Pican Smack And Cheese Recipes

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SPINACH MAC AND CHEESE



Spinach Mac And Cheese image

This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.

Provided by Lenka McDonald

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

Time 1h

Yield 10

Number Of Ingredients 10

1 teaspoon butter
1 (16 ounce) package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound frozen chopped spinach, not thawed
3 cups grated Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
  • Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
  • Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 41.2 g, Cholesterol 59.5 mg, Fat 20 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 466.6 mg, Sugar 5.2 g

SPINACH AND GRILLED CHICKEN PENNE



Spinach and Grilled Chicken Penne image

Spinach and Grilled Chicken Penne Pasta.

Provided by Regina

Categories     Main Dish Recipes     Pasta     Chicken

Time 42m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 tablespoon garlic powder
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (14.6 ounce) package penne pasta
5 cups fresh spinach, or more to taste
1 cup grated Parmesan cheese
1 tablespoon red pepper flakes

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
  • Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
  • Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
  • Mix pasta into spinach-chicken mixture; toss well.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 80.4 g, Cholesterol 89.8 mg, Fat 14.3 g, Fiber 5.5 g, Protein 46.8 g, SaturatedFat 6.7 g, Sodium 2163.4 mg, Sugar 4.5 g

ONE-PAN OVEN MAC AND CHEESE



One-Pan Oven Mac and Cheese image

Remember the viral TikTok Feta Pasta? We're giving the same place-and-bake pasta method new life in the form of a decadent, four-cheese mac and cheese. In just under an hour, you'll get a creamy, crowd-pleasing side that's even easier to throw together than the box you grab off the shelf (but so much tastier). Feel free to mix in some truffle oil or top with crushed Ritz® crackers.

Provided by anncamp

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 55m

Yield 6

Number Of Ingredients 8

½ (8 ounce) package Fontina cheese
½ (8 ounce) package sharp Cheddar cheese
2 cups uncooked macaroni
1 ½ cups half-and-half
salt and ground black pepper to taste
¼ cup shredded white Cheddar cheese
¼ cup shredded mozzarella cheese
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly.
  • Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more.
  • Stir and serve immediately.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 30.4 g, Cholesterol 73.5 mg, Fat 22.3 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 13.7 g, Sodium 360.9 mg, Sugar 2.4 g

NICKEL DINER SMAC AND CHEESE



Nickel Diner Smac And Cheese image

Provided by Food Network

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 29

4 ounces butter, plus more for greasing the baking dish and keeping pasta from sticking
Salt
1 pound large elbow macaroni
4 ounces all-purpose flour
4 cups milk
2 ounces Dijon mustard
12 ounces mozzarella, shredded
24 ounces pepper jack cheese, shredded
2 cups Parmesan, shredded
1 tablespoon House Spice Mix, recipe follows
5 dashes hot sauce, such as Tabasco
House-Roasted Tomatoes, recipe follows, seeds scooped out, cut into quarters
1 cup Buttered Breadcrumbs, recipe follows
1 cup kosher salt
1 tablespoon cayenne pepper
1 tablespoon ground guajillo chile
1 tablespoon ground New Mexico chile
1 tablespoon ground cumin
1 tablespoon ground turmeric
4 onion rolls, cut into 1/2-inch dice
1 cup (2 sticks) butter
3 tablespoons fresh Italian parsley, chopped
1 tablespoon crushed garlic
4 Roma tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, sliced
1 teaspoon kosher salt
Several grindings fresh black pepper
1 sprig fresh thyme, leaves removed

Steps:

  • Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
  • Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
  • Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
  • Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
  • Preheat oven to 350 degrees F.
  • Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
  • Preheat oven to 400 degrees F.
  • Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

