Creamy Macaroni And Cheese 434 Food

CREAMY MACARONI AND CHEESE

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.

CREAMY BAKED MACARONI AND CHEESE

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 MACARONI AND CHEESE

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.

CREAMY MACARONI AND CHEESE

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 MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
• Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
• Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions.
• Combine in a saucepan 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, 2 Tbsp butter,and pepper. Cook over low-med heat stirring constantly until it is smooth sauce-like texture. Pour over macaroni, onions and bacon.
• Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

CREAMY MACARONI AND CHEESE

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.

MILD AND CREAMY MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cook macaroni and drain.
• Melt butter in pan.
• Remove from heat and stir in salt, pepper and flour until smooth, making a light roux.
• Gradually stir in milk.
• Return to heat and bring to a boil, stirring constantly.
• Reduce heat and stir in 1 1/2 cups cheese.
• Add macaroni.
• Pour into 1 1/2 quart casserole.
• Arrange tomato slices on top, and sprinkle with remaining cheese.
• Bake for 15-20 minutes, until hot and bubbly.

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a large saucepan, melt butter.
• Stir in flour until smooth.
• Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
• Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until cheese is melted and smooth.
• Drain macaroni; toss with cheddar cheese.
• Transfer to a greased 3-qt. baking dish.
• Add cream sauce and mix well.
• Bake, uncovered, at 350 for 35-40 minutes or until golden brown and bubbly.

KITTENCAL'S CREAMY MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Grease a medium casserole dish.
• Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
• Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
• Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
• Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
• Add in flour and stir for 1 minute.
• Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
• Reduce heat and add in both cheeses; mix until melted and smooth.
• Season with salt and black pepper to taste.
• Add in the cooked pasta and toss to combine.
• Transfer to baking dish.
• Sprinkle with Parmesan cheese.
• Bake 350 degrees F for about 20-25 minutes.

SMOOTH & CREAMY MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees, coat an 8 inch square baking dish with nonstick cooking spray,
• cook the macaroni according to the package directions, omitting the salt; drain.
• Meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper,
• slowly whisk in the evaporated milk and continue cooking for 3-4 minutes, or until the mixture begins to thicken.
• Remove the saucepan from the heat and add the macaroni and the cheese; mix well,
• then pour into the baking dish,
• bake for 20-22 minutes, or until bubbly and heated through.