Baked Cabbage Mac And Cheese Recipes

BAKED CABBAGE MAC AND CHEESE

Steps:

• Heat oven to 375ºF.
• Cook macaroni in large saucepan as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender, adding garlic for the last minute. Add cabbage; cover. Cook 3 to 4 min. or until crisp-tender. Remove from heat.
• Drain macaroni. Add to cabbage mixture; mix lightly.
• Melt remaining butter in same saucepan. Add flour and mustard; cook and stir 1 min. Gradually whisk in milk; cook 5 min. or until thickened, stirring constantly. Remove from heat. Add 1 cup shredded cheese and Parmesan cheese; stir until shredded cheese is melted. Add to macaroni mixture; mix well.
• Spoon macaroni mixture into 2-1/2 qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through, topping with the remaining shredded cheese for the last 5 min.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

MAC 'N CHEESE WITH BACON AND CABBAGE

Steps:

• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook 1 min. Add cabbage; cook 3 min. or until crisp-tender. Add cream cheese spread and broth; cook and stir 5 min. or until cream cheese is melted.
• Drain macaroni. Add to cabbage mixture with bacon; stir to coat. Spoon into 2-qt. baking dish. Mix Parmesan and bread crumbs in small bowl. Sprinkle over macaroni mixture.
• Bake 25 min. or until lightly browned.

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
• In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
• Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
• Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
• Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
• Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
• Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
• Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
• In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
• Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
• Serve warm.
• Enjoy!