SMACK 'N' CHEESE SLINGER



Smack 'n' Cheese Slinger image

Provided by Food Network

Categories     main-dish

Time 14h25m

Yield 24 servings

Number Of Ingredients 40

a's1 jumbo link Delia's Chicken Sausage, recipe follows
Two 2-ounce slices Mac 'n' Cheese, cold, recipe follows
1 hoagie roll, toasted
4 ounces cooked collard greens, hot
1 to 2 tablespoons Comeback Sauce, recipe follows
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons dark brown sugar
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 tablespoon white pepper
2 teaspoons freshly ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon cayenne
1 teaspoon dried savory
1 teaspoon dried thyme
5 pounds chicken thighs, skin-on and deboned, cut into 1-inch cubes
1/2 cup chicken stock, cold, optional
Vegetable oil, for coating, optional
Nonstick cooking spray
2 cups 2-percent milk
3/4 cup half-and-half
1/4 cup sour cream
6 eggs
1/2 cup all-purpose flour
1/4 teaspoon white pepper
Kosher salt
3 cups shredded Cheddar
1/2 cup grated Parmesan
12 cups cooked pasta
1 medium onion, diced
2 cups ketchup
2 cups brown sugar
2 cups apple cider vinegar
2/3 cup yellow mustard
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
12 ounces grape jelly

Steps:

  • Cook the Delia's Chicken Sausage on a very hot griddle until cooked through, about 10 minutes. On the same griddle cook the Mac 'n' Cheese until a cheesy crust forms, 2 to 3 minutes per side. Place the sausage on the hoagie roll. Place the grilled Mac 'n' Cheese next to the sausage and top with the collard greens and a drizzle of the Comeback Sauce. Serve hot.
  • In a large bowl mix together the paprika, salt, sugar, garlic, red pepper, white pepper, black pepper, sage, cayenne, savory and thyme. Sprinkle the spices over the chicken, making sure the spice mixture is evenly distributed throughout. Cover and refrigerate for 12 hours.
  • Prepare the meat grinder with the coarse die for a coarse grind. Grind the chicken and let it fall into a large bowl.
  • Preheat the oven to 400 degrees F.
  • To make sausage links, add the chicken stock to the ground chicken and combine thoroughly. Use a sausage stuffer to stuff the meat into the casings. Place the links on a sheet tray and bake until the sausages are cooked through and the internal temperature reads 165 degrees F, 15 to 20 minutes.
  • To make ground sausage patties, portion out the chicken mixture to 2 1/2-inch disks. Heat a griddle or grill pan over high heat. Coat the pan with vegetable oil and cook the sausage patties until cooked all the way through, about 5 minutes on each side. Yield: 25 links
  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, add the milk, half-and-half, sour cream and eggs, and mix together. Whisk in the flour, pepper and some salt. Using a rubber spatula, fold in the Cheddar and Parmesan. Add the pasta and gently stir to combine. Pour the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes.
  • Remove the foil and bake for 10 minutes more. Yield: 24 squares
  • In a large saucepot set over medium heat, sweat the onions until translucent, about 5 minutes. Add the ketchup, sugar, vinegar, mustard, chili powder, salt, Worcestershire and jelly. Stir to combine. Bring to a boil and then lower the heat to a simmer, stirring often until the sauce reduces by one-third, about 20 minutes.

PINEAPPLE PECAN CHEESE BALL



Pineapple Pecan Cheese Ball image

This cheese ball will keep for several days in the refrigerator. It's delicious! I've found it's especially popular at a party or get-together.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/3 cups.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 cups chopped pecans, divided
Assorted crackers

Steps:

  • In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

Nutrition Facts : Calories 98 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 99mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH MAC 'N' CHEESE



Spinach mac 'n' cheese image

Your favourite comfort food revamped with fewer calories and more veggies. This vegetarian mac 'n' cheese with spinach and tomatoes is an easy meal for two

Provided by Sara Buenfeld

Categories     Dinner, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 9

85g wholewheat penne
½ tbsp rapeseed oil
2 leeks , washed and sliced
50g spelt flour
2 tsp English mustard powder
200ml semi-skimmed milk
80g baby spinach
50g extra mature cheddar , finely grated
2 tomatoes , quartered if large

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
  • Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
  • Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
  • Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.

