Easy Weeknight Mac And Cheese 4 Ways Recipes

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CREAMY WEEKNIGHT MACARONI AND CHEESE



Creamy Weeknight Macaroni and Cheese image

Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn't do the macaroni and cheese any favors when it comes to its flavor, so it's important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.

Provided by Alison Roman

Categories     dinner, lunch, quick, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper

Steps:

  • Cook pasta in a large pot of salted water until just barely al dente; drain.
  • Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it's completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
  • Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

Nutrition Facts : @context http, Calories 1114, UnsaturatedFat 19 grams, Carbohydrate 95 grams, Fat 63 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 35 grams, Sodium 905 milligrams, Sugar 11 grams, TransFat 1 gram

EASY WEEKNIGHT BACON MAC 'N CHEESE



Easy Weeknight Bacon Mac 'n Cheese image

Bacon-spiked macaroni and cheese in just 15 minutes! Our Progresso™ Recipe Starters® creamy three cheese cooking sauce plus American cheese slices make it extra cheesy and creamy. Check our oven directions if you prefer you mac baked.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 15m

Yield 4

Number Of Ingredients 5

2 cups uncooked penne pasta
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy three cheese cooking sauce
8 slices American cheese, diced
1 (3 ounce) package cooked real bacon pieces or bits
Progresso® Italian style panko crispy bread crumbs

Steps:

  • Cook and drain pasta as directed on package; keep warm.
  • Meanwhile, in 2-quart saucepan, heat cooking sauce to boiling, stirring occasionally. Remove from heat; stir in cheese until melted. Reserve 1 tablespoon of the bacon; set aside. Stir in pasta and remaining bacon. If necessary, cook over medium heat until thoroughly heated, stirring occasionally. Mix reserved bacon with bread crumbs; sprinkle over pasta.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 30.2 g, Cholesterol 73.4 mg, Fat 26.8 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 14.1 g, Sodium 1738.2 mg, Sugar 1.5 g

EASY WEEKNIGHT MAC AND CHEESE 4 WAYS



Easy Weeknight Mac and Cheese 4 Ways image

A classic, creamy macaroni and cheese. Take it to the next level with Almond Breeze almondmilk and delicious toppings the whole family will love.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 35m

Yield 8

Number Of Ingredients 24

1 ½ cups small elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 ½ cups Almond Breeze Unsweetened Original almondmilk
1 cup low-sodium chicken broth
1 tablespoon spicy brown mustard
2 teaspoons onion powder
1 teaspoon garlic salt, or to taste
2 cups shredded sharp Cheddar cheese
Freshly ground pepper to taste
¾ cup 1/4-inch diced turkey kielbasa
⅔ cup chopped onion
⅔ cup diced bell pepper (any color)
½ teaspoon dried thyme
1 tablespoon olive oil
½ cup chopped onion
⅓ cup real bacon bits
1 ½ cups mixed riced cauliflower and broccoli
Garlic salt to taste
1 tablespoon olive oil
½ cup chopped red onion
15 slices turkey pepperoni, cut into quarters
⅓ cup diced bell pepper (any color)
⅓ cup sliced olives

Steps:

  • Cook elbow macaroni according to package directions, about 8 minutes.
  • While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
  • Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
  • For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
  • For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
  • For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

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