WHITE CHEDDAR BAKED MACARONI AND CHEESE
My best friend Lauren gave me this recipe and I changed a couple of things to suit my tastes. It gets so crispy and delicious if you make it in the crockpot. Just follow the same directions except set crockpot to low for a couple hours and you can turn it to high for a little while to get the sides crispy. I love lots of cheese and this recipe definitely satisfies my craving!!
Provided by KeLynn
Categories Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Melt butter over medium low heat.
- Saute the onion in the butter.
- Add the flour - the mixture will become lumpy.
- Slowly add the milk - let the mixture reheat to a slow simmer.
- Add the cheeses a few slices at a time - stirring CONSTANTLY.
- Add the shredded cheese and keep stirring.
- Add cooked macaroni to cheese mixture and mix well.
- Dump into 13 X 9 ungreased glass casserole dish.
- Top with breadcrumbs.
- Bake COVERED for 30-45 minutes until hot and bubbly in the center.
- Remove cover and continue to bake until top is golden brown.
Nutrition Facts : Calories 624.5, Fat 32, SaturatedFat 19.8, Cholesterol 93.6, Sodium 634.6, Carbohydrate 55.2, Fiber 2.1, Sugar 1.7, Protein 28.4
VERMONT WHITE CHEDDAR MAC AND CHEESE
This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions.
Provided by Jennifer C.
Categories Macaroni And Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook elbow macaroni as directed.
- Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
- Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
- Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
WHITE CHEDDAR MACARONI AND CHEESE
This is the ultimate comfort food! I loved when my Mom made this for us when I was a kid. It's definitely decadent, I make it mostly for family get-togethers and it's always a hit. The sharp cheese and the breadcrumb crust make this macaroni dish unique. Enjoy!
Provided by Jennigator3
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook macaroni pasta per package instructions. Drain and set aside.
- In a medium saucepan on medium heat, add butter and cook until melted.
- Remove saucepan from heat and add flour. Whisk constantly for 1 minute.
- Return saucepan to medium heat and add milk and stir to combine.
- Heat mixture until Milk is hot but not boiling.
- Chop white cheddar cheese into smaller squares (you can also grate cheese) and add to milk mixture.
- Cook for 10 minutes or until cheese is completely melted.
- Add Parmesan cheese and stir to combine. Cook until all cheese is melted, about 2 more minutes.
- Add macaroni noodles to saucepan and stir to combine pasta with cheese sauce.
- Pour into a casserole dish or a ceramic, oven-safe crock.
- Sprinkle breadcrumbs on top of macaroni.
- Cook uncovered for 30 minutes. Let sit for 3-5 minutes after cooking to cool.
Nutrition Facts : Calories 1019.3, Fat 43.9, SaturatedFat 26.5, Cholesterol 125.8, Sodium 945.8, Carbohydrate 109.8, Fiber 4.7, Sugar 11, Protein 44.6
MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
APPLE WHITE CHEDDAR AND GRUYERE MACARONI & CHEESE
This is the 2006 winning recipe for Tillamook Macaroni & Cheese Cook-Off by Tim Hutchinson of Seattle, WA. It is absolutely delicious!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. Butter a 13 by 9 inch or 3 quart casserole dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowls. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside.
- In a medium saucepan over medium heat, heat milk, cream and apple cider until hot.
- While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute.
- Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick.
- Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside.
- Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well.
- Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.
Nutrition Facts : Calories 1360.4, Fat 52.5, SaturatedFat 31, Cholesterol 157.9, Sodium 2661.2, Carbohydrate 169.8, Fiber 7.5, Sugar 3.8, Protein 49.9
WHITE CHEDDAR AND MACARONI
Make and share this White Cheddar and Macaroni recipe from Food.com.
Provided by seahorse73
Categories Cheese
Time 28m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot of salted water to boil over high heat.
- Cook past until al dente, 10-12 minutes; drain.
- Meantime, heat butter in small saucepan.
- Add bread crumbs; cook stirring, until lightly browned, about 2 minutes.
- Set aside.
- Combine macaroni, cream and mustard in a large saucepan; cook over medium heat until hot, about 3 minutes.
- Add cheese; stir to melt.
- Add salt and pepper.
- Place macaroni in serving bowls.
- Sprinkle with reserved bread crumbs and chopped parsley.
Nutrition Facts : Calories 663.3, Fat 43.2, SaturatedFat 26.8, Cholesterol 145, Sodium 472.7, Carbohydrate 45.8, Fiber 1.9, Sugar 2, Protein 23
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
WHITE CHEDDAR MACARONI AND CHEESE (PANERA COPYCAT)
Make and share this White Cheddar Macaroni and Cheese (Panera Copycat) recipe from Food.com.
Provided by SashasMommy
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
- Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
- Then slowly add 2 cups of milk, stirring with the whisk constantly.
- Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
- Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
- For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
- Add cheese to taste. I used an entire 8oz block.
- Add a dash of grated American cheese (optional).
- Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
- Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.
Nutrition Facts : Calories 483.6, Fat 21, SaturatedFat 12.9, Cholesterol 61.5, Sodium 273.5, Carbohydrate 54.7, Fiber 2.1, Sugar 1.2, Protein 18.3
WHITE MACARONI AND CHEESE ATTACK !
Tonight I just couldn't get my act together for dinner! Came home and thought that I would have a quickie dinner - Mac and Cheese. No problem. OK...soon discovered there was a problem when I had no Mac...so off to the store I went to buy macaroni. Came home, boiled the water and macaroni and started the sauce. No milk ...or at least not enough....and no chicken bouillon. What to do? Triumph! A new Mac and Cheese recipe was born....so come share it.....it turned out surprisingly great! You can substitute chicken flavouring for the vegetable. I used what I had in the fridge....in fact I'll put this one up against my regular mac and cheese any day !
Provided by cfletcher
Categories Lunch/Snacks
Time 20m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a rapid boil.
- Add salt to the water for taste.
- Add the macaroni and cook until it is very tender - 10 - 15 minutes.
- While the macaroni is cooking, heat a sauce pan on medium.
- Add the margarine/butter to melt.
- When melted add the flour and whisk until it is blended.
- Add the milk (1-2 cups as needed), white wine, vegetable flavouring and dry mustard.
- Whisk until it has thickened.
- Add the shredded cheese.
- Whisk them all together and turn off heat.
- Drain the macaroni when tender, add it to the sauce, add salt and pepper to taste -- and enjoy your comfort food !
Nutrition Facts : Calories 560.8, Fat 12.6, SaturatedFat 3.2, Cholesterol 8.5, Sodium 140.8, Carbohydrate 90.4, Fiber 3.8, Sugar 2.2, Protein 17.3
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