Spaghetti Mac And Cheese Recipes

MAC AND CHEESE SPAGHETTI

Mac and Cheese Spaghetti image

Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 10

Ingredients

1.5 cup coarse white bread crumbs
2 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
1 14-16 package dried multigrain, whole wheat, or regular spaghetti
1 10 ounce package frozen peas (2 cups) or 2 cups fresh broccoli florets
2 tablespoon butter, melted
1 teaspoon Dijon-style mustard
8 ounce sharp cheddar cheese, finely shredded (2 cups)
4 ounce American cheese, shredded (1 cup)
Shredded thinly sliced prosciutto or cooked ham (optional)

Steps:

Heat oven to 425 degrees F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.
Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water (*Using Pasta Water, see below) set aside. Drain pasta and peas; keep warm.
Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 tablespoons butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto. Makes 6 to 8 servings.

Nutrition Facts : Calories 456 kcal, Carbohydrate 47 g, Cholesterol 56 mg, Protein 23 g, SaturatedFat 12 g, Sodium 561 mg, Fat 20 g, UnsaturatedFat 0 g

TIM'S MAC AND CHEESE

Tim's Mac and Cheese image

Delicious and buttery macaroni and cheese like mom used to make.

Provided by PASTABOY

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

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package elbow macaroni
½ cup butter
4 tablespoons all-purpose flour
ground black pepper to taste
2 cups milk
1 ½ cups shredded white Cheddar cheese
4 slices day-old bread, torn into small pieces
salt and pepper to taste

Steps:

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 and reserve.
In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.

Nutrition Facts : Calories 655.4 calories, Carbohydrate 72.4 g, Cholesterol 83.4 mg, Fat 30.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 18.3 g, Sodium 474.4 mg, Sugar 6.5 g

SPAGHETTI MAC

Spaghetti Mac image

"This hearty meal is my mother's creation and ranks among my kids' favorites," relates Linda Sawin of Sterling, Massachusetts. "I often cook the sauce over the weekend and freeze it, then warm it in a jiffy after a busy day."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups uncooked elbow macaroni
1/2 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 cup shredded Parmesan cheese

Steps:

Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, tomato sauce, onion, parsley, salt and oregano; heat through. Drain macaroni; top with the beef mixture and sprinkle with cheese.

Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1118mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

MAC AND CHEESE SPAGHETTI

Mac and Cheese Spaghetti image

Make and share this Mac and Cheese Spaghetti recipe from Food.com.

Provided by threeovens

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups panko breadcrumbs
2 tablespoons parmesan cheese, grated
1 tablespoon butter, melted
1 lb spaghetti
2 cups green peas, thawed if frozen or 2 cups broccoli florets
2 tablespoons butter, melted
1 teaspoon Dijon mustard
8 ounces sharp cheddar cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
prosciutto (optional) or ham, shredded (optional)

Steps:

Preheat oven to 425 degrees F.
Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
Place 1 cup of reserved water to pot and bring to a boil.
Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
Add more reserved water, if needed, to thin sauce.
Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.

CHEATER'S MAC AND CHEESE

Cheater's Mac and Cheese image

Some days call for a meal that soothes as much as it satisfies, and that's when this 20-minute mac-and-cheese swoops in. Pasta and broccoli are cooked in the same pot, then drained and stirred together with reserved pasta water, cream cheese, butter, and Parmesan for the easiest sauce ever. One carbo-licious bite, and all your cares will melt away.

Provided by Greg Lofts

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Yield Serves 2

Number Of Ingredients 6

Ingredients

4 ounces short pasta, such as penne
Kosher salt and freshly ground black pepper (optional)
1 1/2 cups fresh or frozen broccoli florets
2 1/2 ounces cream cheese (1/3 cup)
1 tablespoon unsalted butter
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup), plus more for serving

Steps:

Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions. Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering. Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

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