Cheddar Mac And Cheese Recipes

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BROCCOLI CHEDDAR MAC 'N' CHEESE RECIPE BY TASTY



Broccoli Cheddar Mac 'n' Cheese Recipe by Tasty image

Here's what you need: mac 'n' cheese, broccoli, grated cheddar cheese, pepper

Provided by Julie Klink

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 box mac 'n' cheese
1 cup broccoli, cooked
½ cup grated cheddar cheese
pepper, to taste

Steps:

  • Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  • Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
  • Top with desired garnish. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 67 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, Sugar 9 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.

CHEDDAR-BACON MAC AND CHEESE



Cheddar-Bacon Mac and Cheese image

Creamy, cheesy, and quick . . . it's everything you need.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 40m

Yield 6

Number Of Ingredients 6

1 ¾ cups elbow macaroni, uncooked
3 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Steps:

  • Heat oven to 350 degrees F.
  • Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
  • Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 30 g, Cholesterol 59.9 mg, Fat 21.8 g, Fiber 1.1 g, Protein 16.5 g, SaturatedFat 13.5 g, Sodium 411.3 mg, Sugar 4.7 g

WHITE CHEDDAR MAC & CHEESE



White Cheddar Mac & Cheese image

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

1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese

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.

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.

ALL-CHEDDAR BAKED MAC AND CHEESE



All-Cheddar Baked Mac and Cheese image

This recipe is sponsored by Cabot. Custardy baked macaroni and cheese is our favorite way to celebrate National Cheddar Cheese Day on 2/13/2021. We came up with an easy, stir-together sauce of cream, evaporated milk and eggs, then loaded it up with sharp Cheddar. Topped with buttery breadcrumbs, the entire dish gets rich, bubbly and brown in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 1/2 cups panko
4 tablespoons unsalted butter, melted
1 pound elbow macaroni
1 cup heavy cream
1 teaspoon ground mustard
1/2 teaspoon cayenne
5 large eggs
Two 12-ounce cans evaporated milk
24 ounces sharp Cheddar, grated, such as Cabot Extra Sharp Cheddar

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
  • Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
  • Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
  • Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
  • Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
  • Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

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

BAKED MACARONI AND CHEDDAR



Baked Macaroni and Cheddar image

Adapted from Prairie Home Cooking. This is the way my Mother used to make macaroni and cheese. The pasta measurement is the measurement for the dried pasta.

Provided by Chocolatl

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

water, lightly salted
1 cup macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 cups cheddar cheese, shredded, divided

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Bring water to a boil; cook macaroni to al dente stage according to package directions.
  • Drain well.
  • Melt butter in a saucepan over medium-low heat.
  • Whisk in flour and cook, stirring constantly, for 2 minutes.
  • Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
  • Stir in salt, pepper and paprika and remove from heat.
  • Stir in 1/4 cup of the cheese.
  • Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
  • Spread half the remaining cheese over the macaroni.
  • Top with remaining macaroni.
  • Pour sauce over the macaroni.
  • Top with the remaining cheese.
  • Bake until bubbly and lightly browned, about 20 minutes.
  • Let rest 5 minutes before serving.

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