Soupier Mac And Cheese Recipes

SUPER SPICY MAC AND CHEESE

Super Spicy Mac and Cheese image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 pound macaroni
2 tablespoons salted butter
1 teaspoon crushed red pepper
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 small onion, finely diced
2 cups whole milk, plus more if needed
8 ounces queso blanco-style processed cheese, cubed
1 cup grated Monterey Jack
1 cup grated pepper jack
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon seasoned salt
Hot sauce, as desired

Steps:

Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

SUPER DECADENT MAC AND CHEESE

Super Decadent Mac and Cheese image

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream

Steps:

Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

SOUPIER MAC AND CHEESE

Soupier Mac and Cheese image

My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so.

Provided by clytle

Categories Macaroni and Cheese

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups elbow macaroni
1 (10.75 ounce) can cream of mushroom soup
2 cups shredded Cheddar cheese, divided
½ cup milk
½ teaspoon prepared mustard
1 pinch ground black pepper
1 cup French-fried onions

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Nutrition Facts : Calories 961 calories, Carbohydrate 90.3 g, Cholesterol 61.8 mg, Fat 53 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 21.6 g, Sodium 1347.3 mg, Sugar 4.9 g

SOUPIER MAC AND CHEESE

Soupier Mac and Cheese image

My favorite mac and cheese recipe that I found in my mother's recipe box. I always double or triple this recipe. My family loves this recipe and rarely are there leftovers. It is just as good re-warmed and eaten the next day or so.

Provided by clytle

Categories Macaroni and Cheese

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups elbow macaroni
1 (10.75 ounce) can cream of mushroom soup
2 cups shredded Cheddar cheese, divided
½ cup milk
½ teaspoon prepared mustard
1 pinch ground black pepper
1 cup French-fried onions

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish.
Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.

Nutrition Facts : Calories 961 calories, Carbohydrate 90.3 g, Cholesterol 61.8 mg, Fat 53 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 21.6 g, Sodium 1347.3 mg, Sugar 4.9 g

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