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 1h10m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander. In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish. Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.
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 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 55m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;
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 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 30m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni. Spoon into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs. Bake 20 min. or until heated through.
