The Most Liked Macaroni Recipes with Ingredients and Instructions!
In this comprehensive guide, we present a collection of the most delectable and liked macaroni recipes, complete with detailed ingredients and step-by-step instructions.Whether you're a seasoned chef or a cooking enthusiast looking to impress your loved ones, these macaroni dishes are sure to elevate your culinary skills and win the hearts of your guests.
1. Classic Baked Macaroni and Cheese:
8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
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.
2 tablespoons olive oil
4 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley for garnish
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for a minute until fragrant.
Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for a couple of minutes until slightly thickened.
Stir in grated Parmesan cheese and shredded mozzarella until fully melted and creamy.
Season with salt and pepper according to taste.
Add the cooked macaroni to the skillet and toss until the pasta is evenly coated with the creamy sauce.
Garnish with fresh parsley and serve hot.
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup panko bread crumbs
2 tablespoons butter, melted
Fresh chives for garnish
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about a minute to form a roux.
Gradually whisk in the milk and continue stirring until the sauce thickens.
Reduce heat to low and add the shredded cheddar and pepper jack cheeses, stirring until smooth and creamy.
Mix in Cajun seasoning, garlic powder, onion powder, salt, and pepper.
Add the cooked macaroni to the cheese sauce and stir until well combined.
In a separate bowl, combine panko bread crumbs and melted butter.
Sprinkle the buttered bread crumbs over the macaroni and cheese.
Bake at 375 degrees F (190 degrees C) for 20-25 minutes until the top is golden and bubbly.
Garnish with fresh chives and serve.
1/2 pound cooked lobster meat, chopped
2 cups shredded Gruyere cheese
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
2 cups half-and-half
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup panko bread crumbs
2 tablespoons melted butter
Fresh chives for garnish
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to form a roux.
Gradually whisk in the half-and-half and cook until the sauce thickens.
Add the shredded Gruyere and white cheddar cheeses, stirring until melted and smooth.
Stir in grated Parmesan, salt, black pepper, and ground nutmeg.
Add the chopped lobster meat and cooked macaroni, stirring until well combined.
In a separate bowl, mix panko bread crumbs and melted butter.
Sprinkle the buttered bread crumbs over the macaroni and cheese.
Bake at 375 degrees F (190 degrees C) for 25-30 minutes until the top is golden and the sauce is bubbly.
Garnish with fresh chives and serve.
1. Classic Baked Macaroni and Cheese:
Ingredients:
8 ounces elbow macaroniIngredients:
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Instructions:
Preheat oven to 350 degrees F (175 degrees C). 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.
2. Creamy Garlic and Mushroom Macaroni:
Ingredients:
12 ounces elbow macaroni2 tablespoons olive oil
4 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook macaroni according to package directions until al dente. Drain and set aside.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for a minute until fragrant.
Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for a couple of minutes until slightly thickened.
Stir in grated Parmesan cheese and shredded mozzarella until fully melted and creamy.
Season with salt and pepper according to taste.
Add the cooked macaroni to the skillet and toss until the pasta is evenly coated with the creamy sauce.
Garnish with fresh parsley and serve hot.
3. Spicy Cajun Mac and Cheese:
Ingredients:
1 pound elbow macaroni2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup panko bread crumbs
2 tablespoons butter, melted
Fresh chives for garnish
Instructions:
Cook macaroni according to package directions until al dente. Drain and set aside.In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about a minute to form a roux.
Gradually whisk in the milk and continue stirring until the sauce thickens.
Reduce heat to low and add the shredded cheddar and pepper jack cheeses, stirring until smooth and creamy.
Mix in Cajun seasoning, garlic powder, onion powder, salt, and pepper.
Add the cooked macaroni to the cheese sauce and stir until well combined.
In a separate bowl, combine panko bread crumbs and melted butter.
Sprinkle the buttered bread crumbs over the macaroni and cheese.
Bake at 375 degrees F (190 degrees C) for 20-25 minutes until the top is golden and bubbly.
Garnish with fresh chives and serve.
4. Lobster Macaroni and Cheese:
Ingredients:
8 ounces elbow macaroni1/2 pound cooked lobster meat, chopped
2 cups shredded Gruyere cheese
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
2 cups half-and-half
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup panko bread crumbs
2 tablespoons melted butter
Fresh chives for garnish
Instructions:
Cook macaroni according to package directions until al dente. Drain and set aside.In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to form a roux.
Gradually whisk in the half-and-half and cook until the sauce thickens.
Add the shredded Gruyere and white cheddar cheeses, stirring until melted and smooth.
Stir in grated Parmesan, salt, black pepper, and ground nutmeg.
Add the chopped lobster meat and cooked macaroni, stirring until well combined.
In a separate bowl, mix panko bread crumbs and melted butter.
Sprinkle the buttered bread crumbs over the macaroni and cheese.
Bake at 375 degrees F (190 degrees C) for 25-30 minutes until the top is golden and the sauce is bubbly.
Garnish with fresh chives and serve.
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