Phony Macaroni And Cheese Recipes

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CAJUN MACARONI AND CHEESE

A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had.

Provided by surus

Categories     Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Cajun Macaroni and Cheese image

Steps:

  • Cook noodles according to pkg directions w/ a capful of oil.
  • Drain and rinse noodles.
  • Season noodles with Zatarains and pepper to taste.
  • In bowl, mix eggs, milk, soup, melted butter, Zatarians and pepper.
  • Add cheeses to noodles.
  • Add egg mixture to noodles.
  • Bake in a 9x13 pan for 45-60 min, until top is browned.

1 (1 lb) box elbow macaroni
4 cups shredded sharp cheddar cheese
16 ounces Velveeta cheese, cubed
1 (10 1/2 ounce) can cheddar cheese soup
4 eggs
1/2 cup butter, melted
2 (12 ounce) cans evaporated milk
zatarian's cajun seasoning
black pepper

LOW CARB MACAPHONY AND CHEESE

Spread it thin and cook it longer for better texture! This recipe is from my low carb days. I made it often. It is all natural and rich and a very good fix for a pasta craving. Cooking time includes 30 minutes for drain time.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10



Low Carb Macaphony and Cheese image

Steps:

  • Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
  • Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
  • Place in a buttered casserole dish.
  • Sprinkle with Parmesan and a little paprika.
  • Bake at 350°F for 45 minutes.
  • The top should be golden brown (its the crispy brown parts that really give it the flavor).

12 ounces firm tofu
8 ounces sharp cheddar cheese, grated
2 eggs, beaten
1/4 cup cream
1/4 teaspoon onion powder
1 dash cayenne
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
paprika
parmesan cheese

CHEF JOHN'S MACARONI AND CHEESE

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 14



Chef John's Macaroni and Cheese image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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 is cooked through but still slightly firm, about 8 minutes. Drain well.
  • Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
  • Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
  • Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
  • Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g

1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

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