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Macaroni and Cheese Recipes
(Mac and Cheese)
(Mac and Cheese)
RECIPES
Mark's Mom's Baked Macaroni and Cheese
Mushroom and Tomato Macaroni and Cheese
Baked Macaroni with Spinach and Gorgonzola
Crab Macaroni and Cheese
Beefy Macaroni and Cheese
Stovetop Macaroni and Cheese
1-2-3 Mac and Cheese for Kids
Mark's Mom's Baked Macaroni and Cheese
Mushroom and Tomato Macaroni and Cheese
Baked Macaroni with Spinach and Gorgonzola
Crab Macaroni and Cheese
Beefy Macaroni and Cheese
Stovetop Macaroni and Cheese
1-2-3 Mac and Cheese for Kids
Mark's Mom's Baked Macaroni and Cheese
(Serves 6 to 8)
This is our family's all-time favorite macaroni and cheese recipe.
The ingredients may not look like anything special but the resulting dish is rich and creamy.
1 pound ziti, mostacciolii, or penne
4 ounces unsalted butter, melted
1 (12 ounce) can evaporated milk (do not use low fat or non-fat)
8-10 ounces Velveeta cheese, cut into 1/4-inch thick slices
Preheat oven to 350 degrees F.
Cook pasta in boiling salted water for 5 minutes.
Drain and set aside.
Grease a deep 2-3 quart casserole dish with butter.
Put 1/3 of the macaroni into the dish.
Pour over 1/3 of the butter and 1/3 of the evaporated milk.
Cover with a layer of the cheese slices.
Repeat the layers 2 more times.
Bake for 30 minutes.
For a crusty brown top, leave uncovered during baking.
For a creamy consistency, cover with foil and stir once during baking time.
(Serves 6 to 8)
This is our family's all-time favorite macaroni and cheese recipe.
The ingredients may not look like anything special but the resulting dish is rich and creamy.
1 pound ziti, mostacciolii, or penne
4 ounces unsalted butter, melted
1 (12 ounce) can evaporated milk (do not use low fat or non-fat)
8-10 ounces Velveeta cheese, cut into 1/4-inch thick slices
Preheat oven to 350 degrees F.
Cook pasta in boiling salted water for 5 minutes.
Drain and set aside.
Grease a deep 2-3 quart casserole dish with butter.
Put 1/3 of the macaroni into the dish.
Pour over 1/3 of the butter and 1/3 of the evaporated milk.
Cover with a layer of the cheese slices.
Repeat the layers 2 more times.
Bake for 30 minutes.
For a crusty brown top, leave uncovered during baking.
For a creamy consistency, cover with foil and stir once during baking time.
Mushroom and Tomato Macaroni and Cheese
(Serves 4)
(Serves 4)
This is a delicious vegetarian main dish. You can bake it in individual gratin dishes
for a more elegant presentation. Use cremini or baby portobello mushrooms or a mixture
of wild mushrooms.
4 tablespoons unsalted butter, divided
3 tablespoons flour
4 cups milk
Pinch of cayenne pepper
1 pound pasta, such as penne or rotini
4 tablespoons olive oil, divided
2 cloves garlic, minced
1 pound mushrooms, coarsely chopped
1 tablespoon chopped fresh parsley
2 cups shredded mozzarella cheese
2 cups shredded Italian fontina cheese
2 cups seeded and diced fresh tomatoes
2/3 cup grated Parmesan cheese
1/3 cup Panko crumbs
Preheat oven to 375 degrees F.
Grease a 13 x 11-inch baking dish.
Melt 3 tablespoons of butter in a large saucepan over medium heat.
Whisk in the flour; cook for 1 minute.
Stir in the milk and cayenne; bring the mixture to a simmer.
Cook for 10 minutes, stirring occasionally.
The sauce will be fairly thin.
While the sauce cooks, boil the pasta in salted water until al dente.
Drain the pasta and stir it into the sauce; set aside.
Heat 2 tablespoons of olive oil and the remaining butter in a large skillet over medium heat.
Add the garlic; sauté for 30 seconds.
Add the mushrooms and cook for 5 to 7 minutes, until tender.
Remove from the heat and stir in the parsley.
Set aside 1 cup each of the mozzarella and fontina cheese.
