Mac N Cheese With A Twist Recipes

MACARONI AND CHEESE WITH A TWIST

Steps:

• Preheat oven to 375 degrees.
• Lightly spray a 2 1/2 quart caserole dish with cooking spray.
• Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
• Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
• Process until well blended.
• Take a taste and adjust any of the seasonings as needed, then set aside.
• Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
• Drain pasta and add the sauce from the blender and half of the grated cheese.
• Combine well.
• Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
• Cover with foil and bake for 30 minutes.
• Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
• Let sit about 5 to 10 minutes before serving.

MACARONI SALAD WITH A TWIST

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
• To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
• Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

MACARONI & CHEESE WITH A TWIST - KIDS LOVE IT!

Steps:

• Prepare mac & cheese as directed or use leftovers to equal at least 2 cups.
• In separate large pot, add peas, hot dogs, water, and butter. Bring to boil, then stir in stuffing.
• Mix and cover until stuffing is soft and fluffy.
• Remove from heat.
• Stir in mac & cheese, mix well.
• Season to taste & serve.

MAC N CHEESE WITH A TWIST

Steps:

• Preheat the oven to 200c. After all the ingredients have been measured, put the butter in a steel saucepan and melt it. Once the butter has been melted, stir in the flour. After the butter has been absorbed by the flour, pour in the milk.
• Using a balloon whisk, you have to mix the sauce constantly, not allowing it to stick. after roughly 5 minutes, you should feel the sauce starting to thicken, once it coats the back of a spoon, take it off the heat and stir in the cheese, parsley and mustard.
• Next, separately heat a pan with oil in it and cook the onion until is is translucent with the garlic. Then add the pepper, chilli and mushrooms and cover and cook for a couple of minutes.
• Once the pepper has been cooked and the mushrooms have shrunk considerably uncover and mix in the tarragon, salt and pepper.
• In another pan of boiling water, add the pasta and cook as specified on the pack of pasta and drain.
• Pour the sauce onto the pasta and then fold in the vegetables making sure not to break up the pasta. Put the pasta is an oven proof serving dish and put in the oven for 20 mins or until browned.
• Whilst the pasta is in the oven, grill the bread slices in the grill; this will dry out the bread. halfway through the cooking time, cover the dish with foil and put back in the oven.
• in a food processor grind the dried bread into bread crumbs and sprinkle ontop of the macaroni cheese once it has been removed from the oven.
• please comment and give any feedback :)