Macaroni And Cheese And Sliders Bar Recipes

MACARONI & CHEESE BAR

Steps:

• Prepare macaroni & cheese according to recipe directions. Keep warm in slow cookers.
• Set out toppings in small bowls orramekins.
• Use place cards or chalkboard cards to label toppings.

SLIDERS

Steps:

• Preheat the grill to medium heat.
• Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook.
• Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter.
• Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

CAFETERIA MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

MAC & CHEESE PORK SLIDERS

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside., Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops. Combine melted butter, honey and mustard. Brush over roll tops., Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices.

MAC 'N' CHEESE SLIDERS

Steps:

• Heat oven to 190C/170C fan/gas 5. Cook the macaroni following pack instructions, then drain in a colander. Meanwhile, melt the butter in a large saucepan over a medium heat. Once melted, add the shallots and cook very gently for 10-15 mins until soft. Add the flour, mix well, then slowly add the milk, a splash at a time, mixing well after each addition to make a smooth sauce. Once all the milk has been added, keep cooking and stirring until the sauce thickens. Stir in the mustard, cream cheese, cheddar and egg. Season well.
• Tip the cooked macaroni into a deep baking dish (ours was 28 x 18cm) and pour over the cheese sauce, making sure the macaroni is well coated. Bake for 20 mins until starting to turn lightly golden. Remove from the oven, leave to cool completely, then chill overnight.
• The following day, heat oven to 190C/170C fan/gas 5 and slice the macaroni cheese into 36 blocks. Transfer to 2 baking trays so the blocks have space around them. Gently press a piece of mozzarella into the middle of each. Bake for 10-15 mins or until starting to crisp at the edges and the cheese has melted. Put the blocks into the mini rolls with a few watercress sprigs and a squeeze of BBQ sauce, if you like. Serve immediately.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!