CRACK -N- CHEESE
One of the best mac-n-cheese recipe's I ever made! Recipe source~ azestybite.com
Provided by Angela Pietrantonio
Categories Other Side Dishes
Time 55m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 400*. In large saucepan, bring water to boil. Boil elbow's for 6 minutes; drain, set aside. Meanwhile, cook bacon until crisp (I use the oven method, 20 minutes). Drain and reserve 2 tbsp. fat. Chop bacon into bite size pieces. Pour reserved bacon drippings into saucepan and cook until onions are browned but still crunchy, they will soften while baking. Add garlic and cook 1 minute longer. Remove from heat and place onion mixture aside.
- 2. Cheese Sauce: In same large saucepan, melt the butter over low heat, whisk in flour and cook for 3 minutes. Slowly combine milk, whisking to keep sauce from getting lumps. Cook for 5 minutes or until sauce thickens. Stir in cream cheese and whisk thoroughly. Stir in shredded cheddar cheese and seasonings. Remove from heat.
- 3. Stir elbow's, onion mixture and bacon into cheese mixture. Pour mixture into a 13x9-inch baking dish. Sprinkle with shredded cheddar, paprika and bread crumbs. Bake in oven for 20 minutes or until cheese is browned. 10 points per serving
CRACKER-TOPPED MACARONI & CHEESE
Flavor your Cracker-Topped Macaroni & Cheese with a bit of mustard and top with buttery cracker crumbs. Cracker topped macaroni & cheese will be an instant family favorite.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
- Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
- Bake 30 to 40 min. until top is browned and mixture is heated through.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
CRACKER CRUMB MAC & CHEESE
Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.
Provided by Rita P
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
- Cook the macaroni in boiling salted water until just tender.
- Drain it while you prepare the cream sauce.
- In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
- Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
- Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
- Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
- Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
- Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Nutrition Facts : Calories 757.3, Fat 43.7, SaturatedFat 26.4, Cholesterol 129.7, Sodium 1255.9, Carbohydrate 62.2, Fiber 2, Sugar 5.8, Protein 28.6
BAKED HOMEMADE MACARONI AND CHEESE
This recipe was given to me by my friend Katie. It's a longtime favorite in her family.
Provided by Jody
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
- Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
- Bake in preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
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