Milk Macaroni Recipes

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SKINNY MACARONI AND CHEESE



Skinny Macaroni and Cheese image

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it "my mac and cheese" with simple changes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

Steps:

  • In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
  • Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
  • Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g

SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

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

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

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

MILK MACARONI



MILK MACARONI image

Another oldie goldie from my childhood.

Provided by Yvonne Sones

Categories     Other Soups

Number Of Ingredients 2

pasta, cooked
milk

Steps:

  • 1. Add your precooked pasta and milk together in a pan.As if you were making soup.
  • 2. Heat till nice and warm. Add, salt, pepper and a couple pats of butter. Once the butter has melted, eat and enjoy!

MACARONI AND CHEESE WITH POWDERED MILK



Macaroni and Cheese With Powdered Milk image

This is a Thanksgiving favorite in my family. The recipe has been passed down for generations, and this is my first year to host Thanksgiving! It's creamy, hearty, and rich. In my opinion, it's perfect!

Provided by skeletori

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb elbow macaroni
1 lb longhorn cheese
1 quart powdered milk
2 eggs
2 ounces margarine

Steps:

  • Boil Macaroni - Take off heat when 1/2 cooked.
  • Drain and Save Water.
  • Use Macaroni Water to Make Powdered Milk.
  • Mix Milk, Eggs, Margarine, Macaroni, and 1/2 Cheese into Casserole Dish.
  • Spread Remaining Cheese on Top.
  • Let Sit at Room Temperature for 30 Minutes.
  • Cook at 350 Until Heated Through.

Nutrition Facts : Calories 1102.3, Fat 58.3, SaturatedFat 32.3, Cholesterol 232.7, Sodium 902.3, Carbohydrate 90.7, Fiber 2.4, Sugar 34.6, Protein 53.4

JOHN LEGEND'S MACARONI AND CHEESE



John Legend's Macaroni and Cheese image

When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
  • In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
  • Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

HOME



Home image

Categories     Entrees

Yield 6

Number Of Ingredients 9

●1 2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
●2 tablespoons cornstarch
●1 teaspoon salt
●1/2 teaspoon dry mustard
●1/4 teaspoon ground black pepper
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●1 cup water
●2 tablespoons butter or margarine
●2 cups (8 ounces) shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 375° F. Grease 2-quart casserole dish.
  • Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
  • Bake for 20 to 25 minutes or until cheese is melted and light brown.

ONE-POT MAC 'N' CHEESE



One-Pot Mac 'n' Cheese image

This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt

Steps:

  • Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

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