Yield 10 Number Of Ingredients 10 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.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a big skillet, melt the butter over medium-high heat. Whisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened. Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
Time 55m Yield 6 servings. Number Of Ingredients 11 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Butter a 13 x 9-inch baking dish; set aside. In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add cheeses to the hot macaroni and stir well; spread in the prepared dish. In a mdeium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs,sour cream, salt, cayenne pepper (if using), and black pepper. Pour over the macaroni. Bake uncovered, 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
More about “healthy creamy mac and cheese recipes”
Time 55m Yield 10 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Cook macaroni according to package directions; drain., Meanwhile, in small bowl, whisk flour, seasonings and half-and-half until smooth. In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from heat. Add cheese; stir until melted. Stir in macaroni. Transfer to a 13x9-in. baking dish coated with cooking spray., For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread crumbs; cook and stir 2 minutes longer. Sprinkle over macaroni mixture; top with cheese. , Bake, uncovered, until heated through, 25-30 minutes . Garnish as desired.
