SUPER CREAMY AND CHEESY MAC AND CHEESE
Make and share this Super Creamy and Cheesy Mac and Cheese recipe from Food.com.
Provided by little_spoon
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the macaroni and set aside.
- In a pot, melt the butter and mix in salt and pepper.
- Slowly add in the flour, stirring continuously.
- Gradually add the milk and stir the mixture until smooth.
- Add the cheese on a low heat and melt into the mixture.
- Once the mixture is at your desired consistency, mix in the drained macaroni.
Nutrition Facts : Calories 291.5, Fat 15.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 355.1, Carbohydrate 27, Fiber 0.9, Sugar 0.7, Protein 11.3
CREAMY RANCH MAC AND CHEESE
I came up with the recipe for this creamy and comforting macaroni and cheese with a ranch-flavored twist. My husband requests it often. -Michelle Rotunno, Independence, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream., Drain macaroni; stir into cheese sauce with the Saltines. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 433 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 766mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
ONE-POT RANCH MAC AND CHEESE
Forget about boiling up a big pot of salted water. In this ultra-creamy recipe, the pasta cooks directly in the milk, creating a rich thick base for the sauce. Three kinds of cheese, plus fresh chives and dill give it the familiar fresh tang of our favorite ranch dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
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 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
RANCH MAC & CHEESE
I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream., Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 488 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 1357mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
RANCH MAC 'N CHEESE - CREAMY
Hidden Valley® Ranch Seasoning adds a new dimension of flavor to this simple mac 'n cheese that's perfect for the whole family.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
- While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 65.1 g, Cholesterol 72.1 mg, Fat 25.9 g, Fiber 2.7 g, Protein 24 g, SaturatedFat 15.5 g, Sodium 296.2 mg, Sugar 8.3 g
CREAMY STOVE-TOP MAC AND CHEESE
Provided by Nancy Fuller
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve.
- Melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Stir until the mixture looks thick, about 5 minutes. Add the Cheddar and Colby Jack cheese by handfuls, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Then fold in the cream cheese and stir well until melted. Season with salt and pepper. Lastly stir in the cooked pasta.
- Serve the mac and cheese immediately while still warm and at its creamiest.
CHEESY RANCH MACARONI SALAD
Mac and cheese: Is there anything this versatile dish can't do? Add onions, peppers and creamy dressing-and suddenly, it's a salad.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Stir in remaining ingredients.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 2 g, TransFat 2 g, Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHICKEN RANCH MACARONI AND CHEESE
Chicken Ranch Macaroni and Cheese is a pile of ranch-seasoned cheesy elbow macaroni topped with ranch seasoned chicken and crumbled bacon.
Provided by Amanda Rettke--iamhomesteader.com
Categories Dinner Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
- Wipe out the skillet to use for the macaroni and cheese.
- In the skillet, melt the butter over medium heat.
- Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
- Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
- Add the cheeses, stirring to melt.
- Pour the cooked noodles over the top of the sauce. Stir to combine.
- Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.
Nutrition Facts : Calories 556 kcal, ServingSize 1 serving
RANCH MAC AND CHEESE
Throw together a tasty dish in barely any time at all with our Ranch Mac and Cheese recipe. Two everyday ingredients and 15 minutes are all you need to make Ranch Mac and Cheese. Make sure the little ones are happy with some easy-to-make Ranch Mac and Cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 3 servings
Number Of Ingredients 2
Steps:
- Prepare Dinner as directed on package.
- Spoon into serving bowl.
- Drizzle with dressing.
Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 5 g, TransFat 3.5 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 7 g, Protein 9 g
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4.5/5 (4)Estimated Reading Time 1 min
- Cook the elbow macaroni according to the box. Drain. In a large pot, combine the milk, butter, ranch mix and the seasonings on low stirring often. Heat through. Stir in both cheeses until melted. Stir in the sour cream.
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- While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam, then whisk in flour until smooth and cook 2 to 3 minutes. Whisk in the milk and seasoning mix and cook, stirring, until thickened, about 5 minutes.
- Remove from heat, stir in the cheese until melted, then add the cooked pasta, mixing thoroughly. Serve hot.
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- In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese and cooked pasta, mixing well to combine, then spoon mixture into the prepared casserole dish.
- In a bowl, combine bread crumbs and melted butter and sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.
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- Place a pot of water on to boil and once boiling, salt the water and cook the gemelli to just under done, still a bit chewy. Drain and set aside.
- While water comes to a boil, melt butter in a small sauce pan over medium low and once melted, add flour and cook for 3-4 minutes until the raw flour smell is gone and it starts to smell a bit nutty. Remove from heat and set aside.
- While the pasta is cooking, in a medium bowl, place ranch seasoning mix, nutmeg, mustard, pepper, mayonnaise, Worcestershire sauce and hot sauce and whisk to combine.
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- Bring a large pot of salted water to boil. Boil the penne according to package directions. Drain and set aside.
- While the pasta is cooking, melt butter in a large saucepan over medium heat. When the butter is melted, add the garlic and stir until fragrant, about 1 minute.
- Whisk in the flour and cook for a few minutes, or until the mixture is slightly thickened and puffed.
- Lower the heat to simmer and slowly whisk in the warm milk a little bit at a time. Whisk continuously until all the milk is added. Turn the heat back up to medium and continue to cook and whisk until the mixture is thickened and coats the back of the spoon.
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- Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minute before the "al dente" cooking time.
- In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Remove from heat.
- Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk.
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- 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.
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