MAC & CHEESE STROGANOFF
Like beef stroganoff? Like mac & cheese? You'll love the flavor combo of both in this simple dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-2/3 cups each
Number Of Ingredients 6
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Meanwhile, brown meat with onions, mushrooms and pepper in skillet.
- Add to Dinner; mix lightly. Stir in sour cream.
Nutrition Facts : Calories 570, Fat 28 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 10 g, Protein 26 g
STROGANOFF MACARONI AND CHEESE
Make and share this Stroganoff Macaroni and Cheese recipe from Food.com.
Provided by Audrey M
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray an 8x8" baking dish with butter flavored Pam.
- In a medium saucepan, combine mushroom soup and Cheddar cheese.
- Cook over medium heat until cheese melts, stirring constantly.
- Remove from heat.
- Stir in mushrooms, sour cream, parsley flakes, and black pepper.
- Add macaroni.
- Mix well to combine.
- Pour mixture into prepared baking dish.
- Bake for 30 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
SKILLET STROGANOFF
Skillet preparation and a KRAFT Deluxe Four Cheese Macaroni & Cheese Dinner make this a fast and tasty version of the classic dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large skillet. Add meat; cook and stir on medium-high heat 4 min. or until done. Remove from skillet; cover to keep warm.
- Add water, Macaroni, milk and mushrooms to skillet. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
- Stir in meat and Cheese Sauce; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1030 mg, Carbohydrate 51 g, Fiber 2 g, Sugar 6 g, Protein 35 g
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
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