KID FRIENDLY HOMEMADE MAC AND CHEESE RECIPES

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FAMILY-FAVORITE MACARONI AND CHEESE RECIPE - BETTYCROCKER.COM



Family-Favorite Macaroni and Cheese Recipe - BettyCrocker.com image

Creamy and cheesy, this homemade mac and cheese recipe is just the ticket for traditional comfort food, but with lots of mix-in possibilities that help you put a flavor-forward twist on a classic recipe. Check out the Expert Tips section below for suggestions on adding bacon, caramelized onions, fire-roasted diced tomatoes and even lobster.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 9

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

Steps:

  • Heat oven to 350°F. Cook and drain macaroni as directed on package.
  • While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • Gently stir macaroni into cheese sauce.
  • Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 400 , CarbohydrateContent 34 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 1 g, ProteinContent 17 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 560 mg

3 HEARTY FAMILY-FRIENDLY DINNERS - RECIPE BOOK



3 Hearty Family-Friendly Dinners - Recipe book image

Dinners are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Provided by Foodies of South Africa

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 56

1-Creamy Chicken & Mushroom Pancake Parcels 
1 tbsp butter
1 onion, chopped
1 punnet (250g) sliced mushrooms
2 cloves garlic, crushed
½ tsp fresh chopped thyme
2 cups milk
1 sachet (50g) Knorr Cream of Mushroom Soup
2 cups shredded rotisserie chicken
2 cups cheese
Salt and pepper, to season
6 ready-made pancakes
Serving suggestion:
Side salad
2-Cheesy Meatball and Potato Bake
4 large potatoes, peeled
800g beef mince
½ onion, finely chopped
1 tsp garlic salt
1 tsp ground coriander
½ tsp ground cumin
2 tbsp chopped parsley
Salt and pepper, to season
2 cups cream
1 sachet (50g) Knorr Thick White Onion Soup
1 cup grated cheese
Serving suggestion:
Mixed salad
Garlic bread
3-Chakalaka Mac ‘n Chees
2 cups macaroni pasta
2½ cups warm cream
1 sachet (50g) Knorr Chakalaka Soup
2 cups grated mozzarella cheese
Salt and pepper, to season
2 tomatoes, thinly sliced
1/3 cup breadcrumbs
Serving suggestion:
Fresh basil

Steps:

  • 1-Creamy Chicken & Mushroom Pancake Parcels
  • Preheat the oven to 200°C.
  • In a large pan, sauté the onion in the butter until soft, about 3 minutes. Add the mushrooms, garlic, and herbs and allow the mushrooms to caramelise, another 3 minutes.
  • Add the milk and the Knorr Cream of Mushroom Soup powder and simmer, stirring now and again, until thickened.
  • Add the chicken and 1 cup of cheese and season with salt and pepper to taste. Stir until warmed through and the cheese has melted.
  • Spoon the cheesy chicken and mushroom filling into the centre of each pancake and fold each quarter of the pancake over towards the centre like an envelope. Carefully place the filled pockets onto a tray lined with baking paper.
  • Sprinkle the remaining cheese over each parcel and bake until golden and the cheese has melted, about 8-10 minutes.
  • Serve the pockets with a side salad.
  • 2-Cheesy Meatball and Potato Bake
  • Preheat the oven to 200°C and grease a medium round baking dish.
  • Slice the potatoes into 2cm thick rounds. Add the potatoes to a medium pot with salted water, bring to a boil, and allow to cook for about 10 minutes. Drain and allow to cool slightly.
  • In the meantime, add the finely chopped onion, garlic salt, coriander, cumin and parsley to the beef mince. Season with salt and pepper to taste and mix well.
  • Divide the mince into 12 equal sized pieces and roll into round balls.
  • Place a layer of potato slices in the base of the baking dish as well as around the sides and top with the meatballs. Place more potato slices between the meatballs.
  • Whisk together the cream and Knorr Thick White Onion Soup powder until thickened. Pour this over the meatballs and potatoes. Cover the dish with foil and bake for about 45 minutes until the potatoes are tender and the meatballs are cooked. Remove the foil, sprinkle over the grated cheese and bake until golden and melted, about 10-15 minutes.
  • Serve with a salad and garlic bread.
  • 3-Chakalaka Mac ‘n Cheese
  • Preheat the oven to 200°C and grease a medium square baking dish.
  • Bring a large pot of salted water to the boil. Add the macaroni pasta and allow to cook until al denté, following package instructions.
  • In the meantime, whisk together the warm cream and Knorr Chakalaka Soup powder until smooth. Add 1 cup of cheese and stir until melted.
  • When the macaroni is cooked, drain the water and add to the sauce. Mix well and season to taste with salt and pepper.
  • Spoon the creamy chakalaka macaroni into the prepared baking dish. Top with the remaining mozzarella cheese and the sliced tomatoes.
  • Sprinkle the breadcrumbs over the tomatoes.
  • Bake until golden and crispy on top, about 15 minutes.
  • Serve a generous portion of mac ‘n cheese garnished with fresh basil.

Nutrition Facts : Calories 200, FatContent 20 grams

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