The best Macaroni and Cheese recipes - 99 recipes
More Macaroni and Cheese recipes
Nonny’s Macaroni & Cheese
By carvalhohm
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
Creamy Macaroni & Cheese
By carvalhohm
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
Macaroni and Cheese in Pressure Cooker
By á-2908
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
RICE COOKER MACARONI AND CHEESE
By á-2225
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
Best-Ever Macaroni & Cheese
By carvalhohm
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
One Pot Macaroni and Cheese
By dedmund
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)
Slow Cooker Creamy Macaroni and Cheese
By mjohnmeyer
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
Mom's Macaroni and Cheese
By hanley89
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
Macaroni and Cheese w/ Jalapenos & Peppers
By ladygourmet
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
Tomato Macaroni Cheese Bake
By Lee
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
Southern Macaroni and Cheese!
By Tabatha
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)
Best Boston Market Macaroni and Cheese Copycat Recipe
By ThriftyDIYDiva
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
Any burning questions? Our chefs answer!