Best Creamy Macaroni And Cheese Recipes

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

CREAMY BAKED MACARONI AND CHEESE

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 MACARONI AND CHEESE

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

CREAMY MACARONI AND CHEESE

Steps:

• In a big skillet, melt the butter over medium-high heat.
• Whisk the flour in gradually until the mixture is smooth.
• Cook and whisk continually for 2 minutes.
• Add in salt, pepper, cayenne, and garlic; stir to combine.
• Gradually whisk in half-and-half and milk.
• Cook and whisk continually for 8-10 minutes or until mixture is thickened.
• Add in half of the sharp cheddar cheese; stir.
• Add in all of the extra-sharp cheddar cheese; stir until smooth.
• Take skillet off stove burner.
• Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
• Sprinkle with the remaining sharp cheddar cheese.
• Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

CREAMY MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
• Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

MOMMA'S CREAMY BAKED MACARONI AND CHEESE

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

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.

CREAMY JALAPENO POPPER MACARONI AND CHEESE

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.
• Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
• Wipe out the saucepan and add the half-and-half. Cook 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 reserved pasta water 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 cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

CREAMY MACARONI AND CHEESE

Steps:

• Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
• Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
• Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
• Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
• Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
• Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

CREAMY PIZZA MACARONI AND CHEESE

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, oregano and crushed red pepper in a large saucepan over medium heat until the mixture 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 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 stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small 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 MACARONI AND CHEESE SAUSAGE CASSEROLE

Steps:

• Remove the sausage meat from the casings and brown in a skillet; set aside.
• Cook the pasta in boiling salted water (do not cook completely, cook only until VERY firm-tender, as the pasta will cook further in the oven) drain, but DO NOT rinse.
• Place the drained macaroni back in the pot and add in the cooked sausage meat, mix to combine with a wooden spoon; set aside while preparing the cheese sauce.
• In a heavy bottom saucepan, melt the butter or margarine.
• Add in flour, black pepper and garlic powder; whisk for 5 minutes or until thick.
• Slowly add in the milk and whipping cream; whisk continuously for about 6-8 minutes until bubbly and thickened.
• Turn off the heat and add in grated cheddar cheese, Cheese Whiz and Parmeasn cheese; stir with a wooden spoon until all the cheeses have melted and the mixture is smooth (this should take about 3 minutes).
• Pour the cheese sauce over the pasta/sausage meat mixture; stir well with a wooden spoon.
• At this point season with salt if desired.
• Transfer the mixture into a buttered 13 x 9-inch baking dish or a larger casserole dish.
• Sprinkle with 1 cup grated cheddar cheese, then sprinkle with 1 cup Parmesan cheese.
• Set oven to 350 degree.
• If you are baking it in a 13x9-inch baking dish it will be very full, so place the casserole onto a cookie sheet to catch any spills.
• Bake uncovered for about 30-35 minutes, or until hot and bubbly.
• Let sit for 15 minutes or longer before serving.
• Delicious!

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS

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.

MAKEOVER CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth. , Drain macaroni; stir in cheddar cheese. Transfer to a 13x9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with chives if desired.

CREAMY STOVE TOP MACARONI AND CHEESE

Steps:

• In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
• Immediately add milk, whisking constantly, to form a smooth medium white sauce.
• Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
• Add mustard and cheese, stirring to mix.
• Cook until cheese melts and sauce is creamy.
• Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
• Serve.

THE ULTIMATE CREAMY MACARONI AND CHEESE

Steps:

• Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside.
• In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse.
• While the pasta is cooking, prepare the sauce.
• In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.).
• Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside.
• In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove.
• Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well.
• Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish.
• Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar.
• Bake for 35 minutes or until the sauce is bubbling.

COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
• While the pasta cooks, place flour, salt, and pepper in a large saucepan.
• Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
• Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
• Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
• Remove from heat.
• Add cheddar cheese, stirring until cheese melts.
• Combine pasta and cheese sauce in a large bowl; toss well.

CREAMY, LIGHT MACARONI AND CHEESE

Steps:

• Preheat oven to 375°.
• Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

CREAMY WEEKNIGHT MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted water until just barely al dente; drain.
• Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it's completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
• Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.