BAKED MACARONI
I suggested using a glass dish because you can see how brown the casserole is getting (and brown is a good thing). My family loves the crispy sides and topping.
Provided by dojemi
Categories Weeknight
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, 1/4 cup butter and the milk.
- Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
- Add the salt and pepper.
- Combine the ziti and cheese sauce.
- Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
- Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
- Bake@ 350 degrees for approximately1 hour.
- Serve immediately.
GRAM'S BAKED MACARONI
My gramma used to make this for me all the time growing up. I love it! I'm sure you can add some hamburg to it to make it a little different.
Provided by Jens Kitchen
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook macaroni according to box.
- Mix together macaroni and diced tomatoes. Add salt and pepper.
- Put in large baking dish.
- Put teaspoon of butter on top.
- Cover with foil.
- Cook on 350 degree F for 30 minutes.
Nutrition Facts : Calories 131.6, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 223.4, Carbohydrate 25.9, Fiber 2.2, Sugar 4.2, Protein 4.2
ULTRA CREAMY BAKED MAC AND CHEESE
Our favorite mac and cheese recipe calls on a few smart steps to make sure the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are sharp white cheddar and Pecorino-Romano cheese. The cheddar melts down to be creamy and the pecorino adds a sharp salty bite to the sauce. For the creamiest sauce, we hand grate the cheese since previously shredded cheeses don't seem to melt as well.
Provided by Adam and Joanne Gallagher
Categories American
Time 1h
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
- Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
- Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
- While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
- While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
- Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
- If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
- For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
- For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese.
- Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.
Nutrition Facts : ServingSize 1/10 of the dish, Calories 578, Fat 28.1g, SaturatedFat 16.4g, Cholesterol 87.2mg, Sodium 728.9mg, Carbohydrate 51.1g, Fiber 1.7g, Sugar 14g, Protein 29.6g
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.
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