Kraft Down Home Macaroni And Cheese Recipes

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DOWN-HOME MACARONI & CHEESE



Down-Home Macaroni & Cheese image

Macaroni and cheese that's creamy, cheesy and a Healthy Living recipe, too? It's not the impossible dream. It's real, and its right here!

Provided by My Food and Family

Categories     Macaroni & Cheese

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine
2 Tbsp. seasoned dry bread crumbs
1/4 cup flour
2 cups fat-free milk
1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
1 pkg. (7 oz.) KRAFT Shredded Fat Free Cheddar Cheese, divided
2 cups elbow macaroni, cooked, drained

Steps:

  • Heat oven to 350ºF.
  • Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni.
  • Spoon into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 700 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 7 g, Protein 23 g

OLD SCHOOL MAC N' CHEESE



Old School Mac n' Cheese image

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Provided by Collette Duck

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 20

Number Of Ingredients 15

1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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 large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
  • Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
  • Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
  • Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
  • Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g

VELVEETA® DOWN-HOME MACARONI & CHEESE



VELVEETA® Down-Home Macaroni & Cheese image

With all due respect to the mac, mac and cheese is all about creamy, melty sauce! Watch this video to see our down-home mac n cheese recipe in action.

Provided by My Food and Family

Categories     Macaroni & Cheese

Time 45m

Yield 5 servings, 1 cup each

Number Of Ingredients 7

1/4 cup butter, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked
1/2 cup KRAFT Shredded Cheddar Cheese
6 round buttery crackers, crushed (about 1/4 cup)

Steps:

  • Heat oven to 350°F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

VELVEETA® DOWN-HOME MACARONI AND CHEESE



VELVEETA® Down-Home Macaroni and Cheese image

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g

DOWN HOME MACARONI AND CHEESE



Down Home Macaroni and Cheese image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

6 quarts water
1 tablespoon salt
1 pound bow tie pasta
4 tablespoons unsalted butter
4 tablespoons all purpose flour
2 cups hot whole milk
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
1 cup grated Colby or Jack cheese
1 cup grated extra sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs

Steps:

  • Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;

DOWN HOME MACARONI AND CHEESE



Down Home Macaroni and Cheese image

My kids don't like most homemade macaroni and cheese dishes, but they love this one. It is creamy and cheesy!

Provided by SweetsLady

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter, divided
1/4 cup flour
1 teaspoon salt
2 cups milk (for a more rich taste use evaporated milk for part of the milk)
1/4 lb Velveeta cheese, cut up
2 cups sharp cheddar cheese, shredded
2 cups elbow macaroni, cooked, drained
2 tablespoons seasoned dry bread crumbs (optional)

Steps:

  • Melt 3 tablespoons of the butter in large saucepan on low heat.
  • Blend in flour and salt; cook and stir 1 minute.
  • Gradually add milk; cook, stirring constantly, until thickened.
  • Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
  • Pour into lightly greased 1-1/2-quart casserole.
  • Melt remaining 1 Tablespoon butter; toss with bread crumbs.
  • Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
  • Bake at 350 degrees F for 20 minutes or until thoroughly heated.

DOWN HOME MACARONI & CHEESE BY KRAFT



Down Home Macaroni & Cheese by Kraft image

After making this my husband won't eat anything else. I changed to fat free milk Kraft reduced fat Shredded Cheddar and Velveeta light. Great to make when you have to bring a dish, and the leftovers are even better especially when mixed with cooked ground beef or tuna.

Provided by andrealeev

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter or 1/4 cup margarine, divided
1/4 cup flour
1 teaspoon salt
2 cups nonfat milk
1/4 lb Velveeta reduced fat cheese product, cut up
1 (8 ounce) package reduced-fat cheddar cheese, divided
2 cups elbow macaroni, cooked, drained
2 tablespoons seasoned dry bread crumbs

Steps:

  • Melt 3 tablespoons of the butter in a large sauceman on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook stirring constantly, until thickened. Add prepared cheese product and 1 1/2 cups of the shredded cheese; stir in macaroni.
  • Pour into lightly greased 1 1/2 quart casserole. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
  • Bake at 350 degrees for 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 402.4, Fat 17.4, SaturatedFat 10.8, Cholesterol 51, Sodium 1098.7, Carbohydrate 38.7, Fiber 1.4, Sugar 6.7, Protein 22.2

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