Carla Hall And Sam Champions Mac Cheese Recipes

DEVILISHLY HOT PIMENTO CHEESE DIP

Steps:

• First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
• Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
• Preheat the broiler on high.
• Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

CARLA HALL MAC & CHEESE

Steps:

• BRING A LARGE POT OF SALTED WATER TO A BOIL; ADD ELBOW NOODLES AND COOK ABOUT 10 MINUTES, THEN DRAIN.
• IN A SAUCEPAN COOK BACON UNTIL CRISPY. REMOVE BACON, RESERVE DRIPPINGS IN SAUCEPAN.
• ADD AND MELT 2 TABLESPOONS BUTTER IN SAME SAUCEPAN OVER MEDIUM HEAT.
• STIR IN THE FLOUR WITH A WOODEN SPOON UNTIL SMOOTH.
• WHISK IN THE MILK, AND STIR UNTIL THICK ABOUT 2 MINUTES.
• WHISK IN THE CHEDDAR AND SMOKED CHEDDAR AND CREAM CHEESE UNTIL SMOOTH.
• THEN STIR IN BACON AND PASTA. THEN POUR IN A BAKING DISH AND SPRINKLE THE TOP WITH GRATED CHEDDAR CHEESE AND BAKE FOR 45 MINUTES AND BAKE AT 375.

CARLA HALL AND SAM CHAMPION'S MAC & CHEESE

Steps:

• # ingredients 1 lb Elbow Macaroni instructions Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. # step 2 ingredients 6 strips Bacon (cooked and crumbled) 3 tbsp Flour 2 tablespoon Butter 1 1/2 cups Milk 1 cup Caramelized Onions 1 cup Pepper Jack Cheese grated 1 cup White Cheddar grated 4 oz Cream Cheese instructions In a saucepan cook bacon until crispy. Remove bacon, reserve drippings in saucepan. Add and melt 2 tablespoons butter in same saucepan over medium heat. Stir in the flour with a wooden spoon until smooth. Whisk in the milk, and stir until thick, about 2 minutes. This combination of a flour and a fat is called a roux. Also, Carla says if you want a healthier version use skim milk. Whisk in the cheddar and pepper jack cheeses, then whisk in the cream cheese until smooth. The cream cheese keeps the pasta moist. Stir in caramelized onions, bacon and pasta. # step 3 ingredients 2 cups Breadcrumbs 2 cloves Garlic (minced) 1 tbsp Butter Salt and Pepper to taste instructions In a skillet over medium heat, combine all ingredients for breadcrumbs. Allow to toast. # step 4 ingredients 1/2 cup Chopped Parsley to garnish instructions Serve into bowls top with breadcrumbs and crumbled bacon. Sprinkle with Parsley.