Macaroni Cheese German Style Recipe 45

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ULTIMATE MACARONI AND CHEESE



Ultimate Macaroni and Cheese image

This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h

Yield 15

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 ½ teaspoons McCormick® Black Pepper, Coarse Grind
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1 ½ cups panko bread crumbs
1 teaspoon McCormick® Paprika

Steps:

  • Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  • Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
  • Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 36.4 g, Cholesterol 64.9 mg, Fat 22.2 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 13.5 g, Sodium 550 mg, Sugar 4.1 g

OLD SCHOOL MAC N' CHEESE



Old School Mac n' Cheese image

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Provided by Collette Duck

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

Time 1h15m

Yield 20

Number Of Ingredients 15

1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Steps:

  • 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 cooked through but firm to the bite, 8 minutes; drain.
  • Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
  • Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
  • Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
  • Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
  • Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g

GREEK MACARONI AND CHEESE



Greek Macaroni and Cheese image

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

Provided by ratherbeswimmin

Categories     Cheese

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb macaroni
1/2 lb spinach, washed and stemmed
1 1/2 lbs crumbled feta cheese (about 6 cups)
2 1/2 cups whole milk
2 tablespoons fresh lemon juice
2/3 cup olive oil
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper
3/4 teaspoon minced fresh rosemary
2 teaspoons minced fresh thyme
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes
1/2 cup pitted black olives, coarsely chopped (optional)
1/2 lb cherry tomatoes, halved
1/2 cup grated parmesan cheese
1/4 cup mixed chopped fresh herb (such as parsley, thyme, and rosemary)

Steps:

  • Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
  • To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
  • Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
  • In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
  • Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
  • Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
  • Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

MACARONI & CHEESE, GERMAN STYLE RECIPE - (4/5)



Macaroni & Cheese, German Style Recipe - (4/5) image

Provided by arthurlemay

Number Of Ingredients 10

1 pound elbow macaroni
4 tablespoons butter
3/4 pound sausage or kielbasa, thinly sliced
2 onions, chopped
1/4 cup King Arthur flour
2 cups milk
4 teaspoons mustard, German style
1/2 teaspoon caraway seeds
1 teaspoon white pepper
3 cups Swiss cheese, shredded

Steps:

  • Preheat oven to 400 degrees. In a large pot of boiling water, cook the elbow macaroni until al dente. Drain thoroughly and set aside. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add sausage and cook, stirring, until browned. Remove sausage from pan and set aside. Melt remaining 3 tablespoons of butter in the pan. Add onions and cook, stirring, until soft. Stir in flour and cook until bubbly. Remove from the heat and slowly add the milk. Return to the heat and cook, stirring until the sauce starts to boil and begins to thicken. Remove from heat and stir in the caraway seeds,white pepper and drained macaroni. Stir until well mixed. Season to taste with salt and pepper. Pour half the macaroni mixture into a buttered, shallow 2 1/2 quart baking dish. Evenly distribute half the sausage and then half the cheese over the macaroni. Layer on the remaining macaroni, then sausage and then cheese. Bake, uncovered, in a 400 degree oven until cheese is bubbly and the center of the casserole is hot, about 25 minutes. Serve immediately.

AUNT LYDIA'S GERMAN-STYLE BAKED MACARONI



Aunt Lydia's German-style Baked Macaroni image

This is a great family favorite and brings smiles from the little ones to the older ones; a wonderful meatless meal served with a fresh green salad. It serves many so it is a staple at all our family functions. Try it ... you'll love it!

Provided by Gingerbee

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb elbow macaroni (cooked & drained)
1 lb sharp cheddar cheese (grated)
1 1/4 cups milk
1 tablespoon dry mustard
1/3 cup flour
1 small onion (diced)
1/2-1 cup butter or 1/2-1 cup margarine
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1 cup plain breadcrumbs

Steps:

  • Cook and drain elbow pasta and place into a buttered roasting pan.
  • In a saucepan on the stovetop, melt 1/2 stick butter or margarine.
  • Saute onions for 3 minutes.
  • Mix flour into the cold milk, stirring to remove any lumps; Pour milk/flour mixture into saucepan with salt, pepper, nutmeg, and dry mustard.
  • Cook until just hot; stir in cheddar cheese and pour over elbow macaroni in roasting pan.
  • Melt the other 1/2 stick butter or margarine and mix into breadcrumbs to moisten.
  • Sprinkle on breadcrumbs and paprika.
  • Bake in 350 degree oven for 35 minutes or until golden brown on top.

Nutrition Facts : Calories 433.6, Fat 22.5, SaturatedFat 13.7, Cholesterol 63.6, Sodium 563.7, Carbohydrate 40.3, Fiber 2, Sugar 1.8, Protein 17.2

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

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