Mac and cheese
Vegan Buffalo Mac and Cheese | Spices & Spackle
If you follow me on Twitter or Facebook, you know the other day I had a craving for Kraft Macaroni and Cheese. And, you already know I satisfied that craving – not shamefully, either. This macaroni and cheese recipe is almost as easy as making it out of a box, but much better for you and dare I say more delicious! I’ve tried other homemade macaroni and cheese recipes in the past, but never liked the taste, consistency, or the steps included to prep. Mac ‘n cheese is meant to be simple. Easy Homemade Mac ‘n Cheese
Buffalo Chicken Mac and Cheese Buffalo Chicken Mac and Cheese
5 Minute Homemade Mac and Cheese Last week was raining and I knew just what I wanted to whip up for dinner….a quick and easy homemade mac and cheese. Who needs a box mix when you can have homemade mac in 5 minutes?! I will say, that I had cooked pasta in my fridge from a previous dinner, so make sure you cook some extra pasta to have ready for this recipe.
Cajun Mac & Cheese | Handle the Heat
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Happy Monday! And my second official Magazine/Cookbook day! awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺...
Bobby Flay's Macaroni and Cheese Carbonara Recipe : Bobby Flay Ingredients Unsalted butter, for the baking dish 1 tablespoon olive oil 1 (1-inch-thick) slice pancetta, cut into small dice 4 cloves garlic, finely chopped 3 tablespoons all-purpose flour 5 cups whole milk, or more if needed, hot 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon cayenne pepper 2 cups (8 ounces) grated Asiago cheese, plus more for the top 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top 1 cup (4 ounces) grated aged fontina cheese, plus more for the top 1/2 cup freshly grated Parmesan cheese, plus more for the top Kosher salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped fresh flat-leaf parsley leaves Directions Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
1 Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot. 2 Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels. 3 Pour off the fat from the pan (into a metal can or heatproof cup, not down the drain or you’ll potentially clog your pipes) and return the pan to medium-high heat.
Do me a favor: MAKE THIS PASTA SAUCE FOR DINNER TONIGHT! I think you’ll thank me. It’s absolutely, positively, hands down, 100% the best pasta sauce I have ever tasted. And I’ve had a lot of pasta sauce experience so you must understand how bold of a statement I just made. The best part is: I made it myself! The Best Pasta Sauce Ever | Chew On That
I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. Cases in point:
There’s nothing that can be said. But there is much to be eaten. Come, my child…come.
20 Pasta Dinner Recipes
November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own.