Nutrition Facts : Calories 482 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

SMACK AND CHEESE



Smack and Cheese image

When I was dating my late husband I ask him to dinner and I served mac and cheese, and when he was leaving he ask to kiss me good night and I said yes, and after he kiss me his response was that was a smack with cheese, for over 20 years he always introduce my mac and cheese as "Smack and Cheese" and all my family and friends has...

Provided by elizabeth scott

Categories     Pasta Sides

Time 1h

Number Of Ingredients 9

16 0z box macaroni, elbow cooked
1 c cheddar cheese, cubed
1 c sharp cheese, cubed
1/2 c mazerrella cheese
1 1/2 c velvetta cheese cubed
1 qt half and half
1 can evaporated milk
8 oz sour cream
SMACH AND CHEESE

Steps:

  • 1. cook macaroni according to package in (1) saucepan adding a tsp spoon of salt to water
  • 2. In (2) saucepan pour half and half along with the can of eveporate milk and all of the cheese on low heat,stirring continously until it has melted,do it slowly as not to burn cheese
  • 3. Drain cooked macaroni and put into oven proof dish (I buttered my dish first) and then add 1/2 stick of butter and pour the cheese sauce over the macaroni and add sour cream stir until well mixed and then sprinkle bread crumbs over the top *prepared crumbs)
  • 4. Bake in oven on 350'degrees for 30 minutes covered lightly with foil.

PICAN'IS MAC AND CHEESE



PICAN'IS MAC AND CHEESE image

Categories     Cheese     Pasta

Number Of Ingredients 12

CHEESE SAUCE
1 quart heavy cream
Pinch nutmeg
1 tablespoon dry mustard
1 tablespoon hot sauce
1 teaspoon salt
2 garlic cloves, smashed
½ shallot, sliced
¾ pound Velveeta cheese (the best thing to come along since white bread)
¼ pound sharp white cheddar cheese
¼ pound smoked Gouda
2 ounces Parmesan

Steps:

  • Macaroni pasta, cooked in boiling, salted water, then drained well. 1. Warm the cream with the nutmeg, dry mustard, hot sauce, salt, garlic and shallots over low heat. 2. Still over low heat, gradually add the Velveeta and cook until completely melted. 3. Add the other cheeses and let melt. Taste and adjust seasoning. Strain sauce, then toss with cooked, drained pasta to taste.

SPINACH CHICKEN PARMESAN



Spinach Chicken Parmesan image

A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!

Provided by KMSMOKEY

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 6

Number Of Ingredients 9

⅓ cup grated Parmesan cheese
¼ teaspoon Italian seasoning
6 skinless, boneless chicken breasts
¼ cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup skim milk
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
  • In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.6 g, Cholesterol 77.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 185.4 mg, Sugar 1.4 g

PICAN' SMACK AND CHEESE



PICAN' SMACK AND CHEESE image

Categories     Cheese     Pasta

Number Of Ingredients 13

CHEESE SAUCE
1 quart heavy cream
Pinch nutmeg
1 tablespoon dry mustard
1 tablespoon hot sauce
1 teaspoon salt
2 garlic cloves, smashed
1-2 shallot, sliced
3-4 pound Velveeta cheese (the best thing to come along since white bread)
1-4 pound sharp white cheddar cheese
1-4 pound smoked Gouda
2 ounces Parmesan
Macaroni

Steps:

  • Macaroni pasta, cooked in boiling, salted water, then drained well. 1. Warm the cream with the nutmeg, dry mustard, hot sauce, salt, garlic and shallots over low heat. 2. Still over low heat, gradually add the Velveeta and cook until completely melted. 3. Add the other cheeses and let melt. Taste and adjust seasoning. Strain sauce, then toss with cooked, drained pasta to taste.

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