Creamy Baked Macaroni And Cheese Recipes

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CRISPY BAKED MACARONI AND CHEESE



Crispy Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for the dish
Kosher salt
8 ounces mini penne pasta
1/4 cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1 1/2 cups grated monterey jack cheese (about 4 ounces)
1 1/2 cups grated gruyere cheese (about 4 ounces)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 cup panko breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
  • Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
  • Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

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

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
⅓ cup flour
1 ½ tablespoons Dijon mustard
½ cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

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

CREAMY HOMEMADE BAKED MAC AND CHEESE



Creamy Homemade Baked Mac and Cheese image

This baked mac and cheese is a family favorite recipe, loved by children and adults.

Provided by The Chunky Chef

Categories     Main Course     Side Dish

Time 35m

Number Of Ingredients 10

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups shredded medium sharp cheddar cheese (divided (measured after shredding))
2 cups shredded Gruyere cheese (divided (measured after shredding))
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

Steps:

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
  • Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Nutrition Facts : Calories 665 kcal, Carbohydrate 43 g, Protein 28 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 126 mg, Sodium 700 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 to 2 cups 2% milk
1 cup sour cream
8 ounces cubed Velveeta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.

CREAMY BAKED MACARONI



Creamy Baked Macaroni image

This old-fashioned macaroni casserole gets a different twist, thanks to Gouda cheese. It bakes up nice and creamy with just a hint of zip from the hot sauce. It's comfort food at its yummiest.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1-2/3 cups uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

CREAMY BAKED MACARONI & CHEESE



Creamy Baked Macaroni & Cheese image

Serve it up and keep the secret. This classic macaroni and cheese is as creamy as can be. Nobody would guess it's prepared with better-for-you products.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 Tbsp. margarine
2 green onions, chopped
1 Tbsp. flour
1/2 cup fat-free milk
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/2 cup KRAFT Shredded Fat Free Cheddar Cheese
1 Tbsp. dry bread crumbs

Steps:

  • Cook Macaroni in large saucepan as directed on package. Drain; do not return macaroni to pan.
  • Melt margarine in same pan on medium heat. Add onions; cook and stir 2 min. Stir in flour; cook and stir 1 min. Gradually stir in milk; cook and stir 1 to 2 min. or until thickened. Add Cheese Sauce and macaroni; mix lightly. Stir in sour cream.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with shredded cheese and bread crumbs.
  • Bake 10 min. or until macaroni mixture is heated through and shredded cheese is melted.

Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1180 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 10 g, Protein 21 g

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!

Provided by Diana Adcock

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

4 slices white bread, torn into pieces
4 tablespoons unsalted butter plus 4 tablespoons melted unsalted butter
1/4 cup freshly grated parmesan cheese
1 tablespoon salt
1 lb elbow macaroni
5 tablespoons flour
3 (12 ounce) cans evaporated milk
2 teaspoons hot sauce
1 teaspoon red pepper flakes
1/8 teaspoon nutmeg
1 teaspoon dry mustard
2 cups shredded extra-sharp cheddar cheese
1 1/4 cups shredded American cheese
3/4 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees and place oven rack in the middle.
  • Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
  • Transfer to bowl.
  • Bring 4 quarts water to boil in large pot.
  • Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
  • Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
  • Drain well & set aside.
  • Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
  • Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
  • Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
  • Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
  • Stir in macaroni until completely coated.
  • Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
  • Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
  • Let sit for 5 to 10 minutes before serving.

Nutrition Facts : Calories 672.6, Fat 31.9, SaturatedFat 19.3, Cholesterol 99.1, Sodium 1416.1, Carbohydrate 66.3, Fiber 2.4, Sugar 2.4, Protein 29.8

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Provided by Eric Kim

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
  • Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
  • Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
  • To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
  • Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.

Provided by GardnerFamily

Categories     Kosher

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb cooked macaroni
2 eggs
1 ounce milk
1 lb of grated sharp cheddar cheese
24 ounces cottage cheese
1/2 teaspoon black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 400°F.
  • Mix together everything except the macaroni throughly.
  • Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
  • Uncover and cook an additional 5-10 minutes.
  • Remove from oven, cover and let rest for 30 minutes.

Nutrition Facts : Calories 428.9, Fat 24.6, SaturatedFat 14.1, Cholesterol 122.2, Sodium 996.8, Carbohydrate 21.7, Fiber 1.1, Sugar 3.1, Protein 29.3

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2016-12-28 Set aside. In a bowl, mix half cooked macaroni and butter. Pour in the milk and cream mixture. On a baking dish, add ⅓ of the macaroni at a time and layer it with cheese, salt, and pepper. Repeat the process until all macaroni is transferred to the dish. Cover the macaroni and cheese with a tinfoil. Bake for 1 hour.
From thehandyfoodie.com


THE BEST CREAMY OVEN BAKED MACARONI AND CHEESE RECIPE
2020-08-16 Instructions. Preheat oven to 350 degrees F. Cook macaroni until just under al dente (it will finish cooking in the oven). Set aside. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for an additional 2 minutes. Slowly whisk in milk, cream, mustard powder, onion powder, and salt and pepper.
From emilyenchanted.com


MAC AND CHEESE WITH A CREAMY CHEESE SAUCE IS THE BEST!
2020-08-03 Lightly grease a 9x13 inch baking dish, and spread foil inside a large cookie sheet for the dish to sit in. Grate all the cheese into a large bowl. Remove three cups of cheese to another bowl and set aside. This is for the sauce. Melt butter completely in a large skillet or Dutch oven over medium-high heat.
From southernfoodandfun.com


CREAMY BAKED MACARONI AND CHEESE - A COZY KITCHEN
2019-11-22 To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes.
From acozykitchen.com


CREAMY BAKED MAC AND CHEESE - BRITNEY BREAKS BREAD
2022-01-28 Directions. Preheat oven to 350 degrees F. Boil pasta until al dente, according to package instructions. Drain pasta and set aside. Combine shredded cheeses in a large bowl and then pour in heavy cream and milk on top. Add thyme, garlic powder, chili powder, cayenne pepper, and nutmeg and stir together.
From britneybreaksbread.com


CREAMY BAKED MACARONI AND CHEESE - SIP AND FEAST
2022-03-22 Preheat the oven to 350f and set the rack to the middle level. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. Rub a touch of butter (to prevent sticking) all over the inside of a (9 by 13") baking dish. Melt 2 tablespoons of unsalted butter in a microwave until just melted.
From sipandfeast.com


CREAMY BAKED MACARONI AND CHEESE - SWEET TEA & THYME
2016-12-17 Preheat oven to 400 degrees F. Bring large pot of water to a boil on stovetop. In a separate large pot, melt butter over medium heat. Add flour and whisk to create a roux. Cook the roux for 2 minutes, stirring constantly. Add milk, about ½ cup at a time, whisking well with each addition.
From sweetteaandthyme.com


CREAMY BAKED MACARONI AND CHEESE - COOKING WITH INGREDIENTS …
2019-07-19 Ȧdd the mȧcȧroni, cook for 8 – 9 minutes. Strȧin ȧnd set ȧside. In ȧ heȧvy-bottomed lȧrge pot over medium heȧt, melt the butter. Sprinkle the flour, white pepper, sȧlt, ȧnd cȧyenne pepper over the melted butter, whisking until smooth. Stir in the milk 1/2 cup ȧt ȧ time ( feel free to eyebȧll it ), only ȧdding the next hȧlf ...
From thetipsycook.com


LIGHTER BAKED MACARONI AND CHEESE - SKINNYTASTE
2020-04-20 Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper. Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted.
From skinnytaste.com


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