Hearty Mac N Cheese Recipes

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BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

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.

HEARTY MAC 'N CHEESE FROM THE CROW'S NEST INN



Hearty Mac 'n Cheese from the Crow's Nest Inn image

Skip this if you're watching your calories and fat---prepared mac 'n cheese, bacon, mozzarella and ground beef. This recipe is from The Crow's Nest at Buckeye Lake in Millersport, Ohio.

Provided by mailbelle

Categories     Cheese

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 small onion, chopped
2 (7 1/4 ounce) packages macaroni & cheese dinner mix
1 cup shredded mozzarella cheese
6 slices cooked bacon, crumbled

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
  • Meanwhile, prepare macaroni and cheese according to package directions.
  • Drain beef mixture; stir into macaroni and cheese.
  • Transfer to a greased shallow 2 1/2 quart baking dish.
  • Sprinkle with mozzarella cheese and bacon.
  • Broil until mozzarella is melted, about 2 minutes.

Nutrition Facts : Calories 520.2, Fat 21.4, SaturatedFat 9.2, Cholesterol 84.5, Sodium 901.6, Carbohydrate 48.2, Fiber 1.6, Sugar 7.5, Protein 32.4

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.

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

SOUTHERN-STYLE MAC 'N' CHEESE



Southern-style mac 'n' cheese image

Round out this cheesy pasta classic with roasted sweet potato, a staple food in the southern US states, and turn up the temperature with a pinch of cayenne

Provided by Diana Henry

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Yield Serves 4-6

Number Of Ingredients 10

400g sweet potatoes (1 large or 2 small)
1½ tbsp olive oil
¼ tsp ground cayenne
35g butter
50g plain flour
600ml whole milk
3 tsp American mustard (or 2 tsp English mustard)
generous grating nutmeg
135g mature cheddar , grated
225g macaroni

Steps:

  • Heat oven to 200C/180C fan/gas 6. Peel the sweet potatoes and cut into small bite-sized chunks. Toss in a 20cm gratin dish with the olive oil, cayenne and some seasoning. Roast for 25-30 mins, or until golden and soft, tossing occasionally.
  • Meanwhile, melt the butter in a saucepan and add the flour. Stir together to make a roux, and cook for a couple of mins. Remove from the heat, then slowly pour in the milk a little at a time, stirring well after each addition. Put the pan back on the heat and bring to the boil, stirring all the time. Turn the heat down, add the mustard and nutmeg, and season well. Add in most of the cheese (keep some for the top) and continue to stir. Taste for seasoning. Keep on a low heat so it stays warm until the macaroni is ready.
  • Cook the macaroni in boiling, lightly salted water for a couple of minutes less than it says on the packet. Drain (reserve some of the pasta cooking water), then stir the pasta and cooked sweet potato into the cheese sauce. The mixture should be quite thick, but add a little of the pasta cooking water to loosen if necessary. Taste for seasoning.
  • Tip the mixture into the gratin dish, then scatter over the rest of the cheese and return to the oven. Bake for about 20-30 mins, or until the top is golden brown and bubbling.

Nutrition Facts : Calories 462 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY



Easy One-pot Mac 'n' Cheese Recipe by Tasty image

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Provided by Matthew Johnson

Categories     Sides

Time 20m

Yield 6 servings

Number Of Ingredients 7

5 cups whole milk
1 box elbow macaroni
½ cup butter
2 cups cheddar cheese
salt, to taste
pepper, to taste
fresh parsley, to serve

Steps:

  • In a large pot on medium-high heat, gently heat the milk to a simmer.
  • Add in the elbow macaroni. Cook until the pasta is tender.
  • Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
  • Sprinkle with parsley and serve!
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams

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