Macaroni And Cheese In Parmesan Cups Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Steps:

• Spray inside of cooker with nonfat cooking spray. Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
• Top with remaining cheddar and Parmesan cheeses.
• Cover. Cook on low 3 hours.

Steps:

• Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes.
• Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco.
• Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted.
• Meanwhile, cook Dreamfields pasta according to directions on box and drain.
• Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown.
• Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F (177 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
• Cook the elbow macaroni according to the package instructions. Drain in a colander and set aside.
• Working with one wonton wrapper at a time, cut tiny slits in all four corners of the wrapper, so that it nestles easily into a muffin tin opening. Repeat until you have 20 to 24 wonton "cups." Bake until golden brown, 6 to 8 minutes. Carefully remove the wonton wrappers from the muffin tin and let cool.
• In a heavy-bottomed medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour, and when the roux forms small balls, slowly whisk in the milk and continue to whisk constantly to avoid scorching the sauce.
• Add the cheeses, salt, and pepper and cook, whisking, until the cheese is incorporated, 2 to 3 minutes. Reduce the heat to medium-low, then add the hot sauce, powdered bouillon, scallions, parsley, and the remaining 2 tablespoons butter and cook, whisking occasionally, until the sauce is velvety and coats the back of the spoon, 4 to 5 more minutes.
• In a large bowl, combine the cooked elbow macaroni with the warm sauce and stir to completely coat the pasta in the sauce. Spoon the mac and cheese mixture into the wonton cups, add any desired toppings, and serve.

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.