ULTRA CREAMY BAKED MAC AND CHEESE - EASY RECIPES FOR HOME ...
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
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 11
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, FatContent 28.1g, SaturatedFatContent 16.4g, CholesterolContent 87.2mg, SodiumContent 728.9mg, CarbohydrateContent 51.1g, FiberContent 1.7g, SugarContent 14g, ProteinContent 29.6g
SHRIMP IN PHYLLO CUPS RECIPE: HOW TO MAKE IT
I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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MACARONI AND CHEESE RECIPE | EPICURIOUS
Garrett McCord, coauthor with Stephanie Stiavetti of [_Melt: The Art of Macaroni and Cheese,_](http://astore.amazon.com/epistore-20/detail/0316213373) created this recipe exclusively for Epicurious. A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences.
If you really like the crunchy topping, go ahead and add more—use an additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a slightly larger handful of shredded cheese. Want more assertive cheesiness? Experiment with different Cheddars, including aged versions. And of course, feel free to add your favorite extras like raw or roasted broccoli or cauliflower, or crisp cooked bacon.
For more on mac 'n' cheese, including tips from McCord and more mix-in ideas, see [Classic Recipes: Macaroni and Cheese](http://origin.stag.epicurious.com/articlesguides/howtocook/dishes/classic-recipes-macaroni-and-cheese).
From epicurious.com
Reviews 3.9
Total Time 1 hour and 10 minutes
From epicurious.com
Reviews 3.9
Total Time 1 hour and 10 minutes
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
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ONE-POT BROCCOLI MAC AND CHEESE RECIPE - NYT COOKING
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that’s creamy with lots of sharp Cheddar, studded with broccoli and doesn’t require making a roux. Instead, the sauce is thickened by the pasta’s starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that’s garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
- Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!
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CHEESE MEASUREMENT CONVERSIONS FROM CUPS TO POUNDS
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HOW MANY CUPS OF CHEESE IN A POUND ? 1 POUND OF GRATED ...
Sep 28, 2021 · One lb of this cheese equals around 4.5 cup grated which renders 1/4 lb come in in ~ 1 to 1.25 cup grated. If you space measuring by weight, remember that coarsely grated cheese is much heavier than finely grated cheese. In various other words 1 cup that coarsely grated cheese will contain much less cheese than 1 cup of finely grated cheese.
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POUNDS TO CUPS - CHEESE
pounds to US cups of Cheese; 1 pound = 2.02 ( 2 ) US cups: 2 pounds = 4.03 ( 4 ) US cups: 4 pounds = 8.06 ( 8 1 / 8) US cups: 5 pounds = 10.1 ( 10 1 / 8) US cups: 8 pounds = 16.1 ( 16 1 / 8) US cups: 1 / 16 pound = 0.126 ( 1 / 8) US cup: 1 / 8 pound = 0.252 ( 1 / 4) US cup: 1 / 4 pound = 0.504 ( 1 / 2) US cup: 1 / 3 pound = 0.672 ( 2 / 3) US cup: 1 / 2 pound = 1.01 ( 1 ) US cups: 2 / 3 pound = 1.34 ( 1 1 / 3) US cups: 3 / 4 pound = 1.51 ( 1 1 / 2) US cups: 1 1 / 16 pounds =
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HOW MANY CUPS OF CREAM CHEESE IN 1 POUND?
pounds to US cups of Cream cheese; 1 pound = 2.02 ( 2 ) US cups: 2 pounds = 4.03 ( 4 ) US cups: 4 pounds = 8.06 ( 8 1 / 8) US cups: 5 pounds = 10.1 ( 10 1 / 8) US cups: 8 pounds = 16.1 ( 16 1 / 8) US cups: 1 / 16 pound = 0.126 ( 1 / 8) US cup: 1 / 8 pound = 0.252 ( 1 / 4) US cup: 1 / 4 pound = 0.504 ( 1 / 2) US cup: 1 / 3 pound = 0.672 ( 2 / 3) US cup: 1 / 2 pound = 1.01 ( 1 ) US cups: 2 / 3 pound = 1.34 ( 1 1 / 3) US cups: 3 / 4 pound = 1.51 ( 1 1 / 2) US cups: 1 1 / 16 pounds =
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POUNDS TO CUPS - CHEDDAR CHEESE
Note: Fractions are rounded to the nearest 8th fraction. Values are rounded to 3 significant figures. pounds to US cups of Cheddar cheese. 1 pound. =. 1.93 ( 2 ) US cups. 2 pounds. =. 3.86 ( 3 3 / 4 ) US cups.
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HOW MANY CUPS OF CHEDDAR CHEESE IN 1 POUND?
Note: Fractions are rounded to the nearest 8th fraction. Values are rounded to 3 significant figures. pounds to US cups of Cheddar cheese. 1 pound. =. 1.93 ( 2 ) US cups. 2 pounds. =. 3.86 ( 3 3 / 4 ) US cups.
