Twisted Mac And Cheese Food

TWISTED MAC

Twisted Mac image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

One 16-ounce brick pasteurized processed American cheese, shredded
One 10-ounce can diced tomatoes and green chiles
8 ounces heavy whipping cream
4 ounces shredded Swiss cheese
2 tablespoons butter
1 pound cooked andouille sausage, or something similar, cut into bite-size chunks
1 pound dried pasta, such as cavatappi or penne
6 ounces shredded sharp Cheddar
6 ounces shredded mozzarella

Steps:

Preheat the oven to 350 degrees F.
In a double boiler combine the American cheese, tomatoes and chiles, cream, Swiss cheese and butter and cook until smooth and creamy. Add the andouille.
Cook the pasta according to instructions on package. Combine cooked pasta and sauce in a mixing bowl, making sure the pasta combines with the sauce.
Pour combination in a casserole dish and top with the shredded Cheddar and mozzarella.
Bake until the cheese is browned the way you like it, 15 to 25 minutes. Enjoy.

TWISTED MAC AND CHEESE

Twisted Mac and Cheese image

Here is a very unique version of everyone's favorite baked macaroni and cheese. Bet your kids will eat their veggies when you serve this dish. I adapted it from an Amish chicken and noodles recipe.

Provided by Sunniland

Categories Vegetable

Time 1h

Yield 4 quarts, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces macaroni
6 cups water
2 1/3 tablespoons chicken bouillon
10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of chicken soup
2 cups frozen peas and carrots
8 ounces colby-monterey jack cheese, shredded

Steps:

Heat 6 cups water and chicken bouillon to boiling. Add the macaroni and cook until tender. Drain. Combine the soups, peas and carrots and cheese. Toss in the macaroni. Place in a 4 quart casserole. Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 395.7, Fat 18.2, SaturatedFat 8.9, Cholesterol 37.7, Sodium 942.8, Carbohydrate 40.9, Fiber 2.8, Sugar 1.9, Protein 17.9

MACARONI AND CHEESE WITH A TWIST

Macaroni and Cheese with a Twist image

I found this recipe in one of my favorite cookbooks: "The Vegetarian Meat and Potatoes Cookbook" Besides being a great dairy free recipe for "mac and cheese", the flavor of the dish from the miso, tofu and lemon is really unique. It's also a fun way to sneak tofu into the diets of non vegetarians. I do eat dairy, so I usually use skim milk and real cheese instead of the soy, but the original recipe from the book uses the non-dairy options.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 medium onion, minced
2 cups soymilk (can substitute skim milk)
12 ounces soft tofu or 12 ounces silken tofu
1 tablespoon fresh lemon juice
1 teaspoon white miso
1 -2 dash hot sauce
1/4 teaspoon turmeric
salt & freshly ground black pepper (for a nice change, try using fresh ground white pepper)
12 ounces rotini pasta (spiral shaped)
1 cup grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy)
1/2 cup dried breadcrumbs

Steps:

Preheat oven to 375 degrees.
Lightly spray a 2 1/2 quart caserole dish with cooking spray.
Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
Process until well blended.
Take a taste and adjust any of the seasonings as needed, then set aside.
Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
Drain pasta and add the sauce from the blender and half of the grated cheese.
Combine well.
Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
Cover with foil and bake for 30 minutes.
Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
Let sit about 5 to 10 minutes before serving.

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