TEXAS BAKED MAC AND CHEESE
Provided by Alex
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (convection mode is best if you have it).
- Heat a large pot over medium heat with 1 tbsp of the olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 2 minutes.
- Add the butter, salt, and pepper and melt.
- Add the uncooked pasta, the milk, and the water and bring slowly to a boil (I keep mine over medium heat). Cook, stirring often, untilt he pasta is tender and most of the liquid has absorbed, about 12 minutes.
- Remove from heat and stir in only 2 cups of the shredded cheese, sour cream, the green chiles, nutmeg, and the paprika. Taste and add more salt if desired.
- Transfer the mac and cheese to a casserole dish and top with the remaining 1/2 cup of shredded cheese.
- In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Toss until well combined, then sprinkle evenly over the mac and cheese.
- Transfer to oven and bake (uncovered) until the cheese and panko are golden brown, 8 to 10 minutes, being careful not to burn.
- Remove from oven and let cool for about 5 minutes before serving. Garnish with freshly chopped cilantro (if using), serve and enjoy!
SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
- Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
- Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.
CHEESE LOVERS 5 CHEESE MAC AND CHEESE
Steps:
- Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
- Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
- In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
- Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
- Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
- Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
- Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.
RESTAURANT STYLE MAC AND CHEESE
Excellent restaurant-style macaroni with cheese that knocked me away!
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 5
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.
- Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g
FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper
Provided by Alvin Zhou
Categories Sides
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
- Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
- Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
- Add eggs and evaporated milk, mix until fully incorporated.
- Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
- Enjoy!
Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams
LONGHORN STEAKHOUSE MAC AND CHEESE
Make the delicious Longhorn Steakhouse Macaroni and Cheese Recipe from home with this easy and delicious recipe. Filled with white cheddar cheese, parmesan cheese, and bacon bits - this will be the star of any dinner or buffet table!
Provided by Katie Clark
Categories Copycat
Time 1h
Number Of Ingredients 15
Steps:
- FOR STOVETOP Bring the water to a boil and cook macaroni noodles until al dente (refer to noodle package for these instructions - usually around six minutes). In the meantime, melt butter in a pan and make a roux with 1 Tablespoon of flour. Add in the heavy cream and evaporated milk and whisk until incorporated with the roux. Add in cheeses and seasonings and stir constantly over medium heat. Once noodles are done cooking, drain the water (reserving 1/2 cup) and mix the pasta into the cheese mixture. Stir over medium heat for a couple of minutes to thicken the sauce slightly. Add water to thin the sauce. CONTINUE TO FOR BOTH METHODS SECTION. FOR INSTANT POTAdd 4 cups water, elbow pasta, paprika, salt, pepper, and ground mustard to the Instant Pot bowl. Stir and make sure the pasta is covered with the broth. Put lid on and set to manual high pressure for four minutes. After the timer goes off, release all the pressure. Once the pressure has been released, mix in the heavy cream, evaporated milk and butter Slowly mix in the cheeses until totally incorporated. It may be a little liquidy - this is okay Mix in bacon bits. Continue to the FOR BOTH METHODS section below FOR BOTH METHODSPreheat oven to 350 degrees. Transfer pasta to large baking dish Mix together the parsley flakes with the bread crumbs, bacon and butter and top the pasta. Bake covered with tin foil for about 30 minutes. Remove tin foil and bake for an additional five.
OLD SCHOOL MAC N' CHEESE
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.
Provided by Collette Duck
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 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.
- Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
- Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
- Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
- Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
- Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g
TEXAS STYLE MAC & CHEESE
Steps:
- Preheat oven to 400°F. Spray 9x13 baking pan with cooking spray. Cook macaroni according pkg. directions.
- Drain pasta return to cooking pot. Add salsa, sour cream, milk and cheese & stir to combine. Pour into prepared baking pan.
- Bake for 30 min uncovered until heated through & bubbly. Remove from oven and top with crushed tortilla chips & jalapeno slices.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MACARONI AND CHEESE, TEXAS CAFETERIA STYLE
Steps:
- Preheat the oven to 350°F and lightly grease a 2-quart casserole dish or large cast-iron skillet.
