KICKED UP MAC AND CHEESE
This ain't your grandma's mac and cheese.
Provided by HYPERPUPPY
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
- Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g
SMOKED MAC AND CHEESE
This smoked mac and cheese is slow cooked in a smoker.
Provided by Taste Bud
Categories Meat and Poultry Recipes Pork
Time 4h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
- Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
- Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
- Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
- Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.
Nutrition Facts : Calories 847.1 calories, Carbohydrate 30.2 g, Cholesterol 170.8 mg, Fat 69.5 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 34.2 g, Sodium 1434.5 mg, Sugar 1.5 g
JALAPENO MAC AND CHEESE
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! -Teresa Gustafson, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker., Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper., Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.
Nutrition Facts : Calories 428 calories, Fat 27g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 654mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
JACKED MAC'N'CHEESE
Make and share this Jacked Mac'n'cheese recipe from Food.com.
Provided by Amy N-B
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Dice peppers, onion, and tomatoes.
- Melt 1 tbsp butter at medium heat.
- Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
- Meanwhile, boil dilatini or macaroni.
- Drain pasta, rinse with cold water and set aside.
- In pasta pot, melt remaining butter over low heat.
- Add flour to butter and stir to make a roux, browning a bit as you stir.
- Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
- Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
- Add pasta and sauteed veggies to sauce. Stir to coat pasta.
- Finish by seasoning with hot sauce (I like tobasco or sylvia's).
- Garnish with some additional shredded cheese and some chopped coriander or chives.
Nutrition Facts : Calories 942.2, Fat 39.2, SaturatedFat 23.7, Cholesterol 114.2, Sodium 597.3, Carbohydrate 107.8, Fiber 6.7, Sugar 8, Protein 39.4
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
SMOKED MAC AND CHEESE
I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. -Stacey Dull, Gettysburg, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 casseroles (8 servings each).
Number Of Ingredients 17
Steps:
- Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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