Best Egg Noodle Mac Cheese Recipes

Macaroni and Cheese With Egg Noodles and Cream image

Provided by MathMom.calif

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.)
2 1/2 cups whole milk (No substitutions)
2 tablespoons all-purpose flour (original recipe said 2 tsp, but I have used tbsp to get this to set up and thicken)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon fresh ground black pepper
2 cups grated Fontina cheese, packed
3/4 cup finely grated parmesan cheese, packed
3/4 cup grated mozzarella cheese, packed
4 ounces cooked ham, finely diced (optional)
2 tablespoons finely chopped fresh Italian parsley

Steps:

Preheat oven to 450 degrees.
Butter a 13 by 9 inch baking dish.
Cook noodles in a large pot of boiling salted water until tender, but still firm to bit, stirring frequently. About 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour 1/2 tsp salt and pepper in a large bowl to blend.
Stir in PART of the cheese only to the milk/cream mixture. 1 cup Fontina. 1/2 cup parmesan. 1/2 cup mozzarella. Also stir in ham, if using, and parsley. Add the noodles and toss to coat.
Transfer noodle mixture to the prepared baking dish.
In a small bowl combine all the remaining cheeses and toss to blend. Sprinkle the combined cheeses over the noodle mixture.
Bake until the sauce bubbles and the cheese melts and begins to brown and get a bit crispy on top, about 20 minutes.
Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 399.6, Fat 26.6, SaturatedFat 15.9, Cholesterol 115.3, Sodium 422.1, Carbohydrate 25.4, Fiber 1, Sugar 3.7, Protein 15.2

Baked Macaroni and Cheese image

Provided by mandabears

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/4 cups uncooked elbow macaroni, i use whole wheat
12 ounces shredded sharp cheddar cheese, i use 2%
1 (12 ounce) can evaporated milk, i use either fat free or low fat
2 eggs, well beaten,i use egg beaters
3/8 cup butter or 3/8 cup margarine, melted,no substitutions for this

Steps:

Preheat oven to 350 degrees Fahrenheit.
Cook elbow macaroni as directed on package, drain well.
Place macaroni in large bowl or the pot used for cooking it.
Add melted butter, and evaporated milk.
Mix in eggs, add cheese and mix well.
Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray.
Bake 30-40 minutes or until top is brown and bubbly.
Another option: double the recipe, spray crockpot with butter flavored cooking spray and cook for 6-8 hours.

Nutrition Facts : Calories 513.2, Fat 36.7, SaturatedFat 22.5, Cholesterol 177.4, Sodium 519.5, Carbohydrate 22.9, Fiber 0.7, Sugar 0.8, Protein 23.1

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.