YANKEE MACARONI & CHEESE
I thought this was the northern way of doing it since my parents were from Boston, but then my aunt told me no, it was just a family thing. Oh well, that's how I think of it and what we always called it. Hope you enjoy!
Provided by Buzymomof3
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook Macaroni according to directions on box. Drain.
- While it's cooking, heat tomato juice in a large pan and add the velveeta cut into about 24 large chunks. Stir till velveeta is melted.
- Put macaroni in a deep casserole dish- pour cheese mixture over macaroni.
- Top with French's Fried Onion rings.
- Bake 30 minutes at 350.
- *note - I have no idea what the ounces are on the can of french fried onion rings - the normal soup can size is the one I'm talking about.
Nutrition Facts : Calories 593.2, Fat 25.6, SaturatedFat 16.3, Cholesterol 89.6, Sodium 2151.9, Carbohydrate 63.5, Fiber 2.6, Sugar 16.4, Protein 27.5
YANKEE DOODLE MACARONI
Make and share this Yankee Doodle Macaroni recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*. Set out a 13 x 9" baking dish. In a 12" nonstick skillet, heat the oil over medium heat. Stir in the carrots, onions, green pepper, and garlic. Saute for 5 minutes or until almost tender. Stir in the beef and pepper. Cook, stirring to break up the meat for 5 minutes or until the meat is no longer pink. Add the tomatoes and their puree, the oregano, and sugar; raise the heat to high and bring to a boil. Reduce the heat. Simmer, partially covered, for 25 minutes, stirring occasionally to break up tomatoes. Cook macaroni for 6 minutes. Drain, rinse, and drain again, then combine with the beef mixture and put in the baking dish. Sprinkle with the parsley and cheese and bake, uncovered, for 15 minutes or until the cheese melts and the mixture is bubbling hot.
Nutrition Facts : Calories 605.5, Fat 25.2, SaturatedFat 11.2, Cholesterol 103.4, Sodium 282.2, Carbohydrate 54.4, Fiber 4.1, Sugar 5.3, Protein 38.6
BEST-EVER MACARONI AND CHEESE
I found this recipe in a magazine. I made the recipe the other day, and this mac and cheese IS tasty. It makes a lot, too. So if you have to make dinner for a crowd, this is the one to make. To save on cost, I don't think you would have to use the gruyere cheese, although it does add a bit of a difference to ordinary mac and cheese, as does the bay leaf.
Provided by Chris Reynolds
Categories Cheese
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
- In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
- Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
- Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
- Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
- Bake 20 minutes. Remove the cover and bake an additional 10 minutes.
Nutrition Facts : Calories 458.8, Fat 28.1, SaturatedFat 17.2, Cholesterol 88.7, Sodium 508.3, Carbohydrate 30.9, Fiber 1.2, Sugar 1.2, Protein 20.4
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
YANKEE DOODLE MACARONI
I have been making this for years. I made it quite often when my children were growing up. They are all adults now and they make it for their children. It is quick and children seem to love it.
Provided by taillightsinsightbb
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put cooked and drained macaroni in a 2 - 2 1/2 quart casserole dish.
- Add Ragu or other spaghetti sauce and mix well.
- Cover with a layer of American cheese slices.
- Bake until cheese is melted at 350°F for about 15-20 minutes.
Nutrition Facts : Calories 384.3, Fat 9.7, SaturatedFat 4.6, Cholesterol 17, Sodium 728.7, Carbohydrate 58.3, Fiber 2.3, Sugar 9.7, Protein 15
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