce 1 teaspoon gochujang (Korean hot pepper paste)
Our 20 Most Popular Recipes
Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Heat oil in a large skillet to 325 degrees F (165 degrees C).
Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
6. Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.
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