FAMILY-FAVORITE MACARONI AND CHEESE
Creamy and cheesy, this homemade mac and cheese recipe is just the ticket for traditional comfort food, but with lots of mix-in possibilities that help you put a flavor-forward twist on a classic recipe. Check out the Expert Tips section below for suggestions on adding bacon, caramelized onions, fire-roasted diced tomatoes and even lobster.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain macaroni as directed on package.
- While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Gently stir macaroni into cheese sauce.
- Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 560 mg
TUNA-MACARONI SALAD
Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
- In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g
BAKED MEXICAN MACARONI AND CHEESE
Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
- In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
- Bake uncovered about 25 minutes or until bubbly.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g
MINI MUMMY COOKIE POPS
These mini cookie pops are filled with peanut butter--the perfect size for snacking!
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h15m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookie dough as directed on cookie mix pouch. Roll level teaspoons of dough between hands to form balls. Place balls 1 inch apart on ungreased cookie sheets. Press paper lollipop stick into half the cookies. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheets 5 minutes; cool completely on cooling rack, about 30 minutes.
- Spread 1 teaspoon peanut butter on cookies with lollipop sticks; top with remaining cookies to make sandwiches.
- Melt almond bark as directed on package in 2-cup glass measuring cup or microwavable bowl. Carefully dip each cookie sandwich into melted almond bark to coat completely. Cool completely on waxed paper, about 20 minutes.
- Place remaining melted almond bark in resealable plastic food storage bag. Cut off one small corner. Drizzle melted almond bark over cookie sandwiches to look like mummy bandages. Press 2 candy eyeballs into each of the cookies. Cool completely, about 1 hour.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Cookie Pop, Sodium 370 mg, Sugar 2 g, TransFat 0 g
BETTY CROCKER'S TRADITIONAL MAC & CHEESE
From bettycrocker.com, this is the one I have always used. I usually sprinkle with breadcrumbs, and use more than one kind of cheese.
Provided by Serah B.
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 421.3, Fat 23.7, SaturatedFat 14.8, Cholesterol 71.3, Sodium 539.6, Carbohydrate 34.5, Fiber 1.3, Sugar 1.2, Protein 17.3
MACARONI AND CHEESE (BETTY CROCKER)
This recipe is from one of the first cookbooks given to me as a young child (back in the 70's). I have come across many recipes but keep coming back to his classic.
Provided by Tee Angel
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350°F.
- Cook macaroni according to package directions; drain.
- For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
- Stir in the flour, salt, and pepper.
- Add milk all at once; cook and stir till thickened and bubbly.
- Cook and stir 1 to 2 minutes more.
- Add cubed cheese; stir till melted.
- Stir macaroni into cheese cause. Turn into a 1 1/2 quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350°F oven 30 to 45 minutes or until heated through.
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