Macaroni And Cheese Maple Fried Spam Food

MACARONI AND CHEESE-MAPLE FRIED SPAM

Steps:

• Make macaroni and cheese per instructions on box.
• Slice Spam into 1/4" thick slices.
• Coat fry pan (non-stick works best) with maple syrup and lay slices of Spam in it.
• Fry until Spam is golden and crispy on the edges.
• Enjoy!

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.

FRIED MACARONI AND CHEESE

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with cayenne, salt,and pepper.
• Dredge each piece through the flour mixture and gently tap off extra.
• Dip in the egg wash and then coat with the bread crumbs.
• Allow them to rest for 5 minutes so the crust can set.
• Very carefully drop into the oil and fry until golden brown.
• Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
• Serve.
• (I like mine with hot sauce! but use your imagination or enjoy as is!).
• In a few days, go to the doctors to check your cholestorol.
• Repeat as needed! Lol just kidding! (Well really i'm not).

FRIED MACARONI AND CHEESE

Steps:

• Cook macaroni in water and the salt until tender.
• Drain.
• In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet.
• Beat the eggs as for scrambled, pour this over the macaroni.
• Fry on medium heat.
• Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

MACARONI AND CHEESE SPAM GOULASH CASSEROLE

Steps:

• 1. Cook the Kraft Macaroni and Cheese by following the instructions on the back of the box.
• 2. Drain the water off of whole kernel corn. Rinse the corn off with cold water. Diced up the Spam.
• 3. When the Macaroni and Cheese is done, drain the water off in a straining pot. Add the powdered cheese, Spam, corn, tomato paste, and tomatoes. Mix everything together and let it simmer on top of the stove for about 20 minutes.

SPAMARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
• Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, about 15 minutes.

SPAM MACARONI AND CHEESE

Steps:

• Bring 4 quarts of water to a boil over high heat in a large, heavy pot or Dutch oven.
• Meanwhile, heat a large nonstick skillet or wok over medium-high, then add Spam and fry for about 10 minutes, stirring often, until the meat is evenly browned and crispy. (Feel free to taste along the way until the Spam reaches your desired crispness.) Remove from heat until ready to use.
• Once water has come to a rolling boil, add a fistful of salt, then stir in the macaroni. Cook according to package instructions, stirring several times, until al dente, about 7 to 9 minutes. Drain the noodles in a large colander, then rinse the noodles and the pot with lukewarm water.
• Return pot to stovetop over medium heat and add 2 cups milk. While the milk is warming, combine remaining 1 cup milk and the flour in a medium bowl and whisk together until there are no lumps. Once the milk starts to steam, whisk in the milk-and-flour mixture, and continue to whisk gently until a béchamel forms as thick as plain yogurt, about 12 minutes.
• Once the sauce is thickened, reduce heat to low and slowly whisk in 4 cups shredded cheese until fully melted. Add white and black pepper, then season to taste with salt.
• Off heat, add Spam and cooked macaroni, and fold a dozen or so times until thoroughly mixed.
• Serve immediately, passing the extra cheese at the table, or transfer the macaroni to a casserole, sprinkle with the remaining cheese, and bake under low broil until toasted on top, about 5 to 10 minutes.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)