Pasta Macaroni Cheese Companys Coming Recipe 435

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COMPANY MACARONI AND CHEESE



Company Macaroni and Cheese image

This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried. I'm not usually a fan of homemade macaroni and cheese, but when a friend served this, I had to have the recipe. Since it's so little fuss and well received, it's a terrific potluck dish.

Provided by looneytunesfan

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (7 ounce) package elbow macaroni
6 tablespoons butter or 6 tablespoons margarine, divided
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese, cubed
2 cups shredded cheddar cheese
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry breadcrumbs
2 tablespoons minced fresh parsley

Steps:

  • Cook macaroni according to package directions.
  • Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth.
  • Drain macaroni; add to the cheese sauce and stir to coat.
  • Transfer to a greased shallow 3-qt. baking dish.
  • Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni.
  • Bake, uncovered, at 400° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 649.9, Fat 44, SaturatedFat 24.8, Cholesterol 123.1, Sodium 1661.5, Carbohydrate 42.1, Fiber 4.2, Sugar 3.3, Protein 23.5

PASTA - MACARONI & CHEESE (COMPANY'S COMING) RECIPE - (4.3/5)



PASTA - Macaroni & Cheese (Company's Coming) Recipe - (4.3/5) image

Provided by RHagan

Number Of Ingredients 14

2 cups elbow macaroni
2 1/2 quarts boiling water
1 tbsp cooking oil (optional)
salt
1/2 cup chopped onion
1/3 cup butter or margarine
3 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
2 1/4 cups milk
2 cups grated medium cheddar cheese
1/2 cup dry bread crumbs
2 tbsp butter or margarine, melted

Steps:

  • In large uncovered saucepan cook macaroni in boiling water, cooking oil and first amount of salt until tender but firm, about 5 to 7 minutes. Drain. Sauté onion in butter in large saucepan until clear and soft. Sprinkle onion with flour, second amount of salt, pepper and paprika. Mix. Stir in milk and cheese until it boils and thickens and cheese melts. Add macaroni. Stir. Turn into greased 2 quart (2L) casserole. This may be baked uncovered at this point without the topping. To bake with the topping, mix bread crumbs with melted butter, scatter over top and bake uncovered in 350°F (180°C) oven for about 30 minutes until hot. Serves 4 to 6.

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

COMPANY'S COMING PASTA CASSEROLE FOR A CROWD



Company's Coming Pasta Casserole for a Crowd image

Make and share this Company's Coming Pasta Casserole for a Crowd recipe from Food.com.

Provided by Lennie

Categories     Cheese

Time 1h55m

Yield 25 serving(s)

Number Of Ingredients 10

1 lb shell macaroni
4 lbs lean ground beef
4 medium onions, chopped
1 teaspoon garlic powder
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can spaghetti sauce
2 (10 ounce) cans mushroom pieces, with liquid
4 cups sour cream
1 lb medium cheddar, thinly sliced
1 lb mozzarella cheese, thinly sliced

Steps:

  • Cook macaroni as directed on package; drain well and set aside.
  • Preheat oven to 350F degrees.
  • In a large frying pan, in batches if necessary, brown ground beef, then transfer to a very large pot.
  • Stir in raw onions, garlic powder, tomatoes, spaghetti sauce, mushrooms and their liquid.
  • Bring to a boil, then simmer, stirring occasionally, for 20 minutes or until onions are tender.
  • Remove from heat.
  • In a large-sized roaster (the kind you'd do a turkey in), spread half the macaroni, then top with half the meat sauce.
  • Top that with half the sour cream, then half the sliced cheddar.
  • Now top that with the remaining macaroni, then the remaining meat sauce, then the remaining sour cream, then the remaining cheddar.
  • Top with all the mozzarella.
  • Cover roasting pan and bake in preheated oven for 75 minutes, or until hot and bubbling.
  • Remove cover and, if cheese hasn't completely melted, let bake for a few more minutes until it has.

THE GREAT AMERICAN MACARONI AND CHEESE



The Great American Macaroni and Cheese image

This recipe comes from the Pasta & Co. cookbook and is a favorite of mine. So delicious. They say not to substitute a smooth tube dried pasta but to always use rigatoni for the best results. It is not a fiery dish, even though it calls for Tabasco and chili powder. These only work to enhance the cheddar flavor.

Provided by Jennifer Rosholt

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb sharp cheddar cheese, grated
1 lb mozzarella cheese, grated
3 cups milk
7 tablespoons unsalted butter
1/2 cup flour
1/2 cup parmesan cheese, grated
1/4 cup romano cheese, grated
2 teaspoons Tabasco sauce
1/3 teaspoon white pepper
1 lb rigatoni pasta
3/4 teaspoon chili powder
3/4 cup milk

Steps:

  • Combine grated Cheddar and mozzarella and set aside.
  • In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
  • Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
  • If cooking immediately, preheat oven to 375 degrees.
  • Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
  • If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Nutrition Facts : Calories 864.5, Fat 52.1, SaturatedFat 31.4, Cholesterol 208, Sodium 970.8, Carbohydrate 54.6, Fiber 2.2, Sugar 2.1, Protein 44.2

ZIPPY MACARONI AND CHEESE



Zippy Macaroni and Cheese image

When I was asked to teach an advanced 4-H foods class, I included this recipe. The kids loved it and have been making it for their families ever since.-Glenda Schwartz, Morden, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1-1/3 cups uncooked elbow macaroni
1 cup 4% cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 teaspoon cornstarch
1 cup whole milk
1 small onion, grated
1/4 cup finely chopped green pepper
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup crushed cornflakes
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions; drain. Add cottage, mozzarella and cheddar cheeses; set aside., In a large saucepan, combine cornstarch and milk until smooth. Stir in onion, green pepper, mustard, salt and pepper flakes. Bring to a boil; cook and stir 2 minutes or until thickened. Pour over macaroni mixture; gently stir to coat., Transfer to a greased 2-qt. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and the top is golden brown.

Nutrition Facts :

LISA'S MACARONI AND CHEESE



Lisa's Macaroni and Cheese image

I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'

Provided by Lisa Price

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

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds elbow macaroni
10 ounces shredded Swiss cheese
10 ounces shredded mozzarella cheese
10 ounces shredded Cheddar cheese
½ cup milk
salt to taste
⅛ teaspoon onion powder
1 pinch garlic powder
¼ teaspoon dried parsley
3 tablespoons margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • 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.
  • In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
  • Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Nutrition Facts : Calories 859.5 calories, Carbohydrate 91.8 g, Cholesterol 93.7 mg, Fat 34.2 g, Fiber 5.1 g, Protein 44 g, SaturatedFat 18.7 g, Sodium 563.2 mg, Sugar 3.4 g

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