MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
CREAMY MACARONI AND CHEESE
This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, melt the butter over medium-high heat.
- Whisk the flour in gradually until the mixture is smooth.
- Cook and whisk continually for 2 minutes.
- Add in salt, pepper, cayenne, and garlic; stir to combine.
- Gradually whisk in half-and-half and milk.
- Cook and whisk continually for 8-10 minutes or until mixture is thickened.
- Add in half of the sharp cheddar cheese; stir.
- Add in all of the extra-sharp cheddar cheese; stir until smooth.
- Take skillet off stove burner.
- Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
- Sprinkle with the remaining sharp cheddar cheese.
- Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
CREAMY BAKED MACARONI AND CHEESE
Velveeta, cream cheese, half and half, and egg give this comforting dish a rich, cheesy flavor with a custardy texture. I experimented by combining ideas from several recipes and my whole family was thrilled with the results!
Provided by Marla Swoffer
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil noodles until done.
- While noodles are cooking, grease a rectangular glass casserole dish.
- After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
- Set aside.
- In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
- Add half and half and bring to a boil on medium-high heat.
- Reduce heat and add velveeta and cream cheese in small chunks.
- Stir and add seasonings (last four ingredients).
- After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
- Stir noodles with sauce until they are combined.
- Sprinkle parmesan over the top.
- Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).
Nutrition Facts : Calories 1019, Fat 66.2, SaturatedFat 41.1, Cholesterol 257.5, Sodium 2062.8, Carbohydrate 69.5, Fiber 2.4, Sugar 8.7, Protein 36.8
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
CREAMY MACARONI AND CHEESE
Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
- Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
- Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 47.1 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.2 g, Protein 25.1 g, SaturatedFat 16.1 g, Sodium 1202.9 mg, Sugar 8.5 g
CREAMY BAKED MACARONI AND CHEESE
This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and place oven rack in the middle.
- Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
- Transfer to bowl.
- Bring 4 quarts water to boil in large pot.
- Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
- Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
- Drain well & set aside.
- Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
- Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
- Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
- Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
- Stir in macaroni until completely coated.
- Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
- Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
- Let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 672.6, Fat 31.9, SaturatedFat 19.3, Cholesterol 99.1, Sodium 1416.1, Carbohydrate 66.3, Fiber 2.4, Sugar 2.4, Protein 29.8
CREAMY MACARONI AND CHEESE
This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE
Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. My authentic recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.
Provided by Eden Westbrook
Categories Thanksgiving
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
- Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 399 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 651 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREAMY BAKED MACARONI & CHEESE
Serve it up and keep the secret. This classic macaroni and cheese is as creamy as can be. Nobody would guess it's prepared with better-for-you products.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook Macaroni in large saucepan as directed on package. Drain; do not return macaroni to pan.
- Melt margarine in same pan on medium heat. Add onions; cook and stir 2 min. Stir in flour; cook and stir 1 min. Gradually stir in milk; cook and stir 1 to 2 min. or until thickened. Add Cheese Sauce and macaroni; mix lightly. Stir in sour cream.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with shredded cheese and bread crumbs.
- Bake 10 min. or until macaroni mixture is heated through and shredded cheese is melted.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1180 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 10 g, Protein 21 g
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
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 665 kcal, Carbohydrate 43 g, Protein 28 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 126 mg, Sodium 700 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY MACARONI AND CHEESE
Make and share this Creamy Macaroni and Cheese recipe from Food.com.
Provided by LizAnn
Categories Cheese
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornsartch with a little of the milk till desolved.
- In Large saucepan or dutch oven, add remaining milk, and cornstarch mixture and mustard.
- Stir and cook over med heat to a boil, reduce heat and simmer 1 minute.
- Remove from heat.
- Stir in shredded cheddar cheese and stir until melted.
- Stir in cooked macaroni noodles.
- Stir in cubed monterey Jack cheese
- Optional additions:.
- Sprinkle individual servings with chili powder and garlic salt.
- Top with fresh chopped onions.
Nutrition Facts : Calories 465.9, Fat 22.4, SaturatedFat 13.7, Cholesterol 67.4, Sodium 400.7, Carbohydrate 42.2, Fiber 1.5, Sugar 6.3, Protein 23.2
MACARONI & CHEESE
The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.
