Best 5 Russian Macaroni And Cheese Recipes

BEST-EVER MACARONI AND CHEESE

Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

Ingredients

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

RUSSIAN STYLE MACARONI CASSEROLE

Russian Style Macaroni Casserole image

Russian-style macaroni and cheese with lots or vegetables for flavor, texture and nutrients. The combination is wonderful. Can also substitute or add chopped cauliflower, broccoli or carrots, if prefer or for added variety.

Provided by Loves2Teach

Categories Russian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups elbow macaroni
2 tablespoons butter or 2 tablespoons margarine
2 cups chopped onions
1 teaspoon minced garlic
1/2 lb mushroom, sliced
2 cups shredded green cabbage
1 teaspoon salt
1/4 teaspoon caraway seed
1 bunch fresh spinach or 1 (10 ounce) bag fresh spinach, coarsely chopped and tough stems removed
1 (16 ounce) container cottage cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1/2 teaspoon fresh ground pepper
1 1/3 cups shredded cheddar cheese, divided

Steps:

Heat oven to 350 degrees.
Grease a 13x9-inch baking dish.
Cook macaroni according to package directions until barely tender.
Rinse under cold water; drain and transfer to large bowl.
Mel butter in large skillet over medium-high heat.
Add onions and cook stirring occasionally for 5 minutes.
Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
Combine vegetable mixture and spinach with cooked pasta in bowl.
Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
Bake 20-25 minutes, until heated through.

MACARONI WITH CHEESE - THE RUSSIAN WAY

Macaroni With Cheese - the Russian Way image

This dish will help you to diversify a simple meal. This is a perfect dish for newly-wed cooks, its piquant taste will make your dish unforgettable.

Provided by Witch Doctor

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 cups macaroni
2 ounces cheese (preferably Cheddar)
2 tablespoons butter
salt

Steps:

Cook macaroni in lightly salted water until done, 7 to 9 minutes.
Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

Nutrition Facts : Calories 390, Fat 10.4, SaturatedFat 6, Cholesterol 24.3, Sodium 181.8, Carbohydrate 60, Fiber 2.5, Sugar 1.4, Protein 13.1

BAKED MACARONI AND CHEESE

Baked Macaroni and Cheese image

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'

Provided by Meredith

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Yield 3

Number Of Ingredients 6

Ingredients

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g

"WORLD'S BEST" MACARONI & CHEESE

We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Provided by Sageca

Categories Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

cheese sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups 1% low-fat milk
14 ounces white medium cheddar, grated
2 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
pasta
12 ounces macaroni
salt for pasta water
2 ounces cheddar cheese, grated
2 ounces gruyere, grated
1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne

Steps:

Preheat oven to 350; F. Set a large pot of water on high heat.
Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
The roux should be cooked and free of the flour flavor but still light in color.
Gradually add milk, whisking briskly to maintain a smooth sauce.
Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.