Thick And Creamy Macaroni And Cheese Recipes

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

CREAMY MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
• Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

THICK AND CREAMY MACARONI AND CHEESE

Steps:

• Boil about 7 cups of water in saucepan.
• When water is boiling, add macaroni. Cook until al dente (about 7 or 8 minutes).
• Remove from burner and strain out access water. Turn burner to lowest setting.
• Melt butter and mix into macaroni with milk.
• *Replace macaroni on burner ONLY AFTER you've added milk and butter (otherwise you'll burn some of your macaroni).
• Put both cheeses through a food processor if you have one. It's ok to put them in together. If you don't have a food processor, grate the cheese. If you don't have a grater, get to cutting :).
• Mix cheese into macaroni and stir until it's melted.
• Add salt and pepper.

THICK AND RICH MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions; drain. Rinse with warm water, and drain again; set aside.
• Saute onion and green pepper in butter in a large saucepan until tender.
• Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly, until thickened.
• Add 3 cups Cheddar cheese, Velveeta, and pepper; stir until smooth.
• Stir in macaroni. Pour mixture into a lightly greased 3-quart casserole.
• Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and paprika; bake 5 minutes.

CREAMY MACARONI 'N' CHEESE

Steps:

• In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.