Mac Cheese Ring Recipes

Steps:

• Mac 'n' Cheese:.
• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
• In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
• Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
• Stirring quickly add the eggs being sure not to let them scramble.
• Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
• Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing.
• Serve with cheese sauce and garnish with crumbled bacon and chives.
• Cheese sauce:.
• Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

Steps:

• Preheat the oven to 425 degrees F.
• Bring a pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and set aside.
• Meanwhile, add the crackers to a large bowl and crush into fine crumbs with the back of a measuring cup. Add the breadcrumbs and mix to combine. Coat a 6-cavity nonstick doughnut pan with nonstick spray. Add half of the breadcrumb mixture to the cavities, tilting the pan and gently tapping it to spread around the breadcrumbs so they cover as much of each cavity as possible. It's okay if a few extra breadcrumbs remain at the bottom of each cavity.
• Heat the half-and-half and cayenne in a medium saucepan over medium heat until the mixture just comes to a simmer. Continue to simmer over medium-low heat until the half-and-half is reduced by a little more than half, about 2 minutes. Add the cream cheese and stir until melted. Stir in the Cheddar until all of the cheese is melted and the sauce is smooth. Add the macaroni to the saucepan and stir to combine. Season with salt if needed.
• Carefully fill each doughnut pan cavity halfway with the macaroni and cheese. Top each with a layer of mozzarella slices, then the remaining macaroni and cheese. Evenly cover each with the remaining breadcrumb mixture and gently pack down each ring with your fingertips. Lightly spray the top of each with nonstick spray.
• Bake until the cheese is bubbly and the breadcrumbs are lightly browned and crispy, 7 to 9 minutes. Let rest in the molds until the macaroni and cheese mixture stays together in a ring when you lift it out with the help of a butter knife, 5 to 10 minutes. Serve with marinara sauce.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Cook macaroni as directed on package, omitting salt.
• Drain macaroni; return to pan.
• Add remaining ingredients; cook and stir on low heat until cheese spread is completely melted and mixture is well blended.

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

Steps:

• Mac 'n' Cheese:.
• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
• In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
• Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
• Stirring quickly add the eggs being sure not to let them scramble.
• Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
• Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
• Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.
• Cheese sauce:.
• Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.