VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
MAC AND CHEESE STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
- Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
- For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
- For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
- Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
- When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.
MAC AND CHEESE-STUFFED SHELLS
Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
- Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
- Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
VEGGIE STUFFED MACARONI AND CHEESE
Make and share this Veggie Stuffed Macaroni and Cheese recipe from Food.com.
Provided by Sumisan
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Lightly coat a 9 X 13 dish with cooking spray.
- Cook pasta, drain.
- Mix next 3 together.
- Heat 1 ½ cups milk until steaming. Which remaining milk with the flour till smooth and add to hot milk and cook until thickened. About 3-7 minutes.
- Add cheese to the sauce and stir. Stir in cottage cheese, Parmesan, nutmeg and salt and pepper. Stir in pasta. Spread half into baking dish. Place the spinach evenly on top then the diced tomatoes. Spread remaining pasta over the top and sprinkle with bread crumbs.
Nutrition Facts : Calories 308, Fat 5.4, SaturatedFat 3, Cholesterol 15.5, Sodium 812.9, Carbohydrate 42.5, Fiber 4.9, Sugar 6.5, Protein 24.8
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