CHEDDAR MUSHROOM MACARONI
This is my favorite dish to bring to church dinners, and whenever we have a carry-in at work, I'm asked to make it. I discovered the recipe several years ago. The rich creamy taste keeps it on my list of favorites. My husband even loves it cold! -Barbara Williams, Shady Dale, Georgia
Provided by Taste of Home
Categories Dinner Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. , Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 527 calories, Fat 40g fat (16g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
CREAMY MUSHROOM MACARONI
Cheesy macaroni casserole in an instant!
Provided by BABY1
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g
MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
BAKED CAULIFLOWER, LEEK AND MUSHROOM MACARONI AND CHEESE
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Fill a large bowl with ice water.
- Bring a large pot of generously salted water to a boil. Cook 3 1/2 cups of the cauliflower until crisp-tender, about 2 minutes. Remove the florets with a slotted spoon, and plunge in the ice water to stop the cooking. When cool, strain and reserve.
- Return the water in the pot to a boil, and cook the pasta according to the package directions for al dente. Strain the pasta, shaking the colander a few times to drain excess water.
- While the pasta is cooking, heat 4 tablespoons of the butter over medium heat in a large pot. When the butter foams, add the leeks, mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until the leeks are lightly browned and the mushrooms are tender, about 2 minutes. Sprinkle the flour over the vegetables, and cook, stirring, for 30 seconds. Whisk in the half-and-half and bay leaf, and cook, continuing to whisk, until the mixture comes to a boil and thickens. Lower the heat to a simmer, add 2 teaspoons salt and simmer 1 minute. Remove the pot from the heat, take out the bay leaf and let sit for a minute. Add 3 1/2 cups of the Cheddar, and stir until smooth. Gently fold the cooked cauliflower and pasta into the cheese sauce, and transfer the mixture to the baking dish.
- Pulse the remaining 1/2 cup cauliflower in a food processor until it resembles couscous. Melt the remaining 4 tablespoons butter in the microwave, about 1 minute. Add the melted butter, breadcrumbs, thyme and 1/2 teaspoon salt to the food processor and pulse until combined. Sprinkle evenly on top of the pasta mixture. Sprinkle on the remaining 1/2 cup Cheddar, and bake until bubbly and brown on top, 25 minutes. Let stand 5 minutes. Serve hot.
MUSHROOM MACARONI CASSEROLE
Make and share this Mushroom Macaroni Casserole recipe from Food.com.
Provided by cajun chef in Louis
Categories Oven
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to directions on the bag.
- Combine cooked macaroni, soup and next 3 ingredients, stir.
- Add pimentos.
- Spoon into lightly greased 2 quart casserole.
- Combine cracker crumbs and melted butter and sprinkle evenly over macaroni mixture.
- Bake in 300 degree oven for 30 minutes.
Nutrition Facts : Calories 827.8, Fat 49, SaturatedFat 18.4, Cholesterol 82.2, Sodium 1396.9, Carbohydrate 73.2, Fiber 2.7, Sugar 8.4, Protein 24.8
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
MACARONI AND CHEESE WITH MUSHROOMS AND BACON
Provided by Stuart Faber
Categories Mushroom Pasta Side Bake Cheddar Bacon Winter Bon Appétit Los Angeles California
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
- Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
- Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.
MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS
Make and share this Macaroni and Cheese With Chicken and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
- Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
- Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
- Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
- Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
- To make the filling: melt 2 tablespoons butter in a large skillet.
- Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
- Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
- Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
- Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
- Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
- Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
- Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
Nutrition Facts : Calories 610.6, Fat 33.8, SaturatedFat 19.7, Cholesterol 157.5, Sodium 817.5, Carbohydrate 49.1, Fiber 2.5, Sugar 2.8, Protein 27.4
MUSHROOM AND CHEDDAR CHEESE SOUP
Categories Soup/Stew Milk/Cream Mushroom Lunch Cheddar Fall Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cover porcini with hot water and soak 30 minutes. Drain.
- Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.
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Cuisine AmericanCategory EntreeAuthor Farm FlavorTotal Time 40 mins
- Drain and set aside. In a large skillet, heat butter or olive oil over medium heat and saute mushrooms until reduced to about 1 cup and soft and juicy.
- Set aside. If using store-bought sauce: In a large pot over medium heat, combine cooked macaroni, Alfredo sauce and cheese.
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