KIM'S CHILI MAC
Make and share this Kim's Chili Mac recipe from Food.com.
Provided by Kim7459
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and season with season salt.
- Drain well after browning meat.
- Return to skillet.
- Cook Mac & Cheese according to the directions on the box.
- When the Mac & Cheese is done stir in 2 American cheese singles.
- When cheese is melted add the Mac & Cheese to the ground beef.
- Drain pinto beans and add to mix.
- Add tomatoes and green chilies.
- Add chili seasoning packet; stir well.
- Let simmer for 10 to 20 minutes.
- Or until throughly heated, stirring well in between.
- Then top with cheese and cover with lid until cheese is melted.
Nutrition Facts : Calories 680.8, Fat 35.3, SaturatedFat 17.9, Cholesterol 132.7, Sodium 956.2, Carbohydrate 45.8, Fiber 7, Sugar 3.9, Protein 44.6
KIM'S FAMOUS BAKED CHEDDAR MAC 'N CHEESE
Steps:
- Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta in boiling water until tender; drain. Then pour the pasta into the baking dish.
- Meanwhile in a 2-quart saucepan over medium heat melt the butter. Then add the flour, salt and whisk the milk in slowly. Next add 1 cup of the cheese. Stirring constantly cook sauce until thickened; about 5 to 6 minutes.
- Next pour the cheese sauce on top of the macaroni and stir until all of the macaroni is coated with the sauce; then add the remaining cheddar cheese on top. Bake, uncovered, 15 minutes or until cheese is melted on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KIM'S MACARONI & CHEESE
Steps:
- Boil macaroni. Preheat oven to 350°F. In small bowl, combine flour, salt, mustard, pepper, and cayenne. Melt butter in skillet over medium heat. Add scallions and saute about 2 minutes, until softened. Add flour mixture and cook for 3 minutes. Gradually whisk in milk. Cook 15 minutes, stirrings constantly until thickened. Remove from heat.
- Stir in 1 1/2 cup cheese, and sour cream (if using). Add macaroni. Pour into greased 1 1/2 qt. baking dish. Top with remaining cheese and sprinkle with bread crumbs.
- Bake 25-30 minutes, or until golden brown. Let sit 5 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY BAKED MACARONI AND CHEESE
This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
Provided by Eric Kim
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
- Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
- Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
- To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
- Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
WISCONSIN FIVE-CHEESE BAKE
A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
Provided by Kim B.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
- In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
- Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
- Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 30.8 g, Cholesterol 45.6 mg, Fat 15.4 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 359.3 mg, Sugar 0.9 g
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
- Serve, topping individual servings with parsley or cooked, chopped bacon if desired.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
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