Glorified Macaroni And Cheese Recipes

Steps:

• Brown meat and onion.
• Add tomato and seasonings.
• While they are cooking, prepare mac and cheese as directed on the box.
• Put the beef mix.
• in a bowl.
• You do not need to drain it.
• Add mac & cheese.
• Stir well to blend all.

Steps:

• Put macaroni on to cook in 4 cups water, salt and 1 tablespoon butter.
• Cook rapidly in open kettle, stirring often. The butter will keep it from sticking or boiling over.
• Brown meat, stirring to small bits.
• Turn off macaroni when water is almost gone and do not drain.
• In a small bowl, add the packaged cheese to the milk and stir until smooth.
• Add spaghetti sauce and sugar.
• Add remaining butter.
• Mix all ingredients except grated cheese and pour into buttered 9"x13" oven dish. Sprinkle top with cheese and bake 15 minutes at 350 degrees.

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
• In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
• In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
• In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
• Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
• While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.

Steps:

• 1. Gather all ingredients for the recipe.
• 2. In a medium large saucepan, bring 6 cups salted water to a boil. Empty the macaroni into the boiling water (Set cheese packet aside.). Cook for 5-7 minutes (til "Al dente". Drain and set aside.
• 3. Meanwhile, spray a large frying pan with Pam and add the beef and chopped onion. Cook over medium-high heat until the beef is brown. Remove any greese from the pan.
• 4. Add the can of diced tomatoes and can of Ro-Tel tomatoes and green chilies to the beef and onions. Stir well and add the Ketchup and hot sauce (if desired). Turn heat down to medium and cook for 20 minutes.
• 5. Add cheese packet and stir until blended well. Stir in the cooked macaroni and mix well. Heat through about 3-4 minutes.
• 6. Spoon the glorified Tomato Beefy Mac'N Cheese into a serving dish. Before serving, top with grated cheese and fresh tomato slices, if desired. Enjoy!
• 7. ** I make a couple of hamburger patties or a small meatlof with the other half-pound of ground beef.