Macaroni And Cheese Stir Fry Recipes

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MACARONI AND CHEESE STIR FRY



Macaroni and Cheese Stir Fry image

A mix of stir-fried chicken and veggies, and macaroni and cheese. Sounds strange, but I like that the stir fried veggies are still crisp. This is more of a casserole, but with not "soggy" veggies.

Provided by breezermom

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups elbow macaroni, uncooked
1/2 cup frozen English peas, thawed
1/4 cup butter, divided
1 lb chicken breast halve, skinned, boned, and cut into strips
2 garlic cloves, minced
2 teaspoons chicken bouillon granules
2 cups broccoli florets
1 medium onion, coarsely chopped
1 medium red bell pepper, cut into julienne strips
1 cup carrot, scraped and sliced
1/4 teaspoon dried tarragon
1/4 teaspoon lemon-pepper seasoning
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups American cheese, shredded (6 oz....you can use other types of cheese, but American melts better and is less stringy than chedda)

Steps:

  • Cook the macaroni according to package directions. Drain well and set aside.
  • Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time).
  • Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside.
  • Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated.
  • Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly.
  • Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.

CHEESE'S BAKED MACARONI AND CHEESE



Cheese's Baked Macaroni and Cheese image

I got this recipe from my sister, whom I nicknamed Cheese when we were little girls. Now that we're adults, the name still sticks and my children call her Auntie Cheese. Needless to say, with a nickname like Cheese, her Baked Mac and Cheese is definitely the best around.

Provided by Melinda Steele StCyr

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) package elbow macaroni
⅓ cup butter
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk
1 (10 ounce) package sharp Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed

Steps:

  • Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
  • Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
  • Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
  • Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 39.2 g, Cholesterol 101 mg, Fat 38.3 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 19 g, Sodium 911.5 mg, Sugar 5.5 g

BEEF 'N' CHEESE MACARONI



Beef 'n' Cheese Macaroni image

"I love to make this delicious main dish for my brother and me when our parents are at work at dinnertime," reports Jamie Brown of Witchita, Kansas. The mild-tasting combination of ground beef and noodles is sure to be a hit with even the pickiest eaters.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

1/2 pound ground beef
1 package (7 ounces) elbow macaroni
2 tablespoons butter
1 cup cubed process American cheese (Velveeta)
1/4 cup milk
1/4 teaspoon salt

Steps:

  • In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 392mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

FRIED MACARONI AND CHEESE



Fried Macaroni and Cheese image

As if macaroni and cheese wasnt fattening enough already!!! lol! It really is worth it though! I saw this on food network a while ago. Always KISS THE COOK!

Provided by KISS THE COOK

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

leftover prepared macaroni and cheese, refrigerated for at least overnight (should not be from the box type)
1 cup all-purpose flour
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper
1 egg, beaten with
2 tablespoons water
1 cup breadcrumbs, preferably Japanese panko
oil (for deep frying)

Steps:

  • Cut refrigerated macaroni and cheese into slices or bite size pieces.
  • Season the flour with cayenne, salt,and pepper.
  • Dredge each piece through the flour mixture and gently tap off extra.
  • Dip in the egg wash and then coat with the bread crumbs.
  • Allow them to rest for 5 minutes so the crust can set.
  • Very carefully drop into the oil and fry until golden brown.
  • Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
  • Serve.
  • (I like mine with hot sauce! but use your imagination or enjoy as is!).
  • In a few days, go to the doctors to check your cholestorol.
  • Repeat as needed! Lol just kidding! (Well really i'm not).

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Top Asked Questions

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While waiting for Water to boil, Sauté onions in oil, add the chopped left over ham and store for about a minute. Add the mixed veggies, spice and herbs, stir fry for about a minute on medium low heat. Transfer the drained pasta into the pan with stir fry ham and veggies. Mix in thoroughly but gently. Turn off heat and serve.

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