MAC 'N' "CHEESE" WITH NUTRITIONAL YEAST RECIPE BY TASTY
Here's what you need: butter, medium yellow onion, flour, salt, pepper, garlic powder, paprika, milk, nutritional yeast, dry elbow pasta
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, add butter and allow to melt. Once melted, add onion and cook until soft.
- Add flour, salt, pepper, garlic powder, and paprika, and stir until combined.
- Slowly add in milk, whisking as you pour. Cook for 3-5 minutes, whisking frequently until thickened.
- Add nutritional yeast and whisk to combine.
- Add cooked pasta to the sauce and combine well, adding a little more milk if necessary to reach desired creaminess and serve.
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Sides
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot on medium-high heat, gently heat the milk to a simmer.
- Add in the elbow macaroni. Cook until the pasta is tender.
- Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
- Sprinkle with parsley and serve!
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams
ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
- Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
- In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
- Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
- Add the pasta to the sauce and stir to combine.
- Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
- Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
- Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
- Serve with a sprinkle of the bread crumb mixture for added flavor!
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams
HEALTHIER HOMEMADE MAC AND CHEESE
To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.
Provided by MakeItHealthy
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
- Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
- Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
Nutrition Facts : Calories 770.4 calories, Carbohydrate 106.6 g, Cholesterol 60.3 mg, Fat 22.4 g, Fiber 10.6 g, Protein 42.5 g, SaturatedFat 13.1 g, Sodium 750.2 mg, Sugar 9.6 g
HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY
Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.
Provided by Aleya Zenieris
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
- In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
- Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
- Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
- Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
- Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
- Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
- Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
- In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
- Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
- Serve warm.
- Enjoy!
TASTY BAKED MAC N CHEESE
I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!
Provided by Eva Maria
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g
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