Wonderful Leftover Mac And Cheese Recipes

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CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 to 2 cups 2% milk
1 cup sour cream
8 ounces cubed Velveeta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.

WONDERFUL LEFTOVER MAC AND CHEESE



Wonderful Leftover Mac and Cheese image

As a kid, I hated leftover mac and cheese; it just wasn't any good. Then about the time I turned 15, a friend taught me this little trick. The measurements probably aren't perfectly accurate; I usually eyeball it.

Provided by Starving_Student

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

4 cups leftover Kraft macaroni and cheese
1 cup cheese (I prefer the Pizza Blend packaged, pre-shredded cheese)
1/2 tablespoon butter or 1/2 tablespoon margarine
4 tablespoons milk

Steps:

  • Heat mac and cheese approximately 30 seconds in the microwave.
  • Stir in milk and butter, then top with cheese.
  • Microwave another 30 seconds and stir well to mix in cheese.

Nutrition Facts : Calories 464, Fat 35.6, SaturatedFat 22.4, Cholesterol 96.1, Sodium 1162.4, Carbohydrate 12.2, Protein 24.3

THANKSGIVING LEFTOVER MAC AND CHEESE



Thanksgiving Leftover Mac and Cheese image

I had some leftover turkey and veggies and ran out of gravy and ideas, so I decided to turn my leftovers into the ultimate comfort food. I'm not an "exact science" cook, so please adjust according to your preferences! Also, good mac and cheese is all about the roux.

Provided by Julie Bray

Time 50m

Yield 6

Number Of Ingredients 20

½ (16 ounce) package elbow macaroni
4 tablespoons butter, divided
½ large onion, chopped
2 cloves garlic, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
1 cup leftover shredded turkey
1 pinch dried parsley, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
1 pinch ground thyme, or to taste
salt and ground black pepper to taste
2 tablespoons chicken broth, or as needed
2 tablespoons flour
1 tablespoon milk, or more as needed
½ cup shredded Cheddar cheese
¼ cup shredded Monterey Jack cheese
2 tablespoons shredded Gouda cheese
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned bread crumbs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta, then rinse with cold water and drain again. Set aside.
  • While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
  • Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it's not too juicy.
  • Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place mac and cheese under the broiler until browned, 5 to 10 minutes.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 36.8 g, Cholesterol 56.8 mg, Fat 15.5 g, Fiber 2.8 g, Protein 17.9 g, SaturatedFat 9.1 g, Sodium 302.4 mg, Sugar 3.4 g

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