Auntie Annes Mac And Cheese Food

AUNTY'S MAC AND CHEESE

Aunty's Mac and Cheese image

Provided by Kardea Brown

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound elbow macaroni
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon garlic powder
Large pinch kosher salt
Large pinch freshly ground black pepper
1 cup heavy cream
1/3 cup 2 percent milk
1 cup hand-shredded extra-sharp yellow Cheddar cheese
1 cup hand-shredded Parmesan cheese
1 cup cubed processed cheese, such as Velveeta
1/2 cup sour cream

Steps:

Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside.
In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm.

AUNTIE'S AWESOME BAKED MAC N' CHEESE (LIGHT)

Auntie's Awesome Baked Mac N' Cheese (Light) image

My aunt came up with this recipe through trial and error and I lightened it up and am entering it for the nutrition information. I have tried many recipes and this one is the best, light or not!

Provided by Adrienne Elise

Categories Cheese

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons cornstarch
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon ground pepper
5 cups skim milk
4 tablespoons olivio spread
5 cups shredded reduced-fat cheddar cheese
1 lb elbow macaroni (or other shape like radiatore or cavatappi)
4 slices light whole wheat bread, crusts removed

Steps:

In large saucepan, combine first four ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minutes. *This is very important but make sure you don't burn the milk or else you will get an undesirable smoky taste to your dish!* Remove from heat.
Stir in 4 coups cheese until melted. Add elbows. Pour into lightly greased 9x13 casserole.
Coarsely shred bread in food processor, then mix crumbs with the remaining cup of cheese. Spread over top of macaroni.
Bake uncovered in 375 degree oven for 25-40 minutes until browned to desired doneness.
Enjoy! Makes great leftovers!
*Cheese should be 3 Cups Reduced Fat Sharp Cheddar and 2 Cups Reduced Fat Mexican Four Cheese Blend.

Nutrition Facts : Calories 391, Fat 2.5, SaturatedFat 0.6, Cholesterol 3.1, Sodium 930.9, Carbohydrate 76.8, Fiber 8, Sugar 2.6, Protein 18.2

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