OOEY GOOEY MAC AND CHEESE
Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.
Provided by Reesa's Fab Kitchen online
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
- Pour cheese sauce over cooked pasta; stir well to combine.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g
TAYLOR HICKS' GOOEY MAC AND CHEESE
Recipe provided by Taylor Hicks
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Boil the pasta in a 2-quart saucepan in plenty of water until tender, about 7-9 minutes. Drain. , In a medium saucepan, mix butter and cheeses (reserve 1/4 cup of the cheddar). Stir until the cheeses melt. , Add the sour cream, salt, milk, mustard, garlic powder and pepper to the butter/cheese mixture and stir well. Then add drained pasta and mix well. , Pour into a baking dish coated with non-stick spray. Sprinkle with remaining cheddar cheese and breadcrumbs. , Bake, uncovered at 350° for 35-40 minutes or until golden brown and bubbly.
Nutrition Facts :
OOEY GOOEY MACARONI AND CHEESE
I like this mac and cheese because the sauce is smooth, gooey and delicious--and it doesn't curdle while baking like some recipes. Make sure you use a big enough pan for baking, otherwise the sauce will ooze onto the floor of your oven! The mozzarella cheese is the key to this recipe--don't leave it out. You can use the noodles from 2 7-ounce boxes of regular macaroni and cheese mix for this recipe, just discard the cheese packets (or try mixing them in).
Provided by Doobtones
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water for 6 minutes.
- Drain and pour into greased 2-quart baking pan.
- You can use a 9 x 9-inch pan--it will be full.
- Meanwhile, melt the butter over medium heat in heavy pan.
- Whisk in the flour until smooth.
- Gradually whisk in the milk.
- Cook until it thickens a bit.
- Stir in the cheese, cooking until it is melted.
- Mixture will be very"gooey".
- Season to taste.
- Carefully pour cheese sauce over the cooked macaroni.
- (You also can just mix the noodles into the sauce and then transfer back into the pan.) Place cookie sheet under pan in case of"boil-overs".
- Place in 350 degree oven and bake 40 minutes, or until bubbly and top is beginning to brown.
- If you wish, you may cut cheese slices into shapes and place on top after removing from oven.
OOEY GOOEY MAC AND CHEESE
Sharp Vermont Cheddar adds some zing to this mac and cheese.
Provided by Gesine Prado
Categories casserole,cheese,dinner,lunch,Main,pasta
Time 1h5m
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375ºF.
- In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
- In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
- Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)
HALLOWEEN GREEN AND GOOEY MACARONI AND CHEESE
Before all of the frightful sugary treats, fill your little one's bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it's the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It's just that simple !
Provided by Olha7397
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
- Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 minute Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.
- In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and
- Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.
- Tips:
- Slice up broccoli stems to use in soups or with dips.
- Add 2 cups (500 mL) diced grilled chicken or ham.
- Tip for the Adventurous:
- Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.
- Time Saving Tip:
- Make ahead and reheat, adding more milk if too thick.
Nutrition Facts : Calories 722.5, Fat 45.2, SaturatedFat 28, Cholesterol 147.1, Sodium 695.5, Carbohydrate 48.3, Fiber 2.2, Sugar 2.4, Protein 31.4
OOEY GOOEY MAC AND CHEESE
This homemade macaroni and cheese will be your next dish to take to a potluck and it will be a hit. We always say the more cheese you can fit into your mac and cheese, the better. If you don't like the texture of mac and cheese that uses an egg, try this recipe. The base is cheddar cheese soup, evaporated milk, and butter. This provides a rich, smooth, and creamy base. The combination of cheese is perfect. We love the punch of flavor from the pepper jack but it doesn't overpower the dish. This bakes to bubbly perfection!
Provided by Samantha Jacobs @Sammyj2489
Categories Pasta Sides
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cook pasta according to pasta directions just until done. You don't want it mushy because it will absorb a little of the cheesy liquid in the oven.
- Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
- Add to cooked pasta.
- Add cheeses, stirring constantly until everything is melted and incorporated.
- Pour macaroni and cheese into a baking pan.
- Bake for 40-45 minutes.
- FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.
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