Best Festive Macaroni Cheese Recipes

FESTIVE MACARONI & CHEESE

Festive Macaroni & Cheese image

For the family that likes mac and cheese, every mac and cheese night is a festive occasion. And this colorful version is certainly dressed for the party!

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 pkg. (16 oz.) elbow macaroni, uncooked
1 can (14.5 oz.) tomato sauce
2 cups frozen corn
1 small onion, finely chopped
1 small each green and red pepper, finely chopped
1 small zucchini, finely chopped
1/2 cup chopped fresh cilantro
1 can (12 oz.) evaporated milk
3 canned chipotle peppers in adobo sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
12 KRAFT Singles

Steps:

Heat oven to 350ºF.
Cook macaroni in large saucepan as directed on package, omitting salt. Meanwhile, combine tomato sauce, vegetables and cilantro. Blend evaporated milk and chipotle peppers in blender until smooth.
Drain macaroni; return to pan. Add chipotle mixture with mozzarella and 4 Singles; cook and stir 5 min. or until cheeses are completely melted. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the vegetable mixture and remaining Singles. Repeat layers of macaroni and vegetables; cover.
Bake 25 min. or until heated through. Top with remaining Singles; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 8 g, Protein 15 g

FESTIVE MACARONI AND CHEESE

Festive Macaroni and Cheese image

It looks like something from Christmas, tastes like something from summer, and makes you feel like you're over at grandma's. This is a nice, healthy, flavorful macaroni. Feel free to add a bit of shredded chicken if you feel like it.

Provided by Sierra Silver

Categories Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons butter
5 tablespoons flour
3 (12 ounce) cans evaporated milk
1 cup milk
1 cup American cheese, cubed
4 cups sharp cheddar cheese, shredded
2 teaspoons dry mustard
1 teaspoon nutmeg
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons hot sauce
1 lb elbow macaroni
2 shallots, chopped
1 bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped finely
1 lb broccoli, thawed and chopped or 1 lb cauliflower, mix thawed and chopped
2 (14 ounce) cans diced tomatoes, drained
2 cups breadcrumbs

Steps:

In a large skillet, sauté scallions, bell pepper, and jalapeno until softened; drain.
Cook macaroni just until al dente, 8-10 minutes.
In a large saucepan, melt butter over medium heat.
Add flour; whisk while cooking, and cook until smooth and lightly browned.
Whisk in evaporated milk, milk, and spices; stir until thickened.
Stir in American cheese; allow to melt thoroughly. Add cheddar in one-cup increments, melting thoroughly between additions.
Mix sauce with vegetables and pasta; add to greased 13 x 9 inch pan.
Top with breadcrumbs.
Bake, uncovered, at 350 F 40-45 minutes or until hot and bubbly.

Nutrition Facts : Calories 863.6, Fat 38.4, SaturatedFat 22.8, Cholesterol 115.9, Sodium 1590.2, Carbohydrate 93, Fiber 6.6, Sugar 8.3, Protein 38.3