Festive Macaroni And Cheese Food

FESTIVE MACARONI & CHEESE

Steps:

• Heat oven to 350ºF.
• Cook macaroni in large saucepan as directed on package, omitting salt. Meanwhile, combine tomato sauce, vegetables and cilantro. Blend evaporated milk and chipotle peppers in blender until smooth.
• Drain macaroni; return to pan. Add chipotle mixture with mozzarella and 4 Singles; cook and stir 5 min. or until cheeses are completely melted. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the vegetable mixture and remaining Singles. Repeat layers of macaroni and vegetables; cover.
• Bake 25 min. or until heated through. Top with remaining Singles; bake, uncovered, 5 min. or until melted.

FIESTA MAC AND CHEESE

Steps:

• Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
• To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
• Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
• To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
• To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
• If cooking from frozen, preheat the oven to 375 degrees F.
• Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

CROQUE MONSIEUR MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
• Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
• Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
• Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

FESTIVE MACARONI AND CHEESE

Steps:

• In a large skillet, sauté scallions, bell pepper, and jalapeno until softened; drain.
• Cook macaroni just until al dente, 8-10 minutes.
• In a large saucepan, melt butter over medium heat.
• Add flour; whisk while cooking, and cook until smooth and lightly browned.
• Whisk in evaporated milk, milk, and spices; stir until thickened.
• Stir in American cheese; allow to melt thoroughly. Add cheddar in one-cup increments, melting thoroughly between additions.
• Mix sauce with vegetables and pasta; add to greased 13 x 9 inch pan.
• Top with breadcrumbs.
• Bake, uncovered, at 350 F 40-45 minutes or until hot and bubbly.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

TRADITIONAL MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees
• Grease a 2 qt casserole dish.
• Combine constarch, salt, mustard and pepper in medium sauce pan.
• Stir in evaporated milk, water and butter.
• Cook over medium-high heat, stirring constantly, until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in 1 1/2 cups cheese until melted.
• Add macaroni and mix well.
• Pour into prepared casserole dish.
• Top with remaining cheese.
• Bake for 20 to 25 minutes or until cheese is melted and light brown.