Macaroni With Cream And Cheese Food

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

MACARONI WITH CREAM AND CHEESE

Steps:

• Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
• Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
• While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

MACARONI WITH CHEESE

Steps:

• Measure out the macaroni and set aside.
• Bring 3 quarts of water to a boil and add salt and macaroni. Stir frequently and cook until tender, about 12 minutes. Drain thoroughly.
• Return the macaroni to the kettle and add the milk, cream and nutmeg. Bring to a boil and cook about 4 minutes or until the liquid is absorbed. Pour the macaroni into a flat baking dish.
• Meanwhile, preheat the broiler to high.
• Sprinkle the top of the macaroni evenly with cheese. Place the dish under the broiler and broil until the top is lightly browned.

CREAMY BAKED MACARONI

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

CREAMY MACARONI AND CHEESE

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).

CREAM-CHEESY MACARONI AND CHEESE

Steps:

• Spray a 9x13" glass casserole dish with cooking spray.
• Set aside.
• Cook the pasta according to package directions, in a large pot.
• Drain, rinse, and return to the large pot.
• Set aside.
• In a large skillet, melt the butter over medium heat.
• Add the flour, and cook until bubbly (about a minute).
• Add the milk slowly, stirring after each addition and cook until slightly thickened.
• Add the cream cheese, again stirring until completely melted.
• Season with salt.
• Remove from heat.
• Carefully pour the cream cheese mixture over the pasta, stirring gently to combine.
• Add the shredded cheddar cheese, stirring to combine.
• Pour the mixture into the prepared casserole dish, top with bread crumbs if desired, and bake at 350 for 20 minutes.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

CREAMY STOVETOP MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.

MAKEOVER CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth. , Drain macaroni; stir in cheddar cheese. Transfer to a 13x9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with chives if desired.

CREAMY MACARONI AND CHEESE

Steps:

• Mix cornsartch with a little of the milk till desolved.
• In Large saucepan or dutch oven, add remaining milk, and cornstarch mixture and mustard.
• Stir and cook over med heat to a boil, reduce heat and simmer 1 minute.
• Remove from heat.
• Stir in shredded cheddar cheese and stir until melted.
• Stir in cooked macaroni noodles.
• Stir in cubed monterey Jack cheese
• Optional additions:.
• Sprinkle individual servings with chili powder and garlic salt.
• Top with fresh chopped onions.

HOME-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
• Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Boil noodles until done.
• While noodles are cooking, grease a rectangular glass casserole dish.
• After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
• Set aside.
• In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
• Add half and half and bring to a boil on medium-high heat.
• Reduce heat and add velveeta and cream cheese in small chunks.
• Stir and add seasonings (last four ingredients).
• After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
• Stir noodles with sauce until they are combined.
• Sprinkle parmesan over the top.
• Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).

CREAMY MACARONI AND CHEESE

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.

HOME STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
• Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a large saucepan, melt butter.
• Stir in flour until smooth.
• Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
• Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until cheese is melted and smooth.
• Drain macaroni; toss with cheddar cheese.
• Transfer to a greased 3-qt. baking dish.
• Add cream sauce and mix well.
• Bake, uncovered, at 350 for 35-40 minutes or until golden brown and bubbly.

THE CREAMIEST MACARONI-AND-CHEESE

Steps:

• In a large heavy saucepan, bring milk, water, onion and salt to boil.
• Stir in macaroni, simmer, partially covered, over medium low heat 8- 10 minutes or until tender, stirring occasionally.
• Remove saucepan from heat.
• Stir in cream cheese, cheddar and swiss cheese, worcestershire, mustard and pepper until smooth.
• Add cream.
• Pour mixture into greased 11 x 7 inch casserole.
• Sprinkle with parmesan.
• Bake 350 degrees for 25 to 30 minutes.

CREAMY WEEKNIGHT MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted water until just barely al dente; drain.
• Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it's completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
• Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

BEST CREAMY MACARONI AND CHEESE

Steps:

• Bring water and salt to a boil in a large Dutch oven.
• Stir in macaroni and return to a rapid boil.
• Cook 8 to 10 minutes or until tender.
• Drain, rinse with cold water, and drain again.
• Combine macaroni, cheddar cheese, sour cream, and mayonnaise.
• Spoon into a lightly greased 11"x7"x1 1/2" baking dish.
• Sprinkle with crackers and bake at 325F 30-35 minutes.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees 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.

CREAMY MACARONI 'N' CHEESE

Steps:

• In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

SUPER CREAMY MACARONI AND CHEESE

Steps:

• Boil macaroni until tender.
• Tear provolone in pieces and set aside.
• Mix flour, salt, mustard, and pepper and set aside.
• Once macaroni is in colander, melt butter in pot.
• Add flour mix and cook for a minute or so.
• Add milk and bring to a boil.
• Add cheeses and stir until smooth.
• Add macaroni back into the pot and stir. Serve immediately.

CREAMIEST MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
• Shred Cheddar cheese by hand or in a food processor; set aside.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
• Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
• Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
• Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.