Cheesy Mac N Shrimp Balls Rsc Food

GARLIC SHRIMP MAC AND CHEESE (PRAWNS)

Steps:

• Preheat broiler/grill on high.
• Mix together Breadcrumb Topping.
• Heat oil and melt 1 tbsp butter in a large, deep skillet or heatproof pot on the stove over high heat.
• Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed colour but not fully cooked.
• Transfer to bowl. Turn heat down to medium.
• Melt remaining butter. Add flour and cook for 1 minute.
• Pour milk in slowly, stirring as you go. Once incorporated and lump free (use whisk if needed), stir in Seasonings, then water.
• Once the liquid is hot, add macaroni. Cook for 8 minutes, stirring regularly, until macaroni is almost cooked through, then take it off the stove.
• Add cheeses and stir through, then add shrimp. Taste for salt - tweak if needed. It should be saucy (see video) - it gets absorbed. Should still be saucy at this stage - sauce gets absorbed/thickens more in next step.
• Sprinkle over breadcrumbs, then place under the hot grill for just 2 - 3 minutes until the top is golden.
• Sprinkle with parsley if desired and served immediately!

RANCH MAC AND CHEESE BALLS

Steps:

• Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
• Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
• Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
• Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

SHRIMP & MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

SHRIMP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

EASY PLEASY MAC N CHEESY - US NAVY STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
• Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.

GREEK SHRIMP MAC AND CHEESE #RSC

Steps:

• Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
• Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
• In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
• In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
• Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

SHRIMP SCAMPI MAC AND CHEESE

Steps:

• Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
• Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.
• Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

SHRIMP SCAMPI MAC & CHEESE

Steps:

• Cook your macaroni and cheese to the specifications on the box. Set aside.
• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don't overcook.
• Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I'd say about 2-3 tablespoon - you can even replace the milk in the mac and cheese instructions with this cooking sauce if you'd like, but then you should wait until this step to make your mac and cheese.
• Top liberally with freshly grated parmesan cheese.

SHRIMP MAC-N-CHEESE

Steps:

• Preheat oven to 375°F
• Spray large baking dish with nonstick spray.
• Start large pot of water to boil for elbow macaroni. Cook according to package directions. Drain and pour into baking dish.
• Steam broccoli and cauliflower for 8 minutes. Drain and add to baking dish.
• Saute onions and mushrooms in olive oil until tender, about 15 minutes. Drain and add to baking dish.
• Add shrimp to sauce pan and saute until just cooked through, about 5 minutes. Add garlic at the very end for most robust flavor. Add to baking dish.
• For cheese sauce, melt butter in medium saucepan over medium heat. Add flour.
• Cook flour until just browned. Do not overcook.
• Add water and stir with a whisk.
• Add bouillon mix.
• Add cream cheese and cheddar cheese in small amounts, stirring frequently. Do not allow to boil.
• Pour cheese sauce over ingredients in baking dish. Stir until everything is well-coated.
• Sprinkle top with bread crumbs.
• Cover with foil and bake at 375 F for 25 minutes or until bubbly.

BUFFALO RANCH MAC AND CHEESE #RSC

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta.
• While pasta is draining, return pot to stove top, melt butter, and sautee minced shallots for 2 minutes over medium-low heat.
• Add hot sauce and stir.
• Toss the cooked pasta back in and evenly coat with butter, hot sauce, and shallots.
• Remove from heat and let cool.
• While the pasta is cooling, whisk together eggs, milk, salt, pepper, and Hidden Valley Original Ranch.
• Pour the mixture over the cooled pasta and add the shredded sharp cheddar cheese.
• Stir and combine everything evenly.
• Pour into a buttered 8x8 baking dish.
• Mix the grated parmesan and breadcrumbs together.
• Sprinkle an even layer over the top of the pasta.
• Garnish with a few splashes of hot sauce.
• Bake in a 350 degree oven for 20-25 min or until top is golden brown.
• Enjoy!