LIP-SMACKIN' MACARONI AND CHEESE
Make and share this Lip-Smackin' Macaroni and Cheese recipe from Food.com.
Provided by lauren
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- On a cutting board use a sharp knife to cut onion into small pieces (you should have 1/3 cup). Reserve until Step 3.
- Tear cheese slices into bite-size pieces. Save until Step 5.
- Cook macaroni in a saucepan following the package directions, except add onion to water along with the uncooked macaroni so they cook together.
- (To test macaroni for doneness, remove one piece with a wooden spoon, let it cool slightly, and bite into it. The center will be soft, not chewy.)
- When macaroni is cooked, turn off burner.
- Remove saucepan from burner.
- Place colander in sink.
- Carefully pour macaroni mixture into the colander to drain water.
- Return warm macaroni mixture to saucepan.
- Use wooden spoon to stir in American cheese, milk, and pepper.
- Put saucepan on a burner.
- Turn the burner to medium heat.
- Cook for 4 to 5 minutes or until cheese is melted, stirring all the time.
- Turn off burner.
- Remove saucepan from burner.
- If mixture is too thick, stir in 1 to 2 tablespoons additional milk.
- Sprinkle with Parmesan cheese, if you like.
- VEGETABLE STIR-INS: Add 1/2 cup frozen peas or frozen mixed vegetables or 1 cup frozen sliced carrots or frozen chopped broccoli to the saucepan along with the onion, macaroni, and water.
- MEAT STIR-INS: Add 1/2 cup chopped cooked ham, chopped sliced pepperoni, sliced hot dogs, or chopped cooked chicken along with the cheese and milk.
- Serve with tossed salad greens with your favorite salad dressing and milk.
Nutrition Facts : Calories 396, Fat 13.7, SaturatedFat 8.2, Cholesterol 35.8, Sodium 474.8, Carbohydrate 49.4, Fiber 2, Sugar 1.8, Protein 18.3
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.
LIP SMACKIN' MAC-N-CHEESE
This recipe is sure to please. ' I have spent some time tweaking this recipe and now I know its perfect!!! Tip: I always use a glass container to prepare this dish, if you use a metal one your results may differ! The brands of products I specify are highly recommended, change at your own risk!!!
Provided by Chef Mademoiselle
Categories Cheese
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F, lightly butter a deep 2 ½ quart casserole dish.
- Cook the elbow noodles according to the package, adding the vegetable oil and garlic salt.
- While the noodles are cooking dice and mix up the cheeses and set aside.
- Drain the noodles well and return to cooking pot.
- In a small saucepan, melt the stick of butter, set aside.
- Add the milk, sour cream and all but ½ cup of the cheeses.
- Season the mixture with the salt, pepper and Zatarain's © Creole Seasoning. Combine the mixture until it is blended.
- Transfer the macaroni mixture to the buttered casserole dish. Pour the eggs over top of the macaroni mixture. Sprinkle the remaining ½ cup of shredded cheese on top. Pour the melted butter over top of the cheeses.
- Bake for about 1 hour. After about 20 minutes of baking, stir the mixture then continue to bake until the top is brown.
Nutrition Facts : Calories 796.4, Fat 65.4, SaturatedFat 40, Cholesterol 232.6, Sodium 1536.6, Carbohydrate 11, Sugar 0.6, Protein 41.9
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