CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CREAMY HOMEMADE MACARONI AND CHEESE
The ultimate comfort food. After trying this easy Creamy Homemade Mac and Cheese recipe, you will never go back to the boxed stuff again!
Provided by Alia | Everyday Easy Eats
Categories Main
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once butter has melted, whisk in flour and cook the mixture for about 2 minutes, whisking continuously, until it turns golden brown.
- Gradually whisk the milk into the flour mixture. Cook while whisking for about 5 minutes or until thickened and bubbly. Season with salt and pepper to taste.
- Stir in cheese until smooth. Add the pasta to the cheese sauce and toss to coat. Serve immediately.
Nutrition Facts : Calories 600 kcal, Carbohydrate 52 g, Protein 26 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 95 mg, Sodium 506 mg, Fiber 2 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving
SUPER CREAMY AND CHEESY MAC AND CHEESE
Make and share this Super Creamy and Cheesy Mac and Cheese recipe from Food.com.
Provided by little_spoon
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the macaroni and set aside.
- In a pot, melt the butter and mix in salt and pepper.
- Slowly add in the flour, stirring continuously.
- Gradually add the milk and stir the mixture until smooth.
- Add the cheese on a low heat and melt into the mixture.
- Once the mixture is at your desired consistency, mix in the drained macaroni.
Nutrition Facts : Calories 291.5, Fat 15.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 355.1, Carbohydrate 27, Fiber 0.9, Sugar 0.7, Protein 11.3
CREAMY MACARONI AND CHEESE
Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
- Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
- Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 47.1 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.2 g, Protein 25.1 g, SaturatedFat 16.1 g, Sodium 1202.9 mg, Sugar 8.5 g
SUPER EASY MACARONI AND CHEESE RECIPE
Steps:
- Bring a pot of salted water to a boil over medium high heat. Add the pasta to the boiling water and cook until al dente, approximately 8 minutes.
- While the pasta is cooking, melt the butter in a medium saucepan over medium high heat. Sprinkle the flour over the butter and whisk to combine. Continue cooking for 2-3 minutes until golden whisking constantly.
- While whisking, slowly add the milk to the butter/flour mixture. Turn the heat to low. Bring the milk mixture to a simmer and continue cooking, whisking constantly, until slightly thickened, approximately 4-5 minutes. DO NOT BOIL.
- Stir the cheese into the milk mixture and remove from the heat. Continue stirring until the cheese is thoroughly combined. Season with salt and pepper, to taste.
- Drain the pasta, do not rinse. Fold the macaroni into the cheese sauce and stir to combine.Check for seasoning and add salt/pepper, if needed.
- Serve immediately.
Nutrition Facts : Calories 606 kcal, Carbohydrate 65 g, Protein 25 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 410 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CREAMY MACARONI AND CHEESE
This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a big skillet, melt the butter over medium-high heat.
- Whisk the flour in gradually until the mixture is smooth.
- Cook and whisk continually for 2 minutes.
- Add in salt, pepper, cayenne, and garlic; stir to combine.
- Gradually whisk in half-and-half and milk.
- Cook and whisk continually for 8-10 minutes or until mixture is thickened.
- Add in half of the sharp cheddar cheese; stir.
- Add in all of the extra-sharp cheddar cheese; stir until smooth.
- Take skillet off stove burner.
- Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
- Sprinkle with the remaining sharp cheddar cheese.
- Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
CREAMY BAKED MACARONI AND CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Cook the elbow macaroni until al dente and drain well.
- In a saucepan over medium heat, combine ½ cup of milk and velveeta until completely melted and combined.
- Pour the cheese sauce over the macaroni and stir to combine.
- In a mixing bowl, combine the eggs, butter, garlic powder, paprika, salt and pepper, and 1 cup of each of the shredded cheeses. Pour this mixture into the macaroni, and stir to combine well.
- Pour the mixture into a well-greased 9x13 baking dish and top with the remaining 1 cup of each of the shredded cheeses.
- Sprinkle some panko bread crumbs on top and bake for 25 minutes.
