Kiddie Mac N Cheese Food

KIDS CAN MAKE: MAC 'N' CHEESE BITES

Steps:

• Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.
• Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water.
• Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined.
• Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.
• Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired.

MAC DADDY MAC N' CHEESE

Steps:

• Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

DRESSED UP MAC AND CHEESE

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

OLD FASHIONED BAKED MAC 'N CHEESE

Steps:

• Cook macaroni noodles in salted water until just before being tender. (Noodles will continue to bake in dish.).
• While noodles are cooking, beat eggs in a large bowl.
• Add milk to eggs and stir in all other ingredients except the 8 ounces of cheese.
• Combine drained noodles with egg mixture.
• Pour into buttered 9 x 13 inch baking dish.
• Begin baking at 450 degrees for 15 minutes. Then reduce heat to 375 degrees and bake 15 more minutes until becomes bubbly and slight brown at edges. Sprinkle 8 ounces of cheese on top and bake for last 5 minutes. Do not over bake. Remove from oven and let sit for 5 minutes.

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

KILEN'S ULTIMATE MACARONI-N-CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot. Stir butter and milk into macaroni until sauce is smooth.
• Mix croutons and mozzarella cheese into macaroni and cheese until cheese is melted.

KIDDIE MAC 'N' CHEESE

Steps:

• Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions. Drain.
• Add milk to pasta pot and heat over medium heat. Sprinkle in American and Cheddar cheeses and the salt and whisk until melted and smooth.
• Return macaroni to pot with cheese sauce and stir to combine. Serve warm.

CHEESY BAKED MAC N CHEESE

Steps:

• In a big pot, melt the butter.
• Slowly whisk in the flour until the mixture is combined and smooth.
• Add in salt, pepper, minced garlic, and worcestershire sauce - whisk until incorporated.
• Gradually whisk in half & half and milk.
• Continue to whisk and cook for another 5 minutes until mixture thickens.
• Gradually add in the sharp cheddar cheese, stir until combined.
• Gradually add in extra sharp cheddar cheese, stir until combined.
• Continue to stir and cook for an additional 5 minutes until mixture thickens.
• Remove from heat.
• Mix together the cheese sauce with the already cooked pasta in a 13x9 casserole dish.
• Sprinkle with more grated cheese.
• Bake in the oven at 350 for 25 - 30 minutes.

WOMAN'S WORLD EASY STOVE TOP MAC 'N CHEESE

Steps:

• Preheat broiler rack so that top of 1-1/2 quart baking dish will be 4 inches from heat source. Preheat broiler.
• Cook pasta according to package directions; drain.
• In same pot, heat Alfredo sauce over medium heat; stir in 1-3/4 cups cheese and Worcestershire sauce until smooth. Stir in pasta.
• Transfer to baking dish; sprinkle with remaining cheese.
• Broil 1-2 minutes or until cheese is melted and edges are lightly browned.

CREAMY MACARONI AND CHEESE FOR ONE

Steps:

• In small bowl, combine crushed saltines with 1 tablespoon melted butter.
• In pot, melt remaining 1 tablespoon butter, then add flour, salt, and pepper.
• Whisk in milk until smooth and cook for 2 minutes.
• Lower heat and add all remaining ingredients, stirring until cheese is melted.
• Pour into greased 1 cup baking dish (ramiken) and sprinkle with buttered saltine crumbs.
• Bake at 350 degrees for 15 minutes.