CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CREAMY BAKED MACARONI AND CHEESE
This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
Provided by Eric Kim
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
- Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
- Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
- To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
- Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
MOMMA'S CREAMY BAKED MACARONI AND CHEESE
I got this creamy baked macaroni and cheese from my Granddaughter and it is soooooo gooood!
Provided by LINDA BAILEY
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl.
- 2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper.
- 3. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot
CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS
Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CREAMY BAKED MACARONI AND CHEESE - NOT LOW FAT!
Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour
Provided by Cathy Pete
Categories Pasta Shells
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil noodles according to package.
- After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
- Preheat oven to 350 degrees.
- Grease 9x13 pan.
- In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheeses, stir until melted.
- Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!
CREAMY BAKED MACARONI AND CHEESE
This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and place oven rack in the middle.
- Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
- Transfer to bowl.
- Bring 4 quarts water to boil in large pot.
- Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
- Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
- Drain well & set aside.
- Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
- Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
- Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
- Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
- Stir in macaroni until completely coated.
- Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
- Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
- Let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 672.6, Fat 31.9, SaturatedFat 19.3, Cholesterol 99.1, Sodium 1416.1, Carbohydrate 66.3, Fiber 2.4, Sugar 2.4, Protein 29.8
CREAMY BAKED MACARONI AND CHEESE
Velveeta, cream cheese, half and half, and egg give this comforting dish a rich, cheesy flavor with a custardy texture. I experimented by combining ideas from several recipes and my whole family was thrilled with the results!
Provided by Marla Swoffer
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil noodles until done.
- While noodles are cooking, grease a rectangular glass casserole dish.
- After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
- Set aside.
- In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
- Add half and half and bring to a boil on medium-high heat.
- Reduce heat and add velveeta and cream cheese in small chunks.
- Stir and add seasonings (last four ingredients).
- After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
- Stir noodles with sauce until they are combined.
- Sprinkle parmesan over the top.
- Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).
Nutrition Facts : Calories 1019, Fat 66.2, SaturatedFat 41.1, Cholesterol 257.5, Sodium 2062.8, Carbohydrate 69.5, Fiber 2.4, Sugar 8.7, Protein 36.8
CREAMY BAKED MACARONI AND CHEESE - NOT LOW FAT!
Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Boil noodles according to package.
- After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
- Preheat oven to 350 degrees.
- Grease 9x13 pan.
- In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheeses, stir until melted.
- Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!
MOMMA'S CREAMY BAKED MACARONI AND CHEESE RECIPE
Provided by á-42235
Number Of Ingredients 9
Steps:
- Heat oven to 357*. Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-10 minutes. Drain wel and and pour into a large mixing bowl. Melt on low the Velveeta chees and 3/4 cup milk until melted (stir often) Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 qt. baking dish. Pour the remaining cheese sause on top Bake until top crust is golden broun and casserole is bubbling, about 25 minutes. Serve hot.
CREAMY BAKED MACARONI AND CHEESE
This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.
Provided by GardnerFamily
Categories Kosher
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix together everything except the macaroni throughly.
- Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
- Uncover and cook an additional 5-10 minutes.
- Remove from oven, cover and let rest for 30 minutes.
Nutrition Facts : Calories 428.9, Fat 24.6, SaturatedFat 14.1, Cholesterol 122.2, Sodium 996.8, Carbohydrate 21.7, Fiber 1.1, Sugar 3.1, Protein 29.3
CREAMY BAKED MACARONI AND CHEESE
Categories Pasta
Number Of Ingredients 13
Steps:
- Bring 2 quarts water to a boil in a large pot. Add salt and pasta. Cook pasta al dente. drain and pour onto a lg rimmed baking sheet to cool. mix crackersand melted butter Combine milk and chicken broth and microwave ( or slowl heat in a lg saucepan) until hot and steamy. Melt butter in a dutch oven or lg pot over med-hi heat , whisk in flour. Add hot milk mixture all at once and continue cto whisk until thick and bubbly, 3-4 min. whisk in mustard and Parmesan. Remove from heat and whisk in cheddar cheese until melted. Stir in pasta and season with salt and peppr to taste, Turn pasta into 13x9 baking pan. top with cracker crumbs. Bake until hot and bubbly, about 20 Min
MOMMA'S CREAMY BAKED MACARONI AND CHEESE
How to make Momma's Creamy Baked Macaroni and Cheese
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
- Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
- Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
- Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ...
CREAMY BAKED MACARONI AND CHEESE RECIPE - (4.5/5)
Provided by carolync
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. 1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl. 2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often) 3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot
BAKED AND CREAMY MACARONI AND CHEESE - HAPPY HOMESCHOOL NEST
Who does not love the smell of cheesy macaroni? The memories it tends to evoke in my mind are great. I am not talking about the box type of...
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the fire-powered heating apparatus to 375 degrees.
- Cook the bending macaroni until still somewhat business and narrow way well.
- In a pot over the middle-sized warm condition, make into one cup of milk and Velveeta until liquefied two and joined.
- Come down hard the cheddar dressing over the macaroni and mix to join.
- In a mixing basin, join the eggs, margarine, garlic powder, hot-tasting powder, salt, and strong tasting powder, and 1 cup of every one of them made waste of cheeses.
- With nothing in this, mix into the macaroni, and combine to make into one sound.
- With nothing in the mix into a good in several ways lubed 9x13 getting the ready plate and top with the more than enough 1 cup of every one of them made waste of cheeses.
- Send out in tiny drops some panko bread bits on top and heat for 25 minutes.
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