Monterey Mac Cheese Food

SOUTHERN BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F.
• Cook macaroni according to directions on the package.
• Drain and set aside.
• Dump eggs, evaporated milk, heavy cream, salt, pepper, garlic powder and onion powder into a large mixing bowl.
• Whisk all of the ingredients together well.
• Add the cooked macaroni to the mixing bowl and stir well.
• Cut the Velveeta into small cubes and add the cubes to the mixing bowl.
• Add 3 cups of the shredded cheese blend to the mixing bowl.
• Stir well.
• Dump the macaroni mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the mac and cheese is bubbling and the cheese on top is nicely browned. 44-48 minutes.
• Remove the dish from the oven and allow the mac and cheese to sit for a few minutes before slicing and serving.
• Enjoy!

OVER-THE-TOP MAC 'N' CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside. , In a large saucepan, melt 1/2 cup butter over medium heat. Stir in cream, eggs, process cheese, seasonings and 1-1/2 cups of cheese mixture. Drain pasta; add to cheese mixture and stir to coat. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.

ULTRA RICH MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
• Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
• Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
• Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
• Make Ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

SOUTHERN MACARONI & CRISPY CHEESE

Steps:

• Boil the macaroni in a large pot with the olive oil until tender.
• While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates.
• Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended.
• When macaroni is finished cooking, remove from pot and rinse well with cold water.
• Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
• Mix about half of the cheddar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
• Bake uncovered at 350°F for 30 minutes.

BAKED MONTEREY JACK MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Rinse cooked pasta with cold water; drain and set aside.
• Melt butter in a Dutch oven; add onion and sweet red pepper.
• Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
• Stir cheese, soup, and sour cream into Dutch oven.
• Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
• Sprinkle with chili powder.
• Bake at 350 degrees for 30 minutes.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook macaroni according to box directions.
• Heat milk, butter and cheese. Stir until melted.
• Add garlic salt, seasoned salt, garlic powder and salt and pepper to taste.
• Mix all with pasta and but in baking dish.
• Sprinkle with additional cheese if desired.
• Bake at 350 for 30 minutes.

MONTEREY MAC & CHEESE

Steps:

• In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
• Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
• Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
• In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
• Serve in bowls with tortilla chips on the side.

BAKED MACARONI WITH THREE CHEESES

Steps:

• Heat the oven to broil.
• Use 1 T of butter to generously coat a 3-quart casserole dish.
• Bring 6 quarts of water to a boil in large stockpot.
• Add 2 T of salt, stir briefly, then add the pasta.
• Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
• Drain the pasta, then transfer it to a large bowl.
• Drizzle the olive oil over the pasta, then toss to coat; set aside.
• To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
• Remove the pan from the heat.
• In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
• If the butter begins to brown, lower the heat.
• While whisking, sprinkle in the flour.
• Continue to whisk until the mixture just bubbles, about 2 minutes.
• Do not let the mixture brown.
• While whisking, slowly pour the milk in the saucepan.
• Continue whisking until there are no lumps.
• Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
• Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
• Remove the sauce from the heat.
• Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
• Whisk until the cheese is completely melted and the sauce is smooth.
• Pour the sauce over the pasta and gently toss to coat.
• Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
• Set aside.
• In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
• Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
• Spread the bread crumb mixture evenly over the pasta.
• Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
• Cool briefly before serving.

BAKED MACARONI AND CHEESE

Steps:

• NOTE: on the shredded cheeses - each 8 ounces of shredded cheese is equal to 2 cups. So you will have 2 cups EACH of sharp cheddar, monterey jack, and colby - 6 cups total.
• Set aside 1/2 to 1 cup of the sharp cheddar cheese - you will use this to top the macaroni and cheese. If you like a lot of cheese on top, set aside a cup. If you just want a sprinkle of cheese on top, set aside half a cup.
• Preheat the oven to 350º F.
• Cook the macaroni to the "al dente" stage, according to the package directions. Drain well and set aside.
• In a large mixing bowl, beat the eggs together with the milk and the evaporated milk. Add the dried mustard, hot sauce, and salt and mix well.
• Add the cooked, drained macaroni to the milk mixture. Add the melted butter and the sour cream and mix well.
• Add the shredded sharp cheddar, monterey jack, colby, and the velveeta to the macaroni and mix well, stirring for a minute or two to make sure all the ingredients are well combined.
• Pour the macaroni mixture into a greased 9 inch by 13 inch casserole dish, and top with the reserved shredded sharp cheddar.
• Bake at 350º for 45 minutes or until the top is lightly browned.
• Let sit for 5 minutes before serving.