Tangy Macaroni And Cheese Recipes

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SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
  • In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
  • Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE



Spicy Macaroni and Cheese with Chorizo Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound penne pasta
3 cups cherry tomatoes
2 teaspoons olive oil, plus drizzling
Salt and pepper
1 package chorizo, casings removed and finely chopped
6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 cups shredded Monterey pepper jack
1 cup sharp white Cheddar
1 (2.7-ounce) can fried onions

Steps:

  • Heat oven to 350 degrees F.
  • Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
  • Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
  • Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
  • Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
  • Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

SHANNON'S SMOKY MACARONI AND CHEESE



Shannon's Smoky Macaroni and Cheese image

This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Provided by S.Michael

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
  • Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g

KICKED UP MAC AND CHEESE



Kicked Up Mac and Cheese image

This ain't your grandma's mac and cheese.

Provided by HYPERPUPPY

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups rotelle pasta
4 tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 ½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
⅓ cup dry bread crumbs
2 teaspoons chili powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  • Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g

VELVEETA® DOWN-HOME MACARONI AND CHEESE



VELVEETA® Down-Home Macaroni and Cheese image

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g

TANGY MACARONI AND CHEESE



Tangy Macaroni and Cheese image

The gruyere makes this worthy of a Sunday Dinner. I usually have nothing left over for myself the next day. This recipe came from Martha Stewart website. Note: I've made it with hot and cold milk and couldn't taste the any difference with the hot milk so that step can be skipped. I cook everything (besides the pasta) in a medium saucepan. I also use Cellentani pasta for a more special "look".

Provided by ltKategt

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

8 tablespoons butter
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (to taste)
4 1/2 cups grated white cheddar cheese (about 18 oz)
2 cups grated gruyere cheese (about 8 oz.) or 1 1/4 cups grated pecorino romano cheese (about 5 oz)
1 lb elbow macaroni

Steps:

  • Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
  • Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
  • Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
  • Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.

Nutrition Facts : Calories 607, Fat 35.1, SaturatedFat 21.5, Cholesterol 107.8, Sodium 952, Carbohydrate 44.6, Fiber 1.7, Sugar 1.6, Protein 27.9

TANGY BAKED MACARONI & CHEESE



Tangy Baked Macaroni & Cheese image

A recipe in my tried and enjoyed file- I wish I could remember where exactly I have gotten it originally.

Provided by Misa3446

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 ounce) box macaroni
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot sauce
1 1/2 tablespoons butter
2 1/2 cups colby cheese, shredded
1 cup mozzarella cheese, shredded
paprika (optional)

Steps:

  • Prep work: Preheat your oven to 350°F Grease a 2 quart baking dish. Toss together the colby and mozzarella. Reserve 1/2 cup of the cheese mixture for the topping.
  • Bring a large pot of water to boil. Boil the macaroni until al dente, according to package directions (usually 8-10 minutes). Drain and set aside.
  • In a small saucepan, heat up the milk - do not let it boil. Whisk in the dry mustard, Worcestershire, salt, and hot sauce. Remove from the heat.
  • Stir in the butter and cheeses (except for the reserved) to the drained macaroni. Put the macaroni into the greased baking dish. Pour the hot milk mixture over the macaroni. Top with the reserved 1/2 cup of cheese. Sprinkle with paprika if desired.
  • Bake for 30 minutes, and then place under the broiler 1-2 minutes to lightly brown the top.

SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeno chilies, to taste or 1 to 2 tablespoons of chipotle in adobo
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
5 cups milk
1 (28-ounce) can plum tomatoes, juice discarded and tomatoes chopped and drained well
1 pound elbow macaroni
2 cups coarsely grated Monterey Jack (about 8 ounces)
2 cups coarsely grated extra-sharp cheddar (about 8 ounces)
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)

Steps:

  • In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
  • In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

The addition of chipotles in adobo (the latest craze as far as ingredients go) lends a subtle heat and contrast to one of our most popular comfort foods. This recipe is adapted from the Purple Palm Restaurant in Palm Springs, CA.

Provided by threeovens

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

1 lb macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup heavy cream
2 tablespoons chipotle chiles in adobo, pureed (pureed using a food processor or blender)
1 lb cheddar cheese, grated (about 5 cups)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Bring a large pot of salted water to a boil; cook macaroni according to package directions; drain.
  • Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour and cook, while stirring to form a smooth paste.
  • Whisk in milk and cream, and once smooth, whisk in chipotle puree.
  • Next, stir in all but 1/2 cup of the cheese, a little at a time, until melted.
  • Season with 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Remove from heat and stir in cooked macaroni.
  • Transfer macaroni and cheese to a casserole or 8 inch square baking dish; sprinkle reserved cheese over top.
  • Place macaroni and cheese in the oven and cook until the top is golden brown and the cheese is melted and bubbly, about 20 minutes.
  • Cool slightly before serving.

