Creamy Baked Macaroni Recipes

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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 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 AND CHEESE



Creamy Baked Macaroni and Cheese image

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

Kosher salt
1 pound elbow macaroni
2 1/2 cups half and half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted

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.

CHEESY CREAMY BAKED MACARONI



Cheesy Creamy Baked Macaroni image

This is my one of my versions of the classic filipino style baked macaroni with an american twist. Its very cheesy and very creamy! Please note that the OZ. measurements might be incorrect so try to eyeball the measurements. Thanks!

Provided by laarni_red

Categories     Lunch/Snacks

Time 2h

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 22

1 (11 ounce) package small shell pasta
3 tablespoons butter
4 -5 garlic cloves
1/2 large onion
1 lb ground beef
salt & pepper
1/2 teaspoon garlic salt (optional)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
3 -4 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 chicken bouillon cube, powdered
1/4 cup sugar
1 (16 ounce) bottle ragu pasta sauce
1 (12 ounce) bottle ketchup (Jufran)
3/4 cup cheese, shredded (magnolia or velveeta cheese)
4 tablespoons butter
4 tablespoons flour
1 (8 ounce) can table cream
1 1/4-1 1/2 cups chicken broth (depending how thick you want it to be)
1 (8 ounce) can cream of mushroom soup
1 cup cheese, shredded (magnolia or velveeta)

Steps:

  • Red sauce:.
  • Melt butter in pan. Sauté onions and garlic. Add beef, salt, pepper, garlic salt, garlic powder, onion powder, soy sauce, and Worcestershire sauce. Once the beef is done, add the Ragu, Jufran and simmer until it bubbles. Add the boullion cube and sugar. Simmer for about 10 minutes Then add the shredded cheese. Allow it to melt and simmer for an additional 10 minutes Adjust to taste.
  • White sauce:.
  • Melt butter in pan; add flour while stirring constantly to remove the lumps. Once it has been well mixed, add the all purpose cream and chicken broth. Increase heat and stir constantly until the mixture has thickened. Add the cream of mushroom soup and mix well. Add more chicken broth to thin out sauce or add more flour to thicken.
  • Assembly: Preheat oven to 325°F Mix the red sauce with the cooked macaroni and put it onto the baking dish. Layer it with the white sauce and top with the shredded cheese. Bake until the top has lightly browned.

Nutrition Facts : Calories 878, Fat 45.6, SaturatedFat 23.6, Cholesterol 133.2, Sodium 2539.9, Carbohydrate 84.1, Fiber 2.6, Sugar 30.9, Protein 34.4

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, 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

CREAMY BAKED MACARONI & CHEESE



Creamy Baked Macaroni & Cheese image

I created this Macaroni & Cheese in the summer of 2003 when our daughter and her eight children were living with us for four months. I needed something which was filling and not too expensive. I divided the recipe to make this smaller version for DH, DS and I after DD and family moved. NOTE***Don't leave off the delicious buttered topping...it helps keep the cassorole moist and also helps keep the cheese from making a crust on the top. It is a great addition to an old fashion style baked Mac and Cheese casserole.

Provided by CarrolJ

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons melted butter or margarine
3 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried parsley
3 cups milk
2/3 lb pasta, cooked ala-dente drained and rinsed with cold water
1 lb yellow cheese (I usually use a cheddar)
1/2 cup melted margarine or 1/2 cup melted butter
2 cups soft breadcrumbs
sweet paprika, as desired on top

Steps:

  • Cook the pasta until ala-dente' (a little undone-- not soft).
  • Drain& rinse the pasta in cold water to stop the cooking put aside.
  • Cook the white sauce in a non-stick pan over med-low heat until mixture bubbles.
  • In a greased 2 to 2 1/2 quart Baking dish alternate layers of pasta, 3/4th pound yellow cheese, and white sauce.
  • Top with the other 1/4 pound of cheese.
  • Prepare the Buttered Crumbs topping by Mixing the ½ cup of melted margarine and the 1 1/2 cup of bread crumbs.
  • Spread the Buttered Crumbs topping evenly over the layered casserole.
  • Sprinkle lightly with sweet paprika.
  • Bake 350 degrees for 30-35 minutes until lightly browned and bubbly.

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