Best Birds Famous Macaroni And Cheese Recipes

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BIRD'S FAMOUS MACARONI AND CHEESE (LITE)



Bird's Famous Macaroni and Cheese (Lite) image

This is a lighter side of my Recipe #263081 and prepared in a slow cooker. I've reduced the calories down from 616, fat down from 38g, and carbs down from 44.5g.

Provided by 2Bleu

Categories     Cheese

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup reduced fat margarine, cut into pieces
2 cups 2% low-fat milk
1 cup low-fat cheddar cheese (mild)
3 ounces reduced-fat cream cheese, room temperature
1/2 cup parmesan cheese, freshly shredded (or Romano mix)
1 (12 ounce) can cheddar cheese soup
2 eggs, beaten
1/2 cup low-fat sour cream
1 teaspoon ground mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces elbow macaroni, cooked

Steps:

  • In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
  • Add the eggs, sour cream, mustard, salt, and pepper and stir well.
  • Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 426.5, Fat 18.8, SaturatedFat 9.9, Cholesterol 108.4, Sodium 1139.1, Carbohydrate 41.7, Fiber 1.8, Sugar 6.7, Protein 22

CORY'S FAMOUS MAC AND CHEESE



Cory's Famous Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  • Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  • While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  • Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  • Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

GRANDMA'S BEST MAC & CHEESE



Grandma's Best Mac & Cheese image

Make and share this Grandma's Best Mac & Cheese recipe from Food.com.

Provided by tweetyfan

Categories     Cheese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 1/3 cups 2% low-fat milk
2/3 cup cheddar cheese, shredded
2/3 cup monterey jack cheese, shredded
1/4 teaspoon Worcestershire sauce
1 1/2 cups cooked elbow macaroni

Steps:

  • In a saucepan, melt butter.
  • Stir in the flour, salt, mustard and pepper until smooth; gradually add milk.
  • Bring to a boil; cook and stir for 1 minute or until thickened.
  • Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted.
  • Fold in macaroni.
  • Pour into a 1-quart baking dish coated with nonstick cooking spray.
  • Bake, uncovered, at 350 degrees Fahrenheit for 10-15 minutes or until bubbly.

Nutrition Facts : Calories 671.5, Fat 39.8, SaturatedFat 24.7, Cholesterol 116.7, Sodium 883.4, Carbohydrate 46.9, Fiber 2.2, Sugar 9.3, Protein 31.1

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

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 :

THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

STAR JONE'S FAMOUS TO DIE FOR MAC AND CHEESE



Star Jone's Famous to Die for Mac and Cheese image

This is the best mac and cheese I have ever eaten and fattening and scrumptious. So forget about the calories and sink your fork into this fabulicious comfort for the soul dish! Star Jone's "All Star Macaroni and Cheese! Serves 8.

Provided by HotPepperRosemaryJe

Categories     Cheese

Time 40m

Yield 1 large casserole, 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 cups milk
6 ounces sharp cheddar cheese (shredded)
6 ounces extra-sharp cheddar cheese (shredded)
8 ounces Velveeta cheese (shredded)
2 ounces blue cheese (shredded)
2 ounces gorgonzola (shredded)
1 dash salt
1 dash pepper
1 lb elbow macaroni
1 tablespoon olive oil

Steps:

  • Directions:.
  • Pre-heat oven to 350°.
  • Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a ½ oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking.
  • While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil.
  • Drain macaroni and pour ½ into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the a 2 quart baking dish and stir well.
  • Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve.
  • You have just died and gone to heaven!

GRANDMA'S FAMOUS MACARONI AND CHEESE



Grandma's Famous Macaroni and Cheese image

My late paternal grandmother's great recipe for macaroni and cheese with sharp cheddar cheese and a buttered breadcrumb topping.

Provided by The Spice Guru

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

6 quarts salted boiling water
4 cups uncooked macaroni
1/2 cup salted real butter
1/2 cup all-purpose flour
4 cups homogenized milk
2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
20 ounces freshly shredded sharp cheddar cheese (reserve 1 cup)
1 cup dry breadcrumbs (use panko for best results)
4 tablespoons grated parmesan cheese
2 tablespoons melted salted real butter
1 pinch garlic powder

Steps:

  • NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
  • INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
  • ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
  • IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
  • RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
  • STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
  • POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
  • SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
  • BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 518.1, Fat 29.5, SaturatedFat 18.1, Cholesterol 84.7, Sodium 908.8, Carbohydrate 41.3, Fiber 1.7, Sugar 5.9, Protein 21.5

CORY'S FAMOUS MAC AND CHEESE



Cory's Famous Mac and Cheese image

Make and share this Cory's Famous Mac and Cheese recipe from Food.com.

Provided by Tia Mowry

Categories     Macaroni And Cheese

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup salted butter
4 blocks sharp cheddar cheese (8 ounces each)
1 egg
1 teaspoon olive oil
1 pinch kosher salt
1 lb elbow macaroni
1 (14 1/2 ounce) can cream of mushroom soup
0.5 (14 1/2 ounce) can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter flavored cracker, such as Ritz

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  • Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  • While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  • Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  • Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

Nutrition Facts : Calories 566.9, Fat 31.1, SaturatedFat 16.8, Cholesterol 94.9, Sodium 758.3, Carbohydrate 53.2, Fiber 2, Sugar 3.2, Protein 18.6

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