Oh So Rich Baked Macaroni And Cheese Recipes

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BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

This is a real rich and cheesy macaroni recipe, even if you use the lower fat options. Easy to bake in the oven and easier if you use the crock pot. Make sure you spray the crock pot well

Provided by mandabears

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/4 cups uncooked elbow macaroni, i use whole wheat
12 ounces shredded sharp cheddar cheese, i use 2%
1 (12 ounce) can evaporated milk, i use either fat free or low fat
2 eggs, well beaten,i use egg beaters
3/8 cup butter or 3/8 cup margarine, melted,no substitutions for this

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook elbow macaroni as directed on package, drain well.
  • Place macaroni in large bowl or the pot used for cooking it.
  • Add melted butter, and evaporated milk.
  • Mix in eggs, add cheese and mix well.
  • Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray.
  • Bake 30-40 minutes or until top is brown and bubbly.
  • Another option: double the recipe, spray crockpot with butter flavored cooking spray and cook for 6-8 hours.

Nutrition Facts : Calories 513.2, Fat 36.7, SaturatedFat 22.5, Cholesterol 177.4, Sodium 519.5, Carbohydrate 22.9, Fiber 0.7, Sugar 0.8, Protein 23.1

OH SO RICH BAKED MACARONI AND CHEESE



Oh so Rich Baked Macaroni and Cheese image

A very good and rich version of mac and cheese. The cheeses can be changed out with many others to change the flavor to your preference of cheeses.

Provided by ALH7401

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter, melted
6 tablespoons unsalted butter
2 cups breadcrumbs
salt
1 lb elbow macaroni
1 garlic clove, minced
1 teaspoon mustard
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups low sodium chicken broth
1 lb colby cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded
pepper

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Mix melted butter with the breadcrumbs.
  • Cook macaroni in 4 quarts salted boiling water, al dente, then drain.
  • Dry pot and melt remaining butter over medium heat. Add garlic, mustard, and cayenne pepper. Cook approximately 30 seconds.
  • Add flour, cook until golden.
  • Slowly add milk and broth, whisking as it is added. Simmer and whisk approximately 6 minutes. Liquid should coat the back of a spoon.
  • Remove from heat.
  • Whisk in cheese until melted. Salt and pepper to taste.
  • Add cooked pasta, mix evenly.
  • Place mixture in 9x13 pan, cover surface with breadcrumbs. Bake 25-30 minutes. Breadcrumbs will be brown and the edges should be bubbling.
  • Cool 10 minutes.

Nutrition Facts : Calories 1135.8, Fat 60.4, SaturatedFat 36.4, Cholesterol 166.5, Sodium 1048.7, Carbohydrate 98.4, Fiber 4.3, Sugar 11.8, Protein 49.1

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

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.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE



Extra Rich-and-Creamy Macaroni and Cheese image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
8 ounces shell pasta
1 cup evaporated milk
2 large eggs
2 cups grated havarti cheese (about 6 ounces)
1 1/2 cups grated Colby jack cheese (about 4 ounces)
Pinch of grated nutmeg
1/4 cup sour cream

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
  • Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

OH-SO-GOOD MACARONI AND CHEESE



Oh-So-Good Macaroni and Cheese image

Even people who aren't keen on spinach tend to think this baby spinach and Parmesan-spiked mac and cheese is oh so good!

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 9

2 cups whole wheat elbow macaroni, cooked, drained
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 cups packed baby spinach leaves, chopped
1 small tomato, chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. olive oil
1/4 cup finely chopped onions
2 Tbsp. flour
1-1/2 cups fat-free milk

Steps:

  • Preheat oven to 350°F. Combine macaroni, 1-1/2 cups of the cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside. Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until crisp-tender. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended after each addition. Increase heat to medium. Bring to boil; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.
  • Spoon into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

RICH 'N' CHEESY MACARONI



Rich 'n' Cheesy Macaroni image

This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups whole milk
8 ounces process cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs

Steps:

  • Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.

TASTY BAKED MAC N CHEESE



Tasty Baked Mac n Cheese image

I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!

Provided by Eva Maria

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

Time 55m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
½ teaspoon salt
¾ cup butter, softened - divided
1 cup sour cream
1 tablespoon cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1 egg yolk
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground cayenne pepper
1 cup milk
1 (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
  • Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
  • Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
  • Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
  • Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g

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