OOEY GOOEY MAC AND CHEESE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
- In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
- In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
- Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)
OOEY GOOEY MAC AND CHEESE
Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.
Provided by Reesa's Fab Kitchen online
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
- Pour cheese sauce over cooked pasta; stir well to combine.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g
HALLOWEEN MAC AND CHEESE
Find out why all of the ghouls, ghosts and goblins gather 'round the table for our Halloween Mac and Cheese. This creamy Halloween Mac and Cheese will be one of the first dishes to disappear from the buffet spread!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare Dinners in large saucepan as directed on package. Stir in mozzarella and eggs.
- Spoon into foil-lined 13x9-inch baking dish sprayed with cooking spray. Stand wieners, in 4 rows of 5 wieners each, in Dinner mixture for the ghouls.
- Bake 20 min.; cool 5 min. Add small dabs of mustard to wieners for the ghouls' eyes.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 5 g, Protein 17 g
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
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
HALLOWEEN MACARONS
Macarons colored for Halloween with a mascarpone-caramel filling. After much trial and error, I was able to perfect a macaron recipe that worked for me. I am a reluctant baker but this seems to work even for a scatterbrain like me. It is very important that certain guidelines are followed to ensure a proper cookie. These are worth every effort. I recommend weighing the ingredients instead of using volume measurements.
Provided by Buckwheat Queen
Categories Desserts Cookies Macaroon Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with silicone mats or parchment paper.
- Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
- Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.
- Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.
- While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.
- Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.6 g, Cholesterol 13.2 mg, Fat 7.4 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 21.6 mg, Sugar 8.9 g
OOEY GOOEY MACARONI AND CHEESE
I like this mac and cheese because the sauce is smooth, gooey and delicious--and it doesn't curdle while baking like some recipes. Make sure you use a big enough pan for baking, otherwise the sauce will ooze onto the floor of your oven! The mozzarella cheese is the key to this recipe--don't leave it out. You can use the noodles from 2 7-ounce boxes of regular macaroni and cheese mix for this recipe, just discard the cheese packets (or try mixing them in).
Provided by Doobtones
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water for 6 minutes.
- Drain and pour into greased 2-quart baking pan.
- You can use a 9 x 9-inch pan--it will be full.
- Meanwhile, melt the butter over medium heat in heavy pan.
- Whisk in the flour until smooth.
- Gradually whisk in the milk.
- Cook until it thickens a bit.
- Stir in the cheese, cooking until it is melted.
- Mixture will be very"gooey".
- Season to taste.
- Carefully pour cheese sauce over the cooked macaroni.
- (You also can just mix the noodles into the sauce and then transfer back into the pan.) Place cookie sheet under pan in case of"boil-overs".
- Place in 350 degree oven and bake 40 minutes, or until bubbly and top is beginning to brown.
- If you wish, you may cut cheese slices into shapes and place on top after removing from oven.
TAYLOR HICKS' GOOEY MAC AND CHEESE
Recipe provided by Taylor Hicks
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Boil the pasta in a 2-quart saucepan in plenty of water until tender, about 7-9 minutes. Drain. , In a medium saucepan, mix butter and cheeses (reserve 1/4 cup of the cheddar). Stir until the cheeses melt. , Add the sour cream, salt, milk, mustard, garlic powder and pepper to the butter/cheese mixture and stir well. Then add drained pasta and mix well. , Pour into a baking dish coated with non-stick spray. Sprinkle with remaining cheddar cheese and breadcrumbs. , Bake, uncovered at 350° for 35-40 minutes or until golden brown and bubbly.
Nutrition Facts :
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