Best 12 Creamy Baked Macaroni And Cheese Not Low Fat Recipes

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

ULTRA CREAMY BAKED MAC AND CHEESE

Steps:

• For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step.
• Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven.
• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
• Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
• While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown; 2 to 3 minutes.
• While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese.
• Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there).
• If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well.
• For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve.
• For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese.
• Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.

YUMMY LOW-FAT MAC & CHEESE

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

CREAMY BAKED MACARONI

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Boil noodles until done.
• While noodles are cooking, grease a rectangular glass casserole dish.
• After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
• Set aside.
• In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
• Add half and half and bring to a boil on medium-high heat.
• Reduce heat and add velveeta and cream cheese in small chunks.
• Stir and add seasonings (last four ingredients).
• After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
• Stir noodles with sauce until they are combined.
• Sprinkle parmesan over the top.
• Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it's a little browned).

CREAMY MACARONI AND CHEESE

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

CREAMY BAKED MACARONI AND CHEESE - NOT LOW FAT!

Steps:

• Boil noodles according to package.
• After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
• Preheat oven to 350 degrees.
• Grease 9x13 pan.
• In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
• Remove from heat add milk, return to heat and bring to a boil.
• Boil 1 minute.
• Remove from heat and add cheeses, stir until melted.
• Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!

RICH AND CREAMY BAKED MACARONI AND CHEESE

Steps:

• Gather the ingredients.
• Heat oven to 375 F. Grease a 2 1/2-quart baking dish.
• Cook macaroni following package directions. Drain in a colander and rinse with hot water. Set aside.
• In a saucepan over medium-low heat, melt butter; stir in paprika, mustard , salt, and pepper.
• Stir in the flour until smooth and bubbly.
• Add the milk and cook, stirring, until thickened.
• Add about 1 cup of the sauce to the beaten egg yolk.
• Then return the egg mixture to the sauce, stirring to blend well.
• Set aside about 1 cup of the shredded cheese and add the rest to the sauce. Stir until melted and smooth.
• Stir in the drained macaroni and turn into the baking dish. Top with the reserved cheese.
• Toss bread crumbs with the melted butter and sprinkle over the cheese layer.
• Bake for 25 to 30 minutes, until browned and bubbly.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

CREAMY MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

LOW-FAT CREAMY MACARONI & CHEESE

Steps:

• Coat a two-quart casserole dish with non-stick spray.
• Cook macaroni according to package directions.
• Drain macaroni, reserving two tablespoons cooking water.
• Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined.
• Spoon into casserole dish.
• Sprinkle with cracker crumbs and paprika.
• Cover.
• Bake casserole at 350 degrees for 25 minutes.
• Uncover and bake until golden brown an d bubbly, about five minutes.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees and place oven rack in the middle.
• Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
• Transfer to bowl.
• Bring 4 quarts water to boil in large pot.
• Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
• Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
• Drain well & set aside.
• Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
• Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
• Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
• Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
• Stir in macaroni until completely coated.
• Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
• Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
• Let sit for 5 to 10 minutes before serving.