POTLUCK MACARONI AND CHEESE
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. -Jennifer Blondek, Chicopee, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 652mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 17g protein.
POTLUCK MACARONI AND CHEESE
This recipe I have been making for years since the beginning of my marriage. A good recipe for all mac and cheese lovers. Very creamy.
Provided by Chef sandi 29
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. Boil macaroni as desired on box.
- Heat margaine in a 3-quart saucepan over medium heat.
- Cook onions in margarine for about 2 minutes.
- Stir in flour, salt, and pepper. Cook until mixture bubbles.
- Stir in milk. Heat to boiling stirring constantly.
- Remove pan from heat and add Velveeta cubes.Stir cheese until melted.
- Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated.
- Stir in shredded cheddar.
- Bake for about 35 to 40 minutes or until bubbly.
Nutrition Facts : Calories 379.7, Fat 10.1, SaturatedFat 5.3, Cholesterol 26.2, Sodium 738.7, Carbohydrate 52.4, Fiber 2, Sugar 7.9, Protein 18.8
BEST POTLUCK MACARONI AND CHEESE
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl. 2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside. 3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated. 4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving. Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
POTLUCK MACARONI AND CHEESE RECIPE
This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. -Jennifer Babcock, Chicopee, Massachusetts
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
- Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
- Yield: 16 servings (3/4 cup each).
- Originally published as Potluck Macaroni and Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes
- Annual 2009, p82
- Nutritional Facts
- 4 cup equals 388 calories, 28 g fat (17 g saturated fat), 122 mg cholesterol, 652 mg sodium, 16 g carbohydrate, trace fiber, 17 g protein.
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