Mac And Cheese And Peas Food

MAC AND CHEESE AND PEAS

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
• Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
• Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.

HAM AND PEAS MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain.
• In a large pot, melt the butter and saute the onions for about 5 minutes.
• Stir in the flour until well blended. Cook and stir for 2 minutes.
• Add the milk; stir well.
• Add in the cheeses, mustard, paprika, garlic powder, salt and pepper.
• Continue to cook and stir until smooth, hot and thickened.
• Stir in the ham, peas and cooked/drained macaroni.
• Stir well until heated through.
• Serve.

TRUFFLE, PEA AND CHIVE MAC & CHEESE

Steps:

• Bring a large pot of water to a boil and season liberally with kosher salt. Add the campanelle and cook according to the package directions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to combine to prevent the pasta from sticking. Set aside.
• Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a small saute pan. Add the smashed garlic and thyme and swirl the pan to infuse the oil with the garlic flavor. Add the panko and toss to combine, making sure the breadcrumbs are completely coated in the olive oil. Cook, stirring occasionally, until the breadcrumbs are golden brown, about 3 to 4 minutes. Remove the breadcrumbs onto a plate lined with a paper towel and discard the smashed garlic and thyme. Set aside.
• Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook until translucent, 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the flour and stir with a spatula to create a roux. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Add the nutmeg and stir for a few seconds to toast the nutmeg and release the fragrance. Add 2 cups of the milk and whisk to combine until smooth. Cook, whisking frequently, for 1 to 2 minutes. Whisk in another 2 cups of the milk and bring to a gentle boil, making sure the mixture does not come to a full boil. Reduce the heat and cook on a very low simmer, whisking frequently, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt. Cook over low heat for 5 minutes, stirring frequently, then turn off the heat. Fold in the frozen peas, cooked campanelle and the remaining 3 tablespoons of milk.
• Plate the mac and cheese and garnish with freshly grated black truffle and the sliced chives.

MAC AND CHEESE WITH ASPARAGUS AND PEAS

Steps:

• Bring a pot of salted water to a boil. Cook the bacon in a Dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Add the scallions to the Dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water.
• Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet.
• Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.

MACARONI AND CHEESE WITH HAM, PEAS AND SHALLOTS

Steps:

• Follow recipe for Creamy Macaroni and Cheese.
• Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

MACARONI AND CHEESE PEA SALAD

Steps:

• Cook macaroni & cheese dinner per box directions; cool. (If you're using leftover macaroni, adjust the remaining ingredients accordingly).
• Add chopped eggs, celery, onion, green onion to cooled macaroni & cheese.
• Stir in mayonnaise and seasonings.
• Gently stir in thawed peas and season to taste.
• As with all salads, season to taste.

MAC AND CHEESE WITH PEAS AND BACON

Steps:

• Preheat oven to 325 degrees F.
• Bring a large saucepan of salted water to boil on the stove top. Cook macaroni until al dente, following package directions.
• While the pasta cooks, melt butter in large microwavable mixing bowl. When pasta is done, drain and pour into the bowl, mixing to coat with butter.
• Stir in heavy cream and cheeses. Season with salt, pepper, and Italian seasoning to taste. (I used about 6 turns of the pepper mill, 6 shakes of Italian seasoning, and just a pinch of salt.) Stir thoroughly. Add frozen peas and stir again.
• In frying pan over low to medium heat, cook two pieces of bacon. As the bacon gets close to being crisped, add the garlic cloves and cook until they are clear. Drain bacon and garlic on paper towels.
• Pour the macaroni mixture into an 8x8 baking pan. Break the bacon into bits. Sprinkle the bacon and garlic over the top of the macaroni mixture.
• Bake for 30 minutes or until cheese is crispy.

BACON AND PEA MAC 'N' CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish or eight 12-ounce ramekins.
• For the bechamel: Heat a medium saucepan over medium heat. Add the bacon and cook, stirring often, until just crisp, about 5 minutes.
• Meanwhile, combine the 3 1/2 cups milk, the parsley, peppercorns, crushed red pepper, bay leaf and nutmeg in another medium saucepan. Bring to a simmer over medium heat, then remove from the heat and keep warm.
• When the bacon is crisp, remove it with a slotted spoon and drain on a paper towel-lined plate, leaving 6 tablespoons of the bacon fat in the saucepan. If you have less than 6 tablespoons, make up the difference with the butter and heat over medium heat until melted. Add the flour and cook, stirring, until the mixture is doughy and smells a bit nutty, about 1 minute.
• Strain in the warm milk about a half cup at a time into the flour mixture and cook, whisking to incorporate after each addition. The bechamel should be smooth and velvety. If it's chunky or too thick, whisk in some more milk.
• For the mac 'n' cheese: Remove the bechamel from the heat and add all of the cheeses; whisk to combine. Fold in half of the bacon. Next, fold in the macaroni, then the peas. Transfer to the prepared baking dish or ramekins. If using ramekins, place them on a rimmed baking sheet.
• Combine the breadcrumbs with the remaining bacon pieces, the melted butter and a pinch each of salt and black pepper in a small bowl. Sprinkle over the mac 'n' cheese and bake until the sauce is bubbly and the crust is browned on top, 30 to 45 minutes (depending on the baking vessel).
• Let rest for 10 minutes then serve.

DELUXE MAC & CHEESE WITH HAM AND PEAS

Steps:

• Pre heat oven to 350 degrees,and lightly grease or spray a 1 1/2 quart baking dish.
• In a medium saucepan ( I used the same one that was used to cook the pasta in,one less pan to wash ),melt margarine over medium heat and add onion.
• Cook onion until soft, then add flour and cook until flour is lightly browned.
• Add milk,and all seasonings stir until slightly thick.
• Reduce heat to low and add velveeta,stirring until cheese is melted.
• Remove from heat,add cooked pasta,ham and peas.
• Stir until all ingredients are well coated,if mixture seems to thick add a bit more milk.
• Pour into prepared baking dish and top with optional cheese,bake for 25 minutes or until bubbly.

MACARONI & CHEESE WITH HAMBURGER AND PEAS

Steps:

• Make Macaroni & Cheese according to box instructions.
• Meanwhile brown hamburger.
• When Macaroni & Cheese is complete add hamburger and peas.

EASY MAC 'N CHEESE WITH BACON AND PEAS

Steps:

• Heat oven to 375°F.
• Prepare Dinner as directed on package. Stir in peas.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with bacon.
• Bake 15 min. or until heated through.

SWISS CHEESE AND HAM MACARONI AND CHEESE

Steps:

• In a 2 to 3 quart sauce pot, melt butter over medium heat.
• Add the flour and stir for 2 minutes.
• Slowly add the milk, whisking to combine.
• Bring to a simmer, add the salt, white pepper and nutmeg.
• Reduce the heat to low and let sauce simmer slowly for 20 minutes.
• Meanwhile, preheat oven to 350 degrees and, on the stove top, cook the macaroni according to pkg.
• directions, drain and place in a large bowl.
• Remove the sauce from the heat, add the swiss cheese and stir until it melts.
• Combine the sauce, cubed ham and peas with the drained macaroni.
• Pour the macaroni mixture into a 11x8x2" dish.
• Sprinkle the parmesan cheese on top and bake in preheated oven for 25 minutes.
• Let rest 5 minutes before serving.

CHEESY MAC WITH SNOW PEAS & TOMATOES

Steps:

• Cook Macaroni in large saucepan as directed on package, adding snow peas to the boiling water for the last 2 min.; drain. Return macaroni mixture to saucepan.
• Add margarine, milk and Cheese Sauce Mix; mix well.
• Stir in remaining ingredients.