MACARONI AND CHEESE CALORIES RECIPES

Name: Family-Favorite Macaroni and Cheese
Prep time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 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)

FAMILY-FAVORITE MACARONI AND CHEESE RECIPE - BETTYCROCKER…

Family-Favorite Macaroni and Cheese Recipe - BettyCrocker… 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

Ingredients

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

MACARONI AND CHEESE RECIPE | MYRECIPES

Macaroni and Cheese Recipe | MyRecipes image

"Even now, I still get a craving for really creamy macaroni and cheese," says Sunset's senior food editor, Jerry Anne Di Vecchio, after almost four decades of pushing the culinary envelope. Satisfy your own craving for a comfort-inducing pasta meal by making this cheesy dish tonight.

Provided by MyRecipes

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

¾ pound dried elbow macaroni
2 slices (2 oz. total) whole-wheat bread
1 tablespoon grated parmesan cheese
¾ teaspoon paprika
1 cup chopped onion
¼ cup all-purpose flour
2 cans (12 oz. each) evaporated nonfat milk
1 cup vegetable or chicken broth
3 cups (3/4 lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese
? teaspoon ground nutmeg
Salt and pepper

Steps:

Cook macaroni in about 2 quarts boiling water just until tender to bite, 6 to 8 minutes. Drain.
Meanwhile, tear bread into 1/2-inch chunks. In a food processor or blender, combine bread, parmesan cheese, and 1/4 teaspoon paprika; whirl until mixture is coarse crumbs.
In 5- to 6-quart pan over high heat, frequently stir onion and 2 tablespoons water until onion is limp and begins to brown, about 4 minutes. Stir in flour and remaining 1/2 teaspoon paprika.
Remove onion mixture from heat and blend in milk and broth until smooth, then stir over high heat until sauce boils, about 5 minutes. Remove from heat again, add cheese, and stir until it melts. Add nutmeg, and salt and pepper to taste.
Add macaroni to cheese sauce and mix, then pour into a shallow 2- to 2 1/2-quart casserole. Sprinkle with seasoned bread crumbs.
Bake in a 450° oven until crumbs are browned, 3 to 4 minutes.

Nutrition Facts : Calories 415 calories, CarbohydrateContent 52 g, CholesterolContent 34 mg, FatContent 10 g, FiberContent 1.9 g, ProteinContent 25 g, SaturatedFatContent 6.4 g, SodiumContent 532 mg

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