Spicy Macaroni Cheese Croquettes Recipes

SPICY MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

SUPER SPICY MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

DEEP-FRIED MACARONI AND CHEESE BITES RECIPE

Steps:

• Gather the ingredients.
• Heat the oil in a deep, heavy saucepan to about 360 F, or until a cube of bread browns in about 30 seconds.
• Shape the cold macaroni and cheese into small balls.
• In a shallow bowl, beat the eggs lightly with 2 tablespoons of milk.
• Dip the mac and cheese balls in breadcrumbs, then into the beaten eggs, and then in crumbs again.
• Drop carefully into hot fat and cook, turning, until golden brown, about 1 to 2 minutes.
• Remove to paper towels to drain; keep warm while making subsequent batches.

MAC 'N' CHEESE CROQUETTES

Steps:

• Roll macaroni and cheese into bit-sized balls.
• Dredge balls in flour seasoned with salt and pepper.
• Tap off excess flour and dip in eggs, then panko.
• Let balls sit for a few minutes to set crust.
• In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
• Heat oil in pan until it reaches 375 degrees.
• Very carefully drop balls into hot oil and fry until golden brown.
• Drain on paper towels.
• Serve croquettes on platter with small bowl of aioli dipping sauce.

SPICY BAKED MACARONI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
• In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
• In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

SPICY MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

SPICY MACARONI AND CHEESE BAKE

Steps:

• Grate cheese and set aside.
• Cook macaroni following directions on package and set aside.
• For the roux Melt butter, remove from heat.
• Mix flour, seasoned stock base and seasonings.
• Slowly add mixture to butter.
• Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
• Remove from heat and slowly stir in milk.
• Bring to a boil, stirring, and cook until sauce thinkens.
• Add 2 cups of the cheese and stir unil melted.
• Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
• Sprinkle with half of remaining cheese.
• Pour half of sauce over all.
• Top with layer of macaroni and the rest of the cheese.
• Pour remaining cheese sauce over all. Sprinkel with paprika.
• Bake in 350 oven 30 to 40 minutes.
• Serve hot from baking dish.