NOODLES AND CO MAC AND CHEESE RECIPE RECIPES

Name: Easy One-pot Mac ‘n’ Cheese Recipe by Tasty
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups whole milk; 1 box elbow macaroni; ½ cup butter; 2 cups cheddar cheese; salt, to taste; pepper, to taste; fresh parsley, to serve

EASY ONE-POT MAC ‘N’ CHEESE RECIPE BY TASTY

Easy One-pot Mac ‘n’ Cheese Recipe by Tasty image

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Provided by Matthew Johnson

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

5 cups whole milk
1 box elbow macaroni
½ cup butter
2 cups cheddar cheese
salt, to taste
pepper, to taste
fresh parsley, to serve

Steps:

In a large pot on medium-high heat, gently heat the milk to a simmer.
Add in the elbow macaroni. Cook until the pasta is tender.
Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
Sprinkle with parsley and serve!
Enjoy!

Nutrition Facts : Calories 758 calories, CarbohydrateContent 72 grams, FatContent 37 grams, FiberContent 2 grams, ProteinContent 32 grams, SugarContent 12 grams

BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SKINNYTASTE

Butternut Squash Mac and Cheese Recipe - Skinnytaste image

Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it’s also good for you!

Provided by Gina

Categories Brunch Lunch Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 18

Ingredients

Olive oil spray
Kosher salt
1 pound cubed butternut squash
10 ounces whole wheat elbow pasta
1 ½ cups low sodium vegetable broth (divided)
½ teaspoon onion powder
½ teaspoon garlic powder
Freshly ground black pepper (to taste)
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
1 medium shallot (minced)
¼ cup all-purpose flour
2 cups skim milk
½ cup shredded gruyere cheese
½ cup shredded cheddar cheese
Chopped chives (optional, for garnish)
Sriracha sauce (optional, for topping)

Steps:

Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
When fork tender, transfer squash with a slotted spoon to a blender.
Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, ProteinContent 13 g, CarbohydrateContent 43 g, FiberContent 4.5 g, FatContent 7 g, SugarContent 5 g, CholesterolContent 21 mg, SaturatedFatContent 4 g, SodiumContent 462 mg

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EASY ONE-POT MAC ‘N’ CHEESE RECIPE BY TASTY

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley
From tasty.co
Reviews 88
Total Time 20 minutes
Cuisine American
Calories 758 calories per serving

Enjoy!

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