Kiddiemacncheese Recipes

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KIDDIE MAC 'N' CHEESE



Kiddie Mac 'n' Cheese image

Fast enough for weeknights and will have everyone fighting over the serving spoon. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Pasta Shells

Time 17m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces small macaroni noodles or 16 ounces shell macaroni
1 cup milk
8 ounces sliced American cheese, cut up
1 cup shredded cheddar cheese
1 pinch salt

Steps:

  • Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions. Drain.
  • Add milk to pasta pot and heat over medium heat. Sprinkle in American and Cheddar cheeses and the salt and whisk until melted and smooth.
  • Return macaroni to pot with cheese sauce and stir to combine. Serve warm.

Nutrition Facts : Calories 325.6, Fat 9, SaturatedFat 5.2, Cholesterol 22.6, Sodium 313.2, Carbohydrate 46.4, Fiber 1.8, Sugar 1, Protein 14.1

KFC MAC & CHEESE (COPYCAT)



KFC Mac & Cheese (Copycat) image

Make and share this KFC Mac & Cheese (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories     Cheese

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked large elbow macaroni
1 1/8 cups skim milk (or 9 Tbsps whole milk with 9 Tbsps water)
1 tablespoon nonfat dry milk powder
1 teaspoon cornstarch
1/2 teaspoon mustard powder
1/8 teaspoon seasoning salt
1 pinch white pepper
12 ounces Velveeta cheese, cut into 1/2-inch cubes
1/2 cup shredded cheddar cheese

Steps:

  • NOTE: PREPARE EXACTLY AS DIRECTED. USE LARGE ELBOW MACARONI.
  • INTO 1 1/8 cups of milk, whisk in the nonfat dry milk, cornstarch, mustard powder, seasoning salt and white pepper.
  • CUT Velveeta Original cheese into 1/2-inch cubes.
  • SHRED 1/2 cup cheddar cheese.
  • COOK (boil) macaroni according to package directions.
  • DRAIN macaroni and return to pot.
  • ADD the remaining ingredients except cheddar cheese and stir over medium heat.
  • STIR mixture often without letting mixture boil (reduce heat if this happens), until thickened and glossy in appearance.
  • ADD the shredded cheddar cheese until melted and creamy.
  • SERVE immediately and enjoy.

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY



Momma's Deep-Dish Mac 'N' Cheese Recipe by Tasty image

My momma makes the best (and easiest!) deep-dish macaroni and cheese. It's like a baked mac 'n' cheese pie with a combination of smoked Gouda, pepper Jack, mozzarella, cottage cheese, and more. It's one of our family's favorite dishes and a holiday must-have.

Provided by Matt Ciampa

Categories     Dinner

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

3 tablespoons unsalted butter, plus more for greasing
1 teaspoon kosher salt, plus more for boiling
16 oz large elbow macaroni
1 cup sour cream
1 cup cottage cheese
2 cups shredded sharp cheddar cheese, divided
1 cup shredded smoked gouda cheese, divided
1 cup shredded pepper jack cheese, divided
1 cup shredded whole-milk mozzarella cheese, divided
1 can cheese sauce, or cream of mushroom soup
½ cup evaporated milk
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne
2 large eggs, beaten

Steps:

  • Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
  • Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
  • Add butter to the macaroni and stir until melted and the noodles are well coated.
  • In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
  • Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
  • Pour the macaroni into the prepared baking dish and smooth in an even layer.
  • In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
  • Cover the baking dish with foil. Bake for 30 minutes.
  • Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
  • Enjoy!
  • RECIPE BY: Meiko Temple

Nutrition Facts : Calories 587 calories, Carbohydrate 43 grams, Fat 33 grams, Fiber 1 gram, Protein 28 grams, Sugar 6 grams

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