EASY NO-BOIL MACARONI & CHEESE
I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)
Provided by Leilani
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place butter in a 9x13" dish. Place in hot oven until butter melts.
- Remove; tilt to swirl butter and coat bottom and slightly up sides.
- Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
- Pour milk over evenly. DO NOT STIR!
- Bake uncovered for 1 hour.
Nutrition Facts : Calories 546.2, Fat 31.1, SaturatedFat 19.4, Cholesterol 97.4, Sodium 871.6, Carbohydrate 41.3, Fiber 1.5, Sugar 1.5, Protein 25.2
NO-BOIL SHEET-PAN MAC & CHEESE
Please all of the cheese lovers in the family with our No-Boil Sheet-Pan Mac and Cheese. PHILADELPHIA Cream Cheese gives this No-Boil Sheet-Pan Mac and Cheese delightfully creamy texture, while panko crumbs add a touch of crispiness for contrast.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Beat cream cheese and cream in large bowl with mixer until blended. Add milks, water and dry seasonings; mix well. Stir in shredded cheese and macaroni.
- Spoon onto 18x12-inch rimmed baking sheet sprayed with cooking spray; spread to evenly cover bottom of pan. Cover.
- Bake 25 min. Meanwhile, combine bread crumbs and Parmesan.
- Sprinkle bread crumb mixture over macaroni mixture. Bake, uncovered, 20 to 25 min. or until macaroni is tender and top is lightly browned, increasing the oven temperature to 425°F after 10 min.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 5 g, Protein 17 g
SHEET PAN MAC & CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat.
- Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine.
- In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere.
- Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly.
- Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes.
- Remove from the oven, then garnish with the basil and serve.
SHEET PAN MAC AND CHEESE
A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
- Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
- Bake in the preheated oven until bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 45.5 g, Cholesterol 47.9 mg, Fat 16.2 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.6 g, Sodium 220.8 mg, Sugar 2.8 g
NO-BOIL MAC AND CHEESE
It's pretty cool that you can make mac and cheese on a sheet pan in the oven-no fuss, no muss, and no pre-boiling pasta necessary! It's ultra creamy thanks to evaporated milk, a good bit of heavy cream (you could substitute half-and-half, if you like), and not a shy amount of cheese! For extra nutrition (and less fat) try substituting 1 cup vegetable puree for 1 cup cream. It will be less dairy rich but still creamy and luscious-carrots, cauliflower, and butternut squash all work well. (You can even use jarred baby food in a pinch.) -Raquel Pelzel, author of Sheet Pan Suppers Meatless34 Gooiest, Creamiest, Most Over-the-Top Macaroni and Cheese Recipes
Provided by Daisy Nichols
Time 1h29m59S
Yield 8
Number Of Ingredients 12
Steps:
- Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
- Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even layer. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
- Wearing oven mitts, remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
- Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.
- Recipe excerpted with permission from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing, 2017)
Nutrition Facts : ServingSize 1 serving, Calories 1057 calories, Sugar 15 g, Fat 70 g, Carbohydrate 74 g, Cholesterol 239 mg, Fiber 3 g, Protein 37 g, SaturatedFat 40 g, Sodium 814 mg, TransFat 0.6 g
NO-BOIL MAC AND CHEESE
Skip the casserole dish and make your mac and cheese on a sheet pan.
Provided by Food Network Canada
Categories cheese,comfort food,pasta
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 375ºF.
- Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
- Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
- Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
- Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.
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