20 Minute Mac N Cheese Recipes

20-MINUTE MAC AND CHEESE

20-Minute Mac and Cheese image

Homemade mac and cheese in 20 minutes! You can do it!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

2 packages (7 oz each) small pasta shells
2 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
2 cups half-and-half
3 cups shredded Cheddar cheese (12 oz)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped red bell pepper

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.

Nutrition Facts : Calories 510, Carbohydrate 49 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1/2 g

20-MINUTE MAC 'N CHEESE

20-Minute Mac 'n Cheese image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound dry elbow macaroni
Coarse salt
3 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
2 1/3 cups finely shredded Cheddar
1/2 cup finely shredded Gruyere
1/2 cup finely grated Parmigiano-Reggiano
Pinch white pepper
1/8 teaspoon freshly ground nutmeg

Steps:

Bring a large pot of water to a boil. Add the macaroni and about 1 tablespoon salt and cook according to package directions, usually 6 to 8 minutes. Transfer to a colander and drain well.
While the pasta cooks, melt the butter in a 4-quart pot over medium heat. Stir in the flour with a wooden spoon, stirring and cooking until the mixture is smooth, about 1 minute. Whisk in about 1/2 cup of the milk, whisking until no lumps remain. Then whisk in the rest of the milk until the sauce is smooth. Bring to a simmer and whisk constantly until the sauce is slightly thickened, 1 to 2 minutes.
Reduce the heat to medium-low. Stir in the Cheddar, Gruyere and Parmigiano-Reggiano with a wooden spoon. Stir until the cheese is completely melted and the sauce is smooth. Stir in the pepper and nutmeg and season to taste with salt. Remove from the heat.
Transfer the drained pasta to a large bowl. Pour the sauce over the pasta and stir until well combined. Serve warm.

20-MINUTE MAC 'N' CHEESE RECIPE - (4.1/5)

20-Minute Mac 'N' Cheese Recipe - (4.1/5) image

Provided by Pebbles-2

Number Of Ingredients 9

Ingredients

2 C milk
6 T butter, cut into pieces
6 T all purpose flour
8 oz. shredded extra sharp cheddar cheese
8 oz. shredded Monterey Jack cheese
1/2 t ground pepper
1 lb. cavatappi pasta
1 1/2 C panko bread crumbs
1 t olive oil

Steps:

Preheat oven to 400°. Microwave 2 cups milk at HIGH for 1 1/2 minutes. Melt 2 Tbsp. butter in a large skillet or Dutch oven over medium-low heat; whisk in 2 Tbsp. all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Whisk in 1/2 tsp. salt, 1/4 tsp. black pepper, 1 cup shredded extra-sharp Cheddar cheese, and, if desired, 1/4 tsp. red pepper until smooth; stir in 1/2 (16-oz.) package elbow macaroni pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with extra-sharp Cheddar cheese. Bake at 400° for 20 minutes or until golden and bubbly.

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