Sinful Mac N Cheese Recipes

Steps:

• 1. Turn the oven on to 350 degrees.
• 2. Boil macaroni until done. Drain and rinse with hot water for mixing with cheese immediately.
• 3. Mix the two 3/4 cubes of shredded cheese with the macaroni in a 9x13 pan.
• 4. In a medium saucepan, melt the butter with the bouillon cubes and onions until smooth.
• 5. Add the flour, mixing well, into a rue.
• 6. When the rue is thickened and smooth, add 1 cup milk, mixing while heating until thickened. Add the rue mixture to the macaroni and cheese and mix well.
• 7. Add additional milk to the mixture, mixing very well - the macaroni and cheese should be nice and moist.
• 8. Top with the remaining 1/4 blocks of shredded cheese and garnish with salt and pepper to taste.
• 9. Bake at 350 degrees for 45 minutes to one hour until hot and bubbly throughout with the cheese melted on top.

Steps:

• 1. Heat oven to 350° F. Prepare a deep sided 9x13 pan by coating with cooking spray.
• 2. Bring a large pot of salted water to a boil and cook macaroni according to package directions until tender. Strain when done.
• 3. While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined.
• 4. Add the butter, cheeses, sour cream, salt, pepper, and sugar to the milk and egg mixture and stir to combine.
• 5. Add cooked macaroni to the mixture and stir to combine. Then pour into the baking pan and top with the grated cheddar cheese.
• 6. Bake for 30-45 minutes or until the top is lightly golden brown. ENJOY!!

Steps:

• Preheat oven to 350 degrees. Cook noodles according to directions until al dente. Mix cheeses, sour cream and butter into noodles. After cheeses are mixed in completely, add canned milk and the 2 eggs. Mix again. Pour into a baking dish and top with remaining cup of cheese, cover with foil and bake 35 minutes. Uncover and bake another 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Steps:

• Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
• Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
• Add noodles to cheese mixture. Mix well.
• Place in lightly oiled casserole dish, top with pats of margarine.
• Bake at 350°F for 20 minutes. Allow to cool before slicing.