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 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
CREAMY MACARONI AND CHEESE
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
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 MACARONI AND CHEESE
Make and share this Creamy Macaroni and Cheese recipe from Food.com.
Provided by LizAnn
Categories Cheese
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornsartch with a little of the milk till desolved.
- In Large saucepan or dutch oven, add remaining milk, and cornstarch mixture and mustard.
- Stir and cook over med heat to a boil, reduce heat and simmer 1 minute.
- Remove from heat.
- Stir in shredded cheddar cheese and stir until melted.
- Stir in cooked macaroni noodles.
- Stir in cubed monterey Jack cheese
- Optional additions:.
- Sprinkle individual servings with chili powder and garlic salt.
- Top with fresh chopped onions.
Nutrition Facts : Calories 465.9, Fat 22.4, SaturatedFat 13.7, Cholesterol 67.4, Sodium 400.7, Carbohydrate 42.2, Fiber 1.5, Sugar 6.3, Protein 23.2
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 MACARONI AND CHEESE
Provided by Jennifer Locklin
Number Of Ingredients 8
Steps:
- Cook pasta with enough water to cover and 1 tablespoon salt, until just tender, about 8 to 10 minutes. Drain pasta and return to pot.
- While pasta is still hot, add butter and cream cheese, and stir until butter and cream cheese are melted.
- Add half-and-half to the pot and stir until warmed.
- Stir in the Velveeta cubes and stir until mostly melted.
- Stir in the cheddar cheese by small handfuls and stir until blended in. Continue adding the cheese in small amounts until all is incorporated.
- Season with salt and pepper to taste. Stir to mix well.
- * Many times I serve this dish without baking because it's ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.
MCCALL'S BAKED MACARONI AND CHEESE
Adapted from the McCall's 1973 Great American Recipe Card collection. The original calls for whole milk and 1/4 c. of butter.
Provided by WindLass
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees f.
- Cook macaroni as package directs, drain.
- While cooking macaroni, melt butter in medium saucepan.
- Remove from heat and whisk in flour, salt, and pepper until smooth.
- Gradually stir in milk.
- Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes.
- Stir in 1 1/2 cup cheese and the cooked macaroni.
- Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese.
- Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese.
- Bake about 15 minutes uncovered until cheese is golden brown.
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
CREAMY MAC AND CHEESE CASSEROLE
Casserole is perfect for all occasions. With thick and creamy cheese sauce, and a topping made of...you guessed it--cheese, it is sure to be a hit.
Provided by Rachael
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Cook macaroni 1-2 minutes less than package directions indicate, so soft but not mushy. Drain and run under cold water.
- Melt 4 Tbs butter over medium heat in a large saucepan.
- Once butter is melted, whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard and onion powder. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in remaining butter, parmesan cheese, 2 cups sharp cheddar cheese, and 2 cups white cheddar cheese until melted.
- Taste, and add salt and pepper to preference.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining sharp cheddar cheese.
- Bake 18-20 minutes or until bubbly. Be careful to not overcook, you want it to be a little runny, it will thicken as it cools.
- Cool 10 minutes before serving to let it thicken.
Nutrition Facts : Calories 1418 kcal, Carbohydrate 77 g, Protein 55 g, Fat 98 g, SaturatedFat 61 g, Cholesterol 308 mg, Sodium 1334 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
'GOT SOME CRUST' MACARONI AND CHEESE
Delicious macaroni casserole, topped with crispy and cheesy crust.
Provided by Chris T
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
- While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
- Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 g
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