Stir the remaining mozzarella and fontina, mushrooms, and the tomatoes into the pasta mixture.
Place half of the pasta mixture into the prepared baking dish.
Top with half of the mozzarella and fontina that you set aside.
Spread the remaining pasta mixture over the top.
Sprinkle the remaining mozzarella and fontina over the top.
In a small bowl, mix together the Parmesan and Panko crumbs.
Sprinkle the crumb mixture over the top of the casserole.
Drizzle the remaining 2 tablespoons of olive oil over the top.
Bake for 25 to 30 minutes or until bubbly.
Serve hot.
for a more elegant presentation. Use cremini or baby portobello mushrooms or a mixture
of wild mushrooms.
4 tablespoons unsalted butter, divided
3 tablespoons flour
4 cups milk
Pinch of cayenne pepper
1 pound pasta, such as penne or rotini
4 tablespoons olive oil, divided
2 cloves garlic, minced
1 pound mushrooms, coarsely chopped
1 tablespoon chopped fresh parsley
2 cups shredded mozzarella cheese
2 cups shredded Italian fontina cheese
2 cups seeded and diced fresh tomatoes
2/3 cup grated Parmesan cheese
1/3 cup Panko crumbs
Preheat oven to 375 degrees F.
Grease a 13 x 11-inch baking dish.
Melt 3 tablespoons of butter in a large saucepan over medium heat.
Whisk in the flour; cook for 1 minute.
Stir in the milk and cayenne; bring the mixture to a simmer.
Cook for 10 minutes, stirring occasionally.
The sauce will be fairly thin.
While the sauce cooks, boil the pasta in salted water until al dente.
Drain the pasta and stir it into the sauce; set aside.
Heat 2 tablespoons of olive oil and the remaining butter in a large skillet over medium heat.
Add the garlic; sauté for 30 seconds.
Add the mushrooms and cook for 5 to 7 minutes, until tender.
Remove from the heat and stir in the parsley.
Set aside 1 cup each of the mozzarella and fontina cheese.
Stir the remaining mozzarella and fontina, mushrooms, and the tomatoes into the pasta mixture.
Place half of the pasta mixture into the prepared baking dish.
Top with half of the mozzarella and fontina that you set aside.
Spread the remaining pasta mixture over the top.
Sprinkle the remaining mozzarella and fontina over the top.
In a small bowl, mix together the Parmesan and Panko crumbs.
Sprinkle the crumb mixture over the top of the casserole.
Drizzle the remaining 2 tablespoons of olive oil over the top.
Bake for 25 to 30 minutes or until bubbly.
Serve hot.
Baked Macaroni with Spinach and Gorgonzola
(Serves 4)
6 tablespoons unsalted butter
6 tablespoons flour
2 cups milk
1/2 teaspoon salt
Pinch of white pepper and nutmeg
4 ounces (about 2/3 cup) Gorgonzola cheese, crumbled
2 tablespoons unsalted butter
1 medium onion, minced
1 pound fresh spinach
1 pound ziti or penne pasta
1/4 cup grated Parmesan cheese
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in the milk; return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes. Stir in salt, pepper, and nutmeg
Pour the sauce into a bowl large enough to hold the pasta when cooked.
Add the Gorgonzola and stir until the cheese has melted; set aside.
Preheat the oven to 375 degrees F.
Grease a 13 x 9-inch baking dish.
Heat the butter in a large skillet over medium heat.
Add the onion; sauté until translucent, about 5 minutes.
Add the spinach in batches; stir to coat the leaves with the butter.
Cook until the spinach is completely wilted.
Stir the spinach into the Gorgonzola sauce.
Cook the pasta in salted boiling water.
Cook for 2 minutes less than the recommended time; drain.
Stir the pasta into the sauce.
Spread the mixture evenly in the prepared baking dish.
Sprinkle the top with the Parmesan cheese.
Bake, stirring twice, for 25 to 30 minutes.
The pasta should absorb most of the sauce and begin to turn golden brown.
(Serves 4)
6 tablespoons unsalted butter
6 tablespoons flour
2 cups milk
1/2 teaspoon salt
Pinch of white pepper and nutmeg
4 ounces (about 2/3 cup) Gorgonzola cheese, crumbled
2 tablespoons unsalted butter
1 medium onion, minced
1 pound fresh spinach
1 pound ziti or penne pasta
1/4 cup grated Parmesan cheese
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in the milk; return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes. Stir in salt, pepper, and nutmeg
Pour the sauce into a bowl large enough to hold the pasta when cooked.
