Time 37m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. Lightly mist an 11x7 inch(2 quart) glass or ceramic baking dish with vegetable oil cooking spray and set aside. Bring a large pot of water to a boil over high heat.Add salt,if using,and stir in the macaroni.Reduce heat to medium-high and cook uncovered about 8 minutes.Reserve 1 cup of the pasta cooking water,then drain the macaroni well in a colander. Transfer the macaroni to the prepared baking dish.Add the pasta sauce,2 cups of the cheese,and the reserved pasta cooking water,and stir until ingredients are well combined.Scatter the remaining 1 cup of cheese over the top. In a small bowl,toss the olive oil with the bread crumbs, and then scatter on top of the cheese. Bake until the macaroni and cheese is bubbly and the crumbs are lightly brown,25 to 30 minutes.
Time 1h Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees Fahrenheit. Cook macaroni (1/2 pound= 2 cups dry) until just al dente. You can use elbows for a traditional look, but try scoobi-doo– it works well in this recipe. Drain pasta well. While the mac is boiling, melt the 1/4-cup butter in a large pot. Whisk in the flour. Over med heat, whisk until smooth and bubbly (only about a minute). Stir in milk, cream cheese, salt, pepper& mustard. Keep cooking and stirring until sauce is thickened– about three or four minutes. Cut the block of cheddar into half-inch cubes. Add drained macaroni and cubed cheddar& combine well. Pour into a casserole sprayed with Pam. In a small bowl, combine the remaining ingredients and sprinkle over top. Dust with paprika if desired. Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.
Time 1h25m Yield 20 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray. Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish. Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth. Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs. Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven’s broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Time 50m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (200 degrees C). 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 to 10 minutes. Drain. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Time 45m Yield 20-25 serving(s) Number Of Ingredients 6 Steps:
Cut ingredients in half or thirds for less servings. Boil elbow noodles till done, but still firm. Drain. Rinse with warm water to remove excess starch. Cut processed cheese into chunks. Pour water in large saucepan and heat till slightly boiling. Add all processed cheese, stir till almost melted. Lower heat on cheese sauce to prevent scorching and add mushroom soup. Stir till fully incorporated. Remove from heat. Pour noodles into roasting pan. Add butter and stir till melted. Stir in cheese sauce. Top with shredded cheese and bake at 350F till top is slightly brown.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
Time 35m Yield 4-6 servings. Number Of Ingredients 7 Steps:
Cook macaroni according to package directions; drain. In a large saucepan, saute onion in butter until tender. Add the macaroni, ham, cheese sauce, salt and pepper. Pour into a greased 2-qt. baking dish. Sprinkle with cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375. Cook macaroni in a pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup pasta cooking water (IMPORTANT!). Place macaroni in large bowl along with reserved cooking water, alfredo sauce, and 2 cup (8 oz.) of the cheese. Mix well and pour into 2 quart casserole dish. Sprinkle remaining cheese on top. Toss bread crumbs with olive oil and sprinkle on top of casserole. Bake at 375 for 20 to 25 minutes or until hot and bubbly.
Time 15m Yield 3 serving(s) Number Of Ingredients 4 Steps:
Add salt to 3 quarts of water and bring to a boil. Once the water comes to a boil, add the elbow macaroni, stirring occasionally. Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente’). While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese. Pour finished macaroni into a strainer, and strain out all the water. Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter. Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese. Enjoy!
Time 55m Yield 4 servings Number Of Ingredients 4 Steps:
Heat oven to 375°F. Mix water and mustard in 1-1/2-qt. casserole. Whisk in Cheese Sauce. Stir in Macaroni; cover. Bake 40 min. or until heated through, uncovering and stirring in sour cream after 30 min. Let stand 5 min. before serving.
