Southern Living Classic Macaroni And Cheese Recipe Recipe For Banana

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BEST-EVER MACARONI AND CHEESE



Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

CLASSIC MACARONI AND CHEESE



Classic Macaroni and Cheese image

This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!

Provided by Cordi Tierno

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

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). 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.
  • Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
  • Bake, uncovered, for one hour, or until top is golden brown.

Nutrition Facts : Calories 701.3 calories, Carbohydrate 64.9 g, Cholesterol 102.8 mg, Fat 33.5 g, Fiber 3.4 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 552.2 mg, Sugar 7.8 g

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

Rib sticking macaroni and cheese.

Provided by LINDA PAGE

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

Time 1h

Yield 10

Number Of Ingredients 7

1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
¼ teaspoon cayenne pepper
1 teaspoon paprika

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 cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
  • Cover loosely with aluminum foil and bake 40 minutes.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 38.9 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 2.1 g, Protein 25.1 g, SaturatedFat 14.3 g, Sodium 489.8 mg, Sugar 1.2 g

CLASSIC MAC AND CHEESE



Classic Mac and Cheese image

Nothing is better than homemade classic mac and cheese, the ultimate comfort food!

Provided by T-fal

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

Time 45m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
8 ounces shredded Cheddar cheese
4 ounces shredded Swiss cheese
4 ounces Velveeta® processed cheese
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • 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. Drain.
  • Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
  • Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
  • Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 54.8 g, Cholesterol 75.5 mg, Fat 25.3 g, Fiber 1.9 g, Protein 23.6 g, SaturatedFat 15.5 g, Sodium 517.5 mg, Sugar 5.7 g

SOUTHERN LIVING'S CLASSIC BAKED MACARONI AND CHEESE



Southern Living's Classic Baked Macaroni and Cheese image

Classic Baked Macaroni and Cheese has an ample amount of protein to be a meatless main dish. Couple it with a steaming bowl of tomato soup for a balanced, whoesome supper.

Provided by senseicheryl

Categories     Cheese

Time 40m

Yield 4 bowls of mac & cheese, 4 serving(s)

Number Of Ingredients 8

1 (8 ounce) package elbow macaroni
2 tablespoons butter (or margarine)
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package sharp cheddar cheese, shredded, divided

Steps:

  • Preheat oven to 400 degrees.
  • Prepare pasta according to package directions. Keep warm.
  • Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, peppers, 1 cup shredded cheese and cooked pasta.
  • Spoon pasta mixture into 4 lightly greased (8-ounce) ramekins; top with remaining 1 cup cheese.
  • Bake for 15 minutes or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 596.3, Fat 30, SaturatedFat 18.6, Cholesterol 91.9, Sodium 746.7, Carbohydrate 54.6, Fiber 2.1, Sugar 1.4, Protein 26.5

CLASSIC MAC & CHEESE (SOUTHERN LIVING FEB 2007)



Classic Mac & Cheese (Southern Living Feb 2007) image

This is the absolute best Mac & cheese I have ever had. The little bit of red pepper makes the difference.

Provided by Peytons Mom

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package sharp cheddar cheese, shredded and divided

Steps:

  • Prepare pasta according to package directions. Keep warm.
  • Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
  • Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
  • Bake at 400°F for 20 minutes or until bubbly. Let stand 10 minutes before serving.
  • Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
  • One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 minutes.

Nutrition Facts : Calories 596.8, Fat 30, SaturatedFat 18.6, Cholesterol 92, Sodium 757.7, Carbohydrate 54.6, Fiber 2.1, Sugar 1.9, Protein 26.5

MACARONI AND CHEESE SOUTHERN STYLE



Macaroni and Cheese Southern Style image

I got this great dish from my Mother, who in turn got it from my Grandmother. This is a staple in our family throughout the year and especially on holidays. My Mother comes from a small town in Mississippi and all of her sisters make this dish the same way. Enjoy this Southern-styled twist on macaroni and cheese.

Provided by Chris

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 8

Number Of Ingredients 6

1 (7.25 ounce) package macaroni and cheese mix
1 ¼ cups evaporated milk
2 eggs
salt and ground black pepper to taste
8 ounces thinly sliced Cheddar cheese, divided
½ cup butter, diced - divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  • Set cheese packet from mix aside. Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. Drain and reserve pasta cooking water.
  • Whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. Layer half the cooked macaroni in the prepared casserole dish, followed by half the Cheddar cheese slices in a layer. Dot with half the butter. Repeat layers, using remaining half of cooked macaroni, remaining Cheddar cheese slices, and remaining butter. Pour evaporated milk mixture over casserole. If evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover.
  • Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 21.7 g, Cholesterol 121.7 mg, Fat 26.1 g, Fiber 0.5 g, Protein 15.5 g, SaturatedFat 15.9 g, Sodium 520.5 mg, Sugar 6.7 g

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