Ooey Gooey Mac And Cheese Recipes

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TAYLOR HICKS' GOOEY MAC AND CHEESE



Taylor Hicks' Gooey Mac and Cheese image

Recipe provided by Taylor Hicks

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked rotini pasta
4 tablespoons (1/2 stick) butter, cut into pieces
1 cup grated Monterey Jack cheese
1-1/4 cups sharp shredded cheddar cheese
1/4 cup goat cheese crumbles
1/2 cup sour cream
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup seasoned bread crumbs

Steps:

  • Boil the pasta in a 2-quart saucepan in plenty of water until tender, about 7-9 minutes. Drain. , In a medium saucepan, mix butter and cheeses (reserve 1/4 cup of the cheddar). Stir until the cheeses melt. , Add the sour cream, salt, milk, mustard, garlic powder and pepper to the butter/cheese mixture and stir well. Then add drained pasta and mix well. , Pour into a baking dish coated with non-stick spray. Sprinkle with remaining cheddar cheese and breadcrumbs. , Bake, uncovered at 350° for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts :

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Provided by Reesa's Fab Kitchen online

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
  • Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Sharp Vermont Cheddar adds some zing to this mac and cheese.

Provided by Gesine Prado

Categories     casserole,cheese,dinner,lunch,Main,pasta

Time 1h5m

Yield 8-10 servings

Number Of Ingredients 11

1 16-oz box cavatappi pasta (I like De Cecco)
4 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 ½ cups heavy cream, warmed
1 cup evaporated milk
¼ tsp cayenne pepper
Fine sea salt and freshly cracked black pepper
3 large egg yolks
1 lb(s) extra-sharp Vermont Cheddar, shredded
8 oz processed American cheese, such as Velveeta, diced into ½" cubes
8 ounce potato chips, bag, ridged lightly crushed

Steps:

  • Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375ºF.
  • In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
  • In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
  • Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

One 16-ounce box cavatappi pasta (I like De Cecco)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream, warmed
1 cup evaporated milk
1/4 teaspoon cayenne pepper
Fine sea salt and freshly cracked black pepper
3 large egg yolks
1 pound extra-sharp Vermont Cheddar, shredded
8 ounces processed American cheese, such as Velveeta, diced into 1/2-inch cubes
One 8-ounce bag ridged potato chips, lightly crushed

Steps:

  • Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
  • In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
  • In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
  • Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Provided by Reesa's Fab Kitchen online

Categories     Side Dishes

Time 20m

Yield 8

Number Of Ingredients 12

3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
  • Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

This homemade macaroni and cheese will be your next dish to take to a potluck and it will be a hit. We always say the more cheese you can fit into your mac and cheese, the better. If you don't like the texture of mac and cheese that uses an egg, try this recipe. The base is cheddar cheese soup, evaporated milk, and butter. This provides a rich, smooth, and creamy base. The combination of cheese is perfect. We love the punch of flavor from the pepper jack but it doesn't overpower the dish. This bakes to bubbly perfection!

Provided by Samantha Jacobs @Sammyj2489

Categories     Pasta Sides

Number Of Ingredients 9

1 box(es) elbow macaroni (1 lb)
2 can(s) cheddar cheese soup (10.75 oz each)
2 can(s) evaporated milk (12 oz each)
1 1/4 stick(s) butter
1 teaspoon(s) salt
1 teaspoon(s) pepper
2 cup(s) extra sharp cheddar cheese, shredded
2 cup(s) sharp cheddar cheese, shredded
2 cup(s) pepper jack cheese, shredded

Steps:

  • Preheat oven to 350.
  • Cook pasta according to pasta directions just until done. You don't want it mushy because it will absorb a little of the cheesy liquid in the oven.
  • Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
  • Add to cooked pasta.
  • Add cheeses, stirring constantly until everything is melted and incorporated.
  • Pour macaroni and cheese into a baking pan.
  • Bake for 40-45 minutes.
  • FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.

OOEY GOOEY MACARONI AND CHEESE



Ooey Gooey Macaroni and Cheese image

I like this mac and cheese because the sauce is smooth, gooey and delicious--and it doesn't curdle while baking like some recipes. Make sure you use a big enough pan for baking, otherwise the sauce will ooze onto the floor of your oven! The mozzarella cheese is the key to this recipe--don't leave it out. You can use the noodles from 2 7-ounce boxes of regular macaroni and cheese mix for this recipe, just discard the cheese packets (or try mixing them in).

Provided by Doobtones

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 ounces uncooked macaroni noodles
3 -4 tablespoons butter or 3 -4 tablespoons margarine
3 -4 tablespoons flour
2 1/2-3 cups milk
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
salt and pepper
additional cheese slice (to garnish)

Steps:

  • Cook macaroni in boiling water for 6 minutes.
  • Drain and pour into greased 2-quart baking pan.
  • You can use a 9 x 9-inch pan--it will be full.
  • Meanwhile, melt the butter over medium heat in heavy pan.
  • Whisk in the flour until smooth.
  • Gradually whisk in the milk.
  • Cook until it thickens a bit.
  • Stir in the cheese, cooking until it is melted.
  • Mixture will be very"gooey".
  • Season to taste.
  • Carefully pour cheese sauce over the cooked macaroni.
  • (You also can just mix the noodles into the sauce and then transfer back into the pan.) Place cookie sheet under pan in case of"boil-overs".
  • Place in 350 degree oven and bake 40 minutes, or until bubbly and top is beginning to brown.
  • If you wish, you may cut cheese slices into shapes and place on top after removing from oven.

DOUBLE-CHEESE MACARONI



Double-Cheese Macaroni image

Make and share this Double-Cheese Macaroni recipe from Food.com.

Provided by looneytunesfan

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
3 cups 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup milk
4 cups shredded cheddar cheese
1 cup dry breadcrumbs
1/4 cup butter, melted

Steps:

  • Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
  • In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.
  • Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

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