Creamylightmacaroniandcheese Recipes

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Steps:

• In a big skillet, melt the butter over medium-high heat.
• Whisk the flour in gradually until the mixture is smooth.
• Cook and whisk continually for 2 minutes.
• Add in salt, pepper, cayenne, and garlic; stir to combine.
• Gradually whisk in half-and-half and milk.
• Cook and whisk continually for 8-10 minutes or until mixture is thickened.
• Add in half of the sharp cheddar cheese; stir.
• Add in all of the extra-sharp cheddar cheese; stir until smooth.
• Take skillet off stove burner.
• Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
• Sprinkle with the remaining sharp cheddar cheese.
• Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Steps:

• Preheat oven to 375°.
• Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Steps:

• Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
• Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
• While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

Steps:

• In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Steps:

• In a large pot of lightly salted boiling water, add the ziti and cook until tender, approximately 12 minutes. Drain and cool under cold running water. Drain again and reserve. Butter an eight-inch baking dish.
• In a medium-size saucepan, melt four tablespoons of the butter just until it foams. Remove the saucepan from the heat and whisk in the flour. Return the saucepan to moderate heat and whisk until the mixture bubbles, about three minutes. Whisk in the salt and mustard and add the milk. Continue whisking and bring to a boil over high heat. When the mixture bubbles and begins to thicken, after about 10 minutes, allow it to boil for three minutes more, stirring constantly. Remove from the heat and add the Worcestershire sauce and Tabasco. Fold in the cheese and continue to whisk until blended and smooth. Fold the ziti into the cheese mixture and pour the mixture into the buttered baking dish.
• Preheat the oven to 350 degrees.
• In a small saucepan, heat the remaining butter over moderate heat. Add the bread crumbs and toss for four or five minutes until lightly toasted. Sprinkle the crumbs over the ziti and bake for 25 minutes and serve.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
• While the pasta cooks, place flour, salt, and pepper in a large saucepan.
• Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
• Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
• Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
• Remove from heat.
• Add cheddar cheese, stirring until cheese melts.
• Combine pasta and cheese sauce in a large bowl; toss well.