Macaroni And Cheese Chowder Recipes

MAC AND CHEESE TWO WAYS

Steps:

• Cook pasta until al dente in a large pot of boiling salted water. Drain.
• Meanwhile, in a large saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste. Cook for about 2 minutes, being careful not to brown. Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while. Remove from the heat. Stir in the 3 cheeses and season with black pepper, to taste. Add the cooked pasta and mix into the cheese sauce thoroughly.
• Preheat oven to 400 degrees F.
• For the Classic Mac and Cheese:
• 1 cup coarse bread crumbs
• 1 tablespoon butter, melted
• 2 tablespoons chopped fresh parsley
• Salt
• Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.
• For the Chili Mac and Cheese:
• 2 tablespoons chili powder
• A few dashes dried red chili flakes
• 1 cup crushed yellow corn chips
• 1 tablespoon vegetable oil
• 1 small lime, zested
• Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.

MACARONI 'N' CHEESE SOUP

Steps:

• In a large saucepan, combine the broth, broccoli, cauliflower and carrots. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender., Add the macaroni and cheese, cream and process cheese. Cook and stir until cheese is melted. Add chicken and pepper; heat through.

MACARONI AND CHEESE SOUP

Steps:

• In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Place bread crumbs into a small bowl and mix well with melted butter; set aside.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes; drain, then place into the prepared casserole dish.
• While pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in minced onion and cook until onion softens and turns translucent, about 5 minutes.
• Stir in flour, salt, pepper, and dry mustard until incorporated, then pour in milk and bring to a simmer. Cook, stirring constantly, until milk has thickened, about 10 minutes.
• Remove from heat and stir in Cheddar cheese until melted. Pour cheese sauce over macaroni, then sprinkle evenly with buttered bread crumbs.
• Bake in the preheated oven until top is golden and bubbly, about 20 minutes.

MACARONI AND CHEESE CHOWDER

Steps:

• Cook macaroni according to directions, Drain and set aside.
• In a large saucepan, melt butter, add onion, carrots and celery.
• Cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes).
• Stir in flour, mustard and salt, Continue cooking until bubbly (about 1 minute).
• Stir in milk and broth.
• Continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) Boil 1 minute.
• Stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).