HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams
MACARONI AND CHEESE WITH VEGETABLES
Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.
Provided by Jellyqueen
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil; cook pasta until al dente.
- While pasta is cooking, in med saucepan, melt 2 T of the margarine.
- Remove from heat; add flour and stir until blended.
- Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
- Reduce heat to low.
- Stir in cheeses and seasonings.
- Continue stirring until cheese is melted.
- Remove from heat and set aside.
- In a large skillet, melt remaining 1 T margarine.
- Add remaining ingredients.
- Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
- Reduce heat to low.
- When noodles are done, drain well.
- Toss with vegetables; stir in cheese sauce.
- Garnish with scallion curls.
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
- Preheat the oven to 400 degrees F.
- Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
- Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.
PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA
I saw this on Diners, Drive-Ins and Dives and this recipe is from the show's website. This is a pretty salty dish, so you can scale back/substitute the pancetta or use a different combination of cheeses if you'd like.
Provided by Morrison
Categories Pork
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water.
- In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered.
- In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste.
- Slowly add the cooked ziti to the cheese mixture, stirring gently.
- Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
MAC & CHEESE WITH ROOT VEGETABLES & PANCETTA
Grated carrots and parsnips add a touch of sweetness and pancetta adds depth and texture to this classic mac and cheese casserole.
Provided by Horizon Organic
Categories Horizon® Organic
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time.
- On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute.
- Add cheese to skillet. Cook until cheese has melted.
- Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.)
- Bake 10 minutes. Remove and serve.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 45.9 g, Cholesterol 41.4 mg, Fat 18 g, Fiber 2.6 g, Protein 12.7 g, SaturatedFat 9.4 g, Sodium 634.2 mg, Sugar 2.5 g
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