Baked Bacon Mac And Cheese Bites Sp5 Food

MAC 'N CHEESE WITH BACON AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

BAKED BACON MAC AND CHEESE BITES #SP5

Steps:

• 1. To assemble, with the macaroni slightly warmed to a little higher than room temperature, mix in the crumbled bacon to the macaroni and cheese side dish. Then scoop a heaping tablespoon of macaroni and roll into a tightly packed ball. Place on a parchment-lined baking sheet. Once all the macaroni has been rolled, place in freezer for 20 minutes to firm up.
• 2. Preheat oven to 425ºF. Place a baking rack on a baking sheet and coat the rack with non-stick cooking spray. Place flour and a pinch of salt in a small bowl. Place eggs and the yolks in a second bowl and beat them until uniform in color, and put the panko breadcrumbs in a third bowl. Dip macaroni balls in the flour, shaking off excess flour, then dip into eggs and then the panko mixture, patting crumbs to adhere. Place on baking rack and bake 15 minutes until golden brown. If desired, serve with marinara sauce for dipping. Serve immediately.
• Yield: 45-40 macaroni and cheese balls depending on how big you make them.

BACON, EGG AND CHEESE HASHKETS #SP5

Steps:

• Pre-heat oven to 350 degrees.
• Heat small skillet on medium-high temperature.
• While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
• Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
• Slice white and light green parts of scallions, set aside .
• Lightly beat eggs until just blended.
• Spray four cupcake holes with non-stick spray.
• Line each greased cupcake hole with enough hash browns to coat all sides.
• Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
• Pour egg mixture into each, filling the rest of the hash brown basket.
• Sprinkle the cheese evenly amongst each filled cupcake hole.
• Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
• Serve & Enjoy!

JAMBALAYA-STYLE MACARONI & CHEESE #SP5

Steps:

• Spray large skillet with nonstick cooking spray. Cook sausage over medium-high heat for 5 minutes. Sprinkle with Cajun seasoning; cook 30 seconds. Add diced tomatoes; cook 5 minutes. Stir in Simply Macaroni & Cheese and chicken; cook until heated through, 2 to 3 minutes.

MACARONI AND CHEESE BITES

Steps:

• Preheat the oven to 425°F.
• In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water.
• Brush mini muffin tins (48 mini-cups total) with butter. Sprinkle with 2 tablespoons of the Parmesan.
• In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick. Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni.
• Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well. Sprinkle the remaining Parmesan on top.
• Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve.
• These can be prepared through Step 4 and refrigerated overnight.

MAC 'N' CHEESE BITES

Steps:

• To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
• Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
• Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.

KALE MAC N CHEESE #SP5

Steps:

• Heat 2 Tbsp olive oil over med-high heat.
• Add 1 medium yellow onion minced and saute until soft, about 5 minutes.
• Add 2 cloves garlic minced (or more if you like garlic!) and saute until fragrant, 30-60 seconds while stirring frequently so it doesn't burn.
• Add one bunch (approx 8 oz or more) kale (tough stems removed and leaves chopped) to pan and toss to coat with onion/garlic/oil mixture.
• Add 1-2 tbsp water to pan and cover with lid. Allow kale to steam until bright green and tender approx 5 mins, tossing kale 1-2 times in the interim.
• Add 20 oz package Simply Macaroni and Cheese to skillet and stir to combine.
• Season with pepper, heat through and serve!