CREAMY MACARONI AND CHEESE
This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
CREAMY BAKED MACARONI
This old-fashioned macaroni casserole gets a different twist, thanks to Gouda cheese. It bakes up nice and creamy with just a hint of zip from the hot sauce. It's comfort food at its yummiest.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CREAMY BAKED MACARONI AND CHEESE
This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.
Provided by GardnerFamily
Categories Kosher
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix together everything except the macaroni throughly.
- Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
- Uncover and cook an additional 5-10 minutes.
- Remove from oven, cover and let rest for 30 minutes.
Nutrition Facts : Calories 428.9, Fat 24.6, SaturatedFat 14.1, Cholesterol 122.2, Sodium 996.8, Carbohydrate 21.7, Fiber 1.1, Sugar 3.1, Protein 29.3
CREAMY BAKED MACARONI AND CHEESE
This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and place oven rack in the middle.
- Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
- Transfer to bowl.
- Bring 4 quarts water to boil in large pot.
- Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
- Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
- Drain well & set aside.
- Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
- Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
- Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
- Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
- Stir in macaroni until completely coated.
- Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
- Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
- Let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 672.6, Fat 31.9, SaturatedFat 19.3, Cholesterol 99.1, Sodium 1416.1, Carbohydrate 66.3, Fiber 2.4, Sugar 2.4, Protein 29.8
CREAMY BAKED MACARONI AND CHEESE
This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
Provided by Eric Kim
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
- Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
- Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
- To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
- Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
CREAMY BAKED MACARONI & CHEESE
I created this Macaroni & Cheese in the summer of 2003 when our daughter and her eight children were living with us for four months. I needed something which was filling and not too expensive. I divided the recipe to make this smaller version for DH, DS and I after DD and family moved. NOTE***Don't leave off the delicious buttered topping...it helps keep the cassorole moist and also helps keep the cheese from making a crust on the top. It is a great addition to an old fashion style baked Mac and Cheese casserole.
Provided by CarrolJ
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta until ala-dente' (a little undone-- not soft).
- Drain& rinse the pasta in cold water to stop the cooking put aside.
- Cook the white sauce in a non-stick pan over med-low heat until mixture bubbles.
- In a greased 2 to 2 1/2 quart Baking dish alternate layers of pasta, 3/4th pound yellow cheese, and white sauce.
- Top with the other 1/4 pound of cheese.
- Prepare the Buttered Crumbs topping by Mixing the ½ cup of melted margarine and the 1 1/2 cup of bread crumbs.
- Spread the Buttered Crumbs topping evenly over the layered casserole.
- Sprinkle lightly with sweet paprika.
- Bake 350 degrees for 30-35 minutes until lightly browned and bubbly.
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- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
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- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
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