Decadent Shrimp And Bacon Mac And Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
• Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
• Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Fill a large pot with water and bring to a boil over high heat; add 1 teaspoon salt and the dry pasta. Return to a boil and cook 6 to 8 minutes, or until al dente. Drain in a colander, return pasta to the pot and stir in 1 tablespoon unsalted butter. Toss in the medium Cheddar, Monterey Jack, and Sharp Cheddar cheeses, and set aside.
• 3. To make a sauce, add 4 tablespoons butter and garlic to a 2-quart saucepan and heat over medium heat, 1 to 2 minutes, or until butter is melted and garlic is softened. Add flour and stir continuously, using a whisk, to combine. Continue to cook over a medium heat and gradually whisk in the milk and cream. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat, and stir in 1-1/2 teaspoon salt, black pepper, and Gruyere cheese.
• 4. Pour sauce over the pasta, add the bacon, jalapeno and shrimp and stir until well combined.Pour the pasta mixture into the dish.
• 5. Toss breadcrumbs together with Parmesan cheese and sprinkle over pasta. Bake in pre-heated oven until top is golden, about 30 minutes.

Steps:

• I begin the recipe by browning the bacon lardons in a large sauce pan. Remove with a slotted spoon and place on a papertowel. Add the shallots and cook until just softened, add some butter and flour and cook until lightly brown, you are making a simple béchamel sauce. Add the milk and ½ and ½, stir until the mixture begins to bubble slightly and thicken, reduce heat and continue to cook add a few pinches of ground mustard, a dash of paprika, toss in a bay leaf or two and a bit of chipotle powder, salt and pepper and taste. Add a dash or pinch more until you say YUMMO....but wait we still have to add the cheese and then a touch of nutmeg. Taste adjust seasoning. Toss in the chopped parsley (optional)
• Now for the Shrimp I season with montreal seasoning, and olive oil and saute or grill until just pink. Cool and chop
• Pour the béchamel sauce over the cooked pasta add the shrimp and the bacon. Let cool and form into balls. Set up a breading station. Flour one bowl, I mix the egg in one bowl and then mix the breadcrumbs and the corn meal in another. In a deep fryer or in a deep saute pan add the canola oil and heat. You will know it ready when you toss in a bit of bread crumbs and they don't sink. Put the pasta balls in flour, then egg then bread crumb mixture and place carefully in the hot oil, cook until golden brown. Be very gentle removing them they fall apart easily when they are piping hot. They really are little nuggets of yumminess! Perfect with or without a dipping sauce. I reserved some of the béchamel but it really didn't need it. Hope you love them...

Steps:

• Fry bacon on med-hi until crispy (when grease is foaming) because they will rehydrate when other ingredients are added. Trust me, you don't want rawlike bacon in your dish!
• Drain grease from pan, leave a little for cooking.
• Add margarine, melt.
• Add shrimp, sprinkle garlic powder and dash of black pepper. Stir constantly because shrimp cooks fast. Just when all shrimp turn pink, turn off heat so they do not overcook.
• Top with cheese.
• Cook corn tortillas on range (when tortilla starts to bubble, it's ready.) If you have an electric stove, you can cook the tortillas on a skillet or nonstick pan.
• Scoop shrimps into tortillas and enjoy! This goes well with pinto beans that you can re-fry with the bacon grease you just separated.
• Rate this recipe!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat.
• Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.