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.
MACARONI SALAD WITH A TWIST
I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors.
Provided by Sean
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h28m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
- To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
- Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.
Nutrition Facts : Calories 581.9 calories, Carbohydrate 64.1 g, Cholesterol 43.9 mg, Fat 29.2 g, Fiber 2.9 g, Protein 17.7 g, SaturatedFat 5.5 g, Sodium 1415.5 mg, Sugar 20.3 g
ROASTED GARLIC MAC AND CHEESE
Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CREAMY STOVETOP MACARONI AND CHEESE
No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out - it works like a charm!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 to 10 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- 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 cup 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 to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.
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 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.
MACARONI AND CHEESE WITH A TWIST
Let's be honest... I've never met a mac & cheese I haven't liked! And I loved this creamy recipe. I especially like the mix of pepper jack and cheddar cheese. They give the recipe a bit of zing. Delish!
Provided by Grace Pulley
Categories Pasta Sides
Time 45m
Number Of Ingredients 12
Steps:
- 1. Cook pasta in boiling salted water for 6 minutes; drain and set aside.
- 2. In a medium saucepan combine cornstarch, salt, pepper, and dry mustard; stir in milk until smooth. Add butter, worcestershire sauce, and hot pepper sauce. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. Remove from heat and stir in 1 cup of sharp cheddar and 1 cup pepper jack cheeses until melted.
- 3. Add macaroni and turn into 2-quart casserole that has been sprayed with cooking spray. Combine remaining cheeses and bread crumbs. Sprinkle on top.
- 4. Bake in 350* oven for 25 minutes or until lightly browned.
MACARONI SALAD WITH A TWIST!
This was a brain storm idea from my husband because he loves Tony Packos Sweet Hot pickles so I tried it a couple of weeks ago and he said it was the best macaroni salad I had ever made and I have been making it for a long time. Hope you enjoy it.
Provided by jakpak 353708
Categories < 4 Hours
Time 1h40m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni and drain.
- Put macaroni in a bowl and pour pickle juice over it while it is still hot.
- Let set for about an hour and then drain juice and discard.
- Mix macaroni with remaining ingredients and put in fridge for 4-6 hours or overnight. Preparation time includes marinating the macaroni.
Nutrition Facts : Calories 442, Fat 18.2, SaturatedFat 8.6, Cholesterol 347.7, Sodium 332.4, Carbohydrate 44.8, Fiber 2, Sugar 3.9, Protein 23.5
MAC N CHEESE WITH A TWIST
Macaroni cheese is the ultimate comfort food, this quick and easy vegetarian recipe uses a variety of different herbs, vegetables and is bursting with rich flavour!
Provided by shivaniparikh
Time 35m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat the oven to 200c. After all the ingredients have been measured, put the butter in a steel saucepan and melt it. Once the butter has been melted, stir in the flour. After the butter has been absorbed by the flour, pour in the milk.
- Using a balloon whisk, you have to mix the sauce constantly, not allowing it to stick. after roughly 5 minutes, you should feel the sauce starting to thicken, once it coats the back of a spoon, take it off the heat and stir in the cheese, parsley and mustard.
- Next, separately heat a pan with oil in it and cook the onion until is is translucent with the garlic. Then add the pepper, chilli and mushrooms and cover and cook for a couple of minutes.
- Once the pepper has been cooked and the mushrooms have shrunk considerably uncover and mix in the tarragon, salt and pepper.
- In another pan of boiling water, add the pasta and cook as specified on the pack of pasta and drain.
- Pour the sauce onto the pasta and then fold in the vegetables making sure not to break up the pasta. Put the pasta is an oven proof serving dish and put in the oven for 20 mins or until browned.
- Whilst the pasta is in the oven, grill the bread slices in the grill; this will dry out the bread. halfway through the cooking time, cover the dish with foil and put back in the oven.
- in a food processor grind the dried bread into bread crumbs and sprinkle ontop of the macaroni cheese once it has been removed from the oven.
- please comment and give any feedback :)
CREAMY PASTA WITH PESTO AND TOMATOES
A twist from a classic pasta with pesto.I love pesto! It's a weekly staple in our house, but when I think of comforting pasta I always crave something a bit cre...
Provided by This Italian Family
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta according to packet instructions.
- In the meantime, heat up a 1 tbsp of olive oil in a small saucepan, then add the halvened tomatoes and let them soften for a few minutes. Squeeze them down lightly with a wooden spoon until they release the juices and flavour the oil.
- Then add the Crème Fraîche, pesto and a few basil leaves. Let it simmer a bit on a low heat until your pasta is ready.
- Drain the pasta and mix in with the sauce. Done!
HAWAIIAN MACARONI SALAD
Tender macaroni, crunchy carrots, tangy apple cider vinegar, aromatic green onion, and flavorful mayo are combined to create this simple, delicious, authentic Hawaiian macaroni salad recipe. Light, bright, and creamy, this macaroni salad is a refreshing side dish perfect to pair with any meal.
Provided by Anjali Shah
Categories Appetizer Side Dish Snack snacks
Time 30m
Number Of Ingredients 9
Steps:
- Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
- Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
- In a separate bowl mix together the mayo, milk and sugar.
- Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 246 kcal, Carbohydrate 27 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 444 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 8 g
CREAMY MACARONI WITH A TWIST
Make and share this Creamy Macaroni With a Twist recipe from Food.com.
Provided by La Marz
Categories Potluck
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta until "al dente," drain and set aside.
- In the same pot you cooked the pasta, stir in the butter and let it melt. When butter has melted, add sour cream, milk chicken bouillon, salt & pepper, and blend. When it's blended, add the corn, bell pepper, and the pasta.
- Stir carefully, and let it warm.
- Serve as a side dish, or alone as a light lunch.
Nutrition Facts : Calories 788.8, Fat 34.9, SaturatedFat 20.5, Cholesterol 80.4, Sodium 1485.7, Carbohydrate 99.9, Fiber 5.6, Sugar 5.5, Protein 21.3
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