Twisted Mac And Cheese Food

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TWISTED MAC



Twisted Mac image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

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

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

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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