Sicilian Mac Cheese Recipes

SICILIAN MAC & CHEESE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., In a Dutch oven, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cook, covered, until a thermometer reads 160°, about 10-15 minutes. Remove from pan; slice sausages., In the same pan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mozzarella and Parmesan cheese until melted; remove from heat. , Meanwhile, in a large bowl, whisk eggs and milk until blended. Stir in basil, fennel seed, garlic, salt, pepper and cooked sausage. Add to Dutch oven. Drain pasta and add to cheese mixture immediately; toss to coat. Sprinkle with Romano cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. Sprinkle with additional basil.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

SICILIAN SUPPER

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef, garlic, and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly.

ONE-POT CHILI MAC AND CHEESE

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

ITALIAN MAC & CHEESE

Steps:

• Preheat oven to 350°F
• Bring one large pot of water to a rolling boil.
• Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat.
• Spray oven safe dish with cooking spray.
• Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well.
• When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients.
• Stir together coating noodles in cheese mixture.
• Cook for 20 minutes.
• Add second bag of cheese and stir.
• Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.