SYLVIA'S MACARONI AND CHEESE RECIPE - (3.8/5)
Provided by á-174942
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot. This recipe yields 8 servings.
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.
SYLVIA'S PICNIC MACARONI SALAD
Found in a community Cookbook, and made variations to fit our tastes. It is a hit with all the family. This is the best salad to take on picnics. Best made the day before, as the flavors blend so nicely. This recipe easily multiplies for larger groups.
Provided by CookingMonster
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni.
- Drain and rinse well, and then chill.
- Combine rest of ingredients and mix well with macaroni.
- Season to taste.
- Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
- Just add the dry dressing to the mayonnaise.
Nutrition Facts : Calories 223.9, Fat 13.1, SaturatedFat 2.6, Cholesterol 71.6, Sodium 526.7, Carbohydrate 18.6, Fiber 0.7, Sugar 2.7, Protein 8.2
CREAMY BAKED MACARONI AND CHEESE
Velveeta, cream cheese, half and half, and egg give this comforting dish a rich, cheesy flavor with a custardy texture. I experimented by combining ideas from several recipes and my whole family was thrilled with the results!
Provided by Marla Swoffer
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 1019, Fat 66.2, SaturatedFat 41.1, Cholesterol 257.5, Sodium 2062.8, Carbohydrate 69.5, Fiber 2.4, Sugar 8.7, Protein 36.8
MARY'S MACARONI AND CHEESE
Make and share this Mary's Macaroni and Cheese recipe from Food.com.
Provided by memaw 2
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- cook 16oz. elbow macaroni as directed on package. cut up 1/4 cup of butter into small pieces and plce in bottom of 13 x 9 baking pan. drain macaroni place 1/2 of macaroni over butter sprinkle with 1 cup each cubed velvetta and shredded cheddar cheese. beat one egg and 2 1/2 cupsmilk untl blended pour 1/2 of egg mixture over ingredients in pan repeat layers of macaroni, cheese and egg mixture.sprinkle with paprika. bake 15 minute stir until blended bake 15 minute more or until golden brown.
Nutrition Facts : Calories 446.6, Fat 19.4, SaturatedFat 11.7, Cholesterol 78.8, Sodium 275.9, Carbohydrate 49.1, Fiber 1.9, Sugar 1.8, Protein 18.3
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
SUPER SIMPLE MACARONI AND CHEESE
Make and share this Super Simple Macaroni and Cheese recipe from Food.com.
Provided by firefly68
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in largish, heavy-bottomed saucepan over low-medium heat.
- Add flour, stirring with whisk or spatula until it bubbles; cook, stirring constantly, 1 minute.
- Do NOT let it brown. [If it browns, save it for brown gravy and start again.].
- Remove from heat and mix in mustard, pepper, cayenne, and Worcestershire; blend well, then add milk APPROXIMATELY ONE TABLESPOON AT A TIME until it is soupy or gloppy. This method prevents lumps.
- Return to medium heat and gradually add the rest of the milk, and the salt.
- Stir or whisk constantly until it comes to a boil (a wooden spatula is a handy tool for this); simmer one minute, always stirring.
- Remove from heat and add cheese; stir occasionally until all lumps of cheese disappear.
- This takes 5-10 minutes, but you can return it to very low heat if necessary.
- Note: Removing it from the heat is not absolutely necessary with Velveeta; but with natural cheese, it is best to melt it this way to avoid clumping and stringiness. Natural cheese will blend much better if it melts into the sauce off the heat, something about how the protein reacts to heat.
- Meanwhile, slightly undercook cook elbows in salted water in large pot and drain and return to large pot.
- Add sauce and mix gently with a lifting motion so the pasta isn't smashed.
- Place in buttered or Pammed casserole dish; I like to use an 11x15 so I get lots of surface area for the crust, but if you don't like crusty mac&cheese use a smaller, deeper pan.
- [At this point, or after mixing in large pot, you can refrigerate it for a couple of days if desired. Let it return to room temp or cook longer. You can also freeze, thaw, and spread in pan.] Top with bread crumbs if desired.
- Bake at 350F for 1 hour or until it's bubbling well and top is browned the way you like it. Mmmm.
BEEFY SALSA MACARONI AND VELVEETA CHEESE
This is from Velveeta. Although I'm not a huge fan of Velveeta, my family adores this, and it really is good.
Provided by Charmie777
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat in large skillet. Drain.
- Add salsa and water. Bring to boil.
- Stir in macaroni.
- Reduce heat; cover. Simmer 8-10 minutes, or until macaroni is tender.
- Stir in Velveeta until melted.
Nutrition Facts : Calories 370.3, Fat 16.1, SaturatedFat 7.2, Cholesterol 66.3, Sodium 787.8, Carbohydrate 32.9, Fiber 2.3, Sugar 4.8, Protein 22.9
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