Macaroni And Cheese With A Twist Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
• To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
• Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

Steps:

• 1. Cook pasta in boiling salted water for 6 minutes; drain and set aside.
• 2. In a medium saucepan combine cornstarch, salt, pepper, and dry mustard; stir in milk until smooth. Add butter, worcestershire sauce, and hot pepper sauce. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. Remove from heat and stir in 1 cup of sharp cheddar and 1 cup pepper jack cheeses until melted.
• 3. Add macaroni and turn into 2-quart casserole that has been sprayed with cooking spray. Combine remaining cheeses and bread crumbs. Sprinkle on top.
• 4. Bake in 350* oven for 25 minutes or until lightly browned.

Steps:

• Preheat oven to 375 degrees.
• Lightly spray a 2 1/2 quart caserole dish with cooking spray.
• Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
• Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
• Process until well blended.
• Take a taste and adjust any of the seasonings as needed, then set aside.
• Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
• Drain pasta and add the sauce from the blender and half of the grated cheese.
• Combine well.
• Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
• Cover with foil and bake for 30 minutes.
• Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
• Let sit about 5 to 10 minutes before serving.

Steps:

• Drain cooked macaroni noodles. Add all other ingredients. Mix well.
• Put macaroni mixture in a buttered 13x9 inch pan.
• Topping: Put one sleeve of Ritz crackers in a zip loc bag and crush.Spread the crushed crackers over the top of the macaroni mixture. Drizzle 1/2 stick of melted butter all over the top.
• Bake in a 350 degree oven for about 30 minutes. Good with ham, turkey, chicken, pork or alone! Note: you can use more or less bell pepper to suite your taste. I always use the red bell peppers in this recipe not pimentos. I also love onions so if you want to use a small onion, that would work.

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package.
• While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Gently stir macaroni into cheese sauce.
• Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.