Add the Gorgonzola and stir until the cheese has melted; set aside.
Preheat the oven to 375 degrees F.
Grease a 13 x 9-inch baking dish.
Heat the butter in a large skillet over medium heat.
Add the onion; sauté until translucent, about 5 minutes.
Add the spinach in batches; stir to coat the leaves with the butter.
Cook until the spinach is completely wilted.
Stir the spinach into the Gorgonzola sauce.
Cook the pasta in salted boiling water.
Cook for 2 minutes less than the recommended time; drain.
Stir the pasta into the sauce.
Spread the mixture evenly in the prepared baking dish.
Sprinkle the top with the Parmesan cheese.
Bake, stirring twice, for 25 to 30 minutes.
The pasta should absorb most of the sauce and begin to turn golden brown.
Crab Macaroni and Cheese
(Serves 4)
(Serves 4)
Lobster macaroni and cheese has become a very popular dish in many restaurants.
Since lobster is usually expensive, this recipe uses snowcrab meat and it is simply delicious.
This is a very rich dish, so the portions may seem small but worth every creamy calorie.
8 ounces pasta ( penne, rotini, or small shells are nice choices)
2 cloves garlic, finely minced
4 tablespoons butter
2 tablespoons flour
Salt and pepper
Pinch of cayenne pepper
2 cups whole milk
2 egg yolks
5 ounces Gruyere cheese, shredded
3 ounces Cheddar cheese, shredded
12 ounces crab meat
Topping:
1/3 cup Panko breadcrumbs
3 tablespoons grated Parmesan cheese
4 tablespoons butter, melted
Boil the pasta to al dente. Drain and set aside.
Preheat oven to 375 degrees F.
Butter 4 gratin dishes. Set aside.
Melt the 4 tablespoons of butter and garlic in a saucepan over medium-high heat.
Whisk in the flour. Season with salt and pepper; add the cayenne.
Cook for a minute or two to cook out the flour taste.
In a small bowl, whisk together the milk and egg yolks.
Slowly whisk the milk mixture into the flour in the saucepan.
Stir constantly over medium heat until the sauce thickens and coats the back of a spoon.
Add the cheese and stir until it is melted.
Remove from heat; stir in the crab meat and pasta.
Evenly divide the mixture among the 4 prepared gratin dishes.
In a small bowl, combine the topping ingredients.
Sprinkle the topping over the macaroni in the 4 dishes.
Bake for 15 to 20 minutes.
The topping should be lightly browned and the cheese bubbly.
Since lobster is usually expensive, this recipe uses snowcrab meat and it is simply delicious.
This is a very rich dish, so the portions may seem small but worth every creamy calorie.
8 ounces pasta ( penne, rotini, or small shells are nice choices)
2 cloves garlic, finely minced
4 tablespoons butter
2 tablespoons flour
Salt and pepper
Pinch of cayenne pepper
2 cups whole milk
2 egg yolks
5 ounces Gruyere cheese, shredded
3 ounces Cheddar cheese, shredded
12 ounces crab meat
Topping:
1/3 cup Panko breadcrumbs
3 tablespoons grated Parmesan cheese
4 tablespoons butter, melted
Boil the pasta to al dente. Drain and set aside.
Preheat oven to 375 degrees F.
Butter 4 gratin dishes. Set aside.
Melt the 4 tablespoons of butter and garlic in a saucepan over medium-high heat.
Whisk in the flour. Season with salt and pepper; add the cayenne.
Cook for a minute or two to cook out the flour taste.
In a small bowl, whisk together the milk and egg yolks.
Slowly whisk the milk mixture into the flour in the saucepan.
Stir constantly over medium heat until the sauce thickens and coats the back of a spoon.
Add the cheese and stir until it is melted.
Remove from heat; stir in the crab meat and pasta.
Evenly divide the mixture among the 4 prepared gratin dishes.
In a small bowl, combine the topping ingredients.
Sprinkle the topping over the macaroni in the 4 dishes.
Bake for 15 to 20 minutes.
