HEARTY MAC & CHEESE
"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.
Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
HEARTY HEALTHY MAC AND CHEESE
Usually when I hear "healthy" I run in the opposite direction, especially when combined with something like mac and cheese, but this recipe was delicious. It was flavorful and creamy and didn't taste like any flavor had been sacrificed in the name of making it healthy. Healthy doesn't have to mean bland! This recipe is a keeper.
Provided by Lillian Patterson @edwardnortonfan
Categories Pasta
Number Of Ingredients 9
Steps:
- Prepare macaroni until "al dente." I boiled mine for about 5 minutes and it was good to go. Drain and set aside.
- Process milk, onion, garlic, cottage cheese, cheddar cheese, mustard, paprika, and garlic salt in blender until smooth. Stir macaroni and cheese mixture until well combined.
- Pour macaroni mixture into greased baking pan and bake at 350 for about 20 minutes until top is golden brown and insides are bubbly. Serves 6.
BEST EVER MAC & CHEESE
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.
Nutrition Facts : Calories 762 calories, Fat 43g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 1138mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
CROCK POT MAC & CHEESE - OAMC
This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim.
Provided by JillAZ
Categories Cheese
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
- While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
- Add cooked, drained noodles and stir well.
- Cover and cook on low for 3 hours.
- To Freeze:.
- Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
- Seal and freeze.
- To Serve:.
- Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.
FAVORITE MAC & CHEESE- OAMC
Make and share this Favorite Mac & Cheese- OAMC recipe from Food.com.
Provided by Munchkin Mama
Categories Cheese
Time 1h
Yield 3 pans, 12 serving(s)
Number Of Ingredients 9
Steps:
- Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.
- Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.
- Add in softened cream cheese until smooth.
- Next add in the cheddar cheese until melted.
- Finally, stir in the cooked pasta.
- Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).
- Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.
- Label and freeze.
- To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.
Nutrition Facts : Calories 916.5, Fat 55.8, SaturatedFat 33.7, Cholesterol 158.6, Sodium 1016.4, Carbohydrate 72.2, Fiber 2.6, Sugar 2.1, Protein 31.5
CHEESY CHICKEN AND RICE BAKE (OAMC)
I got this off the back of a soup can and it is very tasty. It also does well assembling in advance and freezing. I sometime use risotto in place of the white rice and it comes out very creamy and tasty!
Provided by FCR Gal
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
- Top with chicken.
- Sprinkle chicken with additional pepper.
- Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
- Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
- If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
Nutrition Facts : Calories 496.9, Fat 16.1, SaturatedFat 7.8, Cholesterol 134.5, Sodium 788.7, Carbohydrate 33.9, Fiber 0.5, Sugar 0.7, Protein 50.7
HEARTY MAC & CHEESE
This was adapted from an Ellie Krieger recipe. I made a few of my own tweaks. A friend of mine challenged me to find a mac & cheese recipe that wouldn't leave us feeling like we ate our entire body weight in fattening dairy. I know it sounds strange to use squash as the base for the cheese sauce, but it actually worked. The dish doesn't taste like squash. It's nice and creamy with a crispy, browned top. If you're looking for a light alternative to many people's favorite comfort food, give this a try.
Provided by Diet It Up
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
- Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
- Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
- In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.
Nutrition Facts : Calories 439.5, Fat 14.8, SaturatedFat 8.1, Cholesterol 39.6, Sodium 721, Carbohydrate 55.8, Fiber 4.1, Sugar 7, Protein 20.8
CHEESIEST MAC & CHEESE
Make and share this Cheesiest Mac & Cheese recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute. Whisk in the milk slowly, then whisk in the Dijon mustard, bring to a simmer and cook for 5 minutes until thick. Stir in the cheeses until completely melted. Then stir in the pasta. Spread into an even layer in an 8"x10" baking dish.
- In a separate bowl, mix together the cracker crumbs with the parmesan cheese.
- Top the mac and cheese with the cracker and parmesan mixture and bake about 20 minutes, until edges are bubbling. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 908, Fat 52.8, SaturatedFat 30.5, Cholesterol 156.7, Sodium 1177.8, Carbohydrate 64.3, Fiber 2.4, Sugar 3.4, Protein 43.3
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