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
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 3 grams
GREEN CHILE MACARONI
Steps:
- Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.
GREEN MAC N' CHEESE WITHOUT FOOD COLORING
Delicious homemade mac n' cheese filled with vegetables to make the perfect St. Patrick's Day dish!
Provided by Elyse
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions for al dente.
- Place the milk and spinach in a blender and blend until smooth.
- In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk and bring to a boil.
- Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
- Add 1/2 cup water and cheese and whisk until melted.
- Stir in the pasta, broccoli and peas.
- Transfer to a 9x13-inch baking dish sprayed with nonstick cooking spray.
- Bake for 20 minutes, or until cheese is bubbling.
Nutrition Facts : Servingsize 1 serving, Calories 2237 kcal, Fat 148 g, SaturatedFat 87 g, Cholesterol 459 mg, Sodium 3706 mg, Carbohydrate 86 g, Sugar 54 g, Protein 143 mg
HALLOWEEN GREEN AND GOOEY MACARONI AND CHEESE
Before all of the frightful sugary treats, fill your little one's bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it's the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It's just that simple !
Provided by Olha7397
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling salted water, cook pasta for 8 min or according to package directions, until tender; drain well.
- Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 minute Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.
- In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Canadian Cheddar and
- Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving. Serves 6.
- Tips:
- Slice up broccoli stems to use in soups or with dips.
- Add 2 cups (500 mL) diced grilled chicken or ham.
- Tip for the Adventurous:
- Substitute Canadian smoked Gouda or Gruyère for the Old Cheddar.
- Time Saving Tip:
- Make ahead and reheat, adding more milk if too thick.
Nutrition Facts : Calories 722.5, Fat 45.2, SaturatedFat 28, Cholesterol 147.1, Sodium 695.5, Carbohydrate 48.3, Fiber 2.2, Sugar 2.4, Protein 31.4
MACARONI AND CHEESE WITH GROUND BEEF, SALSA AND GREEN CHILES
For a little more heat, follow the recipe for Creamy Macaroni & Cheese replacing the cheddar with pepper jack cheese.
Provided by Ben S.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
- Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Nutrition Facts : Calories 75 calories, Carbohydrate 2.3 g, Cholesterol 22.9 mg, Fat 4.1 g, Fiber 0.7 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 305.9 mg, Sugar 1 g
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
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 709 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
MAC & CHEESE: THE LEAN GREEN RECIPE BY TASTY
Here's what you need: small shell pasta, whole milk, unsalted butter, shredded american cheese, kosher salt, ground black pepper, broccoli floret, shredded parmesan cheese
Provided by Codii Lopez
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8-10 minutes.
- Once the pasta is cooked, remove the pan from the heat and add the butter, American cheese, salt, and pepper. Stir until fully combined. Fold in the broccoli.
- Divide between serving bowls and top with the Parmesan cheese.
- Enjoy!
BAKED MACARONI & CHEESE WITH TURNIP GREENS
Bring our Baked Macaroni & Cheese with Turnip Greens recipe to your table today, and bring a smile to everyone's face with these great tastes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 5 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add onions and garlic; cook and stir 1 min. Add turnip greens; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
- Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
- Drain macaroni. Add to cheese sauce along with the crushed red pepper and turnip greens mixture; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
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GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
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Servings 6Total Time 1 hrCategory Lunch & Dinner RecipesCalories 619 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
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