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
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.
THE BEST HOMEMADE BAKED MAC AND CHEESE
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.
Provided by Trish - Mom On Timeout
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
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
BETTER THAN MOM'S MAC 'N CHEESE
Homemade macaroni and cheese is comfort food all the way and this recipe is ooey, gooey goodness. We loved ALL the types of cheese in this divine mac and cheese. Munster cheese and the extra sharp cheddar really stood out for us in the recipe. The cheesy crouton crumb topping is the perfect final touch. The next time you have an...
Provided by Tere Gill
Categories Pasta Sides
Time 1h45m
Number Of Ingredients 19
Steps:
- 1. (NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.
- 2. Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
- 3. (This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don't use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc...).
- 4. Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
- 5. Add macaroni; stir. When water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
- 6. Drain macaroni, but do NOT rinse.
- 7. Return macaroni to the hot pot.
- 8. Immediately add butter and cream cheese; stir gently until melted.
- 9. Preheat oven to 350ºF. In a plastic food bag or bowl combine cheeses.
- 10. Add combined cheeses to macaroni. Stir to mix well.
- 11. Into the half & half, add egg, seasoned salt, and black pepper. Whisk or beat well with a fork until very well combined.
- 12. Pour over macaroni and cheese mixture in pan; stir to mix well.
- 13. Pour macaroni mixture evenly into prepared dish. (If you have a little shredded cheese leftover, you may sprinkle on top of macaroni mixture, up to 1/2 cup.)
- 14. Make the topping by combining crushed croutons with melted butter.
- 15. Stir to coat. Stir in the Parmesan cheese.
- 16. Sprinkle evenly over macaroni.
- 17. Bake at 350ºF for approximately 50 to 60 minutes (place a sheet of aluminum foil over it, towards the end of cooking time, if it is beginning to become too browned).
- 18. Serve immediately. Cover and refrigerate leftovers. If reheating, add a tablespoon of milk or half & half to the bottom of the dish.
MOM'S MACARONI AND CHEESE
This is the definition of comfort food for me - perhaps the fond memories of cooking with mom, or just the creamy, cheesy, warm, tangy taste... It's not too rich, but just right!
Provided by Nurse Rain
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook macaroni according to package directions, only until al dente (tender yet firm, as they will be cooked again later) and set aside.
- In large pot, melt butter and add flour to form roux.
- Whisk in milk and onion, over medium heat until somewhat thickened (not too thick or you will need a knife to cut out chunks of mac & cheese!).
- Remove from heat and add tomato soup, cheese and spices. It should be runny and pourable, about like ranch salad dressing for lack of a better example :) If too thick add milk and seasonings to taste.
- Pour into a greased casserole dish.
- In a ziplock bag, combine crub top ingredients of your choice, and crush with hands, mixing butter in until uniform. I think crackers are the best tasting!
- Sprinkle over mac and cheese.
- Bake at 350 degrees for 20 minutes, til top is crunchy and pasta is bubbly.
- ENJOY!
Nutrition Facts : Calories 439.9, Fat 19.5, SaturatedFat 11.4, Cholesterol 53, Sodium 658.8, Carbohydrate 50.9, Fiber 2.5, Sugar 5.8, Protein 15.6
MOM'S MACARONI & CHEESE
I've been eating this macaroni & cheese since I was a little girl. I'm not sure where my mom got the recipe from, but it is delicious. We usually sprinkle with some parmesan cheese before browning.
Provided by Suzy Q 2
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour, salt, and pepper, wisk until smooth.
- Add milk slowly, whisking to blend.
- Cook until thick and smooth, add cheese and stir until melted.
- Cook elbow noodles as directed on package.
- Drain and pour into a baking dish.
- Pour cheese sauce over cooked elbows.
- Bake at 350°F for 15 minutes or until lightly browned.
- *It's best to use a double boiler or nonstick pan to make your cheese sauce.
MOM'S MACARONI AND CHEESE
The wonderful homemade goodness of this creamy macaroni 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 (originally from Taste of Home)
Provided by Barenakedchef
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
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 275.4, Fat 14.7, SaturatedFat 9, Cholesterol 40, Sodium 417.8, Carbohydrate 27.8, Fiber 1.1, Sugar 0.9, Protein 8.1
MOM'S MACARONI AND CHEESE
This is something my mom used to make for me when I was a kid. It is simple, quick, and great for kids and adults alike.
Provided by PalatablePastime
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni in boiling salted water until tender; drain.
- Mix cooked macaroni with butter, stirring well.
- While macaroni is cooking, cook ground beef, garlic and onion in a large skillet until beef is browned and cooked through.
- Drain any accumulated fat.
- Add chili powder, salt, pepper, tomato sauce, diced tomatoes (with their juice), mixing well.
- Bring meat mixture to a boil, then reduce heat, cover and simmer for 10-15 minutes or until macaroni is done.
- Mix meat mixture with cooked buttered macaroni (do NOT add any additional milk as package suggests).
- Sprinkle contents of cheese packets into pasta and stir until blended.
- Serve garnished with grated cheddar, if desired.
PERFECT MACARONI AND CHEESE FROM MARTHA STEWART
Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.
Provided by Mary C.
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Butter 3 quart casserole dish and set aside.
- Place bread pieces in medium bowl.
- In a small saucepan over medium heat, melt 2 tablespoons butter,.
- Pour butter into the 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 skilled over medium heat.
- When butter bubbles, add flour.
- Cook, stirring, 1 minute.
- Slowly pour hot milk into flour-butter mixture while whisking.
- Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 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 outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
- Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
- Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
MOM'S MACARONI & CHEESE
My mother always used american cheese but you can use whatever type of cheese you want. This is truly a comfort food for me.
Provided by Mainely Debbie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni until ala dente.
- Melt cheese and milk to make a cheese sauce, I do this in the microwave at 50% power. Save 6 slices of cheese for top of casserole.
- Mix the macaroni and cheese and put into a 4 quart casserole that has been sprayed with a nonstick cooking spray.
- Put the 6 slices of cheese on top of casserole and then top with bread crumbs and put pats of butter on top of that.
- Bake in preheated 350 degree oven for 45 minutes or until browned and bubbly.
Nutrition Facts : Calories 1243.9, Fat 49.9, SaturatedFat 30.1, Cholesterol 125.8, Sodium 1730.2, Carbohydrate 142.6, Fiber 5.7, Sugar 3.4, Protein 54.3
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