GREEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh parsley, milk, water, salt, elbow macaroni, butter, flour, garlic powder, onion powder, paprika, pepper, salt, white cheddar cheese, mozzarella cheese
Recipe From tasty.co
Provided by Pierce Abernathy
Yield 12 servings
Number Of Ingredients: 15
- In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
- In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
- In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
- Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
- Add in the cheddar cheese and mix until well incorporated.
- Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
- Mix in the pasta and pour into a casserole dish.
- Top the macaroni with mozzarella and broil for 5 minutes.
25 MAC 'N' CHEESE RECIPES
Mac 'n' cheese lovers, assemble! This is not a drill: We have not one, not three, not ten, but 25 mac 'n' cheese special recipes for your cooking pleasure. You want it quick and easy? Try this microwave mac 'n' cheese. How about some extra cheese? Here's a five-cheese mac 'n' cheese, because we mean business. Dig in!
Recipe From tasty.co
Provided by Spencer Kombol
Number Of Ingredients: 0
DELUXE MACARONI 'N' CHEESE
Our six grandchildren, who don't think a meal is complete without macaroni and cheese, love this creamy version featuring cheddar and cottage cheese.-Bertha Johnson, Indianapolis, Indiana
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 10 servings.
Number Of Ingredients: 8
- In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired.
GREEN MAC AND CHEESE
I made this recipe after seeing a spicy mac and cheese on TV. There was no recipe, so I just made one up. While it didn't seem very spicy to me, it came out delightfully creamy and gooey with just a hint of a kick.
Recipe From allrecipes.com
Provided by Geeksr
Number Of Ingredients: 11
- Preheat oven to 350 degrees F (175 degrees C).
- Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.
- Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.
- 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, 8 minutes. Drain.
- Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.
- Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.
DELICIOUS AND EASY MACARONI AND CHEESE
The only mac and cheese recipe you'll ever need- no funny ingredients, minimal effort and grand on taste!
Recipe From food.com
Provided by atlantamom
Yield 4 serving(s)
Number Of Ingredients: 6
- Boil the macaroni for 4 minutes or until half-cooked (salt the water!)
- In a medium saucepan heat the half-and-half with cayenne, salt and pepper. Add macaroni and 1 1/2 cups of the cheese and cook on medium heat until the cheese melts. Pour into a buttered casserole and top with remaining cheese.
- Bake in a preheated 350F oven for 15 minutes until the cheese melts.
SUPER-GREEN MAC 'N' CHEESE
Revamp mac 'n' cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. It has all the flavour of the classic dish, but with added nutrients
Recipe From bbcgoodfood.com
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Number Of Ingredients: 14
- Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don't worry if there are a few lumps - the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.
- Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.
- Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.
- If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.
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