Sriracha Mac Cheese With Vegetables Recipes

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Steps:

• Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
• In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
• Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
• Immediately remove balls from pan. Serve warm with sauce for dipping.

Steps:

• Prepare Dinner as directed on package, adding vegetables to the pasta cooking water for the last 3 min. of pasta cooking time.
• Stir ketchup into prepared Dinner. Sprinkle with parsley before serving.

Steps:

• Preheat the oven to 400 degrees. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter and reserve.
• In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
• While the pasta is cooking, melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2-3 minutes, stirring constantly to avoid lumps. Add 1/2 cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
• Stir in the Sriracha. Gradually add 1 1/2 cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining 1/4 cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
• Bake, uncovered, until golden brown, 18 t 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, place, and garnish with the parsley.