EASY MACARONI AND CHEESE
Irresistible, creamy and so easy to make, this quick, stovetop version of mac-and-cheese is destined to become a family favorite. It's a satisfying side dish for most any sort of protein-pork, beef, chicken, or fish-and is a hearty vegetarian main course when served with a mixed green salad. This recipe beats any boxed kit with powdered cheese sauce mix or shelf-stable squeezable cheese. It all starts with a classic creamy white sauce that gets seasoned before sharp shredded cheese is whisked in until melted and incorporated. For pronounced spiciness, add red pepper flakes and freshly ground black pepper to the white sauce with the salt and onion powder in Step 2 to boost the heat level.
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
- Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.
Nutrition Facts : Calories 83 kcal
STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)
We enjoyed this easy and delicious macaroni and cheese. If following the Weight Watchers plan it is only 6 pts/serving. When I made it I used whole wheat elbow macaroni and a combination of Kraft 2% sharp cheddar and some Weight Watcher Mexican blend cheese. If you start the cheese sauce while the pasta is cooking everything will be done at the same time --so quick and so easy! Recipe source: www.weightwatchers.com
Provided by ellie_
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain.
- While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
- Bring to a boil, stirring occasionally.
- Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
- Remove from heat; stir in cheese and Tabasco.
- Toss pasta with sauce.
MAC N' CHEESE WITH BROCCOLI (WW)
Make and share this Mac N' Cheese With Broccoli (Ww) recipe from Food.com.
Provided by ellie_
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Spray a 2 - quart baking dish with Pam (I used a 10 x 13 pan).
- Cook pasta in boiling salted water (using the 1/8 teaspoon salt) according to package directions, adding broccoli during last 3 minutes of cooking. Drain and return broccoli and pasta to pot.
- In another large saucepan over medium heat melt the butter and add bread crumbs, stirring often or until golden (2 minutes). Remove from heat and transfer crumbs to a small bowl stirring in 1 tablespoon Parmesan. Set aside.
- In the same saucepan over medium high heat whisk together the milk and flour until blended and then add in the onion. Bring to a boil and then reduce heat to low and simmer until thickened (2-5 minutes). Remove from heat.
- Whisk in the cheese (cheddar and remaining Parmesan) and the rest of the ingredients (mustard - pepper).
- Pour pasta and broccoli into prepared pan and cover with cheese sauce; toss to coat.
- Sprinkle with prepared crumbs.
- Bake for 20-30 minutes or until it is bubbly.
Nutrition Facts : Calories 276.4, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.4, Sodium 678.8, Carbohydrate 47, Fiber 2.9, Sugar 6.6, Protein 14.7
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
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SUPER-CREAMY MAC & CHEESE | RECIPES
From weightwatchers.com
Cuisine AmericanCategory Lunch,DinnerServings 8Total Time 1 hr 30 mins
- Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside.
- Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes.
- Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruyère, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce.
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- Preheat oven to 400°F. Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
- Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
- Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
- Meanwhile, combine broth, Cheddar, pecorino, cream cheese, mustard, salt, and cayenne in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.)
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