- Bring a pot of water to a boil on high, add about a tablespoon of salt, then add the pasta. While occasionally stirring, cook per the package instructions until the pasta is tender. Remove the pot from the stove and drain the pasta.
- Stir together the milk and corn starch. Return the pot the stove and pour in the milk and corn starch mixture. Turn the heat to medium low and while stirring, cook until the milk begins to thicken, about 2 minutes.
- Turn the heat down to low and start adding the cheese to the pot, a handful at a time. Stir until the cheese melts then add the next handful. Once all the cheese has been added and melted, add the butter to the pot, along with the drained pasta. Taste and add salt if needed along with a few shakes of black pepper.
- Stir until the pasta is well coated. The sauce will be thick, though if it feels too thick you may thin it with more milk.
- Spoon the macaroni into the casserole. Cover then cook for 20 minutes or until the pasta is bubbling. Serve warm.
TEXAS STYLE MAC N CHEESE #SP5
Make and share this Texas Style Mac N Cheese #SP5 recipe from Food.com.
Provided by Peanutbutterbliss
Categories Macaroni And Cheese
Time 35m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1) Mix Mac n Cheese, BBQ sauce, and Beef together. Spread in 13x9.
- 2) Mix Cornbread and Cheese together and sprinkle over Mac N Cheese mixture.
- 3) Bake at 375F for 30 minute.
Nutrition Facts : Calories 393.4, Fat 22.5, SaturatedFat 11.9, Cholesterol 114.8, Sodium 617.4, Carbohydrate 11.9, Fiber 0.2, Sugar 8.4, Protein 34
MACARONI & CHEESE POPOVERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Popovers are so delicate and delicious. I frequently add grated cheese to mine, so I figured they would be great with macaroni and cheese. The best tip I ever got when it comes to making popovers is to never, ever open the oven door while they cook. It could cause your beautiful popovers to collapse. Another key to success is to preheat your empty popover or muffin tins and work quickly to get the filled pans back in the oven. Also, I've always gotten the best results by using all ingredients for the batter at room to lukewarm temperature.
Provided by flyincook
Categories Breakfast
Time 45m
Yield 12 popovers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Crack the eggs into the pitcher of a blender. If your blender will not accommodate all of the ingredients, cut the recipe in half and blend in two batches.
- Microwave the milk until it is lukewarm.
- Melt 2 tablespoons of butter in the microwave and add to the blender.
- Add the flour to the blender, 1/2 cup at a time, blending for a few seconds between additions. When all the flour has been added, blend for another 15 seconds. Let the batter rest for 5 minutes.
- While batter rests, place your popover pan or extra large muffin tin in the oven for 5 minutes to preheat it.
- Place the Simply Macaroni & Cheese in a medium bowl and microwave for 2-3 minutes to take the chill off.
- Melt the remaining 1 tablespoon of butter in the microwave.
- Remove the pan from the oven and quickly brush the insides of the cups with melted butter, using a pastry brush.
- Pour a small amount of batter into the bottom of each cup to a depth of about 1/4 inch.
- Spoon the warmed Simply Macaroni & Cheese into the center of each cup, about 1/4 cup per popover.
- Pour in the remaining batter, equally dividing it among the cups and filling them to within 1/4 inch of the top.
- Bake in lower 1/3 of oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 20 minutes. Do not open the oven door during baking as this may cause the popovers to collapse.
- Serve immediately.
Nutrition Facts : Calories 156.1, Fat 6.3, SaturatedFat 3.3, Cholesterol 74.7, Sodium 71.3, Carbohydrate 18.5, Fiber 0.6, Sugar 2.7, Protein 5.9
MAC N CHEESE CASSAROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix. When I lived in college with my roommates, getting them to eat a complete meal was pretty tough! So I threw this idea together to get everyone to eat a full meal.
Provided by Tiffionna T.
Categories One Dish Meal
Time 1h
Yield 1 casserole dish, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your macaroni and cheese.
