GOOD FOR YOU MACARONI AND CHEESE
Using the best of all the ideas out there, this mac n' cheese incorporates old-style methods with hidden veggies and a crunchy, new topping that will please both kids and adults. I like to use 'smart' pasta that has calcium and fiber. It's too good to be good for you!
Provided by Dianne
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes. Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. Season to taste with red pepper flakes, nutmeg, salt, and pepper. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the garbanzo beans into a blender. Cover, and puree until smooth. Scrape the puree into a small bowl and stir in the bread crumbs and Parmesan cheese; set aside.
- Once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. Whisk in half of the yellow and white Cheddar cheeses until melted. Stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. Sprinkle the remaining Cheddar cheeses overtop, then cover with the remaining macaroni. Smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. Allow the dish to rest for 5 minutes before serving.
Nutrition Facts : Calories 624.1 calories, Carbohydrate 65.6 g, Cholesterol 81.4 mg, Fat 29.5 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 17.9 g, Sodium 495.3 mg, Sugar 8.7 g
HEALTHY MAC AND CHEESE
Easy Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up options - for a dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, this stovetop version requires only one pot and 15 minutes to prepare.
Provided by Olena Osipov
Categories Dinner
Time 14m
Number Of Ingredients 10
Steps:
- In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
- Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
- Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.
- Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
- Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.
Nutrition Facts : ServingSize 1 cup, Calories 405 kcal, Sugar 2 g, Sodium 549 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 55 g, Protein 18 g, Cholesterol 38 mg
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
SOUL FOOD MACARONI AND CHEESE RECIPE
Soul Food Macaroni and Cheese made with 6 different cheese. No Velvetta no eggs required.
Provided by I Heart Recipes
Categories Dinner
Time 1h5m
Number Of Ingredients 18
Steps:
- Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
- Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
- Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
- Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
- Melt the butter down completely, then sprinkle in 2 tbsp of flour.
- Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
- Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
- Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
- Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
- Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
- Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
- Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
- Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
- Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
- Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
- Remove from the oven, and let sit for 5 to 10 minutes.
- Serve and enjoy!
CHUCK'S FAVORITE MAC AND CHEESE
Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.
Provided by MRSO
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
- Bake 30 to 35 minutes, or until top is golden.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 45.5 g, Cholesterol 87.7 mg, Fat 33.3 g, Fiber 2.5 g, Protein 26.8 g, SaturatedFat 20.3 g, Sodium 720.2 mg, Sugar 2.1 g
MACARONI CHEESE
This twist on traditional macaroni cheese is, as it should be, all about the cheese!
Provided by Jamie Oliver
Categories Mains Cook with Jamie Thanksgiving American Pasta & risotto
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat your oven to 200ºC/400ºF/gas 6.
- Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
- Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
- Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
- Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce - you may need to add a little more of the reserved cooking water.
- Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
- Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
Nutrition Facts : Calories 489 calories, Fat 17.6 g fat, SaturatedFat 11.0 g saturated fat, Protein 20.4 g protein, Carbohydrate 62.1 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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).
ONE-POT MAC AND CHEESE
Who likes cleaning up after making mac and cheese? Not this girl. This one-pot mac and cheese is a family favorite, and my 3-year-old is thrilled to see it coming to the dinner table. We love to add sliced smoked sausage to this creamy mac recipe! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.
Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
BAKED MAC 'N' CHEESE RECIPE
A classic casserole dish from the 1950s. This dish is characterized by it's ease of preparation and savory, cheesy flavor. Tasting Guidelines: Taste is savory and cheesy with a hint of salty. Weight is heavy but can be balanced with vinegar. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as comfort food.
Provided by Chef Ryan Callahan
Categories Main Course
Number Of Ingredients 15
Steps:
- Preheat your oven to 375°F .
- In a large sauce pan, melt butter over medium heat.
- Add onion and garlic.
- Allow onions to caramelize stirring frequently.
- Stir in flour until butter is absorbed.
- Add milk.
- Stir thoroughly, avoiding burning the milk.
- Add seasonings and cheese.
- Mix thoroughly, and taste for flavor.
- Slowly stir in macaroni.
- If there is not enough sauce, slowly add milk until pasta is thoroughly coated.
- Adjust seasonings as necessary.
- Bake in deep casserole dish at least 15 minutes.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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
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.
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- You can have it on a sandwich... A grilled cheese AND macaroni all in one? Count me in!
- Or on pizza. A crispy, airy crust is the perfect vehicle for this cheesy deliciousness. No forks required!
- You can use it as a way to get your veggies in. You can add in something simple, like broccoli, or you could go all out and add tomatoes, broccoli, peppers, and onion.
