Nics Easiest Creamiest Macaroni And Cheese Recipes

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CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield Serves 8 to 10 servings

Number Of Ingredients 9

Kosher salt
1 pound elbow macaroni
2 1/2 cups half and half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

THE CREAMIEST MACARONI-AND-CHEESE



The Creamiest Macaroni-And-Cheese image

Cooking the noodles in milk, then baking them with three cheeses produces sublime, if caloric, results in this recipe from the Pasta Information Centre. This was printed in the Toronto Star a few years ago.

Provided by Allyoop

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 cups milk
2 cups water
1/4 cup onion
salt
2 cups macaroni
4 ounces cream cheese, cubed
1 cup shredded old cheddar cheese
1 cup shredded swiss cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 cup light cream
2 tablespoons freshly grated parmesan cheese

Steps:

  • In a large heavy saucepan, bring milk, water, onion and salt to boil.
  • Stir in macaroni, simmer, partially covered, over medium low heat 8- 10 minutes or until tender, stirring occasionally.
  • Remove saucepan from heat.
  • Stir in cream cheese, cheddar and swiss cheese, worcestershire, mustard and pepper until smooth.
  • Add cream.
  • Pour mixture into greased 11 x 7 inch casserole.
  • Sprinkle with parmesan.
  • Bake 350 degrees for 25 to 30 minutes.

Nutrition Facts : Calories 469.1, Fat 27.6, SaturatedFat 17.1, Cholesterol 89.3, Sodium 323.3, Carbohydrate 34.4, Fiber 1.3, Sugar 1.4, Protein 21

NIC'S EASIEST, CREAMIEST MACARONI AND CHEESE



Nic's Easiest, Creamiest Macaroni and Cheese image

This recipe uses a box of macaroni and cheese, but puts a different, wonderful twist on it. Once you try it, you'll never follow the box directions again!

Provided by Kari Hampson

Categories     Stovetop Macaroni and Cheese

Time 10m

Yield 4

Number Of Ingredients 2

1 (7.25 ounce) package macaroni and cheese
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • 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 return to pot.
  • Combine pasta with powdered cheese mixture and condensed soup. Mix until evenly coated.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 39.9 g, Cholesterol 13.2 mg, Fat 6.3 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 906.5 mg, Sugar 5.5 g

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 to 2 cups 2% milk
1 cup sour cream
8 ounces cubed Velveeta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.

NIC'S EASIEST, CREAMIEST MACARONI AND CHEESE



Nic's Easiest, Creamiest Macaroni and Cheese image

This recipe uses a box of macaroni and cheese, but puts a different, wonderful twist on it. Once you try it, you'll never follow the box directions again!

Provided by Kari Hampson

Categories     Stovetop Macaroni and Cheese

Time 10m

Yield 4

Number Of Ingredients 2

1 (7.25 ounce) package macaroni and cheese
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • 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 return to pot.
  • Combine pasta with powdered cheese mixture and condensed soup. Mix until evenly coated.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 39.9 g, Cholesterol 13.2 mg, Fat 6.3 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 906.5 mg, Sugar 5.5 g

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, to taste
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic granules
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
1 (16 ounce) package elbow macaroni, cooked

Steps:

  • In a big skillet, melt the butter over medium-high heat.
  • Whisk the flour in gradually until the mixture is smooth.
  • Cook and whisk continually for 2 minutes.
  • Add in salt, pepper, cayenne, and garlic; stir to combine.
  • Gradually whisk in half-and-half and milk.
  • Cook and whisk continually for 8-10 minutes or until mixture is thickened.
  • Add in half of the sharp cheddar cheese; stir.
  • Add in all of the extra-sharp cheddar cheese; stir until smooth.
  • Take skillet off stove burner.
  • Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
  • Sprinkle with the remaining sharp cheddar cheese.
  • Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Provided by Eric Kim

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
  • Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
  • Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
  • To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
  • Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

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