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The best Macaroni and Cheese recipes - 99 recipes

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Layer half of the pasta in a lightly greased 13"x9" baking pan; sprinkle with salt and pepper

  • 16-oz. pkg. ditalini pasta, cooked and divided
  • salt and pepper to taste
  • 2 16-oz. pkgs. extra-sharp Cheddar cheese, cubed and divided
  • 2 16-oz. cans whole tomatoes, drained, crushed and divided
4.8/5 (8 Votes)

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Melt 4 tablespoons butter in a large saucepan over medium heat

  • 6 T. butter, divided
  • 3 T. all-purpose flour
  • 2 c. milk
  • 8-oz. pkg. cream cheese, cubed
  • 2 c. shredded Cheddar cheese
  • 2 t. spicy brown mustard
  • 1/2 t. salt
  • 1/4 t. pepper
  • 7-oz. pkg. elbow macaroni, cooked
  • 3/4 c. soft bread crumbs
  • 2 T. fresh parsley, minced
4.6/5 (11 Votes)

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Mac and cheese in less than 10 minutes! Only possible with a pressure cooker

  • 2 1/2 cups elbow macaroni
  • 2 teaspoons chicken base mixed into 2 cups water
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated parmesan cheese
  • 2 cups shredded sharp cheddar
  • 2 ounces cream cheese, 1/4 of a regular sized brick
  • 1 teaspoon yellow mustard
4.4/5 (31 Votes)

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Place macaroni and broth in rice cooker

  • 1 can (14 ounce) chicken broth or 2 bouillon cubes in 14 oz water
  • 2 cups elbow macaroni (uncooked)
  • 3/4 cup milk
  • 2 cups shredded cheddar cheese
4.6/5 (10 Votes)

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Combine all ingredients, except garnish, in a lightly greased 2-quart casserole dish

  • 8-oz. pkg. elbow macaroni, cooked
  • 16-oz. container cottage cheese
  • 3/4 c. sour cream
  • 8-oz. pkg. shredded sharp
  • Cheddar cheese
  • 1 egg, beaten
  • 1 t. salt
  • 1/8 t. pepper
  • 2 t. onion, grated
  • Garnish: Italian-style dry
  • bread crumbs, paprika and
  • dried parsley
4.6/5 (10 Votes)

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1. Place raw elbow macaroni in colander and quickly rinse under water

  • 2 cups large elbow Macaroni, uncooked (about 1/2 lb)
  • 2 cups low fat Milk (about 16 oz) , or more if needed
  • if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
  • 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!)
  • 1/2 teaspoon Mustard powder
  • 1 teaspoon Salt, plus additional for final season later
  • generous dash of Nutmeg
  • 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!
  • additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
  • black pepper to taste (optional)
4.5/5 (20 Votes)

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1. Cook macaroni according to package directions, 2-3 minutes LESS than what package time says

  • 1 can cheddar cheese soup
  • 1 1/2 cups milk
  • 1 box macaroni elbows (16 oz)
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
4.5/5 (16 Votes)

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1. Preheat oven to 400.Cook Macaroni per directions until al dente, drain thoroughly, set aside 2

  • 1 pound Catanisella Lunga Pasta or Elbow macaroni(2 1/2 cups)
  • 1 pound velveeta cheese, cut into cubes
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/4 cup milk
  • 1 tsp kosher salt
  • dash black pepper
  • Paprika for dusting top of casserole
4.5/5 (18 Votes)

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Prepare macaroni as directed; drain and set aside

  • 1 lb. of your favorite macaroni
  • 4 oz. cheddar cheese or your favorite shredded
  • 1/2 red onion – sliced thin
  • 1 bell pepper – sliced thin
  • 3 cloves garlic – chopped
  • 1 small jalapeño – chopped fine (with or without seeds)
  • 1 tablespoon butter
  • 2 cups milk
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. turmeric
  • 1/2 tsp. powdered chicken broth (optional)
  • 1 tablespoon olive oil
  • Grated Romano or Parmesan cheese
4.5/5 (14 Votes)

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Everybody loves this cheesy tomato pasta! Leftovers are perfect for a second dinner, that you only need to reheat

  • 1 cup macaroni pasta, cooked, drained
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large green green pepper, deseeded, diced
  • 1/2 pound sliced bacon, chopped
  • 1/2 cup can corn kernels, drained
  • 1 tablespoon flour
  • 2 cups tomato condensed soup
  • 1/2 cup light thickened cream
  • 1 1/2 cups grated mozzarella cheese
4.6/5 (5 Votes)

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Boil the macaroni in salted water for the time it says on the box and drain

  • 2 cups elbow macaroni or penne
  • 1 cup half and half
  • 2 cups milk
  • 1/2 stick butter plus 1 Tbs.
  • 1/4 cup flour
  • 8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
  • 2 eggs, beaten
  • 4-6 about 4-6 slices Swiss cheese
  • 2 cups cheddar cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)
4.2/5 (26 Votes)

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This is seriously the BEST Boston Market macaroni and cheese copycat recipe - and it's NOT made with Velveeta!

  • 4 ounces semolina rotini pasta, prepared al dente
  • 1 tablespoon minced onion
  • 4 tablespoons (1/2 stick) butter or margarine, melted
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 4 ounces American cheese, cubed
  • 1/4 cup cubed blue cheese
  • 1/4 cup cubed cheddar cheese
  • 1 teaspoon salt
  • 2 pinches dry mustard
  • 1/4 teaspoon ground tumeric
  • pepper to taste
4/5 (29 Votes)

Any burning questions? Our chefs answer!

Best Boston Market Macaroni and Cheese Copycat Recipe Nonny’s Macaroni & Cheese