OAMC HEARTY MAC & CHEESE
This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK.
Provided by FCR Gal
Categories Ham
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions. Drain and keep warm.
- Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
- Melt butter in a large saucepan or Dutch oven over medium-low heat.
- Whisk in flour until smooth.
- Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
- Stir in 1 1/2 cups cheese, stirring until melted.
- Stir in cooked pasta and ham mixture.
- Sprinkle with remaining 1/2 cup cheese. Serve immediately.
Nutrition Facts : Calories 764.6, Fat 39, SaturatedFat 21.8, Cholesterol 139.3, Sodium 671, Carbohydrate 60.3, Fiber 3.7, Sugar 3.7, Protein 42
HEARTY MAC & CHEESE
This was adapted from an Ellie Krieger recipe. I made a few of my own tweaks. A friend of mine challenged me to find a mac & cheese recipe that wouldn't leave us feeling like we ate our entire body weight in fattening dairy. I know it sounds strange to use squash as the base for the cheese sauce, but it actually worked. The dish doesn't taste like squash. It's nice and creamy with a crispy, browned top. If you're looking for a light alternative to many people's favorite comfort food, give this a try.
Provided by Diet It Up
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
- Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
- Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
- In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.
Nutrition Facts : Calories 439.5, Fat 14.8, SaturatedFat 8.1, Cholesterol 39.6, Sodium 721, Carbohydrate 55.8, Fiber 4.1, Sugar 7, Protein 20.8
HEARTY MAC & CHEESE
"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.
Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
LAYERED MAC 'N CHEESE WITH GROUND BEEF
You can use penne or rotini pasta in place of the elbow macaroni if you would like. Also, use Swiss cheese and a dash of ground nutmeg in place of the cheddar cheese to bring a whole new flavor to this dish. This recipe is from Pillsbury.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Spray 2 quart casserole with cooking spray.
- Cook and drain macaroni as directed on package.
- Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
- In 2-quart saucepan, melt butter over medium heat.
- Stir in flour, cook 1 minute, stirring constantly, until bubbly.
- Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
- Stir remaining 1/2 t salt, the nutmeg and cayenne.
- Remove from heat; stir in cheese.
- Fold in macaroni.
- Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
- Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
- Top with bread crumbs.
- Bake uncovered 25-30 minutes or until bread crumbs are golden brown.
Nutrition Facts : Calories 654, Fat 38.5, SaturatedFat 22.3, Cholesterol 143.1, Sodium 558.1, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 38
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