Cheaters Mac And Cheese Recipes

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CHEAT'S MACARONI AND CHEESE



Cheat's Macaroni and Cheese image

That packaged mac and cheese with the dry cheese is unavailable in Greece but that's the taste my kids want! This is my attempt at duplicating it - pretty good, I think - and my kids are happy.

Provided by evelynathens

Categories     Kid Friendly

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb dry pasta (we like farfalle or fusilli)
1 3/4 cups skim milk
1/4 teaspoon garlic granules (optional)
16 ounces processed cheddar cheese slices (2 packages - 10 slices per package)
2 tablespoons butter

Steps:

  • Bring plenty of water to the boil and salt generously. Boil your pasta 2 minutes short of the time stated on the package.
  • While the pasta is boiling, scald milk in a small pot and add the garlic granules, if using, all the cheese and the butter. Turn off heat and just allow the cheese to sit there and melt while your pasta is cooking. When pasta is nearly done, whisk melted cheese into milk to blend.
  • Drain cooked pasta and immediately return to pot. Add hot milk/cheese mixture and stir pasta to coat. Cover pasta and allow to sit in this mixture for 10 minutes. Stir again to coat (most of sauce will have been absorbed by the pasta, leaving a thick, creamy sauce in the pot) and serve.

Nutrition Facts : Calories 598, Fat 23.8, SaturatedFat 14.5, Cholesterol 60.5, Sodium 818, Carbohydrate 67.1, Fiber 2.4, Sugar 2, Protein 27.8

CHEATER'S MAC AND CHEESE



Cheater's Mac and Cheese image

Some days call for a meal that soothes as much as it satisfies, and that's when this 20-minute mac-and-cheese swoops in. Pasta and broccoli are cooked in the same pot, then drained and stirred together with reserved pasta water, cream cheese, butter, and Parmesan for the easiest sauce ever. One carbo-licious bite, and all your cares will melt away.

Provided by Greg Lofts

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Serves 2

Number Of Ingredients 6

4 ounces short pasta, such as penne
Kosher salt and freshly ground black pepper (optional)
1 1/2 cups fresh or frozen broccoli florets
2 1/2 ounces cream cheese (1/3 cup)
1 tablespoon unsalted butter
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup), plus more for serving

Steps:

  • Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions. Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
  • Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering. Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

CHEDDAR MAC AND CHEESE



Cheddar Mac and Cheese image

Enjoy this classic macaroni and cheese recipe that is ready in 40 minutes - perfect for an Italian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 package (7 ounces) elbow macaroni (2 cups)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)

Steps:

  • Heat oven to 350°. Grease 2-quart casserole. Cook and drain macaroni as directed on package.
  • Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.

Nutrition Facts : Calories 605, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 860 mg

MACARONI AND CHEDDAR CHEESE



Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

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.

CHEESE LOVERS 5 CHEESE MAC AND CHEESE



Cheese Lovers 5 Cheese Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs

Steps:

  • Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
  • Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
  • In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
  • Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
  • Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
  • Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
  • Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

CHEAT'S CAULI-MACARONI CHEESE



Cheat's cauli-macaroni cheese image

New idea for a family favourite

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 6

300g rigatoni or penne
1 small cauliflower , sliced into florets
200ml carton crème fraîche
2 tsp wholegrain mustard
175g red leicester cheese, grated
2 tomatoes , cut into rough wedges

Steps:

  • Cook the pasta: Bring a large pan of water to the boil. Toss in the pasta and bring back to the boil, then cook for a couple of minutes. Tip in the cauliflower and cook for a further 8-10 minutes until both are tender.
  • Make the sauce: Drain the pasta and cauliflower well. Put the crème fraîche, mustard and most of the cheese (keeping back a good handful) into the pasta pan. Stir and warm through over a low heat just until the cheese starts to melt.
  • Finish the dish: Preheat the grill to hot. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season to taste. Transfer to a flameproof dish, scatter the tomatoes over the top, then the rest of the cheese and a sprinkling of freshly ground black pepper. Grill for about 5 minutes until brown and bubbling.

Nutrition Facts : Calories 636 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.98 milligram of sodium

CLASSIC BAKED MAC AND CHEESE RECIPE BY TASTY



Classic Baked Mac And Cheese Recipe by Tasty image

Here's what you need: unsalted butter, all purpose flour, kosher salt, freshly ground black pepper, whole milk, heavy cream, shredded sharp cheddar cheese, elbow macaroni, unsalted butter, kosher salt, garlic powder, smoked paprika, panko breadcrumbs

Provided by Next Level Chef on Fox

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

½ stick unsalted butter
3 tablespoons all purpose flour
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup whole milk
1 cup heavy cream
2 ¼ cups shredded sharp cheddar cheese
1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs

Steps:

  • Preheat the oven to 425°F (220°C).
  • In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
  • Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
  • Fold in the cooked pasta until evenly coated.
  • Pour the mac and cheese into a 9-inch square pan.
  • Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
  • Sprinkle the bread crumb topping evenly over the mac and cheese.
  • Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
  • Let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 679 calories, Carbohydrate 70 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

MAC AND CHEESE RECIPE BY TASTY



Mac And Cheese Recipe by Tasty image

Here's what you need: milk, cheese, elbow macaroni, salt, pepper

Provided by Sofia Ben

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 5

2 cups milk
1 cup cheese, any variety - cheddar is our recommendation
2 cups elbow macaroni
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the milk, then add the macaroni. Stir it continuously for 10 minutes.
  • Then add cheese, salt and pepper.
  • Serve warm.

Nutrition Facts : Calories 1057 calories, Carbohydrate 136 grams, Fat 32 grams, Fiber 5 grams, Protein 51 grams, Sugar 16 grams

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