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HOW MUCH CUBED OR SHREDDED CHEESE IS IN A POUND?
If you have a full 1 pound block equals 2.67 cups of cubes. When grated, our 1/4 pound block of cheese yielded 1 cup of shredded cheese, or 4 cups from a 1 pound block of cheese. Bleu cheese is normally crumbled, not grated or cubed but we found that 1/4 pound still equaled 1 cup. Parmesan cheese is slightly different than the previously mentioned cheeses.
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Very easy! For the Filling: I used one pkg of cream cheese, added 1/2 cup of sour cream, 1/2 cup of white sugar, 1 egg and 1/2 teaspoon of vanilla extract. Filled each cup evenly and baked it for 20 mins. After it cooled a bit, I put it in the refrigerator to chill. I read in other reviews that cheese cake cups sink afterwards.
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HOW DO YOU MEASURE CHEESE? | WISCONSIN CHEESE
If it was up to us, a serving size would just be the full block of cheese. While there is no official recommendation on cheese serving size, the USDA recommends about 3 cups of dairy intake per day for healthy adults. Roughly 1 ½ ounces of cheese converts to about 1 cup of dairy, so 4 ½ ounces of cheese will have you hitting your dairy goals.
From wisconsincheese.com
From wisconsincheese.com
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CHEESE CAKE CUPS RECIPE | ALLRECIPES
Very easy! For the Filling: I used one pkg of cream cheese, added 1/2 cup of sour cream, 1/2 cup of white sugar, 1 egg and 1/2 teaspoon of vanilla extract. Filled each cup evenly and baked it for 20 mins. After it cooled a bit, I put it in the refrigerator to chill. I read in other reviews that cheese cake cups sink afterwards.
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From allrecipes.com
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HOW DO YOU MEASURE CHEESE? | WISCONSIN CHEESE
If it was up to us, a serving size would just be the full block of cheese. While there is no official recommendation on cheese serving size, the USDA recommends about 3 cups of dairy intake per day for healthy adults. Roughly 1 ½ ounces of cheese converts to about 1 cup of dairy, so 4 ½ ounces of cheese will have you hitting your dairy goals.
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From wisconsincheese.com
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QUESTION: HOW MANY CUPS WILL MAKE ONE POUND OF RICOTTA CHEESE?
Feb 22, 2010 · 3/4th of a pound of one pound ricotta cheese is equivalent to 375 grams.So one pound will be equal to 500 grams. 1/8th of a cup is 28.8 grams. So 1 cup = 190.4 grams So 500 grams = 2.62 cups
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EASY HOMEMADE BAKED MACARONI AND CHEESE - JULIA'S ALBUM
Apr 14, 2013 · Martha's recipe for mac and cheese calls for 1 pound of elbow macaroni, which produces a huge amount of pasta, so I halved the recipe, using ½ pound of elbow macaroni instead of 1 pound, and halving the rest of ingredients. Even after I halved the recipe, it still produced quite a lot of pasta - enough to make 6 or 8 very rich servings.
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1/2 to 1 teaspoon chili powder 1 tablespoon cider vinegar 1 cup cheddar cheese, shredded. Brown turkey in non-stick skillet; drain. In a small bowl, mix ketchup, brown sugar,chili powder and vinegar. Add to turkey and mix well. Flatten biscuits into each of 10 greasedmuffin cups to cover bottom and sides of cups.
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PIMENTO CHEESE RECIPE - THE SEASONED MOM
Jun 24, 2020 · If you're preparing pimento cheese sandwiches, you'll need approximately ? - ½ cup of pimento cheese per sandwich. This recipe will make about 6-7 sandwiches. For 10 -15 sandwiches, you'll need to double the recipe. For 50 sandwiches, you would need about 25 cups of pimento cheese spread (or about 7 batches of this recipe).
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EASY OLD FASHIONED POUND CAKE RECIPE - ONLY 4 INGREDIENTS!
Apr 03, 2019 · Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
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KITCHEN EQUIVALENTS CHART - COOKING CONVERSION TABLES
Nov 20, 2020 · Pears: 1 pound = about 3 medium or 2 1/4 cups sliced. Peppers: 1 large bell = about 1 cup chopped. Pineapple: 1 large = about 4 cups cubed. Popcorn: 1/4 cup unpopped = about 4 cups popped ...
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MACARONI & CHEESE FOR A (SMALLER) CROWD: 10-12 PEOPLE ...
Nov 14, 2018 · Butter pan and preheat oven to 350 degrees F. Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil. Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.
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BAKED MACARONI AND CHEESE RECIPE | MARTHA STEWART
This is not quite the recipe as demonstrated in the video. 1. The video says heat the oven to 350 deg. The printed recipe says heat the oven to 400 deg. 2. The video recipe calls for 1/2 lb of cheddar cheese. The printed recipe calls for 1 lb of cheddar cheese. 3. The video recipe is divided amongst 12 muffin cups.
From marthastewart.com
From marthastewart.com
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