Maclarens Imperial Cheese And Macaroni Recipes

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MACARONI AND CHEDDAR CHEESE



Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

  • Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

MACLAREN'S IMPERIAL CHEESE AND MACARONI



Maclaren's Imperial Cheese and Macaroni image

I purchased some Maclaren's Imperial Cheese at Costco, which was a super deal, not really knowing what to do with it. I searched the Kraft site for some recipes, but they didn't really have much I wanted to try that was for everyday use. I set out to try my hand at something myself and I hope you like it. My husband, who loves mac 'n cheese, really did.

Provided by Lori Mama

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups elbow macaroni, cooked
6 slices lean bacon, sliced into small pieces
2 cups button mushrooms, quartered
4 tablespoons butter
2 tablespoons flour
1 1/2 cups 1% low-fat milk
1 (385 ml) can 2% evaporated milk
1 teaspoon minced dried garlic
2 tablespoons minced dried onion
1 teaspoon mustard powder
salt & pepper, to taste
0.5 (250 g) container maclaren's cheese, crumbled
1 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.
  • In a medium sized pot, over medium high heat,.
  • fry bacon until just crisp.
  • Drain on paper towel.
  • Set aside.
  • Saute the mushrooms in the remaining bacon drippings until tender.
  • Remove and set aside.
  • Add the butter to the pot and melt.
  • Stir in the garlic and onion.
  • Add the flour and cook for 1 minute.
  • Do not brown.
  • Heat the milk in the microwave on high until hot.
  • approximately 3 minutes.
  • Pour in the milk and whisk smooth.
  • Cook until it starts to thicken.
  • Add the cheese, mustard powder, salt & pepper to taste.
  • Mix until melted.
  • Combine the cooked macaroni, bacon, mushrooms and sauce.
  • Pour into the prepared casserole dish.
  • Toss together the butter and crumbs and sprinkle on top.
  • Bake 30 minutes or until bubbling.

IMPERIAL MACARONI CASSEROLE



Imperial Macaroni Casserole image

This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies.

Provided by Darkhunter

Categories     Oven

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups elbow macaroni, cooked and drained
1/2 cup margarine
2 tablespoons finely chopped onions
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
1 1/2 cups shredded cheddar cheese
1 (19 ounce) can tomatoes, drained
1 fresh tomato (optional)
1/4 cup grated parmesan cheese

Steps:

  • Melt the margarine in a large sauce pan. Saute the onion until transparent.
  • Blend in the flour and seasonings.
  • Stir in the milk gradually; cook until thickened.
  • Add the cheddar cheese; stir until melted.
  • Add the macaroni and the canned tomatoes, mixing well.
  • Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
  • Bake in a moderate oven (375*F) for 30 to 35 minutes.

Nutrition Facts : Calories 487.1, Fat 29.5, SaturatedFat 11.3, Cholesterol 44.7, Sodium 656.6, Carbohydrate 38.6, Fiber 2.5, Sugar 3.4, Protein 17.5

MACLAREN'S IMPERIAL CHEESE SPREAD RECIPE - (3.7/5)



MacLaren's Imperial Cheese Spread Recipe - (3.7/5) image

Provided by JimMac

Number Of Ingredients 8

1 pkg (250 g) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, softened
1 tsp. each Worcestershire sauce and horseradish
2-3 drops hot pepper sauce
1/4 tsp. pepper
1/4 cup beer
1/2 tsp. crushed clove garlic
1 pkg (250 g) MACLAREN'S IMPERIAL Sharp Cold Pack Cheddar Cheese

Steps:

  • 1 COMBINE all ingredients in food processor. Add more beer if needed to achieve spreading consistency. 2 CHILL at least 1 hour to blend flavours.

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