20 Minute Mac And Cheese Recipes

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

Steps:

• Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions. Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
• Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering. Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

Steps:

• Preheat oven to 400°. Microwave 2 cups milk at HIGH for 1 1/2 minutes. Melt 2 Tbsp. butter in a large skillet or Dutch oven over medium-low heat; whisk in 2 Tbsp. all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Whisk in 1/2 tsp. salt, 1/4 tsp. black pepper, 1 cup shredded extra-sharp Cheddar cheese, and, if desired, 1/4 tsp. red pepper until smooth; stir in 1/2 (16-oz.) package elbow macaroni pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with extra-sharp Cheddar cheese. Bake at 400° for 20 minutes or until golden and bubbly.