Mac And Cheese Spaghetti Recipes

MAC AND CHEESE SPAGHETTI

Steps:

• Heat oven to 425 degrees F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.
• Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water (*Using Pasta Water, see below) set aside. Drain pasta and peas; keep warm.
• Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 tablespoons butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto. Makes 6 to 8 servings.

3-CHEESE SPAGHETTI MAC AND CHEESE

Steps:

• Preheat oven to 350°F (180°C). (If you don't plan to bake your spaghetti in a casserole dish, you don't need to preheat the oven.)
• Cook spaghetti noodles according to package directions.
• In the meantime, melt butter in a large pot (big enough to hold the pasta).
• Add flour and heat 1-2 minutes, stirring continuously.
• Add milk, salt, and pepper and whisk to remove any lumps.
• Cook over medium-high heat for about 5-6 minutes, until bubbly and thickened.
• Stir in 1½ cups shredded cheese and whisk until melted and smooth. Remove from heat.
• Add cooked and drained spaghetti noodles into pot and toss to coat with cheese sauce. (Feel free to stop here and enjoy spaghetti mac and cheese as-is!)
• Transfer cheesy noodles to a glass baking pan or casserole dish. (My dish was 10x8-inches with a 6-cup volume.)
• Add remaining ¼ cup shredded cheese and parmesan on top.
• Bake 22-25 minutes. I recommend broiling at the end for a few minutes to brown the cheese on top!
• Store leftovers in an airtight container in the fridge for 5-7 days.

MAC AND CHEESE SPAGHETTI

Steps:

• Preheat oven to 425 degrees F.
• Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
• Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
• Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
• Place 1 cup of reserved water to pot and bring to a boil.
• Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
• Add more reserved water, if needed, to thin sauce.
• Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

SPAGHETTI MAC

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, tomato sauce, onion, parsley, salt and oregano; heat through. Drain macaroni; top with the beef mixture and sprinkle with cheese.

MAC AND CHEESE I

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Grease a 2 quart casserole dish.
• In a food processor, blend cottage cheese until smooth.
• In large bowl, combine cottage cheese, egg white, sweetener, cheese food, buttermilk and liquid smoke until well mixed. Stir in pasta. Pour into prepared dish. Top with crushed crackers.
• Bake at 400 degrees F (205 degrees C) for 30 minutes.

NEW ORLEANS BAKED MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
• Gradually add the half-and-half, whisking for 30-60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
• Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
• Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
• In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
• Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!