Oamc Hearty Mac Cheese Food

HEARTY MAC & CHEESE

Steps:

• Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

CROCK POT MAC & CHEESE - OAMC

Steps:

• Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
• While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
• Add cooked, drained noodles and stir well.
• Cover and cook on low for 3 hours.
• To Freeze:.
• Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
• Seal and freeze.
• To Serve:.
• Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.

OAMC HEARTY MAC & CHEESE

Steps:

• Prepare pasta according to package directions. Drain and keep warm.
• Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
• Melt butter in a large saucepan or Dutch oven over medium-low heat.
• Whisk in flour until smooth.
• Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
• Stir in 1 1/2 cups cheese, stirring until melted.
• Stir in cooked pasta and ham mixture.
• Sprinkle with remaining 1/2 cup cheese. Serve immediately.

GREEN CHILI MAC & CHEESE

Steps:

• Breadcrumb Topping:.
• In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
• Green Chili Crema:.
• In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
• Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
• Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
• Mac & Cheese:.
• Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins.
• Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
• Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
• Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
• In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
• Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
• Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
• Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
• Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
• Bake at 350º 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
• Broil for a minute or two to finish browning the top.

7-CHEESE MAC & CHEESE

Steps:

• Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl.
• Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 4 cups of the sharp yellow Cheddar, 1 cup of Parmesan and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl.
• Pour the mixture into buttered baking dishes (approximately 3 (3-quart) baking dishes). Mix together remaining 2 cups of grated Cheddar, 1 cup Parmesan, and bread crumbs. Sprinkle casseroles with the bread crumb mixture. Drizzle melted butter on top. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more.
• ___ Optional Items ___ (Add before baking).
• Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast.
• Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions.
• Add in 2 cups diced cooked ham.
• Add 2 cups chopped tomates and 1 cup chopped fresh basil.

HEARTY MAC & CHEESE

Steps:

• Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
• Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
• Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
• Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
• In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.

FAVORITE MAC & CHEESE- OAMC

Steps:

• Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.
• Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.
• Add in softened cream cheese until smooth.
• Next add in the cheddar cheese until melted.
• Finally, stir in the cooked pasta.
• Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).
• Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.
• Label and freeze.
• To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.

7 CHEESE MAC & CHEESE

Steps:

• Preheat the oven to 325 degree F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy.
• Add the Velveets, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted abd the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar, the remaining grateed cheeses, salt and pepper, tossing until completely combined in the large bowl.
• Pour the mixture into 9 x 13-inch casserole or baking dishes (approx 3 (3 qt) baking dishes and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp cheddar and bake until golden brown on top, about 30 minutes more. Serve hot.