MACARONI CHEESe?

Question

Any1 got any good recipes for this dish?

Answer 1

SPICY MACARONI AND CHEESE
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)

In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the 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, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and 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 13- to 14- by 9-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, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Answer 2

Here's my favorite-- a crockpot recipe. My mother in law requested this for our Christmas dinner:

* Exported from MasterCook Buster

ALL-DAY MACARONI AND CHEESE

Recipe By : Mr. Food
Serving Size : 4 Preparation Time :
Categories : Side Dishes Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded, (12
-- ounces)
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sharp Cheddar cheese -- shredded, (4
-- ounces)

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has
been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and
seasonings to the macaroni; mix well. Sprinkle with the remaining 1 cup
cheese, then cover and cook on the low setting for 5 to 6 hours or until the
mixture is firm and golden around the edges. Do not remove the cover or stir
until the mixture has finished cooking.

Serves: 4 to 6

Answer 3

i love my mac and cheese but i made paula deens mac and cheese and it truly is the best


The Lady's Macaroni and Cheese

I (There's a secret ingredient that adds extra flavor and richness to the dish.)





6-8 servings 1¼ hours 10 min prep

4 cups elbow macaroni, cooked and drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk


Preheat oven to 350°F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

Answer 4

It's my favorite!!! Baked with veggie low in calories....
Baked Macaroni with Vegetables & Cheese
Prep 20 min / Cook 40 min (Per serving Calories 531)
10 ounces elbow macaroni
2 tsp olive oil
1 yellow summer squash (9 ounces), halved lengthwise and thinly sliced
4 scallions, thinly slice
1 bottled roasted red pepper, diced
3 cloves garlic, minced
3 tbsp flour
21/2 cups low-fat (1%) milk
3/4 tsp salt
1 cup grated sharp cheddar cheese (4 ounces)
1/4 cup grated Parmesan cheese

1. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain and transfer to a large bowl. Preheat the oven to 400 deg F.

2. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the squash, scallions, roasted pepper, and garlic to the pan and saute for 5 minutes or until the squash is crisp-tender. Add the flour and stir until well combined. Grandually add the milk, stirring until combined. Stir in the salt and cook, stirring, for 5 minutes or until the sauce is lightly thickened and no floury taste remains.

3. Add the hot white sause to the pasta along with the Cheddar, tossing until well coated. Transfer to a 7 x 11-inch baking dish, sprinkle with the parmesan, and bake for 25 minutes or until crusty and piping hot. Serves 4

Enjoy! _;-)

Answer 5

Love Fussili as opposed to any other type of "Mac"

Boil Until tender
Drain and rinse in Cold water (take away the starch)

Place back in the Pan

Add either a home made tomato sauce (chopped tomato, onion, mushroom, sundried tomato puree)
or
From a tin / bottle (ragu is nice)

Add cheese (personally i prefer a normal grated cheddar)

heat over low light (add a little milk to assist and to prevent stciking of pasta to the bottom) and keep stiring until cheese has melted and it is nice and sticky

I like a little ground black pepper with mine but finishing touches are up to you

pesto is also another great ingredient to add at the "cheese" stage

Good luck

Answer 6

Boil your package of elbow macaroni with salt and oil.. once that is done, drain in your sink. meanwhile you have a deep pan to..

Caramelize half of an onion diced, then to that brown about two heaping spoons of flour right in with the onions.
Then to that drizzle olive oil until it becomes a rue.

Then add one half stick of butter and one cup of heavy cream or milk. and two cups of shredded mozzarella.. Not packaged!

Add your macaroni, chopped Panchito (Italian ham), a small hand full of peas.. not too much! sprinkle mozzarella on top and bake for 40 min. at 350 It will melt in your mouth!

If you want straight macaroni.. leave out the Panchito and Peas and follow the rest.

And in a pinch! take the box of mac and cheese and cook as the directions say to. Then add 1 tbl spoon of parmasian cheese and one cup of shredded mozzerella cheese, add in two tbl spoons of olive oil.

Place in a baking dish and bake for 30 min at 300. You wont believe it!

Answer 7

Make a normal Cheese Sauce, but add Pancetta or Lardons to the sauce then pour over the Macaroni.

Answer 8

My favorite recipe adds Ro*tel brand canned tomatoes with green chiles for a little zing. The sauce starts with a roux. I use butter instead of the margarine listed on the Ro*tel web site, and, when I indulge in this, it doesn't last for 10 servings (but it could if it were a side dish and you didn't gorge).

Answer 9

EatingWell's updated mac-and-cheese makeover wins raves of approval, having all the comfort and great taste of its predecessors with a substantially more healthful profile. It uses whole-wheat pasta and includes a colorful layer of spinach.

3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach
1 3/4 cups 1% milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp Cheddar cheese (6 ounces)
1 cup low-fat (1%) cottage cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces (2 cups) whole-wheat elbow macaroni or penne

1. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

NUTRITION INFORMATION: Per serving: 503 calories; 17 g fat (9 g sat, 2 g mono); 54 mg cholesterol; 60 g carbohydrate; 31 g protein; 8 g fiber; 935 mg sodium.
Nutrition bonus: 200% dv vitamin a, 583 mg calcium (60% dv), 107 mcg folate (27% dv).
A serving of our mac and cheese provides 578 mg calcium, about half of an average adult's daily requirement.

Answer 10

When it comes to macaroni and cheese, I like the baked kind that starts with a roux. Here's Alton Brown's recipe. You can't go wrong with Alton Brown:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18422,00.html