MACARONI AND CHEESE CASSEROLE
I like to create recipes, and this is one my husband really enjoys. It's an excellent dish for company, especially for families with small children. After all, what kid doesn't like macaroni and cheese?
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.
Nutrition Facts :
EASY BAKED MACARONI AND CHEESE RECIPE
The best Macaroni and Cheese you will ever eat...no boiling necessary!
Provided by Aunt Missy via Jessica @ Mom 4 Real
Categories Side
Time 1h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Start by melting the butter in a 9 X 13 casserole dish. Once the butter is melted, mix in your dry macaroni. Next, top with shredded cheese, then add 6 cups of milk slowly. Place in the oven and bake for 1 hour. Remove and serve! You can definitely make 2 or 3 trays of this at a time in aluminum pans for easy cleanup! Perfect for summer BBQs and pot luck dinners.
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
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
BAKED MACARONI AND CHEESE
Steps:
- Gather the ingredients.
- In a small saucepan over low heat, melt 3 tablespoons butter. Or place it in a medium-size microwave-safe dish and heat until melted, about 15 seconds.
- Add panko and Parmesan to melted butter and stir until well combined. Set panko topping aside.
- Gather the ingredients.
- Bring a large pot of water to a boil and salt it generously.
- Meanwhile, in a large heavy saucepan over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and red pepper flakes, if using. Cook, stirring, until flour is blond in color, about 4 minutes.
- Gradually whisk in milk. Increase heat to medium-high and let sauce come to a simmer, whisking frequently. Reduce heat to medium-low and let sauce simmer for about 5 minutes or until it starts to thicken.
- Add cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
- Add pasta to boiling water and cook until barely al dente (follow package directions, but stop a minute or two before pasta is completely tender). Set aside 1 cup of pasta cooking water, then drain pasta.
- Whisk reserved pasta cooking water into cheese sauce, combining it thoroughly.
- Add pasta to cheese sauce and stir to combine.
- Heat oven to 400 F. Butter a shallow 4-quart baking dish.
- Spoon pasta mixture into prepared baking dish. There will appear to be a lot of sauce, but not to worry. Some of it will be absorbed into pasta as it cooks, and saucy is better than dry.
- Place baking dish on a sheet pan to catch any drips and sprinkle panko topping evenly over pasta. Bake until golden and bubbling, 30 to 40 minutes.
- Remove pasta from oven. Let sit for a few minutes. Serve hot.
Nutrition Facts : Calories 921 kcal, Carbohydrate 68 g, Cholesterol 160 mg, Fiber 4 g, Protein 42 g, SaturatedFat 31 g, Sodium 1432 mg, Sugar 11 g, Fat 53 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CREAMY WHITE CHEDDAR BAKED MACARONI AND CHEESE CASSEROLE
This baked macaroni and cheese casserole is easy homemade macaroni and cheese at its best! Gooey & cheesy with crushed potato chips on top for texture...
Provided by Tara Kuczykowski
Categories Main Dishes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease a 9x13" ceramic baking dish or a large ceramic oval baking dish with 1 tablespoon of the butter, and set aside.
- Stir the elbow macaroni into a large pot of boiling salted water. Cook to al dente, about 5 minutes after the water returns to a boil. Immediately drain in a colander and rinse under cold water. Then set aside.
- Warm the milk in microwave on high for 20 seconds, or pour it into a saucepan and warm over medium-low heat to just below simmer.
- Meanwhile, in a separate pan, melt the remaining 3 tablespoons of butter over medium-low heat. I reuse the Dutch oven that I cook the macaroni in for this step. Reduce the heat to low, and whisk in the flour for 2 minutes, being careful not to let it brown.
- Continue whisking, and add the warmed milk in small amounts, taking care to whisk until smooth after each addition. Continue stirring the white sauce until it thickens and comes to a simmer, about 5 minutes.
- Remove the white sauce from heat and whisk in the salt, onion powder, black pepper, cayenne pepper to taste, and half of the shredded cheese. Taste the sauce at this point, and adjust the seasoning as needed. Then stir in the drained macaroni.
- Spread a third of the macaroni mixture over the bottom of the prepared baking dish. Sprinkle a third of the remaining shredded cheese over the top. Spoon another third of the pasta on top, and layer with another third of the cheese. Finish with the remaining pasta mixture, and then top with the remaining shredded cheese. Sprinkle crushed Kettle Cooked Nashville Hot Chicken potato chips over the top.
- Bake uncovered for 25-30 minutes, or until golden brown around the edges and bubbling throughout. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 504 calories, Carbohydrate 36.7 grams carbohydrates, Cholesterol 88.6 milligrams cholesterol, Fat 30.3 grams fat, Fiber 1.6 grams fiber, Protein 22.1 grams protein, SaturatedFat 17.9 grams saturated fat, ServingSize 1 cup, Sodium 749.7 grams sodium, Sugar 5.5 grams sugar
EASY BAKED MAC AND CHEESE
An easy baked mac and cheese recipe that is fantastic as a main course or as a side dish! Saucy and cheesy with a wonderful crunchy top thanks to the homemade breadcrumbs on top.
Provided by Beth Le Manach
Categories Pasta
Time 1h25m
Number Of Ingredients 14
Steps:
- Grease a 9" (23cm) x 13" (32cm) casserole dish or gratin pan. Preheat oven to 375F (190C).
- Boil pasta according to package directions. Drain once pasta is "al dente" and still has a bit of chew to it. You don't want to fully cook it at this stage since it will cook further in the oven. Set cooked pasta aside.
- In a large pot, melt the butter, whisk in the flour to form a paste, slowly add the milk, whisking all the while. All the sauce to simmer until thickened and coats the back of a spoon.
- Then add the salt, pepper and nutmeg. Remove from the heat, stir in the cheese. Set aside.
- To make the bread crumbs, place all the ingredients in a food processor and pulse until large crumbs form. Set aside.
- Transfer pasta to a large bowl. Pour cheese sauce over the pasta and stir to combine. It will look like a TON of sauce, but it will get absorbed into the pasta as it bakes in the oven.
- Transfer pasta mixture to a greased casserole dish. Top with the bread crumbs. Place in the oven and bake 20-25 mins. The sauce will be bubbling and bread crumbs will be golden brown. If you want your bread crumbs more "toasty" you can pop under the broiler for a few seconds two.
- Serve oven to table!
Nutrition Facts : Calories 86 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HOMEMADE MAC AND CHEESE CASSEROLE
This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce make the perfectly irresistible dish!!
Provided by Holly Nilsson
Categories Casserole Dinner Entree Main Course Pasta
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
Nutrition Facts : Calories 539 kcal, Carbohydrate 39 g, Protein 24 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 98 mg, Sodium 529 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
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
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