Creamy Baked Macaroni And Cheese Not Low Fat Recipes

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LOW-FAT MACARONI AND CHEESE



Low-Fat Macaroni and Cheese image

"When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese," notes field editor Joanie Elbourn of Gardner, Massachusetts.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

1 cup fat-free milk
1-1/4 cups shredded reduced-fat cheddar cheese
2/3 cup fat-free cottage cheese
3 tablespoons all-purpose flour
Pepper to taste
2-1/2 cups cooked elbow macaroni
1 tablespoon grated onion
Paprika

Steps:

  • In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 271 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield Serves 8 to 10 servings

Number Of Ingredients 9

Kosher salt
1 pound elbow macaroni
2 1/2 cups half and half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 10

Number Of Ingredients 10

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
⅓ cup flour
1 ½ tablespoons Dijon mustard
½ cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Steps:

  • Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
  • Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
  • Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 47.1 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.2 g, Protein 25.1 g, SaturatedFat 16.1 g, Sodium 1202.9 mg, Sugar 8.5 g

YUMMY LOW-FAT MAC & CHEESE



Yummy Low-Fat Mac & Cheese image

Make and share this Yummy Low-Fat Mac & Cheese recipe from Food.com.

Provided by Absolutely Bananas

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter
3 tablespoons unbleached all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 1/2 cups nonfat milk
1 cup nonfat sour cream
1 egg, lightly beaten
2 cups shredded reduced-fat cheddar cheese
4 cups cooked elbow macaroni (from about 2 cups dried)
1/4 cup corn flake crumbs or 1/4 cup dried breadcrumbs

Steps:

  • Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
  • Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
  • Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

Nutrition Facts : Calories 253.8, Fat 4.4, SaturatedFat 2, Cholesterol 41.1, Sodium 271.9, Carbohydrate 41.9, Fiber 1.9, Sugar 6.9, Protein 11.1

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni And Cheese image

Velveeta, cream cheese, half and half, and egg give this comforting dish a rich, cheesy flavor with a custardy texture. I experimented by combining ideas from several recipes and my whole family was thrilled with the results!

Provided by Marla Swoffer

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces macaroni
12 ounces Velveeta cheese
8 ounces cream cheese
1/2 cup parmesan cheese (canned is fine)
1 beaten egg
1 1/2 cups half-and-half
1/4 cup butter
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Boil noodles until done.
  • While noodles are cooking, grease a rectangular glass casserole dish.
  • After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
  • Set aside.
  • In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
  • Add half and half and bring to a boil on medium-high heat.
  • Reduce heat and add velveeta and cream cheese in small chunks.
  • Stir and add seasonings (last four ingredients).
  • After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
  • Stir noodles with sauce until they are combined.
  • Sprinkle parmesan over the top.
  • Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).

Nutrition Facts : Calories 1019, Fat 66.2, SaturatedFat 41.1, Cholesterol 257.5, Sodium 2062.8, Carbohydrate 69.5, Fiber 2.4, Sugar 8.7, Protein 36.8

ULTRA CREAMY BAKED MAC AND CHEESE



Ultra Creamy Baked Mac and Cheese image

Our favorite mac and cheese recipe calls on a few smart steps to make sure the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are sharp white cheddar and Pecorino-Romano cheese. The cheddar melts down to be creamy and the pecorino adds a sharp salty bite to the sauce. For the creamiest sauce, we hand grate the cheese since previously shredded cheeses don't seem to melt as well.

Provided by Adam and Joanne Gallagher

Categories     American

Time 1h

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 pound dried pasta like elbow macaroni, shells or penne
Salt, to taste
5 cups (1180 ml) milk, whole or 2% are best
5 tablespoons (70 grams) unsalted butter
5 tablespoons (45 grams) all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, or more to taste
1/8 teaspoon fresh ground nutmeg
1 pound sharp white cheddar cheese, shredded (4 heaping cups), plus more if baking (about 1/2 cup)
5 ounces (140 grams) Pecorino-Romano cheese, shredded (1 1/2 cups)

Steps:

  • For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
  • Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
  • Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
  • Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
  • While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
  • While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
  • Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
  • If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
  • For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
  • For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese.
  • Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.

