EASY READY-MADE MACARONI AND CHEESE
An easy make-ahead recipe that is quicker to serve than Kraft. Tasty and without all the salt of the boxed dinner.
Provided by Aroostook
Categories Cheese
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide and place cooked pasta in four 1-quart ziplock bags.
- To each bag add: 1/8 c flour, ¼ c Parmesan/Romano grated cheese, ¼ tsp dry mustard, ½ c shredded cheddar cheese.
- Store in fridge for up to a week.
- To cook each serving: Melt 1 tbls margarine/butter in a small sauce pan.
- Add one bag of macaroni/cheese mixture.
- Stir well.
- Add S& P to taste.
- Slowly add ½ c+ of milk and stir until heated through and sauce is made.
- (Add more milk if you like).
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
SUPER EASY AND FAST MACARONI AND CHEESE
This can be made plain, with ham stirred into it, or with a can of Rotel (Rotel diced tomatoes and chilies) added when you add the Cheese Whiz. Another variation is to add crisp homemade bacon bits and peas.
Provided by Andtototoo
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cook the pasta in salted boiling water until tender.
- Drain and rinse with cold water.
- Put the pasta into a large mixing bowl.
- Melt the Cheese Whiz in the microwave, stirring every 15 seconds until the Cheese Whiz is hot, and then stir the Cheese Whiz into the pasta.
- Add the grated cheese and stir until well blended.
- Put the mixture into a greased baking dish and bake at 350F for 40-45 minutes until hot.
- If you want this super fast, put the mixture into a large glass bowl and microwave it, stirring every 30 seconds until the cheese has melted and macaroni is very hot.
- Sometimes I also use a blend of different grated cheeses.
Nutrition Facts : Calories 691, Fat 34.1, SaturatedFat 21.1, Cholesterol 107.7, Sodium 1092.5, Carbohydrate 61.2, Fiber 2.5, Sugar 4.3, Protein 33.3
SUPER SIMPLE MACARONI AND CHEESE
Make and share this Super Simple Macaroni and Cheese recipe from Food.com.
Provided by firefly68
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in largish, heavy-bottomed saucepan over low-medium heat.
- Add flour, stirring with whisk or spatula until it bubbles; cook, stirring constantly, 1 minute.
- Do NOT let it brown. [If it browns, save it for brown gravy and start again.].
- Remove from heat and mix in mustard, pepper, cayenne, and Worcestershire; blend well, then add milk APPROXIMATELY ONE TABLESPOON AT A TIME until it is soupy or gloppy. This method prevents lumps.
- Return to medium heat and gradually add the rest of the milk, and the salt.
- Stir or whisk constantly until it comes to a boil (a wooden spatula is a handy tool for this); simmer one minute, always stirring.
- Remove from heat and add cheese; stir occasionally until all lumps of cheese disappear.
- This takes 5-10 minutes, but you can return it to very low heat if necessary.
- Note: Removing it from the heat is not absolutely necessary with Velveeta; but with natural cheese, it is best to melt it this way to avoid clumping and stringiness. Natural cheese will blend much better if it melts into the sauce off the heat, something about how the protein reacts to heat.
- Meanwhile, slightly undercook cook elbows in salted water in large pot and drain and return to large pot.
- Add sauce and mix gently with a lifting motion so the pasta isn't smashed.
- Place in buttered or Pammed casserole dish; I like to use an 11x15 so I get lots of surface area for the crust, but if you don't like crusty mac&cheese use a smaller, deeper pan.
- [At this point, or after mixing in large pot, you can refrigerate it for a couple of days if desired. Let it return to room temp or cook longer. You can also freeze, thaw, and spread in pan.] Top with bread crumbs if desired.
- Bake at 350F for 1 hour or until it's bubbling well and top is browned the way you like it. Mmmm.
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