BUTTERNUT MAC 'N' CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
- Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
- While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
- In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
- Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
- Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.
SPICY MACARONI & CHEESE CROQUETTES
Mac and cheese-always welcome at the table-shows up as spicy, cheesy, golden brown croquettes in these easy, but awesome, appetizers.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Prepare Dinner in large saucepan as directed on package. Add shredded cheese, flour, Sriracha sauce and 1 egg; mix well. Spread onto foil-covered rimmed baking sheet. Refrigerate 20 min.
- Whisk remaining eggs and water until blended. Place bread crumbs in shallow bowl. Shape Dinner mixture into 32 (1-1/2-inch) balls. Roll, 1 at a time, in crumbs, then dip in eggs and roll in crumbs again. Return to prepared baking sheet. Discard any remaining eggs and bread crumbs.
- Heat oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet with slotted spoon; drain on paper towels. Serve warm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 1 g, Protein 3 g
MAC 'N' CHEESE CROQUETTES
Make and share this Mac 'n' Cheese Croquettes recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Roll macaroni and cheese into bit-sized balls.
- Dredge balls in flour seasoned with salt and pepper.
- Tap off excess flour and dip in eggs, then panko.
- Let balls sit for a few minutes to set crust.
- In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
- Heat oil in pan until it reaches 375 degrees.
- Very carefully drop balls into hot oil and fry until golden brown.
- Drain on paper towels.
- Serve croquettes on platter with small bowl of aioli dipping sauce.
Nutrition Facts : Calories 52.7, Fat 1.5, SaturatedFat 0.3, Cholesterol 18.3, Sodium 56.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.5, Protein 1.7
PIMENTO MAC AND CHEESE
This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.
Provided by Vallery Lomas
Categories dinner, casseroles, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
- Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
- While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.
LOBSTER MAC AND CHEESE
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
- Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g
FRIED MAC AND CHEESE BALLS
A fun and easy recipe that the kids and guests will love! It's super cheesy and absolutely one of my faves. No need for spoons with this mac dish!!
Provided by erinrhodes813
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 7h10m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
- While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
- Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
- Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 42.1 g, Cholesterol 146.5 mg, Fat 32.3 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 14 g, Sodium 1204 mg, Sugar 6.9 g
TRUFFLED MAC 'N' CHEESE
Indulge in Tom Kerridge's ultimate truffle mac 'n' cheese, an amalgamation of all his favourite versions of this classic American dish
Provided by Tom Kerridge
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Yield Serves 8 as a side or 6 as a main
Number Of Ingredients 14
Steps:
- Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
- Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.
Nutrition Facts : Calories 559 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
CHEESE CROQUETTES
This recipe is from "The Mississippi Cookbook." Submitted by Mrs. Danny Hartley of Clarksdale, MS.
Provided by SouthernBell2627
Categories Lunch/Snacks
Time 25m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
- Shape into croquettes.
- Dip into crumbs, beaten egg, and crumbs again.
- Chill.
- Fry in deep fryer or deep pot with oil.
- Drain.
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