Homestyle Beef Macaroni And Cheese Recipes

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HOME-STYLE MACARONI AND CHEESE



Home-Style Macaroni and Cheese image

A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.

Provided by Janet

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 6

Number Of Ingredients 14

7 ounces elbow macaroni
¼ cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
4 slices canned jalapeno peppers, chopped
2 teaspoons Dijon mustard
½ teaspoon ground black pepper
salt to taste
3 dashes hot sauce, or to taste
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  • Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
  • Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 46.3 g, Cholesterol 117.6 mg, Fat 40.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 24.8 g, Sodium 719.4 mg, Sugar 6.2 g

FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into 1/2-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

HOMESTYLE BEEF, MACARONI AND CHEESE



Homestyle Beef, Macaroni and Cheese image

This is a tasty and complete meal. My family is wild over this recipe and I'm always asked to bring it to pot luck parties.

Provided by DDFROG197

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 40m

Yield 4

Number Of Ingredients 6

2 cups elbow macaroni
1 pound ground beef
1 (10.25 ounce) can condensed tomato soup
1 (11.5 ounce) can tomato juice
1 (10 ounce) can whole kernel corn, drained
1 ½ cups shredded mozzarella cheese

Steps:

  • 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.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

Nutrition Facts : Calories 777.3 calories, Carbohydrate 68.6 g, Cholesterol 123.6 mg, Fat 38.4 g, Fiber 3.9 g, Protein 39.6 g, SaturatedFat 16.8 g, Sodium 1183.5 mg, Sugar 13.9 g

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