Macaroni And Cheese Iii Recipes

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BAKED MACARONI AND CHEESE III



Baked Macaroni and Cheese III image

This dish will make your guest beg for seconds.

Provided by TWINBABY2Q

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

Time 45m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package elbow macaroni
½ cup evaporated milk
2 eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
½ teaspoon black pepper
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 and rinse with cold water.
  • In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
  • Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 37.4 g, Cholesterol 75.2 mg, Fat 15.7 g, Fiber 2.1 g, Protein 15.1 g, SaturatedFat 9 g, Sodium 306.9 mg, Sugar 2.1 g

MACARONI AND CHEESE III



Macaroni and Cheese III image

A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese. Especially good with the addition of browned ground beef or spicy sausage.

Provided by Lucille Paquette

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

Time 35m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package macaroni
2 ½ cups shredded sharp Cheddar cheese
½ cup plain yogurt
1 tablespoon butter
1 (14.5 ounce) can stewed tomatoes
⅛ teaspoon celery seed
salt to taste
ground black pepper to taste
¼ tablespoon dried basil

Steps:

  • In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
  • In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
  • Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 62.4 g, Cholesterol 66.7 mg, Fat 22.6 g, Fiber 3.2 g, Protein 25.8 g, SaturatedFat 13.8 g, Sodium 539.1 mg, Sugar 6.1 g

THREE CHEESE MACARONI



Three Cheese Macaroni image

Make and share this Three Cheese Macaroni recipe from Food.com.

Provided by Anna P.

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon each salt and pepper
2 cups milk
2 cups old cheddar cheese, shredded
1 cup asiago cheese, shredded
1/4 cup cracker crumb
1/4 cup parmesan cheese
1 tablespoon butter, melted

Steps:

  • In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
  • Drain Rinse with cold water and drain again, return to pot.
  • Meanwhile, in saucepan melt butter over medium Heat.
  • Sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
  • Whisk in milk, bring to boil.
  • Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
  • Stir in cheddar Cheese, whisking until smooth.
  • Add to pasta, mixing well.
  • Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L) baking dish.
  • Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni.
  • Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.

Nutrition Facts : Calories 742.4, Fat 35, SaturatedFat 21.5, Cholesterol 104.8, Sodium 573.6, Carbohydrate 74.1, Fiber 2.8, Sugar 1.8, Protein 31.9

EASY MACARONI AND CHEESE



Easy Macaroni and Cheese image

A wonderful and easy Macaroni and cheese recipe. Have dinner ready for the hungry kids quickly. Serve alone or as a side dish.

Provided by Chelsea_

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

230 g macaroni (uncooked)
3 cups milk
1 teaspoon salt
1 1/2 teaspoons all-purpose flour
1/4 cup butter
1 1/2 cups shredded cheddar cheese

Steps:

  • Melt butter in a saucepan over a medium heat.
  • Stir in flour and salt.
  • Add milk and macaroni to saucepan, and bring to a boil.
  • Reduce heat, and cover.
  • Simmer for 15 minutes or until pasta is tender, stirring occasionally.
  • Add cheese, and stir until cheese melts.
  • Serve.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Trisha Yearwood's Southern-style baked mac and cheese recipe, creamy and crunchy in all the right places, is perfect for potlucks and holiday gatherings.

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

EMERIL'S THREE-CHEESE BAKED MACARONI



Emeril's Three-Cheese Baked Macaroni image

Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will love doing. Hungry yet? No problem -- this dish bakes in just 12 minutes. The only hard part is letting it cool before digging in!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

Coarse salt
1/2 pound elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups grated sharp cheddar (6 ounces)
1/2 cup grated Monterey Jack cheese (2 ounces)
1/2 cup finely grated Parmesan (1 ounce)

Steps:

  • Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
  • In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 484 g, Fat 26 g, Fiber 1 g, Protein 24 g

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

Melonie Corbin's creamy homemade macaroni and cheese is quick to fix and costs only 58¢ a helping. "You can add tuna, leftover ham or other meat, and vegetables to make this into a main dish," she related from Cottage Grove, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 package (7 ounces) uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 slices process American cheese
1/4 cup shredded Parmesan cheese
1/4 cup milk
1 tablespoon butter

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine the soup, cheese, milk and butter. Cook and stir until cheese is melted. Drain macaroni; stir into cheese sauce.

Nutrition Facts : Calories 320 calories, Fat 13g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 834mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

3-INGREDIENT MAC & CHEESE RECIPE BY TASTY



3-ingredient Mac & Cheese Recipe by Tasty image

Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!

Provided by Alvin Zhou

Categories     Sides

Time 15m

Yield 4 servings

Number Of Ingredients 3

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Steps:

  • In a large pot, bring the milk to a boil.
  • Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  • Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams

MACARONI AND THREE CHEESES



Macaroni and Three Cheeses image

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for baking dish
Coarse salt and ground pepper
1 pound medium pasta shells
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
4 cups whole milk
4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
4 ounces Havarti cheese, coarsely grated (1 cup)
4 ounces Muenster cheese, coarsely grated (1 cup)
1 teaspoon Worcestershire sauce
6 slices white sandwich bread

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
  • Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
  • While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
  • Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
  • Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
  • Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Nutrition Facts : Calories 584 g, Fat 28 g, Fiber 2 g, Protein 24 g

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