Macaroni Cheese Cake Recipes

MAC AND CHEESE CAKE

Steps:

• Preheat the oven to 325 degrees F. Coat a 2 1/2-quart ovenproof bowl with cooking spray. Make the cake mix as directed; pour the batter into the bowl.
• Bake the cake in the bowl until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool slightly, then remove from the bowl to a rack to cool completely.
• Meanwhile, make the macaroni: Melt the orange and yellow candy melts together in the microwave, stirring. Let cool slightly.
• Transfer the melted candy to a piping bag fitted with a 1/4-inch round tip. Pipe 50 to 60 elbows onto a parchment-lined baking sheet. Let set, about 20 minutes.
• Put the bowl cake right-side up. Use a small knife to score a rim around the top of the cake, about 1/2 inch in from the edge. Carve out a little of the cake inside the rim to create a bowl.
• Flip the bowl upside down onto a separate parchment-lined baking sheet and cover the sides with frosting, leaving the middle bare. (You'll flip it and this will become the bottom.) Freeze until firm, about 1 hour.
• Flip the bowl cake right-side up. Cover the rim with more frosting, reserving about 3/4 cup.
• Tint the reserved frosting orange using orange and yellow food coloring. Transfer to a piping bag fitted with the 1/4-inch round tip. Pipe squiggles of frosting inside the rim of the cake.
• Remove the candy macaroni from the baking sheet and arrange on top of the cake.

MACARONI AND CHEESE BAKE

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
• Bake for 25 minutes or until cheese is golden and bubbly.

MACARONI AND CHEESE CAKE

Steps:

• Using a round 2-inch mold, cut lasagna sheets into 6 circles and boil for 2 minutes with 1/2 cup sugar. Coat the lasagna noodles in canola oil spray and dust with sugar, set aside. Slice strawberries, coat in sugar, and set aside. Fold chevre and whipped cream cheese together. Add 1/2 cup sugar, lemon zest, lemon juice, to taste.
• Assembly: place round 2-inch mold on lasagna circles, place strawberry slice at bottom, fill halfway with cheese mixture, add jam, top with more cheese and pat cheese down. Pull mold off, place strawberries on top and sprinkle with sugar.

VERMONT WHITE CHEDDAR MAC N' CHEESE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm.
• In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
• For the cake:
• Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm.
• For the puree:
• Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.
• To assemble:
• Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.

BAKED HOMEMADE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

MACARONI CAKE

Steps:

• Cook the macaroni aldente and drain.
• Wisk eggs,milk, cream, sugar, vanilla, and cinnamon in a large bowl.
• Add cooked and drained macaroni.
• Pour into rectangle baking pan.
• Bake at 375 degrees for 30 minutes.

MACARONI & CHEESE BAKE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in the milk, eggs, process cheese, sour cream, cheese sauce and seasonings. Cook and stir over medium heat for 3-4 minutes or until cheeses are melted. Drain macaroni; toss with 2 cups cheddar cheese., Transfer to a greased 13x9-in. baking dish. Add sauce mixture and mix well. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly.