HEARTY MAC & CHEESE
"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.
Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
OAMC HEARTY MAC & CHEESE
This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK.
Provided by FCR Gal
Categories Ham
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions. Drain and keep warm.
- Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
- Melt butter in a large saucepan or Dutch oven over medium-low heat.
- Whisk in flour until smooth.
- Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
- Stir in 1 1/2 cups cheese, stirring until melted.
- Stir in cooked pasta and ham mixture.
- Sprinkle with remaining 1/2 cup cheese. Serve immediately.
Nutrition Facts : Calories 764.6, Fat 39, SaturatedFat 21.8, Cholesterol 139.3, Sodium 671, Carbohydrate 60.3, Fiber 3.7, Sugar 3.7, Protein 42
HEARTY HEALTHY MAC AND CHEESE
Usually when I hear "healthy" I run in the opposite direction, especially when combined with something like mac and cheese, but this recipe was delicious. It was flavorful and creamy and didn't taste like any flavor had been sacrificed in the name of making it healthy. Healthy doesn't have to mean bland! This recipe is a keeper.
Provided by Lillian Patterson @edwardnortonfan
Categories Pasta
Number Of Ingredients 9
Steps:
- Prepare macaroni until "al dente." I boiled mine for about 5 minutes and it was good to go. Drain and set aside.
- Process milk, onion, garlic, cottage cheese, cheddar cheese, mustard, paprika, and garlic salt in blender until smooth. Stir macaroni and cheese mixture until well combined.
- Pour macaroni mixture into greased baking pan and bake at 350 for about 20 minutes until top is golden brown and insides are bubbly. Serves 6.
OLD FASHIONED MAC AND CHEESE
This is a classic recipe for macaroni and cheese. The kids will love this!
Provided by JAYDE175
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the elbow macaroni according to package directions.
- Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
- When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
- Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 401 calories, Carbohydrate 29.1 g, Cholesterol 70 mg, Fat 23.3 g, Fiber 1.1 g, Protein 18.5 g, SaturatedFat 14.6 g, Sodium 450.2 mg, Sugar 4.6 g
BEST EVER MAC & CHEESE
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.
Nutrition Facts : Calories 762 calories, Fat 43g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 1138mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
CROCK POT MAC & CHEESE - OAMC
This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim.
Provided by JillAZ
Categories Cheese
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
- While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
- Add cooked, drained noodles and stir well.
- Cover and cook on low for 3 hours.
- To Freeze:.
- Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
- Seal and freeze.
- To Serve:.
- Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.
FAVORITE MAC & CHEESE- OAMC
Make and share this Favorite Mac & Cheese- OAMC recipe from Food.com.
Provided by Munchkin Mama
Categories Cheese
Time 1h
Yield 3 pans, 12 serving(s)
Number Of Ingredients 9
Steps:
- Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.
- Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.
- Add in softened cream cheese until smooth.
- Next add in the cheddar cheese until melted.
- Finally, stir in the cooked pasta.
- Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).
- Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.
- Label and freeze.
- To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.
Nutrition Facts : Calories 916.5, Fat 55.8, SaturatedFat 33.7, Cholesterol 158.6, Sodium 1016.4, Carbohydrate 72.2, Fiber 2.6, Sugar 2.1, Protein 31.5
7 CHEESE MAC & CHEESE
Make and share this 7 Cheese Mac & Cheese recipe from Food.com.
Provided by David Ball
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degree F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy.
- Add the Velveets, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted abd the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar, the remaining grateed cheeses, salt and pepper, tossing until completely combined in the large bowl.
- Pour the mixture into 9 x 13-inch casserole or baking dishes (approx 3 (3 qt) baking dishes and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp cheddar and bake until golden brown on top, about 30 minutes more. Serve hot.
Nutrition Facts : Calories 991.7, Fat 63, SaturatedFat 37.4, Cholesterol 385.6, Sodium 776.2, Carbohydrate 63.8, Fiber 2.6, Sugar 2.5, Protein 42.2
CHEESIEST MAC & CHEESE
Make and share this Cheesiest Mac & Cheese recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute. Whisk in the milk slowly, then whisk in the Dijon mustard, bring to a simmer and cook for 5 minutes until thick. Stir in the cheeses until completely melted. Then stir in the pasta. Spread into an even layer in an 8"x10" baking dish.
- In a separate bowl, mix together the cracker crumbs with the parmesan cheese.
- Top the mac and cheese with the cracker and parmesan mixture and bake about 20 minutes, until edges are bubbling. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 908, Fat 52.8, SaturatedFat 30.5, Cholesterol 156.7, Sodium 1177.8, Carbohydrate 64.3, Fiber 2.4, Sugar 3.4, Protein 43.3
HEARTY MAC & CHEESE
This was adapted from an Ellie Krieger recipe. I made a few of my own tweaks. A friend of mine challenged me to find a mac & cheese recipe that wouldn't leave us feeling like we ate our entire body weight in fattening dairy. I know it sounds strange to use squash as the base for the cheese sauce, but it actually worked. The dish doesn't taste like squash. It's nice and creamy with a crispy, browned top. If you're looking for a light alternative to many people's favorite comfort food, give this a try.
Provided by Diet It Up
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
- Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
- Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
- In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.
Nutrition Facts : Calories 439.5, Fat 14.8, SaturatedFat 8.1, Cholesterol 39.6, Sodium 721, Carbohydrate 55.8, Fiber 4.1, Sugar 7, Protein 20.8
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