283496 creamy baked mac cheese Recipes

elbow macaroni , cooked al dente, alouette savory vegetable soft spreadable cheese, milk, grated parmesan cheese, panko breadcrumbs, chopped parsley

noodles (any type of tubular pasta works best), sharp cheddar cheese, salted butter, flour, milk

elbow macaroni cooked al dente, alouette savory vegetable soft spreadable cheese, milk, grated parmesan, panko bread crumbs, chopped parsley

baking potatoes (cut into 1 inch cubes ), maple flavored bacon (chopped into small pieces), onion (chopped ), stalks celery (chopped ), velveeta cheese (cubed ), sharp cheddar cheese, chicken bouillon cubes (no need for salt), half-and-half, pepper

uncooked elbow macaroni, butter, all-purpose flour, milk, sour cream, velveeta cheese, cubed, grated parmesan cheese, salt, ground mustard, pepper, shredded cheddar cheese

uncooked elbow macaroni, butter, cubed, all-purpose flour, milk, sour cream, process cheese, cubed (velveeta), grated parmesan cheese, salt, ground mustard, pepper, shredded cheddar cheese

elbow macaroni, winter squash puree, frozen, low-fat milk, extra-sharp cheddar cheese, shredded (4 oz), monterey jack cheese (2 oz), part-skim ricotta cheese, kosher salt, dry mustard, cayenne pepper, plain breadcrumbs, parmesan cheese, freshly grated, olive oil

uncooked elbow macaroni, butter, cubed, king arthur unbleached all-purpose flour, milk, sour cream, process cheese (velveeta), cubed, grated parmesan cheese, salt, ground mustard, pepper, shredded cheddar cheese

uncooked elbow macaroni, process cheese (velveeta), cubed, shredded mexican cheese blend, shredded white cheddar cheese, milk, evaporated milk, eggs, lightly beaten, butter, melted

salt, elbow, shell or other bite-size shaped pasta, evaporated milk, chicken broth, butter, flour, dijon mustard, grated parmesan cheese, freshly ground black pepper, grated extra-sharp cheddar cheese

mac and cheese, nalley onion chili, fresh onion, chopped green pepper, fresh tomatoes, minced garlic, chili powder

cavatappi pasta (you can also use a small ridged elbow macaroni or a mini penne), butter, flour, heavy cream, half-and-half (you could also use milk), fontina cheese, grated (about 1 1/2 cups), sharp cheddar cheese, grated (about 1 1/2 cups), gruyere, grated (about 1 cup), parmesan cheese, grated (about 1 cup, 1/2 for the sauce, 1/2 cup for the topping), shallot, grated, dijon mustard, worcestershire sauce, cayenne pepper (you can use a bit more if you like), salt, pepper, ritz cracker (fine chopped ), butter, paprika, parmesan cheese , from above

whole wheat elbow macaroni (we use dreamfields), smart balance butter spread, whole wheat flour, mustard powder, nonfat milk, onion, diced, bay leaf, paprika, cayenne pepper (or to taste), chili powder (or to taste), cumin, hot sauce (to taste), egg, sharp cheddar cheese, grated (we like to use a combination of cheddar and pepper jack), kosher salt, pepper

rice fusilli, vegetable oil or 4 tbsp olive oil, rice flour, plain rice flour, toasted sesame tahini, nutritional yeast, dijon mustard, balsamic vinegar, salt (to taste), garlic powder, onion powder, black pepper, ground nutmeg, water, worcestershire sauce, paprika, vegan parmesan cheese, soy mozzarella cheese

cooked elbow macaroni drained, hand grated cheddar cheese, eggs beaten, sour creme, butter sliced, milk, salt, pam spray sprayed, pepper ground

baking mix, milk, cheese, shredded, butter, melted or 1/4 olive oil, garlic powder