Glorious Macaroni And Cheese Recipes

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THE BEST BAKED MAC & CHEESE RECIPE EVER



The Best Baked Mac & Cheese Recipe Ever image

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Provided by Kare for Kitchen Treaty

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika ((plus more for sprinkling on top))
2 1/2 cups 2% milk
3 cups shredded medium cheddar cheese ((approx. 12 ounces) **)

Steps:

  • Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
  • Preheat the oven to 375 degrees Fahrenheit.
  • To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
  • Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
  • Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
  • Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
  • Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
  • Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving

GLORIFIED MACARONI AND CHEESE



Glorified Macaroni and Cheese image

On a day that cooking was not my priority, I came up with this easy fix. Had all the ingredients handy, and voila!! ,almost an instant meal

Provided by Pat McCardle

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/2 cup chopped onion
1 minced garlic clove (optional)
1 chopped tomato
salt and pepper (to season)
1 (7 ounce) box macaroni and cheese mix (I use Kraft)

Steps:

  • Brown meat and onion.
  • Add tomato and seasonings.
  • While they are cooking, prepare mac and cheese as directed on the box.
  • Put the beef mix.
  • in a bowl.
  • You do not need to drain it.
  • Add mac & cheese.
  • Stir well to blend all.

Nutrition Facts : Calories 588.4, Fat 25.2, SaturatedFat 10.1, Cholesterol 112.1, Sodium 633.2, Carbohydrate 49.2, Fiber 2.2, Sugar 8.8, Protein 39.4

GLORIFIED MACARONI AND CHEESE



Glorified Macaroni and Cheese image

Make and share this Glorified Macaroni and Cheese recipe from Food.com.

Provided by coconutcream

Categories     Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 (7 1/4 ounce) boxes Kraft macaroni and cheese
4 cups water
1 teaspoon salt
1/4 cup butter
1/2 lb ground beef
1 cup evaporated milk
1 cup spaghetti sauce
1 teaspoon sugar
1/2 cup grated cheese

Steps:

  • Put macaroni on to cook in 4 cups water, salt and 1 tablespoon butter.
  • Cook rapidly in open kettle, stirring often. The butter will keep it from sticking or boiling over.
  • Brown meat, stirring to small bits.
  • Turn off macaroni when water is almost gone and do not drain.
  • In a small bowl, add the packaged cheese to the milk and stir until smooth.
  • Add spaghetti sauce and sugar.
  • Add remaining butter.
  • Mix all ingredients except grated cheese and pour into buttered 9"x13" oven dish. Sprinkle top with cheese and bake 15 minutes at 350 degrees.

GLORIOUS MACARONI AND CHEESE



Glorious Macaroni and Cheese image

This is a mac-and-cheese you can actually feel good about serving. Substitute any vegetables you prefer to boost the nutrition of this meal far beyond any boxed version bought at the store. Traditionally, American-style macaroni and cheese is made primarily with Cheddar cheese, but personally I'm a fan of using mozzarella and Monterey Jack. Of course, you can mix and match any combination of cheeses in this meal. Nondairy cheeses perform about as well as real cheeses in Glorious One-Pot Meals, although I usually look for those listing casein as an ingredient for that cheesy gooeyness that's more like the real stuff. Casein might be a problem for vegans and those with mild dairy allergies, so keep this in mind. You can use much less cheese than I recommend and the dish will still turn out pretty cheesy. If you find it is too rich, try using harder, lower-fat cheeses such as Swiss, provolone, or Parmesan. Enjoy experimenting with your favorite cheeses. Some noodles and cheese may form a crusty layer along the bottom and lower sides of the pot. While my husband enjoys crunching these tasty strips, stirring well to coat the noodles with water when building the pot and paying careful attention to when the aroma first escapes the oven will help you avoid this.

Yield serves 2

Number Of Ingredients 11

Olive oil spray
2 cups macaroni
1/2 teaspoon olive oil
8 to 12 ounces cheese, such as Cheddar, mozzarella, or Monterey Jack, sliced or grated
3 to 5 garlic cloves, chopped
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
Sea salt and freshly ground black pepper
1/2 yellow bell pepper, cored, seeded, and cut into thin strips
1/2 head broccoli, cut into florets (about 2 cups)
2 handfuls fresh spinach, shredded (about 2 loosely packed cups)
2 or 3 plum tomatoes, chopped, or one 14-ounce can, drained, liquid reserved, optional

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil, taking care to fully coat all interior surfaces.
  • Pour the pasta into the pot.
  • Combine 2/3 cup water and the olive oil in a measuring cup. (If using canned tomatoes, drain and use the liquid to replace the water.) Stir and pour over the pasta. Mix gently to coat all the noodles and spread them evenly in the pot.
  • Layer about half the cheese over the pasta. Sprinkle with half the garlic and half the oregano and lightly season with salt and pepper.
  • Add the bell pepper and broccoli in even layers and cover with the remaining cheese. Sprinkle with the remaining garlic and oregano and season lightly with salt and pepper.
  • Top with the spinach and, if you choose, tomatoes.
  • Cover and bake for 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 535
  • Protein: 24g
  • Carbohydrates: 60g
  • Fat: 23g
  • Cholesterol: 60mg
  • Sodium: 438mg
  • Fiber: 6g

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