Smac N Cheese Recipe 45 Recipes

S'MAC N CHEESE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Coat a 3 quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of water to boiling. Cook noodles 8 minutes in boiling water, then drain. Meanwhile, in medium size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, Colby-Jack and mozzarella. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese. In pasta pot, combine cooked pasta and cheese sauces. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering. Bake at for 20 minutes. Increase oven temperature to broil and broil for 3 minutes, until top is lightly browned. Cool slightly before serving.

NICKEL DINER SMAC AND CHEESE

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.