Halloween Mac And Cheese Recipes

MAC-O-LANTERN AND CHEESE BOWLS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
• Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
• Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
• Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

MONSTER MAC AND CHEESE

Steps:

• Bring a medium pot of salted water to a boil.
• Add the spinach to the blender, pushing it down toward the bottom to fit it all. Carefully ladle out 1/4 cup of the boiling water and add it to the spinach. Blend until smooth, about 10 seconds. Do not over blend or it will muddy the vibrant color. Set aside to cool.
• Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
• Meanwhile, toss together the pepper jack, Sage Derby cheese and cornstarch in a bowl until well combined.
• Set a medium saucepan over low heat. Add the evaporated milk and bring to a simmer. Whisk in the cheese mixture and cook, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Off the heat, whisk in the spinach puree, then toss with the pasta.

HALLOWEEN PUMPKIN MAC & CHEESE

Steps:

• Follow the directions on the box of Kraft Macaroni & Cheese Dinner to prepare.
• Once made stir in pumpkin.

MINI MAC & CHEESE BITES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

HALLOWEEN GREEN AND GOOEY MACARONI AND CHEESE

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.