Hearty Mac N Cheese Recipes

Steps:

• Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Prepare macaroni until "al dente." I boiled mine for about 5 minutes and it was good to go. Drain and set aside.
• Process milk, onion, garlic, cottage cheese, cheddar cheese, mustard, paprika, and garlic salt in blender until smooth. Stir macaroni and cheese mixture until well combined.
• Pour macaroni mixture into greased baking pan and bake at 350 for about 20 minutes until top is golden brown and insides are bubbly. Serves 6.

Steps:

• Prepare pasta according to package directions. Drain and keep warm.
• Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
• Melt butter in a large saucepan or Dutch oven over medium-low heat.
• Whisk in flour until smooth.
• Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
• Stir in 1 1/2 cups cheese, stirring until melted.
• Stir in cooked pasta and ham mixture.
• Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Steps:

• Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
• Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
• Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
• Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
• In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.