Mac N Cheese Sliders Recipes

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside., Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops. Combine melted butter, honey and mustard. Brush over roll tops., Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices.

Steps:

• Heat oven to 190C/170C fan/gas 5. Cook the macaroni following pack instructions, then drain in a colander. Meanwhile, melt the butter in a large saucepan over a medium heat. Once melted, add the shallots and cook very gently for 10-15 mins until soft. Add the flour, mix well, then slowly add the milk, a splash at a time, mixing well after each addition to make a smooth sauce. Once all the milk has been added, keep cooking and stirring until the sauce thickens. Stir in the mustard, cream cheese, cheddar and egg. Season well.
• Tip the cooked macaroni into a deep baking dish (ours was 28 x 18cm) and pour over the cheese sauce, making sure the macaroni is well coated. Bake for 20 mins until starting to turn lightly golden. Remove from the oven, leave to cool completely, then chill overnight.
• The following day, heat oven to 190C/170C fan/gas 5 and slice the macaroni cheese into 36 blocks. Transfer to 2 baking trays so the blocks have space around them. Gently press a piece of mozzarella into the middle of each. Bake for 10-15 mins or until starting to crisp at the edges and the cheese has melted. Put the blocks into the mini rolls with a few watercress sprigs and a squeeze of BBQ sauce, if you like. Serve immediately.

Steps:

• Prepare Dinner as directed on package.
• Cook chicken and barbecue sauce in nonstick skillet on medium heat 2 to 3 minutes or until heated through, stirring frequently.
• Fill buns with macaroni and cheese, chicken mixture and pickles.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Preheat the grill to medium heat.
• Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook.
• Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter.
• Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.