PRE MADE MACARONI AND CHEESE RECIPES

Name: Easy Ready-Made Macaroni and Cheese
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4-6 serving(s)
Ingredients: 1 (16 ounce) box elbow macaroni, cooked, drained and cooled; 1/2 cup flour; 1 cup parmesan cheese or 1 cup romano cheese, grated; 1 teaspoon dry mustard; 2 cups shredded cheddar cheese; 4 tablespoons margarine; 2 cups milk; salt and pepper

EASY READY-MADE MACARONI AND CHEESE RECIPE - FOOD.COM

Easy Ready-Made Macaroni and Cheese Recipe - Food.com image

An easy make-ahead recipe that is quicker to serve than Kraft. Tasty and without all the salt of the boxed dinner.

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) box elbow macaroni, cooked, drained and cooled
1/2 cup flour
1 cup parmesan cheese or 1 cup romano cheese, grated
1 teaspoon dry mustard
2 cups shredded cheddar cheese
4 tablespoons margarine
2 cups milk
salt and pepper

Steps:

Divide and place cooked pasta in four 1-quart ziplock bags.
To each bag add: 1/8 c flour, ¼ c Parmesan/Romano grated cheese, ¼ tsp dry mustard, ½ c shredded cheddar cheese.
Store in fridge for up to a week.
To cook each serving: Melt 1 tbls margarine/butter in a small sauce pan.
Add one bag of macaroni/cheese mixture.
Stir well.
Add S& P to taste.
Slowly add ½ c+ of milk and stir until heated through and sauce is made.
(Add more milk if you like).

Nutrition Facts : Calories 1022.6, FatContent 43.9, SaturatedFatContent 21.7, CholesterolContent 98.4, SodiumContent 933.5, CarbohydrateContent 109.8, FiberContent 4.3, SugarContent 3.8, ProteinContent 45.3

MAKE-AHEAD MAC AND CHEESE RECIPE | REAL SIMPLE

Make-Ahead Mac and Cheese Recipe | Real Simple image

Provided by Sarah Copeland

Total Time 25 minutes

Yield Serves 6 (or 4 with leftovers)

Number Of Ingredients 8

Ingredients

¾ pound short pasta (such as cavatappi or cavatelli)
2 tablespoons butter
¼ cup flour
4 cups whole milk
8 ounces shredded Cheddar-Jack cheese (about 2 cups)
1 tablespoon Dijon mustard
½ teaspoon black pepper
5 slices Muenster cheese (about 4 ounces)

Steps:

Cook the pasta according to the package directions.
Wipe out the pot and melt the butter over medium heat.
Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk while stirring. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Add the Cheddar-Jack, mustard, and pepper and stir to melt. Stir in the pasta.
Transfer to a 9-by-13-inch (3-quart) baking dish and cover with the Muenster. Cool completely. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 4 days.

Nutrition Facts : Calories 550 calories, CarbohydrateContent 56 g, CholesterolContent 70 mg, FatContent 24 g, FiberContent 2 g, ProteinContent 26 g, SodiumContent 480 mg, SugarContent 8 g

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