- Stir in canned chicken and cooked broccoli.
- Place the whole thing into a casserole dish.
- Add panko to the top.
- Bake at 375 for 20 minutes until hot.
Nutrition Facts : Calories 132.9, Fat 5, SaturatedFat 1.4, Cholesterol 35.1, Sodium 354.8, Carbohydrate 7.2, Fiber 0.7, Sugar 0.8, Protein 13.9
FANCY-BUT-EASY MAC N' CHEESE
Want a quick and easy Mac n' Cheese that looks like you spent all day working on it? This is the recipe.
Provided by Nadine
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 56 g, Cholesterol 65 mg, Fat 23.1 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 14.1 g, Sodium 1175.3 mg, Sugar 7.9 g
MEATY MAC 'N' CHEESE
My husband is disabled and requires constant care. This doesn't leave me a lot of time to cook, so I came up with this tasty way to beef up a box of macaroni and cheese. The hearty mixture gets extra flavor from corn, ripe olives and zippy salsa. -Charlotte Kremer, Pahrump, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; cook until heated through. , Drain macaroni; add to beef mixture with contents of cheese sauce mix. Cook and stir until blended and heated through. Sprinkle with cheese and tomato.
Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
KALE MAC N CHEESE #SP5
Official Contest Entry: Simply Potatoes 5Fix. This can be served as a side dish or main course. The kale is a great source of fiber and vegetarian source of iron. Adding it to the mac & cheese is an easy way to get your daily veggies while still having some comfort food!
Provided by kac372
Categories Potato
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 Tbsp olive oil over med-high heat.
- Add 1 medium yellow onion minced and saute until soft, about 5 minutes.
- Add 2 cloves garlic minced (or more if you like garlic!) and saute until fragrant, 30-60 seconds while stirring frequently so it doesn't burn.
- Add one bunch (approx 8 oz or more) kale (tough stems removed and leaves chopped) to pan and toss to coat with onion/garlic/oil mixture.
- Add 1-2 tbsp water to pan and cover with lid. Allow kale to steam until bright green and tender approx 5 mins, tossing kale 1-2 times in the interim.
- Add 20 oz package Simply Macaroni and Cheese to skillet and stir to combine.
- Season with pepper, heat through and serve!
Nutrition Facts : Calories 130.7, Fat 9.5, SaturatedFat 1.3, Sodium 30.8, Carbohydrate 10.8, Fiber 2, Sugar 1.6, Protein 2.7
BAKED BACON MAC AND CHEESE BITES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Crispy covering on the outside with a smooth and creamy rich macaroni and cheese center that will take you back to your childhood macaroni and cheese days! These tastes baked bites are a sure way to please children and adults alike!
Provided by glutenfreekg
Categories Potato
Time 45m
Yield 40 bites, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. To assemble, with the macaroni slightly warmed to a little higher than room temperature, mix in the crumbled bacon to the macaroni and cheese side dish. Then scoop a heaping tablespoon of macaroni and roll into a tightly packed ball. Place on a parchment-lined baking sheet. Once all the macaroni has been rolled, place in freezer for 20 minutes to firm up.
- 2. Preheat oven to 425ºF. Place a baking rack on a baking sheet and coat the rack with non-stick cooking spray. Place flour and a pinch of salt in a small bowl. Place eggs and the yolks in a second bowl and beat them until uniform in color, and put the panko breadcrumbs in a third bowl. Dip macaroni balls in the flour, shaking off excess flour, then dip into eggs and then the panko mixture, patting crumbs to adhere. Place on baking rack and bake 15 minutes until golden brown. If desired, serve with marinara sauce for dipping. Serve immediately.
- Yield: 45-40 macaroni and cheese balls depending on how big you make them.
Nutrition Facts : Calories 304.3, Fat 16.4, SaturatedFat 5.3, Cholesterol 164.7, Sodium 501.4, Carbohydrate 26.4, Fiber 1.6, Sugar 2.4, Protein 11.5
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