POTLUCK MACARONI AND CHEESE
This recipe I have been making for years since the beginning of my marriage. A good recipe for all mac and cheese lovers. Very creamy.
Provided by Chef sandi 29
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. Boil macaroni as desired on box.
- Heat margaine in a 3-quart saucepan over medium heat.
- Cook onions in margarine for about 2 minutes.
- Stir in flour, salt, and pepper. Cook until mixture bubbles.
- Stir in milk. Heat to boiling stirring constantly.
- Remove pan from heat and add Velveeta cubes.Stir cheese until melted.
- Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated.
- Stir in shredded cheddar.
- Bake for about 35 to 40 minutes or until bubbly.
Nutrition Facts : Calories 379.7, Fat 10.1, SaturatedFat 5.3, Cholesterol 26.2, Sodium 738.7, Carbohydrate 52.4, Fiber 2, Sugar 7.9, Protein 18.8
POTLUCK MACARONI AND CHEESE
Make and share this Potluck Macaroni and Cheese recipe from Food.com.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package instructions for al dente and drain.
- Transfer to a greased 5 quart slow cooker and stir in remaining ingredients.
- Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once).
Nutrition Facts : Calories 420.4, Fat 28.9, SaturatedFat 17.9, Cholesterol 123.6, Sodium 833.3, Carbohydrate 21.9, Fiber 0.6, Sugar 5, Protein 18.3
CREAMY BAKED MACARONI AND CHEESE
This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
Provided by Eric Kim
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
POTLUCK BACON MAC & CHEESE
This wholesome mac & cheese is slow-cooker easy. Make it during the week or take it to your next potluck!-Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker., In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon.
Nutrition Facts :
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