HOME STYLE MACARONI AND CHEESE
Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.
Provided by VPATTISON
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
- Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 47 g, Cholesterol 117.6 mg, Fat 40.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 24.8 g, Sodium 828.4 mg, Sugar 5.7 g
MUSTARD MACARONI AND CHEESE
Bubbling, golden, and irresistible, this macaroni cheese is topped with chunks of cheddar, leeks and crispy bacon. I found that recipe on a leaflet from Maille (one of the only Dijon mustard brands from the city of Dijon).
Provided by jane
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
- 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 tender yet firm to the bite, about 8 minutes. Drain.
- Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
- Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
- Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 52.9 g, Cholesterol 54.9 mg, Fat 16.6 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 9.8 g, Sodium 582.4 mg, Sugar 7.9 g
MACARONI AND CHEESE DIJON
Dijon mustard, crisp bacon, green onions and French fried onion rings give this macaroni and cheese grown-up appeal.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cook milk, VELVEETA and mustard in large saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Add pasta, bacon, green onions and pepper; mix lightly.
- Spoon into greased 2-qt. casserole; cover.
- Bake 15 to 20 min. or until heated through; stir. Top with onions. Bake, uncovered, 5 min. Let stand 10 min. before serving.
Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
DELUXE BAKED MACARONI AND CHEESE
I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. -Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.
Nutrition Facts : Calories 441 calories, Fat 23g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 734mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
SHEET-PAN MACARONI AND CHEESE
Everyone's favorite dinner just got a whole lot easier with our sheet pan mac and cheese! It's the same delicious recipe you know, creamy macaroni and cheese with a kick of Dijon, Worcestershire and cayenne-served on a sheet pan. It's topped with panko bread crumbs for a texture that tops the rest. The best part of our sheet pan macaroni and cheese is how easy it is to make. You can plan for it, or make it a last minute masterpiece with some staples from your pantry. Easy peasy mac and cheesy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
- While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
- Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
- In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.
Nutrition Facts : Calories 530, Carbohydrate 53 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 610 mg, Sugar 5 g, TransFat 1 g
MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, stir in cheese until melted. Stir in mustard, paprika and season to taste. Mix in the cooked macaroni with the sauce. Pour mixture into a buttered casserole dish. Melt butter in a small skillet over medium heat. Stir in bread crumbs and toss to coat. Sprinkle bread crumbs on top of casserole. Bake for 30 minutes or until bubbly;
MACARONI AND CHEESE
Categories Pasta Side Bake Kid-Friendly Cheddar Gourmet Small Plates
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
- Make topping:
- Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.
- Make sauce:
- In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.
- Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.
- Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
- *Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.
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BAKED MACARONI AND CHEESE RECIPE | MYRECIPES
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5/5 (7)Servings 4-6
- Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
- Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
- Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
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