Nutrition Facts : ServingSize 1/10 of the dish, Calories 578, Fat 28.1g, SaturatedFat 16.4g, Cholesterol 87.2mg, Sodium 728.9mg, Carbohydrate 51.1g, Fiber 1.7g, Sugar 14g, Protein 29.6g

CREAMY BAKED MACARONI AND CHEESE - NOT LOW FAT!



Creamy Baked Macaroni and Cheese - Not Low Fat! image

Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour

Provided by Cathy Pete

Categories     Pasta Shells

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb medium shell macaroni noodles
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup flour
3 1/2 cups whole milk
1 egg, beaten
8 ounces cream cheese, cut into cubes
1 lb processed cheese, cut into cubes like Velveeta cheese
2 cups shredded sharp cheddar cheese

Steps:

  • Boil noodles according to package.
  • After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
  • Preheat oven to 350 degrees.
  • Grease 9x13 pan.
  • In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
  • Remove from heat add milk, return to heat and bring to a boil.
  • Boil 1 minute.
  • Remove from heat and add cheeses, stir until melted.
  • Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!

Provided by Diana Adcock

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

4 slices white bread, torn into pieces
4 tablespoons unsalted butter plus 4 tablespoons melted unsalted butter
1/4 cup freshly grated parmesan cheese
1 tablespoon salt
1 lb elbow macaroni
5 tablespoons flour
3 (12 ounce) cans evaporated milk
2 teaspoons hot sauce
1 teaspoon red pepper flakes
1/8 teaspoon nutmeg
1 teaspoon dry mustard
2 cups shredded extra-sharp cheddar cheese
1 1/4 cups shredded American cheese
3/4 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees and place oven rack in the middle.
  • Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
  • Transfer to bowl.
  • Bring 4 quarts water to boil in large pot.
  • Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
  • Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
  • Drain well & set aside.
  • Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
  • Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
  • Slowly whisk in evaporated milk, hot sauce, red pepper flakes, 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.
  • 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.

Nutrition Facts : Calories 672.6, Fat 31.9, SaturatedFat 19.3, Cholesterol 99.1, Sodium 1416.1, Carbohydrate 66.3, Fiber 2.4, Sugar 2.4, Protein 29.8

CREAMY MACARONI AND CHEESE



Creamy Macaroni and Cheese image

This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 to 2 cups 2% milk
1 cup sour cream
8 ounces cubed Velveeta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.

Provided by GardnerFamily

Categories     Kosher

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb cooked macaroni
2 eggs
1 ounce milk
1 lb of grated sharp cheddar cheese
24 ounces cottage cheese
1/2 teaspoon black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 400°F.
  • Mix together everything except the macaroni throughly.
  • Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
  • Uncover and cook an additional 5-10 minutes.
  • Remove from oven, cover and let rest for 30 minutes.

Nutrition Facts : Calories 428.9, Fat 24.6, SaturatedFat 14.1, Cholesterol 122.2, Sodium 996.8, Carbohydrate 21.7, Fiber 1.1, Sugar 3.1, Protein 29.3

CREAMY BAKED MACARONI AND CHEESE - NOT LOW FAT!



Creamy Baked Macaroni and Cheese - Not Low Fat! image

Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour

Provided by @MakeItYours

Number Of Ingredients 11

1 lb medium shell macaroni noodles
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup flour
3 1/2 cups whole milk
1 egg, beaten
8 ounces cream cheese, cut into cubes
1 lb processed cheese, cut into cubes like Velveeta cheese
2 cups shredded sharp cheddar cheese

Steps:

  • Boil noodles according to package.
  • After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
  • Preheat oven to 350 degrees.
  • Grease 9x13 pan.
  • In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
  • Remove from heat add milk, return to heat and bring to a boil.
  • Boil 1 minute.
  • Remove from heat and add cheeses, stir until melted.
  • Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!

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