Mac Cheese Cooks Country Recipe 445

MAC & CHEESE - COOK'S COUNTRY RECIPE - (4.4/5)

Mac & Cheese - Cook's Country Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 11

Ingredients

Salt and pepper
1 pound elbow macaroni (see note)
1 (28-ounce) can petite diced tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
4 cups half-and-half
1 cup low-sodium chicken broth
8 oz (3 cups) shredded mild cheddar cheese
8 oz (3 cups) shredded sharp cheddar cheese
Panko bread crumbs for topping.

Steps:

1. COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside. 2. MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine. Add a generous amount of Panko bread crumbs, spreading them over the top of the casserole. 3. BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. You may want to add 3-5 minutes under the broiler to brown the bread crumbs. Let sit for 10 to 15 minutes before serving. MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

COUNTRY STYLE MACARONI AND CHEESE

Country Style Macaroni and Cheese image

I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired.

Provided by Kittencalrecipezazz

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked elbow macaroni
1 lb Velveeta cheese, cubed
3 tablespoons butter
2 tablespoons flour
2 cups milk or 2 cups half-and-half
2 tablespoons prepared mustard (yellow OR Dijon)
1 (8 ounce) package cream cheese, softened
salt & freshly ground black pepper (I use seasoned salt)
1 -2 tablespoon dried parsley
1 1/2 cups dry breadcrumbs
2 tablespoons melted butter

Steps:

Set oven to 350 degrees F.
For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
In a medium saucepan melt butter, add flour; stir well.
Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
Add in parsley then pour over macaroni mixture.
Transfer to a large casserole dish.
Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
Bake for 30-40 minutes or until top is a light golden brown.

MACARONI AND CHEESE WITH TOMATOES FROM COOKS COUNTRY

Macaroni and Cheese With Tomatoes from Cooks Country image

The offered this today and I was interested as this is a dish I grew up with (see Recipe #451594). This is different from my family's recipe. This one appears creamier as it uses half and half to make a sauce.

Provided by Ambervim

Categories Macaroni And Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

salt
pepper
1 lb elbow macaroni (see note)
28 ounces diced tomatoes
6 tablespoons butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
4 cups half-and-half
1 cup low sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese

Steps:

COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 838, Fat 52, SaturatedFat 32.3, Cholesterol 156.7, Sodium 669.5, Carbohydrate 59.1, Fiber 3.2, Sugar 4.8, Protein 34.5

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