Margarita Mac And Cheese Recipes

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OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

MARGHERITA MAC & CHEESE



Margherita Mac & Cheese image

Make and share this Margherita Mac & Cheese recipe from Food.com.

Provided by Boomette

Categories     Macaroni And Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

6 -7 ounces elbow macaroni
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)
2 -3 cups mozzarella cheese
14 ounces diced tomatoes, drained (I changed 28 ounces for 14 ounces after Debbwl mentionned it in her review)
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon flour (Debbwl used 2 tablespoons of flour)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Steps:

  • Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
  • Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
  • Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

Nutrition Facts : Calories 501.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 61.3, Sodium 1291.1, Carbohydrate 46.6, Fiber 2.9, Sugar 4.4, Protein 23.5

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