HOW TO MAKE CREAMY CHEESE SAUCE FOR MACARONI RECIPES

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MOM'S MACARONI AND CHEESE RECIPE: HOW TO MAKE IT



Mom's Macaroni and Cheese Recipe: How to Make It image

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Dinner    Side Dishes

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 309 calories, FatContent 20g fat (13g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

RECIPE: MAKE-AHEAD CREAMY MAC & CHEESE CASSEROLE - KIT…



Recipe: Make-Ahead Creamy Mac & Cheese Casserole - Kit… image

A creamy, dreamy mac and cheese that you can prep days ahead of time and just pop in the oven.

Provided by Christine Gallary

Categories     Side dish    Pasta dish    Mac and cheese    Dinner    Noodles    Casserole

Total Time 0S

Yield 8

Number Of Ingredients 10

1 pound dry elbow macaroni or small shell pasta
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 3/4 teaspoons kosher salt
1 1/2 teaspoons ground mustard
1/4 teaspoon cayenne pepper (optional)
5 cups whole or 2% milk
8 ounces shredded Monterey Jack cheese (about 2 cups)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup crushed round butter crackers, such as Ritz (about 25 crackers)

Steps:

  • Make the macaroni and cheese: Bring a large pot or Dutch oven of heavily salted water to a boil over high heat. Add the pasta and cook until al dente. Drain, rinse with cold water until cool to the touch, and set aside to drain thoroughly.
  • In the now-empty pot, heat 4 tablespoons of the butter over medium-high heat until foaming. Add the flour, salt, mustard, and cayenne if using and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in the milk and bring to a simmer, whisking frequently.
  • Reduce the heat to medium and simmer, whisking frequently, until thickened slightly, about 2 minutes. Remove from the heat. Add both cheeses and whisk until smooth and fully melted. Set aside until cooled to just warm to the touch, about 30 minutes.
  • Meanwhile, melt the remaining 1 tablespoon of butter and place in a medium bowl. Add the cracker crumbs and stir to combine; set aside.
  • When the sauce is cooled, add the pasta and stir to combine. Transfer to a 9x13-inch baking dish and spread into an even layer. Sprinkle the cracker crumbs evenly over the macaroni and cheese. Cover tightly with aluminum foil and refrigerate for up to 2 days.
  • When ready to bake: Arrange a rack in the middle of the oven and heat to 400°F. While the oven is heating, let the baking dish sit out at room temperature.
  • Bake covered until heated through and bubbling around the edges, about 45 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more. Let sit 5 minutes before serving.

Nutrition Facts : SaturatedFatContent 19.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 59.5 g, SugarContent 10.3 g, ServingSize Serves 8, ProteinContent 28.5 g, FatContent 33.6 g, Calories 656 cal, SodiumContent 682.9 mg, FiberContent 2.2 g, CholesterolContent 0 mg

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