Meaty Macaroni And Cheese Food

MEATY MACARONI AND CHEESE

Steps:

• Pre-cook the pasta according to package instructions.
• Using a large skillet add a small amount of oil before adding diced onions. Saute onions until fragrant.
• Add ground beef, incorporate with the onions and cook thouroughly.
• Add seasoning: salt, black pepper, garlic powder, onion powder, paprika, bouillon cube, and broth or water.
• Add pasta and mix well before adding cheeses. Incorporate cheeses with pasta and meat.
• Note: Add more liquid to the mixture if necessary.
• Serve or add to a casserole dish and top with additional cheese and bake in the oven until cheese melts.
• Enjoy!!!

EXTRA RICH-AND-CREAMY MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

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.

RESTAURANT STYLE MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

MEATY MACARONI BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.

CREAMY MACARONI AND CHEESE

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

CHEESE AND HAMBURGER MACARONI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.
• Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.

MEATY MACARONI AND CHEESE

Steps:

• Prepare mac and cheese according to box directions, using salted water.
• Meanwhile, brown meat and drain grease.Rinse meat if desired to remove even more grease.
• Season meat with onion and garlic- fresh and sauteed can be used instead- and add any additional seasonings that your family likes. SEE NOTE - skip if using left over meat- but do reheat the leftovers.
• Add meat to prepared mac and cheese and season with additional salt and pepper if desired.
• At this point you can add EXTRAS such as additional grated cheese, great opportunity to sneak in veggies - peas, carrots, broccoli, mushrooms, etc., Use what you like or try this to entice kids to eat things they normally wouldn't.
• I have even added some spinach to the meat mixing it in well so it is not as noticeable! Sometimes you have to be sneaky! hehehe.
• NOTE: This is even faster when you use left over taco meat, sloppy joes, crumbled meatloaf, etc -- Add what your family likes.
• No this isn't the healthiest meal- but it IS so much healthier for them than a greasy burger grabbed on the run, and you can make it as healthy as you choose- I have even used leftover homemade mac and cheese- No preservatives at all that way!
• You can 'fancy' it up by topping it with extra cheese or breadcrumbs and popping it under the broiler for a minute just to brown.
• A real time saving tip that the kids love is to put the entire mixture in a lightly sprayed casserole pan and top with biscuit dough- you can even use the ones in the can, bake per can instructions until the biscuits are done.

MEATY MAC 'N' CHEESE

Steps:

• Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; cook until heated through. , Drain macaroni; add to beef mixture with contents of cheese sauce mix. Cook and stir until blended and heated through. Sprinkle with cheese and tomato.

BEEFY MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.

CREAMY MACARONI 'N' CHEESE

Steps:

• In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

BEEF 'N' CHEESE MACARONI

Steps:

• In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

MEATY CHEESY MACARONI AND CHEESE

Steps:

• Boil the macaroni according to package. Drain and stir in the 6 tbsp butter, 1/2 cup milk, sour cream and shredded cheese. Keep warm and set aside.
• Meanwhile, in a large skillet, cook/crumble the ground turkey sausage with onions and garlic until no longer pink. Drain off any excess fat and return to the large skillet.
• Add the diced tomatoes, thyme and pepper.
• Now add the prepared macaroni and cheese mixture and stir to combine well.
• Keep everything in the skillet over low-med heat until heated through.

HOMESTYLE BEEF, MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

MEATY MACARONI & CHEESE

Steps:

• Cook mscaroni & drain.
• Brown ground beef & drain off fat.
• Add onions, celery, & tomato sauce to beef & cook until onions are done.
• Mix macaroni & beef mixture.
• Put in casseroledish & cover with shredded cheese.
• Cover with Reynolds Wrap the first 15-20 minute
• Bake at 350F for 25-30 minute.