Smack Yo Mamma Mac And Cheese Food

NICKEL DINER SMAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
• Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
• Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
• Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
• Preheat oven to 350 degrees F.
• Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
• Preheat oven to 400 degrees F.
• Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

MAMMA'S MAC AND CHEESE

Steps:

• Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
• In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

SMACK YO MAMMA MAC AND CHEESE

Steps:

• 13x9 pan 4 inches deep, sprayed with non-stick preheat oven to 350. Boil noodles until under cooked. Quick rinse, drain Mix eggs, milk, cream, salt & pepper, whisk until well belnded. Pour 1/2 of milk mixture in bottom of pan. Add a layer of noodles then add salt and pepper. Take shredded cheese and combine in a bowl, toss. Top noodles with cheese, mix up and repeat layers. Salt and pepper each layer. Last layer = cheese heavy top, pour rest of milk mixture over cheese top. Poke holes for mixture to seep to bottom. Melt butter and pour over top. Salt and pepper. Cover tightly with foil. Bake 45 min. Remove foil cook 5 min more. Let stand 10-15 min. before serving.

NOT YO' MAMA'S MAC 'N' CHEESE

Steps:

• Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
• Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
• Prepare pasta according to package directions.
• Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
• Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
• Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
• Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
• Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
• Bake at 400° for 15 minutes or until bubbly. Serve immediately.

SLAP YA MAMMA MEATLOAF

Steps:

• Place meat in a large bowl. Add the chopped onion and bell pepper. Pour in the whole bottle of A-1 steak sauce, 1/2 bottle of ketchup, the can of tomato sauce.
• Beat 2 eggs in a cereal bowl and add enough of the milk to fill to top of the bowl. Add to the meat mixture and mix with hands until mixed together good.
• Add enough of the cracker to make the mixture hold together.
• This will make 2 regular size loaves or 1 large loaf.
• Bake at 350-375°F for 1 1/2 hours or until done.
• Drain some of the juice off, but not to much or the meat loaf will dry out.
• Mix the glaze. Bake uncovered until the coating is cooked.

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
• Add butter to the macaroni and stir until melted and the noodles are well coated.
• In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
• Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
• Pour the macaroni into the prepared baking dish and smooth in an even layer.
• In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
• Cover the baking dish with foil. Bake for 30 minutes.
• Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!
• RECIPE BY: Meiko Temple