I'm very glad now that I decided to revisit this recipe and I guarantee it will remain a comfort food fav through the years. When I was little, the idea of tomatoes and macaroni was yucky, and I hadn't tried it since. I enjoy finding the big pieces among my pasta. It reheats well in the microwave (2 minutes). You can make this for a side dish tonight, then package up leftovers to take to work tomorrow.
#BAKED MACARONI AND CHEESE WITH MILK FULL#
Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. This low calorie Mac and cheese recipe baked with pumpkin is just 89 calories for a side dish, or 356 calories as a full meal. Some people like to chop up the tomatoes some before putting them in, but not me. Bring 4 quarts of water to a boil in a large saucepan. Pour into greased 9x13 baking dish and top with remaining cheese pieces and a sprinkle of breadcrumbs.īake for 30-45 minutes, or until cheese on top is melted and the top is golden brown. Using large pot you cooked pasta in, add pasta, cheese mixture, 2 cans of tomatoes, and 1 cup of breadcrumbs. Mixture may be somewhat liquidy depending on type of milk you use, but don't worry. When mixture has thickened, remove from heat and stir in 2 cups of shredded Kraft cheese until melted. Slowly add to milk mixture, whisking continuously. In a small bowl, combine 1/4 cup of milk with cornstarch and stir until dissolved. In a large saucepan over medium heat, heat 2/5 cups of milk, butter, salt and pepper, until butter is melted. Southern baked macaroni and cheese i heart recipes traditional macaroni cheese nestlÉ very best baking easy stovetop mac and cheese jo cooks homemade mac and cheese casserole spend with pennies.
#BAKED MACARONI AND CHEESE WITH MILK PLUS#
All rights reserved.1 (1 lb) box of pasta, I used orecchiette because that's what Shawn picked outĢ cups of Kraft shredded Three Cheese (or just sharp cheddar cheese)ġ cup of seasoned breadcrumbs, plus extra for sprinkling on topĤ oz of block extra sharp cheddar cheese, cut in 1 inch piecesĬook pasta as directed on package in a large pot, strain and set aside. Baked Macaroni And Cheese Recipes With Condensed Milk. Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Pour the mac and cheese into a casserole dish, top with cup cheese, and bake at 375F for 5-10 minutes or until hot and bubbly. Add 2- cups of cheddar cheese to the pasta mixture, and stir well. About 10 years ago I discovered a recipe for baked macaroni and cheese in the Cook’s Illustrated book, Cover & Bake.When I read the ingredients for the recipe, I was in shock. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Add the butter to the hot pasta and stir until butter is melted. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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