Best School Cafeteria Mac And Cheese Recipe Cdkitchencom Recipes

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SCHOOL CAFETERIA MAC AND CHEESE



School Cafeteria Mac and Cheese image

Having some nostalgia for your school lunch days? Cheesy, buttery macaroni baked to perfection, topped with extra cheese and a crunchy topping.

Time 40m

Yield 6

Number Of Ingredients 7

8 ounces elbow macaroni pasta
1/4 cup butter
2 1/4 cups freshly grated Cheddar cheese
1 cup milk
1 teaspoon salt
black pepper, to taste
buttered bread crumbs or crumbled potato chips

Steps:

  • Preheat the oven to 300 degrees F. Cook the pasta in boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the butter to the pasta in the pan (set on the warm burner but keep the burner off). Stir in 2 cups of the cheese, the milk, salt, and pepper and mix well. Transfer the pasta mixture to a 2-quart broiler-safe baking dish. Place the dish in the oven and bake at 300 degrees F for 30 minutes. Remove the dish from the oven and turn the oven to broil. Evenly sprinkle the remaining cheese and bread crumbs or chips over the top of the pasta. Place under the broiler for 1 minute or until the topping is golden brown. Serve hot.

Nutrition Facts :

CAFETERIA MACARONI AND CHEESE



Cafeteria Macaroni and Cheese image

This is an old-fashioned comfort food recipe.

Provided by Karena

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 6

Number Of Ingredients 11

8 ounces macaroni
1 ½ cups milk
1 ½ teaspoons ground mustard
1 teaspoon Worcestershire sauce
¾ teaspoon salt
1 dash hot pepper sauce
1 ½ tablespoons butter
3 ½ cups shredded Cheddar cheese, divided
½ cup bread crumbs
2 tablespoons butter, melted
½ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
  • Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
  • Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Nutrition Facts : Calories 543.9 calories, Carbohydrate 39.4 g, Cholesterol 91.9 mg, Fat 31.4 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 19.2 g, Sodium 850 mg, Sugar 4.4 g

CAFETERIA MACARONI AND CHEESE



Cafeteria Macaroni and Cheese image

I'm not sure where the "cafeteria" comes in, but I stole this recipe from: http://allrecipes.com/Recipe/Cafeteria-Macaroni-and-Cheese/ We like it because you don't have to fuss around with a bechamel sauce (which always goes gritty on us, it seems) and also, it tastes darn good. I think the crumbs on top are unnecessary, and the recipe has plenty of saturated fat without them, but use them if you like the crunch. We use a smoky, Spanish paprika, which adds some exotic flair, in addition to a bit of color.

Provided by Podkayne

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces macaroni
1 1/2 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 tablespoons butter
3 1/2 cups shredded cheddar cheese, divided
1/2 cup breadcrumbs (optional)
2 tablespoons butter, melted (optional)
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°F.
  • Grease a 2-quart casserole with a bit of butter.
  • Boil macaroni in hot, salty water for 8-10 minutes, or until al dente.
  • Meanwhile, heat the milk in the microwave or on the stovetop. Whisk in mustard, Worcestershire sauce, and salt.
  • When the macaroni is al dente, drain and toss with the 1 1/2 Tbsp butter. When the butter is melted, stir in 3 c of cheddar in small batches. Be sure the cheese melts well!
  • Pour in the milk mixture and stir well.
  • Pour the macaroni mixture into the casserole and top with remaining 1/2 cup of cheese.
  • If desired, combine the bread crumbs and melted butter, and sprinkle over the top of the casserole.
  • Sprinkle on the paprika.
  • Bake for 30 minutes.
  • If desired, broil for 1-2 minutes to brown the top of the casserole.

LUBY'S CAFETERIA MACARONI AND CHEESE



Luby's Cafeteria Macaroni and Cheese image

This is a classic favorite of all of the Luby's Cafeteria customers. From the Luby's 50th Anniversary Recipe Collection Cookbook. The taste of this M&C might be a little bland, but you can always kick it up.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt

Steps:

  • Cook macaroni according to package directions.
  • Heat oven to 350ºF.
  • In a large bowl, mix dry milk, flour, and butter.
  • Gradually add boiling water, beating constantly.
  • Add 1 1/2 of the cheese and continue beating until smooth and creamy.
  • Stir in macaroni, 1 cup of the remaining cheese, and salt.
  • Transfer to lightly greased 2-qt baking dish.
  • Cover with foil.
  • Bake 25 minutes.
  • Remove foil.
  • Sprinkle with remaining 1/2 cup cheese.
  • Continue baking 1 minute or until cheese melts.

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