The topping should be lightly browned and the cheese bubbly.
Beefy Macaroni and Cheese
(Serves 4 to 6)
The nutmeg and cinnamon add a wonderful flavor to the beef and tomatoes.
Serve this dish with a green salad and a nice glass of red wine for a rich and hearty dinner.
3 tablespoons unsalted butter
1/2 medium onion, chopped
3 tablespoons flour
4 cups milk
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 pound elbow macaroni
1 pound ground beef
3 cups shredded mozzarella cheese, divided
1 cup shredded Gruyere cheese
2 cups seeded and diced fresh tomatoes
2/3 cup grated Parmesan cheese
1/3 cup Panko crumbs
2 tablespoons olive oil
Preheat oven to 375 degrees F.
Grease a 13 x 11-inch baking dish.
Melt the butter in a large saucepan over medium heat.
Add the onion; sauté for 2 to 3 minutes or until tender.
Whisk in the flour; cook for 1 minute.
Stir in the milk, nutmeg, and cinnamon.
Reduce the heat to medium-low; cook for 10 - 15 minutes, stirring occasionally.
The sauce will be fairly thin.
While the sauce cooks, boil the pasta in salted water until al dente.
Cook the ground beef in a skillet until well browned.
Drain the pasta and add it to the sauce.
Stir in the cooked beef, 2 cups of mozzarella, the Gruyere, and the tomatoes.
Combine the mixture thoroughly.
Spread half of the pasta mixture in the prepared baking dish.
Top with 1/2 cup of mozzarella.
Repeat the layers.
In a small bowl, mix together the Parmesan and Panko crumbs.
Sprinkle the crumb mixture over the top of the casserole.
Drizzle the olive oil over the top.
Bake for 25 to 30 minutes or until bubbly.
Serve hot.
(Serves 4 to 6)
The nutmeg and cinnamon add a wonderful flavor to the beef and tomatoes.
Serve this dish with a green salad and a nice glass of red wine for a rich and hearty dinner.
3 tablespoons unsalted butter
1/2 medium onion, chopped
3 tablespoons flour
4 cups milk
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 pound elbow macaroni
1 pound ground beef
3 cups shredded mozzarella cheese, divided
1 cup shredded Gruyere cheese
2 cups seeded and diced fresh tomatoes
2/3 cup grated Parmesan cheese
1/3 cup Panko crumbs
2 tablespoons olive oil
Preheat oven to 375 degrees F.
Grease a 13 x 11-inch baking dish.
Melt the butter in a large saucepan over medium heat.
Add the onion; sauté for 2 to 3 minutes or until tender.
Whisk in the flour; cook for 1 minute.
Stir in the milk, nutmeg, and cinnamon.
Reduce the heat to medium-low; cook for 10 - 15 minutes, stirring occasionally.
The sauce will be fairly thin.
While the sauce cooks, boil the pasta in salted water until al dente.
Cook the ground beef in a skillet until well browned.
Drain the pasta and add it to the sauce.
Stir in the cooked beef, 2 cups of mozzarella, the Gruyere, and the tomatoes.
Combine the mixture thoroughly.
Spread half of the pasta mixture in the prepared baking dish.
Top with 1/2 cup of mozzarella.
Repeat the layers.
In a small bowl, mix together the Parmesan and Panko crumbs.
Sprinkle the crumb mixture over the top of the casserole.
Drizzle the olive oil over the top.
Bake for 25 to 30 minutes or until bubbly.
Serve hot.
Macaroni and Cheese is a comfort food that is loved by both adults and children. It can be served
as a main course or a side dish. You can add bacon, ham, chicken, sausage, or any number of
vegetables to it and create your own specialty. Feel free to substitute other types of cheese in
these recipes; just be sure that the cheese has a good melting quality.
as a main course or a side dish. You can add bacon, ham, chicken, sausage, or any number of
vegetables to it and create your own specialty. Feel free to substitute other types of cheese in
these recipes; just be sure that the cheese has a good melting quality.
Stovetop Macaroni and Cheese
(Serves 8)
This is a nice mac and cheese recipe to make when you don't want to turn on the oven and
wait 30 minutes for dinner. Cook the pasta, make the sauce in a skillet, top it with some
breadcrumbs and serve ... it's that easy.
