MAC N CHEESE RECIPE BAKED RECIPES

BAKED MAC AND CHEESE WITH SOUR CREAM AND ... - ALLRECIPES

Baked Mac and Cheese with Sour Cream and ... - Allrecipes image

Rich and cheesy but not too dry. My family loves this and we have it for all our big meals.

Provided by Carolinagirl

Categories Baked Macaroni and Cheese

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

cooking spray
1 (16 ounce) package elbow macaroni
2 (8 ounce) packages mild Cheddar cheese, shredded, divided
1 (8 ounce) package sharp Cheddar cheese, shredded
¾ cup sour cream
¾ cup cottage cheese
1 egg
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Reserve 1/2 cup shredded mild Cheddar cheese for later use
Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 414.9 calories, CarbohydrateContent 29.6 g, CholesterolContent 80.9 mg, FatContent 23.2 g, FiberContent 1.2 g, ProteinContent 21.5 g, SaturatedFatContent 14.3 g, SodiumContent 419.7 mg, SugarContent 1.4 g

MAC 'N CHEESE WITH BACON AND CHEESE RECIPE | TYLER ...

Mac 'N Cheese with Bacon and Cheese Recipe | Tyler ... image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme

Steps:

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

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Calories 453 calories per serving

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