Deadly Macaroni And Cheese Recipes

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ASHLEY'S DEADLY BAKED MAC N CHEESE

This recipe was formed from left over cheese fondue from the night before, ive never liked baked mac n cheese until i made this!

Provided by Mortadella1985

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14



Ashley's Deadly Baked Mac N Cheese image

Steps:

  • Cook the 2 boxes of kraft dinner noodles AL DENTE,set aside.
  • In a saucepan on low-medium heat start adding:.
  • butter, cream, powdered cheese from each kraft dinner box,cream of cheddar soup,sour cream,white wine. keep stirring till smooth and creamy.
  • Next start adding 1 cup asiago cheese, 1 1/2 cups cheddar cheese(reserve rest for later),stir until all cheese is melted.
  • Next add the sage,garlic powder,inion powder, and pepper.
  • keep stirring till everything is melted.
  • In a casserole dish, mix the cooked kraft dinner with 3/4 of the cheese sauce.sprinkle cheese over this.then add the rest of the cheese sauce .Top with 3 cups croutons and remaining cheese.
  • Bake in oven at 400 for about 30 minutes,or until it reaches a deep golden brown. Enjoy!

2 -3 Kraft macaroni and cheese, boxes (reserve powdered cheese for later)
1/2 cup butter
2 cups cream or 2 cups milk
powdered cheese
1/2 cup cheddar cheese soup
1/4 cup sour cream
not quite a 1/4 cup white wine, plus (3/4 cups for yourself)
1 cup asiago cheese, grated
2 cups cheddar cheese, grated
1 teaspoon sage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
3 cups garlic or 3 cups herbed croutons

DEADLY MACARONI AND CHEESE

I call this deadly for two reasons: First, because it's just a "little" on the fattening, clog your arteries side of the food spectrum. Second, because it is just drop dead delicious!

Provided by MizEmerilLagasse

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9



Deadly Macaroni and Cheese image

Steps:

  • Cook pasta according to directions on the package, drain, and set aside.
  • Preheat oven to 350°F.
  • In a large saucepan, fry the bacon until crispy then remove and crumble.
  • Add the flour to the bacon drippings (yummies) and cooking, stirring constantly, for about 2 minutes over low/medium-low heat.
  • Add the whole milk and whisk to combined; bring to a boil over medium-high heat.
  • Remove from heat and add the chives, salt, pepper, onion powder, and cheese; stir to combined.
  • Add macaroni then pour into a grease 9"-13" glass pan; top with more cheese and bake for about 15 minutes or until cheese is golden.
  • Remove from the oven and let sit for 10 minutes before serving.
  • Top with crumbled bacon before serving.

Nutrition Facts : Calories 441.5, Fat 18.4, SaturatedFat 8.8, Cholesterol 38, Sodium 646.5, Carbohydrate 50, Fiber 2, Sugar 3.1, Protein 17.9

1 lb elbow macaroni
6 slices bacon (I use maple-smoked)
3 -4 tablespoons flour
1 1/4 cups whole milk or 1 1/4 cups cream
1 teaspoon dried chives
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 1/2 cups shredded cheese (I use pepper jack or colby jack)

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