- It goes very well with bacon. If you need an excuse to eat more bacon, here ya go!
- You can use it to amp up your jalapeno poppers. The only way you should be eating jalapeno poppers, tbh.
WHAT GOES WITH MAC AND CHEESE (15 BEST SIDE DISHES TO EAT ...
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Cuisine AmericanTotal Time 12 minsCategory Side DishPublished 2021-02-17
- BBQ Ribs. Tender, crispy and flavorful, these BBQ ribs are a triple-header of delightfulness! And 30 minutes is all you need if you cook them in an air fryer!!
- Cobb Salad. Time to introduce another meat and protein with your Mac and Cheese –Chicken Cobb Salad! There’s a reason why Cobb Salad is called the ‘King of Salads.’
- Steamed Broccoli. Perhaps you’ve tried cheese with broccoli before…well it’s time to kick it up a notch! Mac and Cheese with steamed broccoli. Let’s face it: a lot of kids don’t like broccoli.
- Grilled Steak. A perfect accompaniment to your Mac and Cheese, but how to cook it perfectly is another story. We’ll help you do just that! You may be surprised at grilling times for steaks, but once they hit the grill and then hit your stomach – along with Mac and Cheese – you’ll be sufficiently satisfied!
- Air Fryer Asparagus. Another vegetable that is likely a miss with the younger generation, add it as a side with your Mac and Cheese and you can and will turn those frowns upside down!
- Apple Salad. Little known fact: apples and cheese go hand in hand! Now imagine Mac and Cheese and all that cheesy goodness with sweet apple salad!! And add further intrigue to your taste buds with walnuts and raisins added!!!
- Potato Salad. Another all-time favorite! After you round up the ingredients we give you, all you’ll need is four easy steps to put together one of mom’s favorite recipes.
- Sautéed Spinach. And not just spinach. Garlic, Olive Oil and freshly squeezed lemon too. Tasty, quick and healthy, and once again a perfect way for your son or daughter to give the usual ‘ew, I don’t like spinach’ a try as a side to Mac and Cheese – and done within minutes!
- Creamy Coleslaw. Basic and delicious! It doesn’t get any better than that when it comes to food! You won’t need many ingredients, and we’ll even throw in one you may have never heard or thought of – think pancakes…and read ahead!
- Roasted Brussels Sprouts. Another healthy side on this list, and another that may be the key to getting that significant other to actually try the vegetable/side.
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- Spicy Broccoli Sauté. A spicy, crunchy vegetable side is a welcome accompaniment to all that gooey cheese.
- Roasted Mediterranean Vegetables. No one will mind if these balsamic-laced vegetables mingle with the macaroni entrée.
- Strawberry, Basil and Arugula Salad with Lots of Black Pepper. The strawberries are macerated in vinegar and honey beforehand, so the dressing practically makes itself.
- Baby Vegetables with Orange and Thyme. Since this side dish is cooked in a parchment parcel (aka en papillote), there’s almost no cleanup.
- Baked Chicken and Ricotta Meatballs. Take it a step further and serve the meatballs on top of the mac and cheese. (You’re welcome.)
- Cherry Tomato Galette with Garlic and Herbs. Slice it into strips then watch it disappear in a flash.
- Strawberry Cobb Salad with Dairy-Free Ranch Dressing. Lettuce is great, but we’re really here for the toppings.
- Keto Guacamole Burger Bites. Finger foods always have the edge—it’s just a fact.
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- Cook the macaroni as per the package, I let the pasta cook for 12 minutes. Drain and keep aside.
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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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- Simple Arugula Salad. A quick and easy, unfussy arugula salad tossed in a lemon vinaigrette and finished with shaved Parmesan. Go to Recipe.
- Succotash. Sweet corn and tomatoes helps ensure this colorful side is kid-friendly. What's even better is you can start with fresh or frozen veggies, depending on what you have on hand.
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- Sheet Pan Roasted Tomatoes & Mushrooms. The beauty of a sheet pan side is that you can roast a little something for everyone. The kids get sweet and juicy tomatoes, and the adults can fold both the rich mushrooms and the tomatoes into the creamy pasta.
- Cabbage and Apple Slaw with Honey-Lime Dressing. The slightly sweet honey dressing makes this fruit-and-veggie slaw a true crowd-pleaser. To ensure your kids love it as much as you do, chop the cabbage into extra-thin shreds.
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- Oven-Roasted Frozen Broccoli. This easy side dish doubles as a macaroni mix-in. Broccoli is my 8-year-old's favorite vegetable these days, so I've got a freezer stocked full of it.
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