SPICY MACARONI AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
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
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
ROASTED VEGETABLE MACARONI AND CHEESE
This Roasted Vegetable Macaroni and Cheese is my favorite homemade macaroni and cheese. I love the addition of the roasted veggies, and the garlic that's added to the creamy, cheesy sauce gives it so much flavor. It's a win-win for adults and kids alike!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or a silicone baking mat. Spray with olive oil or cooking spray. Toss chopped vegetables onto baking sheet and roast in the preheated oven for 20 minutes or until softened.
- Meanwhile bring a medium pot of salted water to boil, and cook pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture has thickened. Remove from heat and stir in cheese until melted and creamy. Season to taste with salt and pepper, and carefully mix in macaroni and vegetables.
- Place mixture in a large baking dish and sprinkle panko over the top. Place under broiler and bake for 3-4 more minutes, or until top is golden brown.
Nutrition Facts : Calories 373 kcal, Carbohydrate 37 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 240 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SPICY ROASTED VEGETABLE MACARONI AND CHEESE RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500°) for 3-4 minutes, or until the top is golden brown.
ROASTED VEGETABLE MACARONI & CHEESE
This "Roasted Vegetable Macaroni & Cheese" overflows with delicious vegetables. And the creamy, lighter sauce is simple to make and full of flavor!
Provided by Ali
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
- In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn't burn.
- While the vegetables are roasting, bring a large pot of generously-salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta to the pot and toss with butter over medium-high heat until melted.
- Meanwhile, in a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. As soon as the butter is melted with the macaroni, pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 2-4 minutes, or until the sauce comes to a simmer.
- Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the roasted vegetables and roasted garlic cloves until combined. Serve immediately, topped with extra Parmesan cheese if desired.
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
3-VEG MAC 'N' CHEESE
Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
- Cook the pasta according to the pack instructions.
- Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
- Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.
Nutrition Facts : Calories 680 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.25 milligram of sodium
SPICY MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
MACARONI CHEESE WITH VEG
Boost the veg in this family favourite - top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre
Provided by Lulu Grimes
Categories Dinner, Pasta
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
- To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
- Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
SPICY MACARONI AND CHEESE
From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy.
Provided by I Cook Therefore I
Categories Cheese
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
- In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
- Pour the mixture over the pasta and cover with shredded Cheddar.
- Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
- Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add 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.
- *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).
Nutrition Facts : Calories 1269.2, Fat 92.1, SaturatedFat 56.9, Cholesterol 339.2, Sodium 1563.3, Carbohydrate 55.5, Fiber 2.3, Sugar 3.1, Protein 55.4
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