Categories comfort food dinner main dish side dish snack
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
- In a small bowl, beat the egg.
- In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
- Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
CREAMY BAKED MACARONI
This old-fashioned macaroni casserole gets a different twist, thanks to Gouda cheese. It bakes up nice and creamy with just a hint of zip from the hot sauce. It's comfort food at its yummiest.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS
Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CREAMY BAKED MACARONI AND CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Cook the elbow macaroni until al dente and drain well.
- In a saucepan over medium heat, combine ½ cup of milk and velveeta until completely melted and combined.
- Pour the cheese sauce over the macaroni and stir to combine.
- In a mixing bowl, combine the eggs, butter, garlic powder, paprika, salt and pepper, and 1 cup of each of the shredded cheeses. Pour this mixture into the macaroni, and stir to combine well.
- Pour the mixture into a well-greased 9x13 baking dish and top with the remaining 1 cup of each of the shredded cheeses.
- Sprinkle some panko bread crumbs on top and bake for 25 minutes.
Nutrition Facts : ServingSize 1 g, Calories 580 kcal, Carbohydrate 28 g, Protein 29 g, Fat 39 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 163 mg, Sodium 1346 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g
CREAMY BAKED MAC AND CHEESE (WITH 5 CHEESES)
Beer, cheese and pasta is definitely a winning combination, don't ya think? Enter this delicious creamy baked mac and cheese recipe! This baked pasta has mozzarella, cheddar, Gouda, Parmesan and cream cheese for one creamy bite. The beer adds a subtle flavour and sweetness to the mix; it's definitely comfort food that's perfect on a cold day.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h35m
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees Fahrenheit. Spray a baking dish (like a 9-inch x 13-inch deep baking dish) with cooking spray or grease with butter and set aside.
- Place milk in a small saucepan and keep over low heat just to warm through.
- Cook macaroni pasta according to package instructions one minute short of al dente (it will finish cooking in the oven). Drain and set aside.
- Heat olive oil in a large heavy-bottomed pot on the stovetop over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook an additional 1 minute. Add salt, pepper, paprika, mustard powder, cayenne pepper, nutmeg, and black pepper. Stir.
- Add butter to onion mixture and melt. Add flour and stir to combine and cook for 2 to 3 minutes. Add half of beer, stirring until thickened slightly. Add remaining beer, stirring for a couple more minutes until thickened slightly.
- About a cup at a time, add the warmed milk to the pot, stirring between each addition and letting thicken slightly. Add cream cheese and whisk until incorporated.
- Turn off heat and add 2 cups of mozzarella and all of the cheddar and gouda. Stir in cooked pasta.
- Pour pasta mixture into prepared baking dish. Top with bread crumbs, Parmesan and remaining 1.5 cups of mozzarella cheese. Bake for 25 to 30 minutes until top has browned slightly and mixture is bubbly.
- Carefully remove from oven and let cool for 15 to 20 minutes.
- While mac and cheese is cooling, place bacon on a sheet pan (in a 375 degree Fahrenheit oven) and bake for 15 to 20 minutes or until crispy. Remove and drain on a paper towel-lined plate to remove any excess grease. Crumble over mac and cheese and garnish with parsley to taste, if using. Serve and enjoy!
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
CREAMY BAKED MACARONI AND CHEESE
This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.
Provided by GardnerFamily
Categories Kosher
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix together everything except the macaroni throughly.
- Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
- Uncover and cook an additional 5-10 minutes.
- Remove from oven, cover and let rest for 30 minutes.
Nutrition Facts : Calories 428.9, Fat 24.6, SaturatedFat 14.1, Cholesterol 122.2, Sodium 996.8, Carbohydrate 21.7, Fiber 1.1, Sugar 3.1, Protein 29.3
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CREAMY BAKED MACARONI AND CHEESE
This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
Provided by Eric Kim
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
- Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
- Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
- To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
- Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
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- Preheat oven to 350°F. Lightly coat a 3-quart casserole dish or 9x13 pan with butter or spray with cooking spray.
