EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Sides
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot on medium-high heat, gently heat the milk to a simmer.
- Add in the elbow macaroni. Cook until the pasta is tender.
- Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
- Sprinkle with parsley and serve!
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams
FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper
Provided by Alvin Zhou
Categories Sides
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
- Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
- Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
- Add eggs and evaporated milk, mix until fully incorporated.
- Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
- Enjoy!
Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams
ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
- Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
- In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
- Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
- Add the pasta to the sauce and stir to combine.
- Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
- Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
- Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
- Serve with a sprinkle of the bread crumb mixture for added flavor!
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams
INDULGENT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: macaroni, freshly ground black pepper, salt, paprika, garlic powder, mustard powder, nutmeg, dried basil, oregano, panko breadcrumbs, flour, milk, garlics, milk, butter, cheese, heavy cream
Provided by Mahnoor Ahmad
Yield 3 servings
Number Of Ingredients 17
Steps:
- Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
- Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
- Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) of the cheese to the sauce and combine - do not turn on the heat.
- In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup (60 ml) pasta water.
- Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
- In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
- Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
- Add the breadcrumbs on top and bake for 20 - 25 minutes or until the top gets nice and golden-brown.
- Enjoy!
NEW ORLEANS BAKED MAC 'N' CHEESE RECIPE BY TASTY
This mac 'n' cheese recipe may be a little different from what you are used to eating. In New Orleans, we make our mac 'n' cheese with spaghetti. Yes, you read that right. We also call it baked spaghetti. Regardless of what you call it, this is a great comforting dish.
Provided by Matt Ciampa
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
- Gradually add the half-and-half, whisking for 30-60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
- Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
- Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
- In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
- Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 1022 calories, Carbohydrate 55 grams, Fat 71 grams, Fiber 2 grams, Protein 40 grams, Sugar 7 grams
MAC 'N' "CHEESE" WITH NUTRITIONAL YEAST RECIPE BY TASTY
Here's what you need: butter, medium yellow onion, flour, salt, pepper, garlic powder, paprika, milk, nutritional yeast, dry elbow pasta
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, add butter and allow to melt. Once melted, add onion and cook until soft.
- Add flour, salt, pepper, garlic powder, and paprika, and stir until combined.
- Slowly add in milk, whisking as you pour. Cook for 3-5 minutes, whisking frequently until thickened.
- Add nutritional yeast and whisk to combine.
- Add cooked pasta to the sauce and combine well, adding a little more milk if necessary to reach desired creaminess and serve.
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese
Provided by Ellie Holland
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 190°C (375°F)
- Chop up the pumpkin into chunks and place on a baking tray.
- Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
- Roast in the oven for 20 minutes.
- Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
- For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
- Gradually mix in the flour to create a roux.
- Add the milk in 4-5 parts stirring well in between.
- Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
- Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
- Stir in the blended pumpkin.
- Stir in the remaining whole pumpkin and macaroni, mix until combined.
- Top with the cheddar, mozzarella, and Parmesan.
- Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
- Serve.
- Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
- Enjoy!
Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams
HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY
Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.
Provided by Aleya Zenieris
Time 1h
Yield 8 servings
Number Of Ingredients 13
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!
INDULGENT MAC & CHEESE
This is a truly luscious mac & cheese. It takes a little longer than just tossing everything together but it is well worth it. DON'T skip the "reducing" step or it turns out way too runny. This is NOT a lo-cal mac&cheese hehe
Provided by JanetB-KY
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees and butter a 13x9 baking dish.
- Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
- Bring the cream to a boil and reduce it to two cups being more careful with your heat with the cream so as to not scorch it.
- A reminder; don't skip the reducing of the liquids or you will end up with soup and don't just sub the lower amounts to start out with; the concentrations lend a different flavor.
- Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
- Cook the pasta to desired tenderness.
- Add the reduced cream and reduced broth to the onion/garlic mix then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and well blended.
- Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
- Top with the parmesan cheese and bake at 450 for 10-15 minutes.
Nutrition Facts : Calories 1013.9, Fat 70.5, SaturatedFat 41.8, Cholesterol 234.8, Sodium 767.3, Carbohydrate 63.2, Fiber 2.8, Sugar 2.7, Protein 32.7
VEGAN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: yellow potatoes, medium carrot, medium onion, cashews, garlic powder, onion powder, salt, nutritional yeast, elbow macaroni, paprika
Provided by Jordan Kenna
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 109 grams, Fat 7 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
TASTY BAKED MAC N CHEESE
I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!
Provided by Eva Maria
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g
VEGAN MAC 'N' CHEESE IN A MUG RECIPE BY TASTY
Here's what you need: elbow pasta, water, salt, sweetened almond milk, vegan butter, nutritional yeast, paprika
Provided by Rachel Gaewski
Categories Snacks
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine pasta, water, and 1 pinch of salt in a microwave-safe mug and stir to combine.
- Microwave on high for 4-5 minutes, or until ninety percent of water has been absorbed.
- Add almond milk, vegan butter, nutritional yeast, and 1 pinch of salt, and stir well until combined.
- Microwave for 30 more seconds.
- Stir again and sprinkle on paprika to taste.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
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