MAC AND CHEESE-STUFFED SHELLS
Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
- Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
- Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
CHEESY MACARONI AND CHEESE
Make and share this Cheesy Macaroni and Cheese recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
- Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
- Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
- FOR FREEZE AHEAD:.
- Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.
Nutrition Facts : Calories 680.6, Fat 40.2, SaturatedFat 24.1, Cholesterol 220.4, Sodium 561.1, Carbohydrate 49.2, Fiber 1.9, Sugar 1.5, Protein 30.2
CHEESY MAC & CHEESE
Everyone comes home for dinner when I make this homemade macaroni and cheese. It also receives great compliments at potlucks. -Debra Sult, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth., Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese., Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.
Nutrition Facts : Calories 563 calories, Fat 43g fat (28g saturated fat), Cholesterol 172mg cholesterol, Sodium 648mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
MACARONI AND CHEESE BITES
A yummy appetizer for a party - be careful, or the kids will gobble them up first! Recipe can be doubled easily.
Provided by MarthaCooks
Categories Cheese
Time 40m
Yield 24 bites, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water.
- Brush mini muffin tins (48 mini-cups total) with butter. Sprinkle with 2 tablespoons of the Parmesan.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick. Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well. Sprinkle the remaining Parmesan on top.
- Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve.
- These can be prepared through Step 4 and refrigerated overnight.
Nutrition Facts : Calories 155.8, Fat 8.4, SaturatedFat 5, Cholesterol 45.2, Sodium 168.8, Carbohydrate 12.8, Fiber 0.5, Sugar 0.5, Protein 7.1
RICH 'N' CHEESY MACARONI
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
MAC & CHEESE-STUFFED CRUST PIZZA
The best of both worlds! A tasty cheesy pizza with a molten mac & cheese filling within the crispy crust.
Provided by Food.com
Categories Macaroni And Cheese
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- For the mac and cheese:.
- Cook the macaroni in a medium pot of boiling water, according to the directions on the package. Once cooked, drain and set aside.
- Melt the butter in a medium pot over a medium heat. Once melted, add the flour and cook, stirring constantly for 2 minutes to toast the flour. Turn the heat down to low and gradually whisk in the milk until all the milk has been added and the mixture is smooth. Keep cooking over a low heat, stirring until thickened. Stir in the white cheddar and asagio cheese with the garlic powder and cayenne. Season with salt, to taste.
- Remove from the heat and stir in the cooked macaroni. Set aside.
- For the pizza:.
- Preheat the oven to 400 degrees F.
- Place the dough on a large piece of parchment paper, dust lightly with flour, then use a rolling pin to roll it out into an 18 inch circle. Lift this onto a baking sheet or pizza pan - don't worry if the dough overhangs as you're going to fold the crust inwards in a second.
- Pipe or spoon a ring of mac & cheese around the edge of the pizza dough circle, leaving an outer border of about 2 inches. Sprinkle the shredded mozzarella over the mac & cheese. Fold the outer edges of the circle over the mac & cheese and press down firmly to seal - this forms the crust with the pasta sealed within.
- Spread the olive oil, and then the pizza sauce, in the centre of the pizza in an even layer. Top with the bocconcini and pepperoni. Bake for 20-30 minutes until the crust is golden and the cheese is starting to brown.
- Sprinkle the hot pizza with some basil and serve.
Nutrition Facts : Calories 1749.4, Fat 115.3, SaturatedFat 66, Cholesterol 342.9, Sodium 2107.2, Carbohydrate 90.7, Fiber 4.5, Sugar 5.9, Protein 86.6
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