Nutrition Facts : Calories 385.6, Fat 22.1, SaturatedFat 13.7, Cholesterol 72.2, Sodium 261, Carbohydrate 30.9, Fiber 1.2, Sugar 0.9, Protein 15.5

SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

I made this up for supper last night and it was delicious. It's a testimony to just what you can do using little bits of this and that and raiding your store cupboard!

Provided by MarieRynr

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups cooked macaroni (2 cups dry)
1/2 cup cream
2 ounces sharp cheddar cheese, cut into small cubes
2 ounces mild cheddar cheese, cut into small cubes
2 ounces gruyere cheese, cut into small cubes
2 ounces Velveeta cheese, cut into small cubes
1 (10 ounce) can Rotel Tomatoes, well drained
salt and pepper
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon garlic granules
4 slices baked ham, cut into slivers
1 cup crushed plain Doritos

Steps:

  • Stir the cream into the hot macaroni, along with the cheeses, ham, tomatoes and seasonings (the amount of cheese given is just a guideline, I probably added a bit more as I just threw in what I had left in the fridge).
  • Pour into a greased casserole dish and sprinkle the Doritos on top.
  • Bake in a 350*F oven for 30 minutes until hot and bubbly.

Nutrition Facts : Calories 526.7, Fat 27.7, SaturatedFat 16.7, Cholesterol 89.7, Sodium 731.2, Carbohydrate 46.9, Fiber 2.5, Sugar 2.2, Protein 22.6

SPICY MACARONI AND CHEESE



Spicy Macaroni and Cheese image

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy.

Provided by I Cook Therefore I

Categories     Cheese

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 cups short pasta, cooked
8 ounces cheddar cheese, cubed
8 ounces cheddar cheese, shredded
8 ounces monterey jack pepper cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter

Steps:

  • In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
  • In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
  • Pour the mixture over the pasta and cover with shredded Cheddar.
  • Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
  • Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
  • *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

Nutrition Facts : Calories 1269.2, Fat 92.1, SaturatedFat 56.9, Cholesterol 339.2, Sodium 1563.3, Carbohydrate 55.5, Fiber 2.3, Sugar 3.1, Protein 55.4

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This recipe contains elbow macaroni, shredded cheddar cheese, tuna, mayonnaise, frozen green peas and more. 6 Servings - 20 min - bettycrocker.com Tunа Macaroni Sаlаd
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CREAMY MACARONI AND CHEESE - THE PKP WAY
2017-03-09 Whisk in the mustard powder until combined. Stir in the two milks until combined. Bring to a boil and reduce heat to low to simmer. Simmer until thickened. With the heat on low, add the American cheese, ½ cup at a time, and stir using an 8 figure motion until mostly melted before adding the next ½ cup.
From thepkpway.com


SPICY CROCK POT MACARONI AND CHEESE - HOME. MADE. INTEREST.
2018-08-01 All all ingredients to your slow cooker and stir to combine. Make sure the elbow macaroni is as submerged as possible. Place lid on the slow cooker and set to LOW. Cook for 2-3 hours depending on your slow cooker. When ready stir one more time and then serve.
From homemadeinterest.com


SPICY MACARONI AND CHEESE
6. In a bowl stir together the bread crumbs and the Parmesan cheese. 7. Sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375° oven for 20 to 25 minutes, or until it is golden and bubbling. Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster ...
From macaroni-and-cheese.com


JIMMY BUFFET'S SPICY MACARONI AND CHEESE | RECIPES, MACARONI …
Feb 4, 2012 - Make Jimmy Buffet's Spicy Macaroni and Cheese at home with this easy copycat recipe. Enjoy creamy mac and cheese with jalapenos and breadcrumb topping. Enjoy creamy mac and cheese with jalapenos and breadcrumb topping.
From pinterest.ca


SPICY MAC AND CHEESE RECIPE | FLICK OF THE WHISK
2021-07-22 Follow the instructions below to prepare your spicy baked mac and cheese: Preheat the oven up to 350F. Mix the butter, bread crumbs, and thyme leaves in a small bowl and then set them aside. Take the butter and melt it in a …
From flickofthewhisk.com


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