One Dish Spicy Chicken Macaroni And Cheese Or Ham Recipes

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

Steps:

• Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
• Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Steps:

• Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.

Steps:

• Spray large skillet with cooking spray and saute chicken on medium-high heat for about 5 minute or until cooked through.
• Drain liquid from tomatoes into a 2 cup liquid measuring cup and add enough hot water to measure 1-3/4 cups.
• Add macaroni, tomatoes and the tomato liquid mixture to the pan and mix well.
• Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender.
• Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended.
• Sprinkle with shredded cheese on top and cover.
• Let stand 1 to 2 minute or until cheese is melted.
• TIP: Reduced fat items can be used but I don't recommend nonfat.

Steps:

• Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Drain, rinse and pat dry, then put in a large bowl.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid. Increase the heat to boil away any excess liquid, about 5 minutes. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes.
• Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the wine and cook until just absorbed. Pour in the chicken broth and half-and-half. Bring to a simmer and season with salt, pepper and the nutmeg. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Off the heat, whisk in the cream cheese until smooth.
• Pour the chicken and sauce into the bowl with the macaroni and toss well. Spread in the prepared baking dish. In a small bowl, toss together the breadcrumbs and parmesan. Sprinkle the breadcrumb mixture over the top of the baking dish. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Let sit 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of salted water to a boil; cook macaroni according to package directions; drain.
• Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour and cook, while stirring to form a smooth paste.
• Whisk in milk and cream, and once smooth, whisk in chipotle puree.
• Next, stir in all but 1/2 cup of the cheese, a little at a time, until melted.
• Season with 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Remove from heat and stir in cooked macaroni.
• Transfer macaroni and cheese to a casserole or 8 inch square baking dish; sprinkle reserved cheese over top.
• Place macaroni and cheese in the oven and cook until the top is golden brown and the cheese is melted and bubbly, about 20 minutes.
• Cool slightly before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9 X 13 inch baking dish.
• Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. Drain.
• Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. About 5 minutes.
• Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 T. butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
• Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaing macaroni, Pour the cheese sauce evenly on top.
• Put the remaining 2 T. butter in a medium microwave safe bowl and microwave until melted. Stir in the panko crumbs, blue cheese and parsley.
• Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
• Let rest 10 minutes before serving.

Steps:

• Cook macaroni according to package directions and drain well.
• Place macaroni, cheddar cheese, cottage cheese, ham, onion, salt, pepper, sour cream and egg in a large bowl; stir gently to combine. Spoon into a lightly greased 2 quart casserole dish.
• Combine soft breadcrumbs, melted butter, and paprika in a small bowl, stirring well.
• Sprinkle breadcrumb mixture diagonally across top of casserole, forming stripes.
• Bake uncovered, at 350 degrees for 30 to 40 minutes or until topping is golden. Garnish with parsley, if desired.