- Cook macaroni according to package directions, adding 2 minutes to the maximum time listed on the package. Drain; stir butter into macaroni until butter is melted.
- While macaroni is boiling, shred both cheddar cheese blocks using a box grater. Combine shredded cheese until evenly mix, then set aside about half of shredded cheese mixture for later.
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CREAMY BAKED MAC AND CHEESE - A WICKED WHISK
From awickedwhisk.com
4.8/5 (10)Total Time 45 minsCategory Main CourseCalories 420 per serving
- Easy! To make Baked Macaroni and Cheese, start by preheating your oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
- While you are making your cheese sauce, start a large pot of salted water to boil. Once boiling, cook your elbow macaroni pasta per your package instructions, minus 2 minutes. Once cooked, drain your pasta and set aside.
- To make your cheese sauce, add your butter to a large skillet and melt over medium high heat and once your butter is melted, add in the flour.
- Whisk together and continue whisking while your flour cooks for 1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.
CREAMY BAKED MACARONI AND CHEESE - SCRAMBLED CHEFS
From scrambledchefs.com
4.3/5 (3)Total Time 50 minsServings 6Calories 569 per serving
- Boil water in a saucepan, add some salt to it. Add the pasta in water and boil for 7-8 minutes. Make sure they're not cooked all the way through - so 1-2 minutes before you'd normally take it off the stove.
- Once the butter is melted, add flour to it and keep stirring. The flour and butter mixed together till turn into a paste-y texture. Cook for 1 - 2 minutes till the mixture has turned light brown.
ULTIMATE CREAMY BAKED MACARONI AND CHEESE - SEASONS …
From seasonsandsuppers.ca
5/5 (56)Calories 508 per servingCategory Main Course
- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
- For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
- Remove the saucepan from the heat. Add the crumbled/grated cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute while you wait for the pasta to cook.
CREAMY BAKED MAC AND CHEESE - RETRO RECIPE BOX
From retrorecipebox.com
5/5 (5)Total Time 1 hr 10 minsCategory CasserolesCalories 471 per serving
- Before starting the cooking process, I recommend having all of the ingredients weighed, measured, chopped, and laid out and ready to go. It makes the process easier and faster.
- Bring a pot of water to a boil and add 1 Tbsp of the salt. Add the pasta and stir. Bring back to a low boil and reduce the heat to maintain low boil. Cook until al dente, then drain and transfer to a large mixing bowl.
- Meanwhile, as the pasta is cooking, prepare the cheese sauce. In a medium saucepan, heat one stick (1/2 cup) of butter over medium-low heat. Add the flour and whisk until combined and the mixture starts to bubble.
BAKED CRAB MAC AND CHEESE - MAD ABOUT FOOD
From madaboutfood.co
5/5 (3)Calories 550 per serving
- Cook elbows in salted water until just cooked and slightly al dente, drain, rinse and set to the side
- In a large pot heat butter over medium heat, once the butter has melted reduce the heat to medium low, slowly whisk in the flour, this will make a paste, then slowly pour in the half and half and whisk constantly until all of the milk is mixed in
- Mix in the ricotta, smoked paprika and black pepper until fully combined then pour in 3 cups of the shredded cheddar cheese, turn off the heat, but leave the pot on the stove and mix constantly until all of the cheddar is melted
CREAMY BAKED MACARONI AND CHEESE - SIZZLING EATS
From sizzlingeats.com
4.6/5 (9)Total Time 40 minsCategory DinnerCalories 799 per serving
- Over medium heat, melt butter in a large saucepan. Once melted, whisk in the flour and continue to whisk until combined. Slowly pour in 1 cup of milk and 1 cup of half and half while continuously whisking. Add the rest of the milk and whisk. Mixture should be thick and smooth and not bumpy; add spices.
- Once pasta is al dente, strain pasta, and mix with 1 tsp of oil. Add pasta to the Pyrex dish; and set aside.
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5/5 (14)Total Time 45 minsCategory Side DishCalories 543 per serving
MAMMA’S CREAMY BAKED MACARONI AND CHEESE – ALL NEW …
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