BAKED MACARONI AND CHEESE
Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon melted butter with breadcrumbs and 1/4 cup cheddar.
- In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.
- In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in remaining cheddar until melted, 5 minutes. Add cooked pasta, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine.
- Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.
MACARONI AND CHEESE
This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.
Provided by jb41848
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a pan cook butter, salt, pepper and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheese, stir until melted.
- Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 814.7, Fat 40.4, SaturatedFat 24.8, Cholesterol 109.1, Sodium 1329, Carbohydrate 81.2, Fiber 2.9, Sugar 2.2, Protein 31.3
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
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- 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 for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. 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 eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. 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 (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
MACARONI AND CHEESE IV
My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread.
Provided by Linda Mack
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 7
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
- In a large skillet cook ground beef until no pink remains. Drain excess grease.
- In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
- In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.
Nutrition Facts : Calories 848.3 calories, Carbohydrate 85.5 g, Cholesterol 116.4 mg, Fat 36.4 g, Fiber 5 g, Protein 42.6 g, SaturatedFat 19.3 g, Sodium 1123 mg, Sugar 12.9 g
ULTIMATE MACARONI & CHEESE
This is America's favorite comfort food - tender macaroni, rich and cheesy sauce and a crisp crumb topping.
Provided by McCormick
Categories Entrees,
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Nutrition Facts : Calories 397 Calories
MACARONI AND CHEESE
Provided by Garrett McCord
Categories Cheese Dairy Pasta Bake Super Bowl Kid-Friendly Back to School Cheddar Fall Winter Breadcrumbs Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
- In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
- In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
- In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
MACARONI AND CHEESE
It's hard to beat homemade macaroni and cheese.
Provided by Stephanie Manley
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small baking pan set aside.
- Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to a preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl.
- Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt. Place breadcrumbs in an oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place the pan of macaroni and cheese in the oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer.
- Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cook evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing the pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with breadcrumbs. Please note: I personally forgo the breadcrumbs. Once again I can't even tell you how good this stuff is!
Nutrition Facts : Calories 525 kcal, Carbohydrate 45 g, Protein 22 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 596 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MACARONI AND CHEESE
Chanced upon this recipe on a barbeque web site. I use ground white pepper , rather tan the black pepper stated in the recipe. I use casserole-sized elbow macaroni. The original posted stated that he omite the optional food coloring. I also do not add food coloring. The following is what the original poster stated about the recipe. "I got this recipe for Macaroni and Cheese from 'Sylvia's Soul Food' cookbook, however, I made two changes. Every time I make it, guests say it's the best they've ever tasted and ask for the recipe. I hope you like it."
Provided by PaulO in MA
Categories High In...
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Cook the mac in salted boiling water. Drain macaroni well and return to the ppot.
- Add butter and stir to melt. Add all the remaining ingredients except bread crumbs and muenster cheese. Mixwell. Then transfer to the mixture to an 11 inch oval baking dish in layers. Add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. I shred a little more cheddar on top and then sprinkle top lightly with bread crumbs.
- Bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but I cover mine for 20 minutes, then uncover for the last 5 minutes.
Nutrition Facts : Calories 471.7, Fat 25.7, SaturatedFat 15.6, Cholesterol 121, Sodium 723.9, Carbohydrate 36.9, Fiber 1.5, Sugar 1.7, Protein 22.7
MACARONI CHEESE
Customise this recipe to make your perfect macaroni cheese for a quick family dinner that everyone will love.You can also make it with extra vegetables, bacon and breadcrumbs on top. Each serving provides 743 kcal, 34g protein, 60g carbohydrates (of which 8g sugars), 40g fat (of which 25g saturates), 3.5g fibre and 1.7g salt.
Provided by Gail Richards
Categories Main course
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes. Drain well and set aside.
- Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
- Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
- Meanwhile, preheat the grill to hot.
- Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted.
- Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
- Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
Nutrition Facts : Calories 743kcal, Carbohydrate 60g, Fat 40g, Fiber 3.5g, Protein 34g, SaturatedFat 25g, Sugar 8g
MACARONI AND CHEESE IV
My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread.
Provided by Linda Mack
Categories Baked Macaroni and Cheese
Yield 7
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
- In a large skillet cook ground beef until no pink remains. Drain excess grease.
- In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
- In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.
Nutrition Facts : Calories 848.3 calories, Carbohydrate 85.5 g, Cholesterol 116.4 mg, Fat 36.4 g, Fiber 5 g, Protein 42.6 g, SaturatedFat 19.3 g, Sodium 1123 mg, Sugar 12.9 g
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71% (23)Category Macaroni And CheeseUser Interaction Count 248
- Gather all of your ingredients. To make this tasty macaroni and cheese dish on the stove, you'll need dry elbow macaroni, salt, vegetable oil, butter, flour, milk, and shredded cheddar cheese.
- Bring 4-6 quarts of water to a boil in a large pot. The water should be at least 3–4 inches (7.6–10.2 cm) below the rim of the pot. Set the stove burner to medium-high for best results. Add a pinch of salt to the water. You need plenty of water in the pot to give the macaroni enough room to cook and expand. If you don't have enough water, the macaroni will get lumped together and won't cook nearly as well.
- Stir in the macaroni after the water reaches a boil. Pour in the macaroni and stir it around to keep it from sticking. Cook the pasta for about 8 minutes, or until it's al dente -- that is, tender, but still chewy, and definitely not mushy. Try a piece with a fork (carefully) in order to see if it's ready before turning off the stove. Stir every 1-2 minutes to desired taste or until tender. Just make sure to check the instructions on the box of pasta you are using, because some types of pasta take longer to cook than others.
- Place the strainer in the sink and pour the pasta and water into it. Once all the water has drained, return the macaroni to the pot and set it on an oven mitt or the stove top (just make sure the burner beneath it is turned off!) to let it cool.
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