Hearty Mac Cheese Recipes

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HEALTHIER HOMEMADE MAC AND CHEESE



Healthier Homemade Mac and Cheese image

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
  • Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
  • Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 106.6 g, Cholesterol 60.3 mg, Fat 22.4 g, Fiber 10.6 g, Protein 42.5 g, SaturatedFat 13.1 g, Sodium 750.2 mg, Sugar 9.6 g

HEARTY MAC & CHEESE



Hearty Mac & Cheese image

This was adapted from an Ellie Krieger recipe. I made a few of my own tweaks. A friend of mine challenged me to find a mac & cheese recipe that wouldn't leave us feeling like we ate our entire body weight in fattening dairy. I know it sounds strange to use squash as the base for the cheese sauce, but it actually worked. The dish doesn't taste like squash. It's nice and creamy with a crispy, browned top. If you're looking for a light alternative to many people's favorite comfort food, give this a try.

Provided by Diet It Up

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb pasta, whole wheat (I like Barilla plus)
2 (10 ounce) packages winter squash puree, frozen (I used Cascadian Farms brand)
2 cups 1% low-fat milk
6 ounces extra-sharp cheddar cheese, grated
2 ounces monterey jack cheese, grated
1/2 cup part-skim ricotta cheese
3/4 teaspoon salt
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 cup parmesan cheese, grated
1/4 cup seasoned bread crumbs
2 teaspoons olive oil

Steps:

  • Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
  • Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
  • Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
  • Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
  • In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.

Nutrition Facts : Calories 439.5, Fat 14.8, SaturatedFat 8.1, Cholesterol 39.6, Sodium 721, Carbohydrate 55.8, Fiber 4.1, Sugar 7, Protein 20.8

HEARTY MAC & CHEESE



Hearty Mac & Cheese image

"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons water
2 tablespoons ketchup
2 teaspoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1/4 cup butter, cubed
1/4 cup 2% milk

Steps:

  • Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.

OAMC HEARTY MAC & CHEESE



OAMC Hearty Mac & Cheese image

This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK.

Provided by FCR Gal

Categories     Ham

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) box elbow macaroni
1 1/2 cups cooked ham, diced
1/2 small onion, chopped
vegetable oil cooking spray
1 cup frozen green pea, thawed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk
2 cups cheddar cheese, shredded

Steps:

  • Prepare pasta according to package directions. Drain and keep warm.
  • Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
  • Melt butter in a large saucepan or Dutch oven over medium-low heat.
  • Whisk in flour until smooth.
  • Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
  • Stir in 1 1/2 cups cheese, stirring until melted.
  • Stir in cooked pasta and ham mixture.
  • Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Nutrition Facts : Calories 764.6, Fat 39, SaturatedFat 21.8, Cholesterol 139.3, Sodium 671, Carbohydrate 60.3, Fiber 3.7, Sugar 3.7, Protein 42

3-INGREDIENT MAC & CHEESE RECIPE BY TASTY



3-ingredient Mac & Cheese Recipe by Tasty image

Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!

Provided by Alvin Zhou

Categories     Sides

Time 15m

Yield 4 servings

Number Of Ingredients 3

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Steps:

  • In a large pot, bring the milk to a boil.
  • Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  • Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams

CLASSIC BAKED MAC AND CHEESE RECIPE BY TASTY



Classic Baked Mac And Cheese Recipe by Tasty image

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

½ stick unsalted butter
3 tablespoons all purpose flour
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup whole milk
1 cup heavy cream
2 ¼ cups shredded sharp cheddar cheese
1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs

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

HEARTY MACARONI CASSEROLE



Hearty Macaroni Casserole image

Give Jack Frost the cold shoulder by setting a comforting hot dish on the table. This hearty meal-in-one will satisfy even the biggest of appetites. Enjoy one casserole and freeze the other, or serve them both when entertaining. -Joy Sauers, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 7

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 can (14-1/2 ounces) Italian diced tomatoes, drained
2 cups shredded cheddar cheese, divided
1 cup French-fried onions

Steps:

  • Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes., Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture., Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions. Bake, uncovered, at 350° for 30 minutes or until heated through., To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 470 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.

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