Mac 'n' Cheese Recipes - Healthy Mac 'n' Cheese - Whole Wheat Pasta. Creamy Macaroni and Cheese. A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in. Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had. Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. Rather than growing up on lunches made from blue boxes and smeared on sandwich bread, our kids are generally dining on leftover fried rice, sandwiches made from leftover meat and a variety of soups and pastas, which do, in fact, include macaroni and cheese every so often.So, when our Costco recently started stocking their shelves with Kerrygold products, I felt inclined to share one of my favorite macaroni and cheese recipes with you.
The secret to this mac and cheese is in the farmhouse cheese that goes into the sauce. The Ultimate Lady's Cheesy Mac and Cheese Recipe : Paula Deen. Chicken Parmesan Recipe : Food Network Kitchens. Directions Click here to see how it's made. Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Chicken: Preheat the oven to 425 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Copyright 2009 Television Food Network, G.P. Nutritonal analysis per serving: 1 cutlet with 3/4 cup sauce and 2 tablespoons cheese. Calories 435; Total Fat 14 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 1g) ; Protein 44 g; Carb 31 g; Fiber 4 g; Cholesterol 90 mg; Sodium 1435 mg Food Network Kitchens created this lightened-up recipe from a user submission.
Three-Cheese Macaroni Recipe : Food Network Kitchens. Directions Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes.
Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Toss the pasta in the sauce; season with salt and black pepper. Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g Photograph by Kate Mathis.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic! Baked Rigatoni Cake. Tonight's dinner happened to be made in a springform pan and does have cake in the title, but let me assure you it is far from dessert!
Even though this wasn't a sweet treat, I'd still label this Baked Rigatoni Cake as a show stopper and makes for one dramatic presentation! You'll need a pound of ground meat to get the sauce started - be it beef, pork, chicken or turkey... even a mix of those would be good. Because this is going to be fairly heavy with the pasta and cheeses, I went the lighter route by using turkey, but I decided on a combo of ground turkey and hot Italian turkey sausage to juice up the mix. Browned in a slick of oil, we tossed in a couple cloves of garlic and a mess of fire-roasted crushed tomatoes. Brought up to boil to get the process started, the heat was then lowered to a bare simmer and we let the pot bubble away until the sauce had thickened. Baked Ziti Recipe : Food Network Kitchens. Directions Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm.
Drain. Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Quick Tomato Sauce: 2 tablespoons extra-virgin olive oil 1 pound sweet and or spicy Italian sausages, casing removed and crumbled 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped Sprig fresh thyme Sprig fresh basil 2 teaspoons kosher salt Freshly ground black pepper Heat the oil in a medium saucepan over medium-high heat. Remove and discard the herb sprigs. Copyright 2004 Television Food Network, G.P.
Yield: about 5 cups Prep Time: 8 minutes. Chicken Parmesan. Stove-top Macaroni and Cheese | Evil Shenanigans - Baking & Cooking Blog. Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained! When I got older I discovered a whole world of macaroni and cheese that did not involve powdered cheese and I have tried more than I care to tell you about. The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box.
One thing I feel I must add is that you really should grate your cheese fresh. Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work).