LOADED MAC N CHEESE RECIPES

LOADED MACARONI AND CHEESE RECIPE - FOOD.COM

Loaded Macaroni and Cheese Recipe - Food.com image

This macaroni and cheese is loaded with lots of cheese and real butter. It's not for the diet conscious. Everything in moderation, they say. Recipe is from Taste of the South.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package elbow macaroni, cooked according to package directions and hot
1 cup butter
2 (8 ounce) packages sharp cheddar cheese, shredded
4 large eggs, lightly beaten
2 (12 ounce) cans evaporated milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (8 ounce) package mild cheddar cheese, thinly sliced

Steps:

Preheat oven to 375 degrees.
Lightly grease a 13x9x2-inch baking dish; set aside.
In large bowl, combine macaroni, butter and shredded Cheddar cheese, stirring until melted.
Spoon mixture into prepared baking dish.
In medium bowl, combine eggs, evaporated milk, salt and pepper.
Pour mixture over macaroni, stirring to combine.
Cover with sliced Cheddar cheese.
Bake for 1 hour, or until cheese is lightly browned.

Nutrition Facts : Calories 614.2, FatContent 40.7, SaturatedFatContent 24.9, CholesterolContent 187.2, SodiumContent 643.4, CarbohydrateContent 36.7, FiberContent 1.3, SugarContent 1.1, ProteinContent 25.5

LOADED MACARONI AND CHEESE RECIPE | MYRECIPES

Loaded Macaroni and Cheese Recipe | MyRecipes image

Provided by Victoria Riccardi

Yield 6 servings (serving size: 2 cups)

Number Of Ingredients 16

Ingredients

¼ cup all-purpose flour
2 cups 2% reduced-fat milk
3 garlic cloves, minced
1 cup (4 ounces) shredded fontina cheese
1 cup (4 ounces) grated Asiago cheese
¼ cup chopped fresh basil
1 tablespoon spicy brown mustard
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
8 cups water
5 cups uncooked macaroni or cavatappi pasta (about 12 ounces)
2 cups broccoli florets
1 cup diced carrot
1 cup (2-inch) julienne-cut red bell pepper
1 cup frozen petite green peas, thawed

Steps:

Lightly spoon flour into a dry measuring cup; level with a knife. Place in a medium saucepan; gradually add milk, stirring with a whisk until blended. Stir in minced garlic. Place over medium heat, and cook until thick (for about 5 minutes); stir constantly. Stir in fontina and next 6 ingredients (fontina through garlic powder), and cook 1 minute. Stir constantly until cheese melts.
Bring water to a boil. Add pasta; cook 6 minutes. Add broccoli and carrot; cook 6 minutes. Stir in bell pepper and peas; cook 1 minute. Drain. Combine pasta mixture and cheese mixture. Serve immediately.

Nutrition Facts : Calories 461 calories, CarbohydrateContent 59.4 g, CholesterolContent 48 mg, FatContent 13.8 g, FiberContent 4.4 g, ProteinContent 24 g, SaturatedFatContent 8 g, SodiumContent 640 mg

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