BAKED MACARONI AND CHEESE RECIPE
Combine elbow macaroni, VELVEETA, milk and a dash of pepper for this simple Baked Macaroni and Cheese recipe. Make the cheesy dish today!
Provided by My Food and Family
Categories Macaroni & Cheese
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Cook VELVEETA and milk in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and pepper.
- Spoon into 1-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 470, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1150 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 10 g, Protein 22 g
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
"TO DIE FOR" BAKED MACARONI AND CHEESE
I got this recipe from my friend, JoAnne. It is the BEST macaroni and cheese dish I have ever eaten and is pretty simple to make. Try it at your next pot luck. I guarantee people will be asking you for the recipe... I did step by step instructions & photos on my blog for anyone wanting additional help: http://familyfrugalitynfood.blogspot.com/2010/01/place-holder-making-mac-n-cheese-from.html
Provided by Awayfrmitall
Categories Macaroni And Cheese
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
- Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
- Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
- Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
- Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
- On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
- Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
- To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
- Add 1 cup Swiss & 1 Cup Romano.
- Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
- When it's all mixed and creamy mix in your elbow macaroni.
- Pour the mixture into the white bread lined baking dish (or dishes).
- Crumble up your dried out bread crusts to make coarse bread crumbs.
- Sprinkle breadcrumbs over the macaroni mixture.
- Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.
Nutrition Facts : Calories 647.9, Fat 36.5, SaturatedFat 22.5, Cholesterol 111.5, Sodium 755.1, Carbohydrate 48, Fiber 1.8, Sugar 7.9, Protein 31.1
AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE
Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. My authentic recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.
Provided by Eden Westbrook
Categories Thanksgiving
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
- Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 399 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 651 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKED MACARONI AND CHEESE
This is only one my family wants, a deliciously creamy cheese sauce with an old-fashioned bread cube topping. I triple the bread crumb topping as there never seems to be enough of that!
Provided by Julie Bs Hive
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Under cook elbows; oven baking will finish the cooking process.
- In double boiler melt butter and add flour, mustard, salt and pepper.
- Slowly stir in milk and cook until smooth and creamy. Add grated cheese and stir until cheese has melted and sauce is smooth.
- Turn macaroni and finely chopped onion into casserole and pour cheese sauce over all. Toss well to coat. Top with rest of cheese.
- Toss bread with melted butter and sprinkle over all.
- Bake uncovered for 20 min @ 400°.
Nutrition Facts : Calories 705.8, Fat 34.4, SaturatedFat 20.7, Cholesterol 97.1, Sodium 1056.7, Carbohydrate 69.3, Fiber 3.2, Sugar 9.8, Protein 29.1
BAKED MACARONI AND CHEESE
This baked homemade macaroni and cheese with bacon is creamy and delicious. Be sure to make extra as the leftovers will not last long.
Provided by Angela @ Mommy Moment
Categories Lunch
Time 55m
Number Of Ingredients 8
Steps:
- Cook macaroni 6-8 minutes or till desired firmness.
- While cooking macaroni, fry bacon till crispy.
- Shred both cheese's together in one container.
- Drain macaroni - while it is straining in a colander , put butter into the pot that the macaroni cooked in.
- Add the cream and milk and stir together. Slowly add in the cheeses constantly stirring. Once it is smooth, add the macaroni and crumbled bacon.
- Transfer the macaroni and cheese sauce to a buttered oven safe casserole dish with a lid.
- Bake at 350 for 45 minutes. Add chopped onion greens before serving if desired.
- enjoy
- (This recipe can easily be doubled for school lunch leftovers - if you like it creamier, you can always add more cream)
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- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
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