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 20m Yield 6 Number Of Ingredients 5 Steps:
Cook pasta in large pot according to package directions. Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.
Time 50m Yield Serves 8 to 10 servings Number Of Ingredients 9 Steps:
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Time 35m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside. Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes. Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!
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 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.
Time 1h20m Yield 10-12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. grease a 2 1/2 quart casserole dish. cook macaroni according to package directions and drain. in a large bowl or pot, pour in hot macaroni and add butter and all cheese, mix well. with a wire whisk, beat together eggs, evaporated milk, sour cream, salt and pepper. add to bowl/pot with macaroni and cheeses and mix well. pour mixture into greased casserole dish. (optional) sprinkle bread crumbs over top. cover with foil. place into preheated (350 degrees) oven for 50 to 60 minutes. uncover the last few minutes just to toast the breadcrumbs on top.
Time 45m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Spray a 9x13" glass casserole dish with cooking spray. Set aside. Cook the pasta according to package directions, in a large pot. Drain, rinse, and return to the large pot. Set aside. In a large skillet, melt the butter over medium heat. Add the flour, and cook until bubbly (about a minute). Add the milk slowly, stirring after each addition and cook until slightly thickened. Add the cream cheese, again stirring until completely melted. Season with salt. Remove from heat. Carefully pour the cream cheese mixture over the pasta, stirring gently to combine. Add the shredded cheddar cheese, stirring to combine. Pour the mixture into the prepared casserole dish, top with bread crumbs if desired, and bake at 350 for 20 minutes.
