CUSTARD-STYLE MAC AND CHEESE
Bake this delicious custard-style mac and cheese - a tasty side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
- In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
- Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.
Nutrition Facts : Calories 700, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 970 mg
CUSTARD-STYLE MACARONI AND CHEESE
This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.
Provided by Miss Annie
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni in water until tender.
- Drain thoroughly.
- Stir in butter and egg.
- Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
- Add cheese (saving some for top) to milk.
- Pour macaroni into a buttered casserole and add milk/cheese mixture.
- Sprinkle top with reserved cheese.
- Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.
Nutrition Facts : Calories 425.3, Fat 23.6, SaturatedFat 14.4, Cholesterol 101.1, Sodium 401.9, Carbohydrate 31.1, Fiber 1.3, Sugar 1.4, Protein 21.5
CUSTARD-STYLE MAC AND CHEESE
Yield 4
Number Of Ingredients 11
Steps:
- Cook the macaroni in a large pot of salted water, following package directions. Cook until tender. Rinse in cold water and drain well. Preheat the oven to 325° F. Grease a 10x7x2-inch casserole dish. In a mixing bowl, whisk together the eggs, milk, salt, and paprika. In the casserole dish, layer the cooked macaroni with 1 1/2 cups of the cheese; pour milk and egg mixture over all. Bake the casserole for 40 to 45 minutes, or until set in the center. In a small mixing bowl, combine remaining shredded cheese and crumbs. Spread over the casserole, then put under broiler to brown. Serves 4.
BAKED MAC AND CHEESE
In classic Southern style, this is a baked mac and cheese set in a light egg custard and flavored with sharp yellow Cheddar. Creamy and moist, it bridges the gap between those who like their mac and cheese sliceable and those who prefer to spoon it, oozing, from the pot.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
- Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until it is evenly distributed. Pour into the prepared casserole dish.
- Bake until the custard is set and the top is browned and bubbling, 30 to 35 minutes.
RESTAURANT STYLE MAC AND CHEESE
Excellent restaurant-style macaroni with cheese that knocked me away!
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g
CHEATER'S MAC AND CHEESE
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
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.
PIMENTO MAC & CHEESE CUSTARD
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Provided by Ashley Christensen
Categories Macaroni and Cheese Freezer Food Freeze/Chill Egg Vegetarian Dinner Thanksgiving Cheese Milk/Cream Soy Free Tree Nut Free Peanut Free Pasta
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
- Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
- In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
- In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
- Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
- TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
- TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
- TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.
BAKED EGG CUSTARD WITH CHEESE
This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.
Nutrition Facts : Calories 325 g, Fat 19 g, Fiber 2 g, Protein 19 g
COUNTRY STYLE MACARONI AND CHEESE
I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired.
Provided by Kittencalrecipezazz
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
- In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
- In a medium saucepan melt butter, add flour; stir well.
- Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
- Add in parsley then pour over macaroni mixture.
- Transfer to a large casserole dish.
- Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
- Bake for 30-40 minutes or until top is a light golden brown.
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