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.
ULTRA CREAMY BAKED MAC AND CHEESE
Our favorite mac and cheese recipe calls on a few smart steps to make sure the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are sharp white cheddar and Pecorino-Romano cheese. The cheddar melts down to be creamy and the pecorino adds a sharp salty bite to the sauce. For the creamiest sauce, we hand grate the cheese since previously shredded cheeses don't seem to melt as well.
Provided by Adam and Joanne Gallagher
Categories American
Time 1h
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
- Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
- Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
- While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
- While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
- Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
- If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
- For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
- For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese.
- Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.
Nutrition Facts : ServingSize 1/10 of the dish, Calories 578, Fat 28.1g, SaturatedFat 16.4g, Cholesterol 87.2mg, Sodium 728.9mg, Carbohydrate 51.1g, Fiber 1.7g, Sugar 14g, Protein 29.6g
CRISPY BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
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 BAKED MACARONI AND CHEESE
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
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
THE EASIEST BAKED MACARONI & CHEESE
There may be lots of recipes out there for macaroni and cheese, but this is the first one I ever found that you don't have to cook the macaroni before you bake it. It is also really simple to put together - all in the casserole dish you are baking it in! I got this from a newsletter of an organization. I take this to potlucks all the time and I always come home with none of it left. It's a dish I'm constantly handing out the recipe for; be sure not to use cheese that has been frozen and thawed because it will ruin the consistency of the dish. You can also cut down on the butter if you would like to lose some of the fat. This is not a real creamy cheesy type of macaroni and cheese, which can sometimes be a little too rich for our tastes. I've made those, but my family prefers this kind over any other.
Provided by CookingONTheSide
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave.
- Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
- Add salt and pepper. Stir well.
- Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
- Add milk. Do not stir.
- Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.
Nutrition Facts : Calories 704, Fat 37.3, SaturatedFat 23.1, Cholesterol 116.4, Sodium 1131.8, Carbohydrate 61.2, Fiber 2.1, Sugar 2, Protein 30.7
CREAMY BAKED MACARONI
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
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.
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
CREAMY BAKED MACARONI AND CHEESE
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
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.
CLASSIC BAKED MAC AND CHEESE RECIPE BY TASTY
Here's what you need: unsalted butter, all purpose flour, kosher salt, freshly ground black pepper, whole milk, heavy cream, shredded sharp cheddar cheese, elbow macaroni, unsalted butter, kosher salt, garlic powder, smoked paprika, panko breadcrumbs
Provided by Next Level Chef on Fox
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
- Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
- Fold in the cooked pasta until evenly coated.
- Pour the mac and cheese into a 9-inch square pan.
- Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
- Sprinkle the bread crumb topping evenly over the mac and cheese.
- Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 679 calories, Carbohydrate 70 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
EASY CREAMY MAC 'N CHEESE
Our recipe for Easy Creamy Mac 'N Cheese has only 5 ingredients and is on the table in less than 30 minutes. What's not to love about that?! Whether you serve it on the side or as a main dish, it's comfort food that the whole family will love.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Cook pasta in large pot according to package directions.
- Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 33.1 g, Cholesterol 34.5 mg, Fat 11.2 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 202.7 mg, Sugar 4 g
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