Zesty Mac N Cheese Recipes

Steps:

• Cook macaroni as directed on package, omitting salt. Drain.
• Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Stir in milk.
• Add macaroni to VELVEETA sauce; stir to evenly coat.

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Steps:

• In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
• In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
• Pour the mixture over the pasta and cover with shredded Cheddar.
• Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
• Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
• *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

Steps:

• Heat oven to 375°F.
• Place frozen vegetables in colander in sink. Cook Macaroni as directed on package. Meanwhile, brown ground beef.
• Drain meat. Pour cooked macaroni over vegetables in colander to drain and quickly thaw vegetables. Return macaroni and vegetables to saucepan. Add Cheese Sauce, milk and dressing; mix well. Add meat and 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 35 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 3 to 4 min. or until melted.

Steps:

• Prepare macaroni according to package directions, omitting salt.
• Meanwhile, combine undrained tomatoes and cheese in 1-1/2-quart microwavable dish; cover. Microwave on MEDIUM (50%) 10 to 12 minutes or until cheese melts, stirring after 6 minutes. Add milk; stir mixture until well blended.
• Drain macaroni; place in large bowl. Add cheese mixture; toss to coat.

Steps:

• Heat Kraft Macaroni & Cheese Dinner Microwaveable Cup as directed on package. Stir in salsa; top with sour cream.