Hearty Mac N Cheese From The Crows Nest Inn Recipes

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CORY'S FAMOUS MAC AND CHEESE



Cory's Famous Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  • Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  • While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  • Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  • Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

OAMC HEARTY MAC & CHEESE



OAMC Hearty Mac & Cheese image

This freezes well either in a baking pan or in a freezer bag. UPDATED 6-09: CORRECTED DIRECTIONS TO SHOW WHEN TO ADD MILK.

Provided by FCR Gal

Categories     Ham

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) box elbow macaroni
1 1/2 cups cooked ham, diced
1/2 small onion, chopped
vegetable oil cooking spray
1 cup frozen green pea, thawed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk
2 cups cheddar cheese, shredded

Steps:

  • Prepare pasta according to package directions. Drain and keep warm.
  • Saute ham and onion in a large non-stick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.
  • Melt butter in a large saucepan or Dutch oven over medium-low heat.
  • Whisk in flour until smooth.
  • Add milk, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.
  • Stir in 1 1/2 cups cheese, stirring until melted.
  • Stir in cooked pasta and ham mixture.
  • Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Nutrition Facts : Calories 764.6, Fat 39, SaturatedFat 21.8, Cholesterol 139.3, Sodium 671, Carbohydrate 60.3, Fiber 3.7, Sugar 3.7, Protein 42

HEARTY MAC & CHEESE



Hearty Mac & Cheese image

"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons water
2 tablespoons ketchup
2 teaspoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1/4 cup butter, cubed
1/4 cup 2% milk

Steps:

  • Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.

LAYERED MAC 'N CHEESE WITH GROUND BEEF



Layered Mac 'n Cheese With Ground Beef image

You can use penne or rotini pasta in place of the elbow macaroni if you would like. Also, use Swiss cheese and a dash of ground nutmeg in place of the cheddar cheese to bring a whole new flavor to this dish. This recipe is from Pillsbury.

Provided by CookingONTheSide

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 lb lean ground beef
1 teaspoon garlic, minced
1 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 dash cayenne
4 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk
3 cups sharp cheddar cheese, shredded
1 cup soft breadcrumbs, about 2 slices bread

Steps:

  • Heat oven to 350 degrees.
  • Spray 2 quart casserole with cooking spray.
  • Cook and drain macaroni as directed on package.
  • Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in flour, cook 1 minute, stirring constantly, until bubbly.
  • Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
  • Stir remaining 1/2 t salt, the nutmeg and cayenne.
  • Remove from heat; stir in cheese.
  • Fold in macaroni.
  • Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
  • Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
  • Top with bread crumbs.
  • Bake uncovered 25-30 minutes or until bread crumbs are golden brown.

Nutrition Facts : Calories 654, Fat 38.5, SaturatedFat 22.3, Cholesterol 143.1, Sodium 558.1, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 38

HEARTY MAC & CHEESE



Hearty Mac & Cheese image

This was adapted from an Ellie Krieger recipe. I made a few of my own tweaks. A friend of mine challenged me to find a mac & cheese recipe that wouldn't leave us feeling like we ate our entire body weight in fattening dairy. I know it sounds strange to use squash as the base for the cheese sauce, but it actually worked. The dish doesn't taste like squash. It's nice and creamy with a crispy, browned top. If you're looking for a light alternative to many people's favorite comfort food, give this a try.

Provided by Diet It Up

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb pasta, whole wheat (I like Barilla plus)
2 (10 ounce) packages winter squash puree, frozen (I used Cascadian Farms brand)
2 cups 1% low-fat milk
6 ounces extra-sharp cheddar cheese, grated
2 ounces monterey jack cheese, grated
1/2 cup part-skim ricotta cheese
3/4 teaspoon salt
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 cup parmesan cheese, grated
1/4 cup seasoned bread crumbs
2 teaspoons olive oil

Steps:

  • Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
  • Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
  • Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
  • Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
  • In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.

Nutrition Facts : Calories 439.5, Fat 14.8, SaturatedFat 8.1, Cholesterol 39.6, Sodium 721, Carbohydrate 55.8, Fiber 4.1, Sugar 7, Protein 20.8

NEXT LEVEL MAC 'N' CHEESE



Next level mac 'n' cheese image

Make this granddaddy of pasta bakes with the salty tang of yeast extract, plus mustard and evaporated milk. This is macaroni cheese with added oomph

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients 13

500g small elbow macaroni
80g butter , plus extra for tossing through the pasta
3 tbsp plain flour
600ml whole milk
170g can evaporated milk
700g extra mature cheddar , 500g coarsely grated, 200g chopped into small chunks
1 tbsp mustard powder
large pinch cayenne pepper
1 tbsp Marmite
splash of malt, cider or red wine vinegar
50g grated parmesan (or vegetarian alternative)
50g fresh white breadcrumbs
50g panko breadcrumbs

Steps:

  • Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.
  • In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, Marmite and vinegar and taste for seasoning, adding salt and pepper as needed.
  • Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.

Nutrition Facts : Calories 679 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium

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