Nutrition Facts : ServingSize 1 g, Calories 580 kcal, Carbohydrate 28 g, Protein 29 g, Fat 39 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 163 mg, Sodium 1346 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g
SUPER DECADENT MAC AND CHEESE
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
- Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
- Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
- Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
CREAMY MACARONI AND CHEESE
This Creamy Macaroni and Cheese recipe is the only mac and cheese recipe you will ever need. Rich, decadent and super creamy, this Creamy Macaroni and Cheese the perfect comfort food dish! | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees
- Start by bringing a large pot of salted water to boil and prepare macaroni to box instructions, minus 1 minute. Drain and set aside
- In a large saucepan or skillet, melt butter. Once melted, add in flour and whisk to combine. Cook for 1 minute
- Pour in milk and cream and spices. Bring to a low boil, whisking constantly
- Once a low boil has been reached, add in cheeses and soup and continue to stir until sauce is creamy and smooth
- Combine pasta and sauce and pour into a 9 x 13 baking pan. Cook for 20 minutes and remove from oven. Let sit 5-10 minutes to set
- Serve immediately
Nutrition Facts : ServingSize 12 ea, Calories 233.5 kcal, Carbohydrate 13.9 g, Protein 7.3 g, Fat 16.6 g, SaturatedFat 10 g, Cholesterol 51.4 mg, Sodium 435.2 mg, Fiber 0.7 g, Sugar 2.5 g, UnsaturatedFat 4.9 g
SUPER CREAMY MACARONI AND CHEESE
This is a no bake, one pot recipe that my kids think is the best! For a special surprise, add a 15 ounce can of well drained regular diced, or my favorite, fire roasted tomatoes at the very end. You can broil this for a few minutes if you like the browned cheese look. Will lose it's creaminess if left to sit or is reheated, but still tastes great.
Provided by MarylandMomof3
Categories Macaroni And Cheese
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil macaroni until tender.
- Tear provolone in pieces and set aside.
- Mix flour, salt, mustard, and pepper and set aside.
- Once macaroni is in colander, melt butter in pot.
- Add flour mix and cook for a minute or so.
- Add milk and bring to a boil.
- Add cheeses and stir until smooth.
- Add macaroni back into the pot and stir. Serve immediately.
VELVEETA MAC AND CHEESE
If you're looking for the creamy mac and cheese of your childhood, this is it.
Provided by Stephanie
Categories main
Time 25m
Number Of Ingredients 9
Steps:
- Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.
- Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.
- Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.
- Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!
Nutrition Facts : Calories 501 kcal, Carbohydrate 56.6 g, Protein 21.9 g, Fat 22 g, SaturatedFat 12.8 g, Cholesterol 67 mg, Sodium 920 mg, Fiber 2 g, Sugar 9.9 g, ServingSize 1 serving
SUPER CHEESY MACARONI AND CHEESE
This is super cheesy and creamy. I started with the basic mac and cheese recipe from the back of the box and have over the years tweaked on it til it is just super!
Provided by earlybird
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- melt margarine.
- add flour and cook until pasty.
- add dry mustard.
- stir.
- add milk and whisk til combined.
- add velveeta and stir til melted.
- Add 3/4 of bag of cheese and stir til melted.
- add 2 slice of cheese and stir til melted.
- Combine sauce with warm macaroni that has been drained but not rinsed.
- Pour into casserole dish and let set for 5 minutes until macaroni absorbs cheese sauce and thickens.
- Top with remaining1/4 bag of cheese.
- Bake at 350 for 30-40 minutes til cheese bubbles.
- Let set for 5 minutes before serving.
Nutrition Facts : Calories 760.5, Fat 43.9, SaturatedFat 25.2, Cholesterol 126.1, Sodium 1390.3, Carbohydrate 54.8, Fiber 1.8, Sugar 6.2, Protein 36
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- While your pasta is boiling, in a sauce pan mix the butter and the flour, cooking for 1 minute. What I found fascinating is that the entire recipe begins with a Basic Roux. I really think that makes a huge difference in flavor.
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- Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minute before the "al dente" cooking time.
- In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Remove from heat.
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- In a blender add the cottage cheese, half and half, dry mustard, cayenne, nutmeg and salt and pepper together until the mixture is completely smooth (even if you think it is smooth, give it an extra 15 seconds, you want it smooth or your pasta will taste grainy).
- In a large pot (the one you drained the pasta in, don't rinse the pan before adding the ingredients), add the butter, cheddar cheese, milk and pasta.
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- Turn Instant Pot on "Sauté" mode. Add chicken broth, butter, mustard and seasoned salt to the pot and bring to a simmer.
- Set Instant Pot to cook at high pressure for 4 minutes, or half of the time the pasta package directions recommends.
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- Preheat your oven to 350 degrees Fahrenheit. Also grease a 2 quart baking dish with vegetable spray and set aside.
- Bring a large pot of water to a boil and cook the macaroni according to your specific macaroni directions. I like to cook the macaroni to just a little bit past al dente. The more cooked the pasta, the less moisture it will absorb when you bake it later. However, you do not want to overcook the macaroni too much, or else it will fall apart. Once cooked, drain and set aside.
- Shred 7 oz of sharp cheddar cheese, reserve 1 oz for the topping. . Cube 6 oz of Velveeta cheese. Set aside.
- In a medium saucepan, melt 5 tbs of butter over medium heat. Once melted add the flour. Stir frequently until the mixture bubbles and turns a light brown.
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- While the pasta cooks, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium saucepan and add the vegan butter, nondairy milk, and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted. If you have a high-speed blender, you can just throw all of these ingredients in and blend until smooth; no need to cook.
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