MACARONI AND CHEESE APPETIZER CUPS RECIPES

Name: Macaroni and Cheese
Prep time: 5 min
Cook time: 6 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1 pound elbow macaroni; 4 cups chicken broth (or vegetable broth, low sodium); 3 tablespoons unsalted butter; 12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed); 1/2 cup Parmesan cheese (shredded, about 2 ounces); 1/2 cup sour cream; 1 1/2 teaspoons yellow mustard; 1/8 teaspoon cayenne pepper

MACARONI AND CHEESE – INSTANT POT RECIPES

Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

Combine the macaroni, broth, and butter in the Instant Pot.
Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

CLASSIC BAKED MACARONI AND CHEESE RECIPE - PILLSBURY.COM

Classic Baked Macaroni and Cheese Recipe - Pillsbury.com image

This classic macaroni and cheese recipe is a perfect side dish for your fall meal.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 380 , CarbohydrateContent 33 g, FatContent 1 , FiberContent 1 g, ProteinContent 16 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 510 mg

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