EXTRA CHEESE RECIPES

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EXTRA CHEESY MACARONI & CHEESE RECIPE - FOOD.COM



Extra Cheesy Macaroni & Cheese Recipe - Food.com image

This is the ultimate mac & cheese recipe, so cheesy and creamy, the extra big elbows hold all the cheese sauce. A definite comfort dinner. Kids love it

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) box of prince casserole elbow macaroni (they work the best they are extra big and hold the sauce the best)
2 tablespoons butter
2 tablespoons flour
1 pint heavy cream
1/2 cup milk
1/2 lb land o lakes white American cheese
4 -5 slices Velveeta cheese
salt and pepper

Steps:

  • Cook box of macaroni according to directions while cooking, make sauce.
  • melt over medium heat 2 tablespoons butter and then blend in 2 tablespoons of flour with whisk remove from heat.
  • blend in SLOWLY one pint of whipping cream (done a little at a time to prevent lumps). If you cannot get whipping cream you can substitue heavy cream.
  • put back on medium heat stir constantly once hot to touch but not boiling add milk, once this is hot to touch again, add white cheese one slice at a time so it melts break cheese up into pieces, and then add in velveeta also broken up, one slice at a time.
  • Stir constantly so it will not stick or burn.
  • drain macaroni and pour into large pan (deep lasagna size pan 11 x 13) pour melted cheese sauce over it and mix.
  • Cover with tin foil and bake in 375 oven for 30 minutes.

Nutrition Facts : Calories 1216.2, FatContent 72.8, SaturatedFatContent 44.8, CholesterolContent 241.3, SodiumContent 1075.1, CarbohydrateContent 105.4, FiberContent 4, SugarContent 4.5, ProteinContent 35.4

EXTRA-CHEESY MACARONI AND CHEESE RECIPE | MYRECIPES



Extra-Cheesy Macaroni and Cheese Recipe | MyRecipes image

Using Italian and Cheddar cheeses updates this Macaroni and Cheese dish that is sure to please kids as well as impress adults.Slow-Cooker Size: 3-quart

Provided by MyRecipes

Total Time 4 hours 6 minutes

Prep Time 6 minutes

Cook Time 4 hours 0 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 (8-ounce) package shredded Italian three-cheese blend
1 (8-ounce) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1?½ cups milk
1 teaspoon salt
¾ teaspoon dry mustard
¼ teaspoon ground red pepper
½ teaspoon black pepper
8 ounces small shell pasta (about 2 1/4 cups), uncooked

Steps:

  • Combine cheeses in a bowl; set aside.
  • Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
  • Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture.
  • No Precook: The best part of this simple recipe is that you don't have to precook the pasta!

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