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.
MOM'S MAC N CHEESE PERFECTED
My mom and maybe yours....I've tried soooo many recipes for Macaroni and Cheese, from the very sophisticated to the most simple. Many are good, but it was hard to find mom's recipe that I absolutely loved. Through lots of experimentation I think I've finally got it right, if not better....simple and simply delicious.
Provided by Pureyum
Categories One Dish Meal
Time 35m
Yield 2 qrts., 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare macaroni as per pkg. instructions.
- Melt butter on medium high heat, add Wondra flour, whisk until well blended. Add cream cheese and whisk until creamy, add milk, sour cream and bring to slow boil, add 10-12 oz Velveeta. Stir until all cheese has melted. Add a few drops of Tabasco sauce, to give it a little kick.
- Add to macaroni and whaala! Perfect mac n cheese you'll love. If you'd like to bake this version, simply place in baking dish, add thin slices of Velveeta or American to top and bake at 375 degree oven until cheese is scorched and bubbly. (About 30 min.).
- You can add fresh or frozen peas, chunks of ham, sliced cooked brats, brocoli, or anything else your little heart desires to this version of mac n' cheese.
Nutrition Facts : Calories 584.7, Fat 32.7, SaturatedFat 19.8, Cholesterol 97, Sodium 742.1, Carbohydrate 54.6, Fiber 2, Sugar 10.6, Protein 18.2
MY MOTHER'S MAC AND CHEESE
I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. -Phyllis Burkland, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.
Nutrition Facts : Calories 373 calories, Fat 22g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
MOM'S BAKED MACARONI AND CHEESE
Quick and easy -- macaroni, cheese soup, milk and Colby cheese!
Provided by Courtnay
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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.
- Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
- Bake 25 to 30 minutes, or until cheese is brown and bubbly.
Nutrition Facts : Calories 673.9 calories, Carbohydrate 65.5 g, Cholesterol 86.6 mg, Fat 30.9 g, Fiber 3.8 g, Protein 32.3 g, SaturatedFat 18.7 g, Sodium 849.1 mg, Sugar 3.8 g
MOM'S MACARONI AND CHEESE
Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
- In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
- Bake about 30 minutes or until bubbly and light brown.
Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 1/2 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
MAMMA'S MAC AND CHEESE
Provided by Tyler Florence
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
- In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY
My momma makes the best (and easiest!) deep-dish macaroni and cheese. It's like a baked mac 'n' cheese pie with a combination of smoked Gouda, pepper Jack, mozzarella, cottage cheese, and more. It's one of our family's favorite dishes and a holiday must-have.
Provided by Matt Ciampa
Categories Dinner
Time 1h5m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
- Add butter to the macaroni and stir until melted and the noodles are well coated.
- In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
- Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
- Pour the macaroni into the prepared baking dish and smooth in an even layer.
- In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
- Cover the baking dish with foil. Bake for 30 minutes.
- Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
- Enjoy!
- RECIPE BY: Meiko Temple
Nutrition Facts : Calories 587 calories, Carbohydrate 43 grams, Fat 33 grams, Fiber 1 gram, Protein 28 grams, Sugar 6 grams
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