MOM'S FAVORITE BAKED MAC AND CHEESE
This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.
Provided by GEPETTO_69
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g
BETTER MACARONI AND CHEESE FROM A BOX!
A little tweak on the cooking preparation makes a cheap boxed macaroni and cheese taste better and creamier and also healthier for you since there's more milk and cheese and less margarine/butter. And to top it all off, it's almost as fast as the regular way, it's just more of a technique than an actual recipe change. No more runny cheesy orange watery sauce! I made this up myself when I got sick of spending more money for the "better" macaroni and cheese for the kids, you know the kind with the "gooey" packet of cheese sauce.
Provided by Sandy 0225
Categories Cheese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the macaroni in boiling water until it's as tender as you'd like it.
- Drain the macaroni in a colander, set aside.
- In the same pan over medium heat, melt the 1/8 cup margarine, then add the cheese powder. Stir until smooth with a wire whisk.
- Add the 3/4 cup of milk, a little bit at a time, mixing it with the wire whisk, like you were making gravy, stirring constantly over medium heat. As it thickens up, add some more milk until all the milk is added. Bring the mixture up to the point of boiling so that it's thick. Then add the cheese and whisk again until smooth and melted.
- Now remove from heat and add the drained macaroni. You're ready to serve and your macaroni will be creamy instead of that yellow runny stuff around your noodles.
GRANDMA'S HOMEMADE MACARONI AND CHEESE
My Grandmother's delightful and VERY TASTY recipe for macaroni in cheese, which is FAR better than the kind right out of the box. Our whole family enjoys this recipe, especially the kids. She often has to make twice the recipe to satisfy just my grandpa and uncles!
Provided by Kat11274
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni until soft.
- Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
- Mix salt, pepper, eggs and milk together.
- Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
- Sprinkle w/ paprika on top.
- Place in oven, Bake at 350 degrees for about 45 minutes (covered).
- Enjoy!
MOM'S MACARONI AND CHEESE
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 309 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE
Categories Cheese Dairy Fish Pasta Bake Kid-Friendly Dinner Casserole/Gratin Cream Cheese Tuna Pea Winter Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
- Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.
MACARONI AND CHEESE (DINOSAUR BBQ)
It does NOT get better than this. This is SUPER rich and cheesy. Not for the faint of heart! Dinosaur BBQ's mac and cheese has been featured on tv and in magazine's as the best mac and cheese in the country. I think they are right.
Provided by LizP5885
Categories Cheese
Time 55m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
- Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
- Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
- Place under broiler until top is golden brown and bubbling. Serve immediately.
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