MACARONI AND CHEESE USING CREAM CHEESE RECIPES

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MACARONI & CHEESE - RECIPES, COUNTRY LIFE AND STYLE ...



Macaroni & Cheese - Recipes, Country Life and Style ... image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    side dish    snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

4 c.

dried macaroni

1

whole egg

1/4 c.

(1/2 stick or 4 tablespoons) salted butter

1/4 c.

all-purpose flour

2 1/2 c.

whole milk

2 tsp.

(heaping) dry mustard, more if desired

1 lb.

cheese (such as cheddar, jack and/or fontina), grated

1/2 tsp.

salt, more to taste

1/2 tsp.

seasoned salt, more to taste

1/2 tsp.

ground black pepper

Optional spices: cayenne pepper, paprika and/or thyme

Steps:

  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

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

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. 

More about "macaroni and cheese using cream cheese recipes"

BEST MACARONI AND CHEESE RECIPE - THE PIONEER WOMAN
The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.
From thepioneerwoman.com
Reviews 4.3
Total Time 30 minutes
Category comfort food, dinner, main dish, side dish, snack
Cuisine American, Comfort Food
  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
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