Crunchie Cheese A Roni Food

CHEEZ-A-RONI (FROM THE UNCHEESE COOKBOOK)

Steps:

• Heat oil in a large saucepace and carmelize the onions (can take 20-30 minutes). Add garlic and cook for 1 more minute.
• Add 2 cups of the Geez Whiz spread, the undrained can of tomatoes, nutrional yeast, salt, pepper and cayenne.
• Meanwhile prepare the pasta according to package directions. When cooked, drain it and pour the sauce over it.
• Enjoy!

CRUNCHY CHEESERONI

Steps:

• Cook macaroni according to package directions, drain.
• Brown ground beef; drain.
• Then add to beef soups, green pepper, pimento and cooked macaroni.
• Place half the mixture in a greased 2 quart casserole.
• Sprinkle with half the cheese and onions.
• Top with remaining macaroni mixture and cheese.
• Bake at 350 for 25 minutes.
• Sprinkle with remaining onions and bake 5 minutes longer.

CRUNCHY CHEESARONI

Steps:

• In a large skillet fry up the hamburg.
• combine the hamburg, macaroni, both cans of soup (DO NOT DILLUTE) in a large bowl
• in the same skillet saute the onions and tomatoes, then combine with the macaroni mixture.
• pour half the mixture in a casserole dish. spread 1 cup of the cheese over the top, then spread 1 cup of the french fried onions over the top.
• pour the remaing macaroni mixture over the top, and cover with the remaining cheese. cover with tinfoil and bake at 350 for 35 minutes
• remove tinfoil and spread the remaing french fried onions over the top. bake for 5 more minutes.

MAC 'N' HOCK-A-RONI CHEESE

Steps:

• Cook the macaroni following pack instructions, adding the peas for the final 3 mins. Drain, reserving a mug of cooking water, then tip the macaroni and peas back into the pan.
• Heat grill to medium. Put the pan back on the heat and tip in the mascarpone, mustard and most of cheese. Mix well and add enough of the reserved cooking water to make a creamy sauce that coats the pasta without it looking dry. Stir in the ham and season to taste.
• Tip into an ovenproof dish and scatter over the breadcrumbs and remaining cheese, then grill for 5 mins until golden.

CRUNCHIE CHEESE-A-RONI

Steps:

• Preheat oven to 350. Cook macaroni as recomended on box, drain. Brown ground beef, drain, and add to macaroni. Mix in soups and green olives in large bowl.
• Put into large casserole dish until half full. Sprinkle half bag of cheese, and half of fried onions. Add rest of mixture. Cover and bake 35-45 minutes
• Sprinkle remaining cheese and onions on top and cook uncovered 2-5 minutes or until onions are golden brown.

BEST EVER MACARONI CHEESE WITH CRUNCH CRUMB

Steps:

• Put the bay leaves, leek and milk in a pan, and gently heat until steaming but just below boiling point. Take off the heat and set aside to infuse for 1 hr.
• Drain the milk and discard the leek and bay. Wipe out the pan, then add the butter, flour and mustard powder. Heat, stirring, until the butter has melted, then cook to a paste for 1 min. Splash in some milk gradually and stir until smooth and completely incorporated. Add the rest of the milk, a little at a time at first, then gradually add more as the mixture gets saucy. (If you get any lumps, give it a vigorous whisk to remove them.) Heat, stirring all the time and scraping the bottom of the pan so it doesn't catch, until the sauce is bubbling and nicely thickened. Remove from the heat and stir in 200g of the cheddar and 25g of the parmesan. Season really well - keep tasting, as it will need a generous amount of salt.
• Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones.
• Scatter the remaining cheddar over the macaroni, then alternate between draping over pancetta slices (bunching them up a bit) and scattering with the bread cubes and remaining spring onions. (If you keep swapping between ingredients you'll get a nice mix of everything on the top.) Sprinkle with the remaining parmesan and add a very little drizzle of oil - holding your thumb over the bottle so just a trickle comes out. Can now be cooled, covered and chilled for up to 1 day, or frozen for up to 1 month.
• Heat oven to 180C/160C fan/gas 4. Bake for 40 mins until bubbling, and crunchy and golden on top (if using individual dishes, check after 30 mins).