Best Bermuda Macaroni Cheese Recipes

Bermuda Macaroni & Cheese image

Provided by Chef elliej

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

500 g cooked macaroni, al dente
1 onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
1 teaspoon oregano
2 teaspoons fresh thyme
1/2 teaspoon seasoning salt
1/4 teaspoon pepper (to taste)
1 tablespoon Worcestershire sauce
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (28 ounce) can stewed tomatoes
1 1/2 cups shredded cheddar cheese, reserve 1/2 cup for topping

Steps:

Saute vegetables and herbs in a small amount of oil until vegetables are soft and fragrant. Add remaining ingredients except the reserved cheddar cheese. Heat until cheese melts. Stir in cooked macaroni. Pour into an oven proof dish. Sprinkle reserved cheese on top. Bake 350 degrees 30 - 45 minutes until hot and bubbly.
This dish can be made in advanced and refrigerated before baking.
Cream of celery soup may be used instead of mushroom soup.

Nutrition Facts : Calories 401.2, Fat 17.5, SaturatedFat 9.4, Cholesterol 41.1, Sodium 1223.9, Carbohydrate 46.1, Fiber 4.3, Sugar 8.4, Protein 16.6

Macaroni and Cheese image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Old-Fashioned Macaroni and Cheese image

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :