Macaroni And Cheese With Egg Noodles And Cream Recipes

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MOCK SOU BOREG (ARMENIAN MACARONI AND CHEESE)



Mock Sou Boreg (Armenian Macaroni and Cheese) image

This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.

Provided by Jen Yagoobian Pfister

Categories     Pasta and Noodles     Noodle Recipes

Time 41m

Yield 12

Number Of Ingredients 7

2 teaspoons butter, divided
1 (8 ounce) package egg noodles
1 pound Monterey Jack cheese, grated
1 (16 ounce) package large curd cottage cheese
2 eggs, beaten
½ teaspoon salt
½ cup parsley, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
  • Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.
  • Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.
  • Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.

Nutrition Facts : Calories 270 calories, Carbohydrate 14.8 g, Cholesterol 87.7 mg, Fat 15.5 g, Fiber 0.7 g, Protein 17.7 g, SaturatedFat 9.2 g, Sodium 472.7 mg, Sugar 0.7 g

SOUTHERN-STYLE MACARONI & CHEESE



Southern-Style Macaroni & Cheese image

The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk.

Provided by Mandy Rivers | South Your Mouth

Time 1h

Number Of Ingredients 9

1 pound elbow macaroni noodles
24 ounces cheddar cheese, shredded
3 12-oz cans evaporated milk
3 eggs
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry mustard powder
Pinch of cayenne pepper
1/2 stick (1/4 cup) butter

Steps:

  • Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Drain noodles then set aside.
  • While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.
  • Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).
  • Spray a 3-quart 13x9 baking dish with cooking spray.
  • Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.
  • Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.
  • Cut butter into thin pats then place them evenly on top of cheese.
  • Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.
  • Remove from oven then let rest 20-25 minutes before serving. Don't skip this step... if you dig into this right out of the oven the inside will be soupy. The dish needs time to "set up".

MACARONI AND CHEESE WITH EGG NOODLES AND CREAM



Macaroni and Cheese With Egg Noodles and Cream image

Not diet food. So rich. So creamy. Decadent. Make it. Enjoy it. I've made this 3 times now and my family just loves it. I made it to serve at the big family Christmas, too. Not your traditional orange "Mac and Cheese". From "Everyday Italian" show on Food Network. The original recipe claims 8 servings, but we get more like 8 from a 3/4 recipe. I would say it does 12 servings. It is very rich.

Provided by MathMom.calif

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.)
2 1/2 cups whole milk (No substitutions)
2 tablespoons all-purpose flour (original recipe said 2 tsp, but I have used tbsp to get this to set up and thicken)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon fresh ground black pepper
2 cups grated Fontina cheese, packed
3/4 cup finely grated parmesan cheese, packed
3/4 cup grated mozzarella cheese, packed
4 ounces cooked ham, finely diced (optional)
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • Preheat oven to 450 degrees.
  • Butter a 13 by 9 inch baking dish.
  • Cook noodles in a large pot of boiling salted water until tender, but still firm to bit, stirring frequently. About 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour 1/2 tsp salt and pepper in a large bowl to blend.
  • Stir in PART of the cheese only to the milk/cream mixture. 1 cup Fontina. 1/2 cup parmesan. 1/2 cup mozzarella. Also stir in ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer noodle mixture to the prepared baking dish.
  • In a small bowl combine all the remaining cheeses and toss to blend. Sprinkle the combined cheeses over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown and get a bit crispy on top, about 20 minutes.
  • Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 399.6, Fat 26.6, SaturatedFat 15.9, Cholesterol 115.3, Sodium 422.1, Carbohydrate 25.4, Fiber 1, Sugar 3.7, Protein 15.2

MOM'S EGG NOODLE MAC & CHEESE



Mom's Egg Noodle Mac & Cheese image

From Scratch Mac & Cheese recipe

Categories     Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 16

Number Of Ingredients 6

1 bag Enriched egg noodles (16 oz)
8 tbsp butter
8 tbsp flour
4 slices each of swiss, american, muenster and cheddar cheese (appx 1 oz per slice) or 1 lb shedded mixed cheese
salt & pepper to taste
Optional Panko Breadcrumbs (to top)

Steps:

  • Boil salted water for noodles. Cook noodles per package directions.
  • While noodles boil, Create a bechemel (white suace) sauce by adding equal parts flour and butter (a roux)to a sauce pan. Cook on low heat until the butter is completely melted and the flour is cooked (cooking the flour gets rid of the raw flour taste int he sauce) - about 5 minutes. Do not let the roux brown (still edible, not very pretty in mac & cheese).
  • Add milk slowly. Cook over medium heat until sauce begins to thicken. Add cheese and stir until melted. Add salt and pepper to taste. If you do not like pepper flecks in your cheese sauce, use white pepper.
  • Mix noodles and cheese sauce together, and put in a lasagna pan. Top with handful of Panko breadcrumbs.
  • Bake at 350 until top is crusty, about 45 minutes - an hour.
  • makes 16 servings. Freezes in portions extremely well.

Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories

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