Cooper Sharp Chili Mac And Cheese Recipes

EXTRA SHARP MACARONI AND CHEESE

Steps:

• 1. Prepare macaroni according to package, cooking about 1 minute less than it calls for. Drain and place in a 13 x 9 baking dish which has been sprayed with non-stick cooking spray.
• 2. In a heavy, large sauce pan, melt butter over medium heat. Add the flour, salt and pepper (about a pinch each) and let it sit for about 90 seconds so the flour cooks. Stir with a whisk until the flour is smooth, about 1 minute. Add the milk, slowly at first, to incorporate, whisking quickly. Add the sour cream (it will look lumpy). Whisk frequently until it just about boils, being careful not to let it boil. Add the cheeses, starting with the cooper sharp, a few slices at a time and whisk until incorporated. Add 2 cups of grated cheddar and the tiniest pinch of fresh, grated nutmeg. Don't boil, just whisk until the cheeses are melted and the sauce becomes smooth.
• 3. Pour the sauce over the macaroni (I use all of it because we like it very creamy. If you like a custard-y consistency, leave a little sauce out). Stir the sauce until the macaroni is covered. Top with the remaining 2 cups of grated cheddar. Do not cover. Cook in a 350 degree preheated oven for 45 minutes until it's bubbling. ENJOY!

COOPER^® MELTY MAC AND CHEESE RECIPE - THE CHEESIEST

Steps:

• Cook macaroni according to package directions. Drain. Melt butter in 3-quart saucepan until sizzling. Stir in flour, salt, and pepper. Add milk and cook over medium heat, stirring constantly, until mixture boils and thickens, or about 5 to 7 minutes.
• Reduce heat to low. Stir in Cooper® cheese and continue to stir constantly until cheese is melted, or about 5 to 7 minutes.
• Add cooked macaroni and stir well. Serve immediately.
• Follow all steps above, then spoon mixture into a 3-quart casserole dish. Top with breadcrumbs and bake at 350°F for 25 to 30 minutes or until brown and bubbly.

COOPER^® SHARP CHILI MAC AND CHEESE

Steps:

• In a large skillet, add a tablespoon of oil and sauté onions, peppers, and garlic until soft. Remove the sautéed veggies and set aside.
• Add the ground beef and brown over medium-high heat. Season with chili powder and cumin. Add marinara sauce, diced tomatoes, and kidney beans to the sautéed onions and beef mixture.
• In a large saucepan, add 1 cup of milk and heat over medium heat. Add 1 tablespoon butter, then add the chopped Cooper® cheese and stir until cheese is blended with milk. Add the cooked macaroni noodles.
• Reduce heat to medium-low, then add the chili and stir until well mixed.
• Serve in large bowls and garnish with sour cream and chopped green onions.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

COOPER^® HOMESTYLE MAC AND CHEESE

Steps:

• Cook macaroni according to package directions, then drain.
• Make a roux by melting butter in a saucepan, adding flour, salt and pepper, and stirring until thick.
• Reduce to low heat and stir in Cooper® cheese until melted.
• Add milk and cook over medium heat, stirring constantly, until mixture boils and thickens, or about 5 to 7 minutes.
• Add cooked macaroni to cheese sauce and stir well.
• Pour mac and cheese into a 3-quart casserole dish and top with breadcrumbs or crushed crackers.
• Bake at 350°F for 25 to 30 minutes until browned and bubbly.
• Serve and enjoy!