SOUTHERN MAC AND CHEESE
Kardea Brown's grandma has been making this macaroni and cheese for more than 50 years - and before that, her great-grandmother made it. It's a staple at family gatherings, especially during the holidays. Kardea put her own twist on the recipe by adding cream cheese and sour cream. "It creates a creamier texture and slightly tangy flavor," she says.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
- Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
- Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.
SOUTH OF THE BORDER MAC AND CHEESE
We just love it when there are multiple kinds of cheese in mac & cheese. The addition of some heat really stepped this up several notches. But, don't worry - it's not too hot!
Provided by Debbie Reid
Categories Pasta Sides
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees. Spray a 9" x 9" x 2" baking dish with non-stick cooking spray; set aside.
- 2. In a large pot, bring 3 - 4 quarts of water to a rolling boil. Add pasta and salt to taste and cook according to package directions to al dente. Drain; set aside.
- 3. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and jalapeno pepper; cook until softened, approximately 3 - 4 minutes, drain; set aside.
- 4. In a large dutch oven, melt the butter over medium heat. Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes. Whisk in the milk, beer, salt, pepper and nutmeg and cook until mixture begins to boil and thicken, approximately 5 - 8 minutes, stirring constantly. Add in the chipotle gouda cheese, cheddar cheese and queso quesadilla cheese and stir until cheeses have fully melted and sauce is smooth; remove from heat. Add in the reserved pasta and mix to combine. Add in the reserved onion/pepper mixture and mix to combine.
- 5. Place macaroni and cheese in prepared baking dish and top evenly with the tortilla chips. Place in preheated oven and cook for 25 - 30 minutes until heated through and bubbly. Let rest for 5 minutes.
SOUTH-OF-THE-BORDER MAC AND CHEESE
Spice up your macaroni dinner with this special recipe. Our South-of-the-Border Mac and Cheese includes spicy Mexican chorizo, green chiles and more.
Provided by My Food and Family
Categories Pork
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crumble chorizo into large nonstick skillet; cook on medium heat until done, stirring frequently. Drain chorizo; return to skillet.
- Add Macaroni, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally
- Add Cheese Sauce Mix; stir until blended. Top with shredded cheese.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
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