Janettes Cheesy Veggie Mac And Cheese Recipes

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

3-VEG MAC 'N' CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

CHEESY VEGGIE MAC AND CHEESE

Steps:

• Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
• Bring a large and a small pot of water to a boil.
• Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
• Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
• Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
• Top with crispy bread crumbs.

CHEESY VEGGIE MAC AND CHEESE

Steps:

• Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
• Bring a large and a small pot of water to a boil.
• Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
• Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
• Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
• Top with crispy bread crumbs.

GINNY'S CHEEZY MACARONI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
• Bake in preheated oven for 60 minutes. Do not stir while baking.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!

JANETTE'S CHEESY COB LOAF

Steps:

• Heat the butter in a small pan.
• Fry the onion 'til softened.
• Transfer to a microwave proof bowl and mix with all the other ingredients.
• Microwave on medium to warm a little (about 5 minutes).
• This is not really necessary but speeds thing up.
• Meanwhile remove a "lid" from the bread loaf, and remove the centre to create a bowl. We cut the removed piece into chunks, and bake for about 5 minutes alongside the bowl to use as dippers.
• Place the bowl in a moderate oven for about 5 minutes.
• Remove and fill with the mixture, grate some extra cheese over if you wish, and return to the oven to heat through 'til hot and bubbling (about 30minutes).
• My neighbour sometimes substitutes bacon for the ham, or adds pineapple.
• I think you could add diced capsicum for colour too.

CHEESY VEGETABLE MEDLEY

Steps:

• Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

VEGGIE LOVERS' STOVETOP MAC & CHEESE

Steps:

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don't have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate - lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you'll want a pot with high sides because you'll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn't stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

CHEESY VEGGIE MAC AND CHEESE

Steps:

• Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
• Bring a large and a small pot of water to a boil.
• Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
• Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
• Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
• Top with crispy bread crumbs.

CHEESY CHICKEN & VEGGIE MAC

Steps:

• In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
• Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
• Dish directly onto your plate and enjoy!
• HOW I COOK MY CHICKEN:
• Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
• I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
• Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
• Take chicken out and let cool until you can handle it.
• Shred or cube the chicken.
• Add to the dish it was intended for!
• NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.

CHEESY VEGGIE MAC AND CHEESE

Steps:

• Saute panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside.
• Bring a large and a small pot of water to a boil.
• Meanwhile in a large skillet saute garlic in olive oil until slightly yellow in color; add the okra and saute for 1 minute. Add the heavy cream and bring to a simmer.
• Remove from heat and add Fontina and Asiago cheeses slowly to incorporate.
• Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese. Season to taste with salt and white pepper.
• Top with crispy bread crumbs.