Lisas Macaroni And Cheese Recipes

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LISA'S MACARONI AND CHEESE



Lisa's Macaroni and Cheese image

I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'

Provided by Lisa Price

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

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds elbow macaroni
10 ounces shredded Swiss cheese
10 ounces shredded mozzarella cheese
10 ounces shredded Cheddar cheese
½ cup milk
salt to taste
⅛ teaspoon onion powder
1 pinch garlic powder
¼ teaspoon dried parsley
3 tablespoons margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
  • Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Nutrition Facts : Calories 859.5 calories, Carbohydrate 91.8 g, Cholesterol 93.7 mg, Fat 34.2 g, Fiber 5.1 g, Protein 44 g, SaturatedFat 18.7 g, Sodium 563.2 mg, Sugar 3.4 g

MARK'S MOM'S MACARONI AND CHEESE



Mark's Mom's Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 ounce butter
3/4 ounce flour
3/4 cup milk
1 1/4 pounds cheese, an equal mix of extra sharp white cheddar, Manchego, and Havarti
Salt and freshly ground black pepper
2 pounds macaroni, cooked according to package directions
4 ounces grated Parmesan
2 ounces bread crumbs

Steps:

  • Preheat oven to 400 degrees F.
  • In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
  • Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

LISA'S MACARONI AND CHEESE



Lisa's Macaroni and Cheese image

I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'

Provided by Allrecipes Member

Categories     Baked Macaroni and Cheese

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds elbow macaroni
10 ounces shredded Swiss cheese
10 ounces shredded mozzarella cheese
10 ounces shredded Cheddar cheese
½ cup milk
salt to taste
⅛ teaspoon onion powder
1 pinch garlic powder
¼ teaspoon dried parsley
3 tablespoons margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
  • Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Nutrition Facts : Calories 859.5 calories, Carbohydrate 91.8 g, Cholesterol 93.7 mg, Fat 34.2 g, Fiber 5.1 g, Protein 44 g, SaturatedFat 18.7 g, Sodium 563.2 mg, Sugar 3.4 g

LISA'S HOMEMADE MACARONI WITH CHEESE



Lisa's Homemade Macaroni with Cheese image

My family loves my macaroni with cheese. They are so delicious and cheesy. I made them from scratch and it is so easy to fix it. I love it.

Provided by Lisa Johnson @georgiagirl48

Categories     Pasta Sides

Number Of Ingredients 8

1/2 stick(s) butter or margarine, melted
3 tablespoon(s) all-purpose flour
2 cup(s) milk
2 cup(s) sharp cheddar cheese, shredded
1 - egg
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 8 ounce(s) box elbow macaroni, cooked

Steps:

  • Preheat oven to 350 F. Cook macaroni to according package to directions. Put the butter in a microwaveable medium bowl. Put in microwave for 20 seconds until melted. Put the flour and mix with butter and add milk and whisk until well blended. Put in microwave for seven minutes until thickens. Put the cheese in flour mixture and mix well until cheese melted. Put egg, salt and pepper and mix well. Drain macaroni and put macaroni in 9X13 baking dish and put cheese mixture in macaroni and mix well. If you like to put more cheese on top. Bake for 30 minutes.

BAKED MACARONI AND CHEESE



Baked Macaroni and cheese image

My son loves to help with this! It's always a huge hit!

Provided by Lisa Baker @momLisa26

Categories     Pasta Sides

Number Of Ingredients 6

4 quart(s) water, boiling
1 tablespoon(s) olive oil, extra virgin
1 stick(s) butter, softened
1 box(es) macaroni and cheese
1/4 cup(s) milk
1 1/2 cup(s) cheddar cheese, shredded

Steps:

  • Turn oven onto 350 degrees. Boil water with oil and 1/2 stick of butter. Add in macaroni. Cook until done. Drain.
  • Put macaroni back into pot, stir in remaining butter until melted. Stir in cheese sauce and milk until well coated.
  • Put 1/2 of macaroni and cheese mix into a casserole dish. Layer with 1/2 cup of cheese. Add remaining macaroni and cheese mixture. Top with remaining cheese.
  • Put in oven until the cheese turns a crispy golden brown and bubbly (About 30-45 minutes). Let sit for 10 minutes to cool.

ORIGINAL MACARONI AND CHEESE - (WITH VARIATIONS)



Original Macaroni and Cheese - (With Variations) image

"This dish is the perfect canvas for variations, from flavor tweaks to major transformations". This recipe is a blend of several methods that appeared in an 1807 cookbook called "A New System Of Domestic Cookery". Marcie Sullivan added some vegetables, ground beef and Gouda cheese to make this a Entree instead of just a side. While Lisa Cotter used for her breadcrumbs 1 cup day-old rosemary focaccia and 1/2 cup broken pita chips, ground together in a food processor. I found this recipe in Hallmark magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Cheese

Time 31m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups fresh breadcrumbs (from 3oz firm textured sandwich bread)
2 tablespoons cold butter, cut into bits
1/4 cup grated parmesan cheese
4 cups chicken broth or 4 cups vegetable broth
1/8 teaspoon nutmeg or 1/8 teaspoon mace
2 cups elbow macaroni (8oz)
1 large egg yolk
1 3/4 cups shredded cheddar cheese

Steps:

  • Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray.
  • In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
  • In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
  • In a medium bowl, beat the egg yolk.
  • Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
  • Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture.
  • Bake for 16-18 minutes, until the crumb topping is nicely browned.
  • Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone.
  • Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar.
  • Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe.
  • Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.

Nutrition Facts : Calories 242.5, Fat 6.5, SaturatedFat 3.1, Cholesterol 36.6, Sodium 600.4, Carbohydrate 34.9, Fiber 1.8, Sugar 2.1, Protein 10.1

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