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8 oz elbow macaroni ; 3 cups shredded cheddar cheese ; 2 cups milk ; 1/4 cup unsalted butter ; 1/4 cup all-purpose flour ; 1/2 tsp salt ; 1/4 tsp black pepper
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1 (8 ounce) package elbow macaroni. 1 (8 ounce) package shredded sharp Cheddar cheese. 1 (12 ounce) container small curd cottage cheese. 1 (8 ounce) container sour cream. 1/4 cup grated Parmesan cheese. salt and pepper to taste. 1 cup dry bread crumbs. 1/4 cup butter, melted. See original recipe at allrecipes.com.
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Instructions. Prepare macaroni and cheese according to package instructions. While the mac and cheese is cooking: In a large skillet or Dutch oven, cook ground beef, onion, bell pepper, and garlic over medium-high heat until no longer pink. Drain and return to skillet. Stir in tomato sauce, corn, and diced tomatoes.
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Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate. Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni.
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The best Healthier Chuck's Favorite Mac and Cheese! (379.5 kcal, 45.9 carbs) Ingredients: 8 ounces whole wheat elbow macaroni · 1 (8 ounce) package shredded reduced-fat Cheddar cheese · 12 ounces low-fat cottage cheese · 1 (8 ounce) container light sour cream · ¼ cup grated Parmesan cheese · salt and ground black pepper to taste · 1 cup whole wheat bread crumbs · 2 tablespoons butter.
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1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. 2.In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, Old Home Small Curd Cottage Cheese, Old Home Sour Cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread.
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Step 1. Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large.
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Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
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Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Cook the sauce until it's nice and thick. Add in shredded cheeses, stir well. Combine cheese sauce with cooked pasta. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
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Directions. Prepare macaroni and cheese according to package directions; set aside. In a large skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, salt, pepper and reserved macaroni and cheese. Transfer to a greased 13x9-in. baking dish.
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Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.
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Wolfgang Puck's Homemade Mac and Cheese Recipe. In Wolfgang Puck's world, true macaroni and cheese is only possible with a flawless foundation of béchamel. As one of five mother sauces in French cuisine and the base of a variety of comfort food dishes, béchamel is versatile and easy to master, with only a few ingredients.
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Add the milk slowly, whisking to incorporate with the flour/butter mixture. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the cheese and stir until melted. Assembly: Stir the pasta together with the cheese sauce and add the steak.
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Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter.
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Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch.
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Sprinkle cheese on top of pasta evenly. Pour milk mixture directly on top of cheese and using a spoon, toss to coat. Using same skillet as before, melt remaining 2 tbsp. butter and stir in the breadcrumbs. Sprinkle evenly on top of macaroni. Place pan in preheated oven, 325 degrees, for about 15 minutes!
