MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)
Steps:
- Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
- Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
- Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
- Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
- Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.
MACARONI AND CHEESE PANCAKES
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 8 pancakes (4 servings)
Number Of Ingredients 14
Steps:
- For the pancakes, whisk together the flour, sugar, baking powder, salt, mustard powder, paprika and cayenne in a large bowl. Whisk in the buttermilk and egg until just smooth. Stir in 3 tablespoons of the melted butter. Toss the macaroni with the remaining 1 tablespoon melted butter in a small bowl. Season with salt. Sprinkle with the Cheddar; toss to combine. Stir the macaroni mixture into the pancake batter.
- Heat a griddle or large skillet over medium heat. Melt the remaining 2 tablespoons butter on the griddle. Scoop the batter with a 1/2 cup measuring cup and add as many pancakes as will fit without crowding. Cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook to brown the other side, about 1 minute more.
- Once all the pancakes are done, warm the syrup in a small saucepan. Serve the pancakes with the syrup and a sprinkling of chives.
MACARONI AND CHEESE
This is a simple mac and cheese recipe that never fails to please. Not too dry, just right. You can tweak it with cayenne or anything else to make it "your own". The only thing that's a must is Velveeta cheese.
Provided by Marich
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large sauce pan and gradually add the flour. Stir well on low heat. Gradually add the milk and blend well. Cook and stir until it simmers and thickens. Add the Velveeta cheese. Stir till melted.
- Add the cooked pasta and mix.
- Pour into casserole and bake at 350 till golden.
Nutrition Facts : Calories 358.4, Fat 16.1, SaturatedFat 10.1, Cholesterol 50.8, Sodium 622.6, Carbohydrate 39.6, Fiber 1.4, Sugar 3.8, Protein 13.3
CREAMY MACARONI AND CHEESE FOR SIX
Based on TGirl,RN's Creamy Macaroni & Cheese for One (#88172), which is delicious. I have adapted it to feed a larger group. Be aware that measurements on seasonings are a rough estimate, as I am a 'taste and tweak as I go' kind of cook. You can adjust, as I have, to suit your personal palate. This will make one very full 9 x 13" baking dish, which is probably enough to feed 6 people as a main dish, or even more as a side dish. Would probably be good for a potluck crowd, too. If doing that I would try to bake it at the party, if possible, so the topping stays crispy.
Provided by StylinDog
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
- In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
- Put stockpot back on the stove. Melt remaining butter at medium heat.
- Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
- Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
- Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
- Preheat oven to 350°F.
- Grease one 9x13" baking dish.
- Pour cooked macaroni back into stockpot and stir well to coat in sauce.
- Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
- Top with buttered breadcrumbs.
- Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
- Serve and enjoy!
Nutrition Facts : Calories 1237.5, Fat 71.2, SaturatedFat 43.7, Cholesterol 197.6, Sodium 1139.4, Carbohydrate 110.7, Fiber 4.9, Sugar 4.9, Protein 39
HOMEMADE BAKED MACARONI AND CHEESE
This is a very easy recipe that my mom used to make when i was growing up-you can change the types of cheese to add a different flavor too. I like it spicy !
Provided by Cheryl Gero
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease or spray with non-stick cooking spray a casserole dish.
- Melt butter in medium saucepan.
- When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed).
- Whisk in hot milk, cook for 3 minutes (stirring constantly).
- Add 1 cup each of the cheeses, and stir until smooth.
- Cook macaroni, drain, rinse under cold water, and drain again.
- Combine everything together and pour into casserole dish.
- Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes.
Nutrition Facts : Calories 494, Fat 17.7, SaturatedFat 10.7, Cholesterol 51.4, Sodium 241.4, Carbohydrate 63.8, Fiber 2.5, Sugar 2.2, Protein 18.9
MCCALL'S BAKED MACARONI AND CHEESE
Adapted from the McCall's 1973 Great American Recipe Card collection. The original calls for whole milk and 1/4 c. of butter.
Provided by WindLass
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees f.
- Cook macaroni as package directs, drain.
- While cooking macaroni, melt butter in medium saucepan.
- Remove from heat and whisk in flour, salt, and pepper until smooth.
- Gradually stir in milk.
- Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes.
- Stir in 1 1/2 cup cheese and the cooked macaroni.
- Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese.
- Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese.
- Bake about 15 minutes uncovered until cheese is golden brown.
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
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
Chanced upon this recipe on a barbeque web site. I use ground white pepper , rather tan the black pepper stated in the recipe. I use casserole-sized elbow macaroni. The original posted stated that he omite the optional food coloring. I also do not add food coloring. The following is what the original poster stated about the recipe. "I got this recipe for Macaroni and Cheese from 'Sylvia's Soul Food' cookbook, however, I made two changes. Every time I make it, guests say it's the best they've ever tasted and ask for the recipe. I hope you like it."
Provided by PaulO in MA
Categories High In...
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Cook the mac in salted boiling water. Drain macaroni well and return to the ppot.
- Add butter and stir to melt. Add all the remaining ingredients except bread crumbs and muenster cheese. Mixwell. Then transfer to the mixture to an 11 inch oval baking dish in layers. Add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. I shred a little more cheddar on top and then sprinkle top lightly with bread crumbs.
- Bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but I cover mine for 20 minutes, then uncover for the last 5 minutes.
Nutrition Facts : Calories 471.7, Fat 25.7, SaturatedFat 15.6, Cholesterol 121, Sodium 723.9, Carbohydrate 36.9, Fiber 1.5, Sugar 1.7, Protein 22.7
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