FAMILY-FAVORITE MACARONI AND CHEESE
Creamy and cheesy, this homemade mac and cheese recipe is just the ticket for traditional comfort food, but with lots of mix-in possibilities that help you put a flavor-forward twist on a classic recipe. Check out the Expert Tips section below for suggestions on adding bacon, caramelized onions, fire-roasted diced tomatoes and even lobster.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain macaroni as directed on package.
- While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Gently stir macaroni into cheese sauce.
- Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 560 mg
FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)
No need to use a box mix when mac and cheese is as simple--and delicious--as this!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
FAMILY-FAVORITE MACARONI AND CHEESE
I found this recipe in a Taste of Home publication awhile back. I had written it out and stuck it in my 'to try' binder. A few months ago I made it for the first time... it's now my absolute favorite baked macaroni and cheese recipe! (with it tweaked for my own tastes). Enjoy!
Provided by ErikaNY
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Cook elbow macaroni as directed on package.
- While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
- Stir in flour, salt, pepper, mustard and Worcestershire sauce.
- Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in milk.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute.
- Stir in cheese.
- Cook, stirring occasionally, until cheese is melted.
- Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
- Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
- Bake, uncovered, for 25 minutes or until bubbly.
Nutrition Facts : Calories 435.3, Fat 24.2, SaturatedFat 15, Cholesterol 72.2, Sodium 597.6, Carbohydrate 36.3, Fiber 1.4, Sugar 1.3, Protein 18
LIGHTER MACARONI AND CHEESE
I found this recipe in the Low-Fat cookbook published by Cook's Illustrated. I used, as was recommended by the cookbook, Cabot brand 50% cheddar. The cheese looked pretty white, but the final recipe had a yellow tinge. This cheese is sold in block form. Block low-fat cheese generally melt better than pre-shredded low-fat cheese.
Provided by Reddyrat
Categories Cheese
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil with about 2 teaspoons of salt.
- Add macaroni and cook until al dente, about 5 minutes.
- Drain and set aside.
- In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
- Bring to a boil and then simmer about 2 minutes.
- Combine 1/4 cup milk and cornstarch.
- Add to saucepan.
- Simmer about 5 minutes or until thickened.
- Remove from heat, add cheese, and stir until cheese is melted.
- Add macaroni and let sit for about 5 minutes until thickened.
Nutrition Facts : Calories 288.9, Fat 7.2, SaturatedFat 4.1, Cholesterol 24.9, Sodium 325, Carbohydrate 43.7, Fiber 1.5, Sugar 0.8, Protein 11.8
LIGHTER MACARONI AND CHEESE
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive oil keep the sauce creamy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
- Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
- Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
- Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
- Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
CHICKEN AND BROCCOLI MAC & CHEESE
Dinnertime's dynamic duo, chicken and broccoli, team up with another weeknight favorite to make this easy stovetop mac and cheese.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Stir in remaining ingredients.
- Cook on low heat 5 min. or until Singles are melted and mixture is heated through, stirring occasionally.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
OUR FAVORITE MACARONI AND CHEESE
Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.
Provided by Rhoda Boone
Categories Cheese Pasta Side Kid-Friendly Frankenrecipe Macaroni and Cheese Cheese Week Cheddar Parmesan Small Plates
Yield Serves 12
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
- Make the topping:
- In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
- Prepare the macaroni and sauce:
- Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
- In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
- Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
- Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.
FAVORITE MACARONI AND CHEESE
Steps:
- Cook the cavatappi to about 1 minute less than the package directions. While the Cavatappi is cooking: shred the blocks of cheddar cheese. Cut Velveeta into small cubes.
- Drain the cooked cavatappi, do not rinse and return the cavatappi to pot. Add butter, milk, and most of the shredded cheddar cheese to hot cavatappi. The rest of the cheese will go on top later. Mix until butter and cheddar cheese melts. The mixture will be soupy. Add the Velveeta cubes. Stir to mix, do not let the Velveeta cubes melt completely. Add salt and pepper to taste. Pour into baking dish. Cover the top with the remaining Cheddar Cheese.
- Bake at 350°F for 35 minutes. The top will brown slightly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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