Macaroni and Cheese Recipe | How to Make Mac and Cheese
Easy homemade mac and cheese recipe. Creamy, cheesy, rich and super delicious macaroni and cheese recipe.
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Recipe:
Ingredients:
14oz (400g) macaroni
1 cup )115g) Cheddar cheese
3/4 cup (85g) Gruyere cheese
3/4 cup (85g) Mozzarella cheese
4 tablespoons (30g) Flour
4 tablespoons (60g) Butter
4 cups (1L) Milk
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl combine all the cheeses and set aside.
3. Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions).
4. While the pasta is cooking make the sauce: In a large pot, melt the butter, add flour and whisk over medium-low heat. Cook for a couple of minutes, whisking constantly. Gradually add the milk and whisk until smooth. Cook until slightly thickens, about 5-6 minutes.
5. Gradually add 3/4 of the cheeses to the sauce and whisk until melted after each addition. Season with salt and pepper and mix. If you want to add more additions like bacon, herbs or spices, now it’s the time.
6. Drain the pasta and add to the sauce.
7. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.
Notes:
* serve warm
* you can use any type of cheese that you like
* this is pretty basic version of mac & cheese but you can add topping like bacon, herbs and spices.
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3 HEALTHY PASTA Recipes that Are Simple and Easy!
3 HEALTHY PASTA Recipes that Are Actually Delicious!
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00:00 Intro
00:07 Chicken Parm Pasta
03:11 Brown Butter Veggie
06:09 Broccoli Cheddar Mac
Deconstructed chicken parmigiana pasta:
1 tomato, diced into chunks
3 cloves of garlic, minced,
a few handfuls of spinach
ball of mozzarella, cut into chunks
1 chicken breast - wrap in between two sheets of plastic wrap and pound it down to a thin and even size
salt and pepper
garlic powder
italian seasoning
2 cups of short pasta for this
olive oil
½ cup of panko bread crumbs
1 tsp Italian seasoning
salt
lemon zest
1.5 cups of your favorite marinara
fresh basil leaves
Browned butter summer veggie pasta:
cherry tomatoes
zucchini
corn
2 garlic cloves
1 cup of packed Italian parsley
1 tsp of anchovy paste
1 tbsp of red wine vinegar
2 tsp of capers
½ cup of olive oil
pasta of choice
4 tablespoons of butter
a pinch of salt
¼ cup of white wine
final garnish of basil.
Creamy broccoli mac and cheese:
medium-sized shells
8 oz block of cheddar cheese, shredded
2 cups frozen broccoli here
2 tsp of butter
2 cloves of garlic, minced
1 tsp of dijon mustard
½ tsp of dried thyme
½ tsp of dried oregano
2 tbsp of flour
1 ½ cups of whole milk
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Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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Lasagna:
Chicken Pot Pie:
Chicken Curry:
Mac and Cheese:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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4 Healthy Pasta Recipes For Weight Loss
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Whole Wheat Penne pasta
Whole Wheat Spaghetti
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Flavorful and easy to prepare, pasta is a classic food when you're carb craving. And while you shouldn't help yourself to unlimited pasta on your diet, pasta dishes can fit into your weight loss plan. Just practice portion control, make smart choices about the pasta and sauce you use, and add vegetables to help you feel full so you don't overeat.
Try one of these 4 Healthy Pasta Recipes For Weight Loss
I hope you like all these recipes ♡
1 Avocado Pasta recipe 290 calories (1 serving)
Ingredients
1.5 oz whole wheat spaghetti
1/2 avocado
1/2 cup fresh basil leaves
1 clove garlic
1/2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper, to taste
1/2 tbsp olive oil
4 cherry tomatoes, halved
1/4 cup canned corn kernels, drained and rinsed
Preparation
In a large pot of boiling salted water, cook spaghetti according to package instructions; drain well.
In a bowl add avocado and use a fork to gently mash until creamy, add garlic, lemon juice, salt and black pepper and stir to combine.
Add cooked spaghetti, to the avocado sauce, with cherry tomatoes and corn. stir until combined and serve immediately.
2 Chicken and Spinach Pasta 430 calories (1 serving)
Ingredients
1.5 oz whole wheat spaghetti pasta, (dry weight) or 3 oz cooked (pasta double in weight after cooking)
3 oz chicken breast, cut into pieces
1/8 tsp dried basil
1/8 tsp dried oregano
Salt and pepper, to taste
1 tsp olive oil
1 minced garlic
1/4 cup red onion, finely chopped
1/2 medium tomatoes, diced
1 oz grated parmesan cheese
1/4 tbsp parsley
1 oz spinach
Preparation
Cook spaghetti according to package directions.
Heat olive oil on a large nonstick skillet over over low heat. Add carlic and onion, cook and stir until onion is tender. Add chicken breast and cook until no longer pink. Add tomatoes, dried basil, dried oregano, salt and pepper. cook and stir for 1 minute then add spinach and cover until tender 2 to 3 minutes. Once spinach is wilted, add cooked spaghetti, parmesan cheese, parsley. stir until well combined and serve immediately.
3 Sardine Pasta 270 calories (1 serving)
Ingredients
1 tsp olive oil
1 garlic clove, finely chopped
1/4 tsp dried rosemary
3.75 oz can sardines, drained and chopped into small pieces
4 oz canned tomato sauce
1/4 cup sliced black olives, drained
1.5 oz whole wheat spaquetti (dry weight) or 3 oz cooked (pasta double in weight after cooking)
1/4 tbsp parsley, leaves chopped
salt and black pepper
Preparation
Cook spaghetti according to package directions.
