BAKED MACARONI
I suggested using a glass dish because you can see how brown the casserole is getting (and brown is a good thing). My family loves the crispy sides and topping.
Provided by dojemi
Categories Weeknight
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, 1/4 cup butter and the milk.
- Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
- Add the salt and pepper.
- Combine the ziti and cheese sauce.
- Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
- Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
- Bake@ 350 degrees for approximately1 hour.
- Serve immediately.
GRAM'S BAKED MACARONI
My gramma used to make this for me all the time growing up. I love it! I'm sure you can add some hamburg to it to make it a little different.
Provided by Jens Kitchen
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook macaroni according to box.
- Mix together macaroni and diced tomatoes. Add salt and pepper.
- Put in large baking dish.
- Put teaspoon of butter on top.
- Cover with foil.
- Cook on 350 degree F for 30 minutes.
Nutrition Facts : Calories 131.6, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 223.4, Carbohydrate 25.9, Fiber 2.2, Sugar 4.2, Protein 4.2
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.
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