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Best-Ever Macaroni and Cheese With Variations Recipe

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Best-Ever Macaroni and Cheese With Variations
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Ingredients
12
Count
Nutrition
359
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In large pot, cook pasta according to package directions; reserve 1/2 cup cooking water before draining. In small skillet, melt 2 tablespoons butter over medium heat; stir in breadcrumbs. Cook, stirring, until browned, 2 minutes. Remove from skillet; reserve.
  2. For cheese sauce, in pasta pot, melt remaining 2 tablespoons of butter over medium heat; whisk in flour, mustard, salt and pepper until blended. Whisk in milk; bring to boil. Reduce heat to low; cook, stirring, until thickened, 1 minute. Stir in 1 2/3 cups cheddar, fontina and reserved water until smooth. Remove from heat. Stir in pasta until coated with sauce. Serve sprinkled with remaining 1/3 cup cheddar, reserved breadcrumbs and parsley.
  3. For Mac 'n Cheese Pizza.
  4. Preheat oven to 375 degrees. Coat 12 inch round pizza pan with cooking spray.
  5. Toss 10 frozen cocktail-size meatballs (thawed and halved) with 1/4 cup pizza sauce and 1/4 teaspoon dried Italian seasoning; reserve.
  6. Prepare Best-Ever Macaroni and Cheese, substituting spaghetti for cavatappi and omitting reserved cooking water and breadcrumb mixture; in cheese sauce, omit cheddar, stirring 1 cup mozzarella cheese into sauce along with the 1 cup of shredded fontina cheese.
  7. Spread pasta mixture in pan. Top with 3/4 cup pizza sauce then sprinkle with additional 1 cup mozzarella cheese and 2 tablespoons grated parmesan cheese. Top with reserved meatballs, cut sides down. Bake until cheese melts, 20 minutes. Sprinkle with 1 tablespoon chopped fresh parsley.
  8. For South-of-the-Border Mac 'n Cheese Bake.
  9. Preheat oven to 375 degrees.
  10. Prepare Best-Ever Macaroni 'n Cheese, substituting wagon wheel pasta for cavatappi and omitting breadcrumb mixture; in cheese sauce, omit cheddar and fontina, substituting 1 cup jarred salsa con queso and 1 cup shredded monterey jack cheese, stirring all of cheese into sauce.
  11. Stir 1 link (4 oz) chorizo sausage, sliced, into sauce along with wagon wheel pasta. Transfer pasta mixture to 2 quart baking dish. Sprinkle with 2 cups crushed white tortilla chips (about 20 chips). Bake until golden, about 15 minutes. Sprinkle with 1 tablespoon chopped fresh cilantro.
  12. Each recipe serves 6 people.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 358.9 Kcal (1503 kJ)
Calories from fat 232.81 Kcal
% Daily Value*
Total Fat 25.87g 40%
Cholesterol 82.83mg 28%
Sodium 522.1mg 22%
Potassium 36.85mg 1%
Total Carbs 15.63g 5%
Sugars 1.06g 4%
Dietary Fiber 0.7g 3%
Protein 16.43g 33%
Vitamin C 1mg 2%
Vitamin A 0.9mg 29%
Iron 0.6mg 4%
Calcium 387.6mg 39%
Amount Per 100 g
Calories 215.83 Kcal (904 kJ)
Calories from fat 140.01 Kcal
% Daily Value*
Total Fat 15.56g 40%
Cholesterol 49.81mg 28%
Sodium 313.97mg 22%
Potassium 22.16mg 1%
Total Carbs 9.4g 5%
Sugars 0.64g 4%
Dietary Fiber 0.42g 3%
Protein 9.88g 33%
Vitamin C 0.6mg 2%
Vitamin A 0.5mg 29%
Iron 0.4mg 4%
Calcium 233.1mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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