Heat olive oil on a large nonstick skillet over over low heat. Add carlic and tomato sauce, dried rosemary salt and black pepper.
Add the sardines black olives and cook for 1 mins. When the spaghetti is cooked , drain, and add it to the sardine sauce with parsley. Stir to combine and serve.
4 Tomato Cucumber Feta Pasta Salad 290 calories (1 serving)
Ingredients
1.5 oz whole wheat rotini pasta
1 cup cucumber, diced
5 cherry or grape tomatoes, halved
2 tbsp sliced kalamata olives
2 tbsp red onion chopped
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
1 tsp white vinegar
1/2 tbsp freshly-squeezed lemon juice
1/8 tsp dried oregano
1/4 tsp honey
1 small garlic cloves, minced
salt and black pepper
pinch of crushed red pepper flakes
Preparation
Cook the pasta in a large stockpot of generously-salted water according to package.
To make the dressing whisk all ingredients together until combined.
In a large bowl add cucumber, tomatoes, red onion, black olives olives, feta cheese to the mixing bowl, then drizzle all of the vinaigrette evenly on top.
Toss until all of the ingredients are evenly coated with the dressing.
Serve immediately.
I hope you like all the recipes ♡
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6 Healthy Pasta Recipes For Weight Loss
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6 Healthy Vegetable Pasta Recipes For Weight Loss To Include In Your Everyday Diet
1 Vegetable stir fry 480 calories (1 serving)
Ingredients
4 oz chicken breast
1 tsp olive oil
salt and black pepper
1 garlic
1/2 medium carrot
1/4 medium red bell pepper
2 oz broccoli florets
2 tbsp water
1 tsp soy sauce
1 egg
1 egg white
4 oz whole wheat spaghetti cooked
1 tsp lime juice
Start by cooking chicken breast in a large pot over medium heat with oil add salt and black pepper and cook until browned, add garlic, carrots, pepper, broccoli, water cover and cook until softened.
Add soy sauce and transfer to a plate and set a side. add eggs and scramble to your liking. Stir in cooked spaghetti cooked vegetables and lemon juice and continue to stir-fry for a few minutes.
2 Avocado vegan pasta salad 300 calories (4 serving)
Ingredients
3 oz avocado
1 garlic
salt and black pepper
1 tsp lemon juice
4 oz whole wheat spaghetti cooked
10 red grape tomatoes
10 yellow grape tomatoes
1 oz spinach
3 Broccoli pesto penne recipe 310 calories (1 serving)
Ingredients
2 oz wholewheat penne
7 oz broccoli florets
5 basil leaves
a small handful of parsley
1 tbsp vegan parmesan cheese
2 tsp olive oil
salt and black pepper
1 red chilli
Preparation
Steam broccoli in a steamer basket over boiling water for just 4 to 5 minutes.
In a food processor, whizz the broccoli with the basil, parsley, and 2 tsp oil, until finely chopped. Add the cheese and 3 tbsp of water to loosen the pesto, then pulse. Season to taste.
Add the broccoli pesto and mix to coat.
Add chilli and stir-fry for 1 min over a high heat, until softened and browning slightly and serve.
4 vegetables recipe 270 calories (1 serving)
Ingredients
1.5 oz whole wheat spaghetti
1 small white zucchini
1 clove garlic
1 tsp olive oil
1/4 medium white onion
1/2 medium red bell pepper
1/2 small aubergine eggplant
3 tbsp water
1 small tomato
1 tbsp chopped parsley
salt and black pepper to taste
1/4 tsp dried oregano
1 tsp permesan cheese
Preparation
Heat the olive oil in a frying pan. Add garlic, onion, zucchini aubergine and peppers add 3 tbsp water, cover and cook for a few minutes on low heat until tender.
Add the chopped tomatoes, parsley, salt and pepper and dried oregano.
Add cooked spaghe tti.
Serve with Parmesan cheese on top
enjoy!
5 turkey dinner 460 calories (6 serving)
Ingredients
2 oz whole wheat spiral
1/4 medium white onion
1 tsp olive oil
4 oz ground turkey
1/4 tsp italian seasoning
1/4 tsp garlic powder
salt and fresh black pepper
4 oz diced tomatoes canned or italian pasta sauce
1 tbsp mozzarella cheese
6 Pesto chicken 410 calories (1 serving)
Ingredients
1 tsp olive oil
4 oz chicken breast
salt and black pepper
1/4 tsp garlic powder
5 grape tomatoes
4 oz cooked whole wheat penne
1 tbsp pesto
basil leaves
Directions
In a large skillet, heat olive oil over medium-high heat. Season both sides of chicken with salt and pepper and garlic powder then add to skillet. Cook until golden and seared on both sides, about 8 minutes per side. Let rest for 10 minutes, then slice into 1/2 pieces.
Add pesto over penne pasta, then add tomatoes and toss until combined. Top with sliced chicken.
Serve with more basil.
I hope you like all these healthy recipes ♡
NO-BAKE CHEESE & MEATSAUCE PASTA
NO-BAKE CHEESE & MEATSAUCE PASTA
2 tablespoons minced garlic
1 large red onion, finely chopped
1 kilo ground meat (lean)
1-2 teaspoons paprika powder (optional)
2 tablespoons oyster or soy sauce
2 tablespoons tomato paste
1000 ml Tomato OR spaghetti sauce
1-2 cans sliced mushrooms, remove water
2 tablespoons white vinegar
1-2 tablespoons sugar
salt and pepper, to taste
Mornay (Cheese sauce):
6 cups fresh milk
1/2 cup cornstarch
3-4 cups grated quickmelt cheese
pinch of salt
1 kilo pasta, boiled al dente