Laughing Mac Cheese Recipes

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KICKED UP MAC & CHEESE



Kicked Up Mac & Cheese image

A crunchy take of the comfort food classic.

Provided by Libby's

Categories     Trusted Brands: Recipes and Tips     Libby's Fruits & Vegetables

Time 25m

Yield 4

Number Of Ingredients 7

1 (14.5 ounce) package macaroni and cheese mix
½ cup milk
½ cup butter, divided
1 (15 ounce) can Libby's® Sweet Peas, drained
1 (15 ounce) can Libby's® Whole Kernel Sweet Corn, drained
1 (4 ounce) jar diced pimentos, drained
1 ½ cups panko bread crumbs

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.

Nutrition Facts : Calories 830 calories, Carbohydrate 120.5 g, Cholesterol 77.8 mg, Fat 30.7 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 17.2 g, Sodium 1670.8 mg, Sugar 12.5 g

LAUGHING MAC & CHEESE



Laughing Mac & Cheese image

This mac & cheese is so good, you'll be laughing with glee while you eat it! Family-friendly fun food!

Provided by NELady

Categories     Cheese

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 boneless skinless chicken breasts
1 (14 1/2 ounce) package elbow macaroni
1 tablespoon extra virgin olive oil
1 tablespoon butter
8 (3/4 ounce) wedges Laughing Cow cheese
2 cups medium cheddar, shredded
2 cups colby-monterey jack cheese, shredded
1/2 cup 1% low-fat milk
1 cup broccoli slaw mix
1 tablespoon dried onion flakes
1 teaspoon sea salt
1/4 teaspoon fine ground black pepper
paprika, to sprinkle
1/8 cup low sodium soy sauce
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
handful fresh cilantro, coarsely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon fine ground black pepper

Steps:

  • Prepare marinade by whisking together all ingredients in a small bowl and transferring to a large plastic baggie. Add the chicken to the baggie, shake to coat the chicken, and marinade for at least 1 hour (up to 4).
  • Bake chicken on parchment-lined cookie sheet at 350*F for 30-40 minutes, or until chicken is cooked through and juices run clear; let chicken rest while macaroni is cooking.
  • Prepare macaroni as directed on package; drain well, cover to keep warm.
  • Cube chicken, cover to keep warm.
  • In large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted.
  • Add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well.
  • Transfer to a large, deep, greased casserole dish; sprinkle with paprika. Bake at 350*F for 35-40 minutes, or until cheese turns light brown.

Nutrition Facts : Calories 1282.5, Fat 68.4, SaturatedFat 37.4, Cholesterol 209.9, Sodium 2333.8, Carbohydrate 90.2, Fiber 4.5, Sugar 5.5, Protein 74.8

THANKSGIVING LEFTOVER MAC AND CHEESE



Thanksgiving Leftover Mac and Cheese image

I had some leftover turkey and veggies and ran out of gravy and ideas, so I decided to turn my leftovers into the ultimate comfort food. I'm not an "exact science" cook, so please adjust according to your preferences! Also, good mac and cheese is all about the roux.

Provided by Julie Bray

Time 50m

Yield 6

Number Of Ingredients 20

½ (16 ounce) package elbow macaroni
4 tablespoons butter, divided
½ large onion, chopped
2 cloves garlic, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
1 cup leftover shredded turkey
1 pinch dried parsley, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
1 pinch ground thyme, or to taste
salt and ground black pepper to taste
2 tablespoons chicken broth, or as needed
2 tablespoons flour
1 tablespoon milk, or more as needed
½ cup shredded Cheddar cheese
¼ cup shredded Monterey Jack cheese
2 tablespoons shredded Gouda cheese
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned bread crumbs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta, then rinse with cold water and drain again. Set aside.
  • While the pasta is cooking, melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add carrots and celery; saute until soft, 3 to 5 minutes. Add leftover turkey and cook until warm and flavors are incorporated, about 1 minute. Season with parsley, sage, rosemary, thyme, salt, and pepper. Add broth if mixture seems dry. Remove from the heat and set aside.
  • Melt remaining butter in a large saucepan over medium (or slightly higher) heat. Whisk in flour; cook, whisking constantly, until the mixture becomes paste-like and light golden brown, 2 to 3 minutes. Whisk in milk (about 1 to 2 tablespoons); keep stirring to make sure flour is blended and there are no lumps. Cook until roux is brown and very fragrant. Add Cheddar, Monterey Jack, Gouda, and Parmesan cheeses; cook until sauce thickens and the cheese melts. Slowly add enough milk so the roux/cheese mix is creamy; just add it in small increments so it's not too juicy.
  • Add macaroni to the cheese sauce and mix to combine. Add the turkey mixture. Mix well and transfer to a baking dish. Top with bread crumbs.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place mac and cheese under the broiler until browned, 5 to 10 minutes.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 36.8 g, Cholesterol 56.8 mg, Fat 15.5 g, Fiber 2.8 g, Protein 17.9 g, SaturatedFat 9.1 g, Sodium 302.4 mg, Sugar 3.4 g

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY



How To Make The Best Baked Mac And Cheese Recipe by Tasty image

Nothing says comfort like a homemade baked mac and cheese. Our favorite version is made with a luscious and creamy sauce that pools in the pasta shells for the ultimate cheesy feel-good food.

Provided by Aleya Zenieris

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
8 oz dried pasta shells
10 oz shredded sharp cheddar cheese, divided
4 oz american cheese, cubed
2 tablespoons cornstarch
½ stick unsalted butter
1 teaspoon mustard powder
¼ teaspoon cayenne pepper
1 ½ cups whole milk
1 ½ cups heavy cream
1 large egg
2 oz shredded mozzarella cheese
2 oz parmesan cheese, shredded

Steps:

  • Preheat the oven to 350°F (180°C).
  • Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
  • In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
  • Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
  • Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
  • Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
  • Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
  • Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
  • In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
  • Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
  • Serve warm.
  • Enjoy!

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