Topping:
1 cup Panko crumbs
1 tablespoon butter, melted
1/2 cup grated Parmesan cheese
Macaroni:
3 eggs
2 (12 ounce) cans evaporated milk
4 cups shredded good melting cheese (cheddar, Monterey Jack, Gruyere)
2 teaspoons dry mustard
Salt and pepper
1 pound elbow macaroni or other small pasta
2 tablespoons olive oil or butter
1/2 cup grated onions
Put the topping ingredients in a large skillet over medium heat.
Stir until the crumb mixture is golden; transfer to a plate.
In a small bowl, combine the eggs, evaporated milk, cheese and mustard.
Season with salt and pepper; set aside.
Cook the pasta in a large pot of boiling, salted water.
Drain and set aside.
While the pasta is cooking, heat a large saucepan over medium heat.
Add the olive oil or butter.
Saute the onions until tender and translucent.
Add the drained pasta to the onions.
Pour in the egg mixture; stir to combine.
Reduce the heat to medium-low; keep stirring until the cheese is melted.
You do not want the mixture to boil.
Pour the macaroni into a large serving bowl; top with the crumb mixture and serve.
(Serves 8)
This is a nice mac and cheese recipe to make when you don't want to turn on the oven and
wait 30 minutes for dinner. Cook the pasta, make the sauce in a skillet, top it with some
breadcrumbs and serve ... it's that easy.
Topping:
1 cup Panko crumbs
1 tablespoon butter, melted
1/2 cup grated Parmesan cheese
Macaroni:
3 eggs
2 (12 ounce) cans evaporated milk
4 cups shredded good melting cheese (cheddar, Monterey Jack, Gruyere)
2 teaspoons dry mustard
Salt and pepper
1 pound elbow macaroni or other small pasta
2 tablespoons olive oil or butter
1/2 cup grated onions
Put the topping ingredients in a large skillet over medium heat.
Stir until the crumb mixture is golden; transfer to a plate.
In a small bowl, combine the eggs, evaporated milk, cheese and mustard.
Season with salt and pepper; set aside.
Cook the pasta in a large pot of boiling, salted water.
Drain and set aside.
While the pasta is cooking, heat a large saucepan over medium heat.
Add the olive oil or butter.
Saute the onions until tender and translucent.
Add the drained pasta to the onions.
Pour in the egg mixture; stir to combine.
Reduce the heat to medium-low; keep stirring until the cheese is melted.
You do not want the mixture to boil.
Pour the macaroni into a large serving bowl; top with the crumb mixture and serve.
1-2-3 Mac and Cheese for Kids
(Serves 6)
Most children like their macaroni and cheese plain and simple .. no added onions, no
breadcrumbs ... just cheesy, gooey macaroni.
1 box (16 ounces) elbow macaroni or small shells
1 cup milk
8 ounces sliced American cheese, cut up
1 cup shredded Cheddar cheese
Pinch of salt
Bring a large saucepan of lightly salted water to boil.
Add pasta and cook according to package directions. Drain and set aside.
Add the milk to saucepan and bring just to a simmer over medium heat.
Sprinkle in the American and Cheddar cheeses; add the salt.
Whisk until the mixture is melted and smooth.
Return macaroni to the saucepan with the cheese sauce and stir to combine.
Serve warm.
(Serves 6)
Most children like their macaroni and cheese plain and simple .. no added onions, no
breadcrumbs ... just cheesy, gooey macaroni.
1 box (16 ounces) elbow macaroni or small shells
1 cup milk
8 ounces sliced American cheese, cut up
1 cup shredded Cheddar cheese
Pinch of salt
Bring a large saucepan of lightly salted water to boil.
Add pasta and cook according to package directions. Drain and set aside.
Add the milk to saucepan and bring just to a simmer over medium heat.
Sprinkle in the American and Cheddar cheeses; add the salt.
Whisk until the mixture is melted and smooth.
Return macaroni to the saucepan with the cheese sauce and stir to combine.
Serve warm.
| Panko breadcrumbs look like flakes rather than crumbs. Oil does not soak into panko as readily as it does into regular breadcrumbs, so you are left with crispier coatings, crunchier toppings and lighter end-products. If you do not have panko on hand, you can certainly substitute bread crumbs, but your toppings won’t be as crisp. |
