TWO-CHEESE MAC 'N CHEESE
A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. -Stephanie Sorbie, Glendale, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook pasta according to package directions. , Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened. , Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken. , Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 331 calories, Fat 17g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
TWO-CHEESE MACARONI CASSEROLE
THIS recipe was given to me years ago by a dear friend. I have shared it with everyone since it's a good dish to prepare on a busy day...very simple and easy.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat; carefully stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly and macaroni is tender.
Nutrition Facts :
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
MACARONI AND CHEESE CASSEROLE
If you like macaroni and cheese, mixed veggies, and Polish sausage you'll love this casserole. ( I always use the hot and spicy Polish sausage, and I always get lots of compliments, but you can use your favorite Polish sausage.)
Provided by CRYSTAL_72
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
- Bake, covered with aluminum foil, for 20 to 25 minutes.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 33.9 g, Cholesterol 82.9 mg, Fat 32.8 g, Fiber 3.3 g, Protein 22.8 g, SaturatedFat 14.4 g, Sodium 1595.1 mg, Sugar 6.1 g
ULTIMATE MAC 'N' CHEESE CASSEROLE FOR TWO
Ooey-gooey, cheesy and bacon-y pasta: It's all here, and it will surely tempt you. Why? Because the orecchiette pasta is covered with the silkiest sauce of gruyere and sharp white Cheddar. Because crispy bacon pieces are sprinkled throughout the dish and on the top. Need I say more? The orecchiette pasta is the perfect shape for this dish because the cheese and bacon nestle into the pasta's earlike grooves to give you the ultimate mac 'n' cheese experience.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well.
- Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.
- Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat.
- Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving.
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