Macaroni Cheese With Parsley


  • 1 lb macaroni (penne, shells, fusilli, elbow macaroni or any other type of pasta you like)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup Parmesan cheese, grated
  • 1 cup mascarpone
  • 1 cup Cheddar cheese, grated
  • 2 cups milk
  • 1/2 cup fresh parsley, chopped
  • 2 shallots, finely chopped
  • salt, pepper

Cook the pasta in a large pot of boiling water with a teaspoon of salt, respecting the cooking time indicated on the pasta pack.

In a pan, heat one tablespoon of butter, add the shallots and saute them until they turn light brown. In another pan, melt the remaining butter and add the flour. Cook it on low to medium heat, stirring continuously. Start adding the milk gradually, stirring well, until the composition becomes smooth.

When the mixture starts boiling, reduce the heat and keep on cooking for about two more minutes. Remove it from the heat, add the cheese and stir until it melts.

Drain the pasta, put it in a pot, then pour the melted cheese over it and stir until it gets evenly coated. Sprinkle with freshly ground pepper and with parsley and serve hot.

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Macaroni and Cheese with Bacon and Tomatoes

Macaroni cheese is such a great dish! Not only the basic mac & cheese recipe is delicious, but also its variations are really good. For example, bacon and tomatoes give it an awesome flavor, turning it into a complete meal for the whole family.


  • 1 pound macaroni
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 2 cups milk
  • 4-5 bacon slices (about 1/2 pound)
  • 2 cups Cheddar cheese, shredded (you can use a mix of various cheeses if you want)
  • 2 average size tomatoes, sliced
  • 1 onion, finely chopped
  • salt
  • pepper

Preheat the oven to 350 F. In a big pot, cook the pasta in boiling salty water, as per instructions on the pack.

Melt the butter in a saucepan and brown the onion for about 2-3 minutes. Cook the bacon until it becomes crispy, then remove it from the pan. Add flour, salt and pepper to the browned onion, then gradually add the milk, while stirring frequently. Bring it to a boil, them lower the heat and let it simmer for 3-4 minutes. Remove the pan from heat, add the cheese and stir until it melts and blends into the mix.

Drain the pasta very well, return it into the pot, then add the cheese mixture and the crumbled bacon to it. Blend well and transfer in a greased casserole. Bake it uncovered for 15-20 minutes, then arrange the tomato slices on top of the food and put it back in the oven. Let it bake for maximum 10 minutes more. Serve hot.

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Crockpot Macaroni And Cheese


  • 1 pound macaroni
  • 2 tablespoons white flour
  • 2 tablespoons butter
  • 1/2 teaspoon dry mustard
  • 3 cups milk
  • freshly ground black pepper
  • 3 cups Cheddar cheese, grated
  • paprika
  • 1 teaspoon salt

In a pot, mix the flour with dry mustard, salt, pepper and milk. Cook it on stovetop, on low temperature, stirring frequently, until it thickens. Remove from heat. Add the butter and 2 cups of Cheddar cheese. Stir well, until the cheese melts.

Cook the macaroni in salty, boiling water according to the instructions on the pack, but 1-2 minutes less. You want the pasta to be cooked “al dente”. Drain it well. Mix it with the cheesy sauce.

Butter the slow cooker dish on the bottom and on the sides, then place a layer of macaroni, followed by a layer of extra cheese, then repeat until you finish the macaroni. Sprinkle with paprika. Set the slow cooker on Low and cook the macaroni and cheese for about 3 hours.

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Macaroni And Cheese With Cream Of Mushroom Soup


  • 300 g macaroni (elbow, fusilli, penne etc)
  • 1 can cream of mushroom soup (or 1 pack instant mushroom soup)
  • 1 garlic clove, minced
  • 1 cup chopped ham
  • 2 cups Cheddar cheese, shredded (you can use any cheese mix you wish)
  • salt, pepper to taste


Cook the pasta al dente, which usually means 1-2 minutes less than the time indicated on the box. Drain well.

In a pot, heat the cream of mushroom soup until you bring it to a boil. Remove from heat, add the cheese and stir until it melts. In case the sauce is too thick, you can add 2-3 tablespoons of milk. Add the garlic, chopped ham, salt and pepper, then pour it over the macaroni. Stir well, until the pasta gets covered in cheese sauce.

Put in in a baking dish, sprinkle with breadcrumbs and bake in the oven preheated to 350 F. After 10-15 minutes of baking, remove the dish from oven and cover it (either with a lid or with aluminum foil), then bake it for 15 minutes more.

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Healthy Mac And Cheese

Macaroni and cheese is a relatively fatty meal, especially if you like it cheesy and creamy. Nonetheless, you can turn it into a healthier meal by replacing some of the ingredients with low-fat ones. Here’s a recipe which I think is worth trying:


  • 1 pound elbow macaroni
  • 1 cup low-fat cottage cheese
  • 1/2 cup part-skim ricotta cheese
  • 1 tablespoon Parmesan cheese, grated
  • 1/2 cup low-fat Cheddar cheese, shredded
  • 1 cup evaporated skim milk
  • 1/4 cup dry breadcrumbs
  • 1/2 teaspoon nutmeg
  • salt, pepper to taste


Preheat the oven to 350 F. Boil the macaroni as per instructions on pack, but 1-2 minutes less.

Heat the milk, then gradually add the ricotta, the Cheddar and the cottage cheese, stirring well, until they melt. Remove from heat, then add the nutmeg, salt and pepper. Stir well, then pour over the drained macaroni. Put the cheesy macaroni in a baking dish, cover it and and bake it for 15 minutes.

Remove from the oven, sprinkle with breadcrumbs and grated Parmesan then bake it uncovered for 10 more minutes or until the top gets a nice brown color.

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