Doughnut Pan Mac And Cheese Rings Recipes

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
• Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
• Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
• Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

SHEET PAN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
• Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
• Bake in the preheated oven until bubbling, 15 to 20 minutes.

ONE-PAN OVEN MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly.
• Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more.
• Stir and serve immediately.

MAC & CHEESE RING

Steps:

• Mac 'n' Cheese:.
• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
• In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
• Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
• Stirring quickly add the eggs being sure not to let them scramble.
• Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
• Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing.
• Serve with cheese sauce and garnish with crumbled bacon and chives.
• Cheese sauce:.
• Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

MAC & CHEESE RING

Steps:

• Mac 'n' Cheese:.
• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
• In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
• Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
• Stirring quickly add the eggs being sure not to let them scramble.
• Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
• Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
• Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.
• Cheese sauce:.
• Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!