Jacked Up Macaroni And Cheese Recipes

DRESSED UP MAC AND CHEESE

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

JACKED MAC'N'CHEESE

Steps:

• Dice peppers, onion, and tomatoes.
• Melt 1 tbsp butter at medium heat.
• Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
• Meanwhile, boil dilatini or macaroni.
• Drain pasta, rinse with cold water and set aside.
• In pasta pot, melt remaining butter over low heat.
• Add flour to butter and stir to make a roux, browning a bit as you stir.
• Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
• Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
• Add pasta and sauteed veggies to sauce. Stir to coat pasta.
• Finish by seasoning with hot sauce (I like tobasco or sylvia's).
• Garnish with some additional shredded cheese and some chopped coriander or chives.

JACKED UP MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Add both boxes of macaroni (pasta only) into a casserole dish and add water.
• Cover with aluminum foil and bake for 8 minutes.
• After 8 minutes lift foil, stir gently, replace foil and bake for another 8 minutes.
• Meanwhile, add 2 tablespoons melted butter to the crushed Ritz crushed crackers and mix.
• Lay strips of bacon on a plate and cover with a paper towel.
• Microwave at 30 second intervals until bacon is crispy.
• Once bacon is cool, crumble into pieces.
• When pasta is ready, remove from oven and stir in 1/2 cup butter, milk and 1 cup cheddar cheese.
• Top with remaining cheddar cheese, crumbled bacon and crushed crackers.
• Return to oven, uncovered, until topping is golden brown and bubbling (about 15 minutes). Serve.
• Additional add-ins: grilled chicken, broccoli, peas, tuna, salsa or ground beef.
• Healthy Alternatives: Use whole grain or veggie pasta. Add whole grain crushed crackers for topping.

KICKED UP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is brown.

KICKED UP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

KICKED UP MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
• Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
• Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

KICKED UP MACARONI AND CHEESE

Steps:

• Boil macaroni about 8 minutes, until al dente, and drain well.
• Meanwhile melt 1/4 cup butter and whisk in flour until smooth.
• Add milk a little at a time, whisking until smooth; bring back to a boil.
• Repeat until all the milk is added.
• Stir in white pepper and garlic powder.
• Remove from heat, slowly stir in the Velveeta cheese and Cheddar cheese, mixing until smooth.
• Stir in macaroni, set aside.
• Fry the onion and kielbasa to brown meat.
• Stir in broccoli, cook for 5 minutes to warm through.
• Stir mixture into the macaroni and cheese.
• Pour into a large crock pot or a 9x13 baking dish.
• Mix bread crumbs, melted butter and parsley together; sprinkle over macaroni and cheese.
• Bake in a 350 degree Fahrenheit oven for 30 minutes.

LIGHTENED-UP MACARONI AND CHEESE

Steps:

• Coat an 8x8-inch baking dish with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
• Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

"KICKED UP" MACARONI AND CHEESE

Steps:

• Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!) drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
• In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
• Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
• In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using) green pepper, Parmesan cheese (if using) and the two packages of cheese mix; mix well to combine.
• Add the mixture to the ground beef in the pan and stir to combine.
• Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup).
• Delicious!

JAZZ UP BOXED MACARONI AND CHEESE - WITH 6 VARIATIONS

Steps:

• Prepare macaroni and cheese as directed. Then mix in one of the following.
• Meat Lovers' Special Supper: Mix in frozen mini meatballs (cooked according to package directions), diced salami or pepperoni and a dash of hot sauce. (I added 16 mini meatballs).
• Tasty Tuna: Stir in drained tuna and frozen peas (thawed); top with canned french fried onions. Bake until hot.
• Smoky Peppers: Toss in a jar of drained, chopped roasted red peppers, some shredded provolone cheese and a pinch of garlic powder.
• Zesty Bacon: Mix in cooked crumbled bacon and canned fire roasted diced tomatoes (drained); heat through. Before serving, sprinkle with thinly sliced fresh basil.
• Taco Mac: Saute ground beef with a couple of spoonfuls of chili powder until browned; stir into macaroni and cheese with a little salsa. Serve topped with crushed tortilla chips.
• Chicken Divan: Stir in chopped rotisserie chicken, frozen broccoli florets (thawed) and a little dijon or honey mustard; heat through.

MAKEOVER MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in process cheese and 1/2 cup cheddar cheese until smooth. Drain macaroni; stir into cheese sauce., Remove from the heat; sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted.

KICKED UP MAC & CHEESE

Steps:

• Prepare macaroni and cheese with milk and 1/4 cup butter, following package directions. Gently stir in peas, corn and pimentos.
• Place in 3-quart casserole dish.
• Melt remaining 1/4 cup butter, mix with breadcrumbs, and sprinkle evenly over casserole. Place under broiler about 2 minutes or until top is lightly browned.