Mexican Macaroni and Cheese. ¡Amigos! I’m finally doing it. I’m cracking open the dictionaries and the textbooks and the verb charts and starting to work on mi español again. It’s been — ohh — about a decade. (Yeesh.) But tickets for a June trip to El Salvador are being booked, I’m feeling the language bug after starting to do more ESL tutoring again, and to be honest — I just love speaking Spanish. But ay ay ay. In English, I named it Mexican Macaroni and Cheese. I had been wanting to try a Mexi take on my favorite base mac and cheese recipe for awhile. Long story short, I’m pretty positive you should too. Here’s how to make it! We begin with pasta. While the pasta is cooking, saute up an onion and jalepeno until cooked. Pour in a mixture of evaporated milk, egg, and some seasonings, and stir to combined. See? And then say cheeeeese! I used Monterrey Jack for this recipe, but Colby Jack, Pepper Jack or Mexi cheeses would work well for this recipe. Top the mixture with some fresh avocado, cilantro and tortilla strips.
AH. The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever. 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. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency!
I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe!
Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions. Fancy Macaroni. I’m not going to say much. Just this: Make this sometime over the holidays. Serve it on Christmas Eve with your roast beef. Serve it the day after Christmas with a big Caesar salad. Eat it straight out of the pan after you’ve wrapped your last gift at 11:47 on Christmas Eve. It’s Fancy Macaroni. You want it in your life. Start with two medium onions. Cut them in half from root to tip, then lop off the tops. Then peel off the outer layer and slice the onions into pretty thin slices. Meanwhile, fry up some bacon until it’s not quite crisp.
Then chop it into pieces and set it aside. Melt 4 tablespoons of butter in a skillet over medium-low heat, then throw in the onions. Cook them, stirring occasionally, for 10 to 12 minutes. And now it’s time for my favorite time. Fontina! And Parmesan. And with that, Ree became a very happy woman. And finally, to add a little tangy creaminess, a hunk of goat cheese. So now we have the good stuff ready: cheese, onions, and bacon. And the Heavens opened up and sang. Slow Cooker Mac and Cheese : Somedays I am completely surprised by the reaction certain posts receive. There are times when I think something is going to be hugely popular because of a great picture or my brilliant writing. Then it receives minimal reaction. Or I think something will bomb completely and it gets rave reviews, like my Pesto Pasta for One. That’s the beauty of a blog. Over the summer I made ribs and made a slow cooker mac and cheese to serve on the side.
Well, I have updated the recipe from what I made over the summer. Featured on BonAppetit.com Slow Cooker Mac and Cheese Total Time Author: Culinary Cory Recipe Type: Entree Serves: 4-6 people Ingredients 3 cups pasta, uncooked3 Tbl. butter, unsalted8 oz. Instructions Cook the pasta in salted boiling water for 5 minutes or until it is just under al dente. Author’s Note It’s important to choose pasta that is thick and hearty to gain the most benefit from this recipe. W-macncheese29.jpg (982×1160) Caramelized Onion And Prosciutto Macaroni and Cheese Recipe. Bacon and Cheddar Macaroni & Cheese.
Macaroni and Cheese. Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do. I find her pictures mesmerizing, and every recipe I have made from her blog is simply delicious.
I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses.
Butter an 8? Gnocchi Mac n' Cheese. This takes comfort food to a whole new level…wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish…oh my goodness this is the one.The best mac n’ cheese I have ever had. The little gnocchi make this dish so light and airy and puffy….it’s just….well, there are no words. While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. You just have to try it, you must!!! We can’t wait to have this again.
Preheat oven to 375o F. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Print Recipe Ingredients Directions. Baked White Cheddar Mac n Cheese with Kale and Bacon. Baked White Cheddar Mac n Cheese with Kale and Bacon Main Dish, Pasta | 19 comments Macaroni and Cheese is a bit sinful. Pasta loaded with rich, velvety cheese gets my taste buds watering during these often colder than fall but not quite winter yet evenings.
My latest obsession: Baked White Cheddar Mac n Cheese with Kale and Bacon. I am a bit nuts about Kale these days. It often finds a place in the vegetable bin of my refrigerator. On a chilly evening with snow in the forecast last week I found myself craving Macaroni and Cheese. 4 Things You Should Know About Kale 1. Kale is a nutritional powerhouse and a great way to add extra dark, leafy greens to your diet. 2. Kale Pairs well with cheese, especially Parmesan and cheddar, garlic, pasta, onions, pancetta (Italian bacon), chicken, olive oil, and chicken stock which makes it a natural addition to fall and winter comfort foods like soups or pasta based casseroles like this Baked White Cheddar Mac n Cheese with Kale and Bacon. 3. 4.
Magazine/Cookbook Monday: Slow-Baked Mac and Cheese. 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 ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. It has lots of yummy ideas for crockpot recipes. I selected a mac and cheese recipe because my fridge runneth over with cheese right now. Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Sprinkle the Parmesan cheese on top.
Serve and enjoy! The One-Pot Stop: Stove Top Macaroni and Cheese. Earlier last week I had one of those days. My heart felt broken, my eyes could not stay awake and no amount of caffeine could break me from my slump. As the day went on, the jingle of a popular blue box of macaroni and cheese came into my head. With the words, ” I’ve got the blues” playing in my head, I began craving a rich, indulgent cure for my heartache.
Rather than succumbing to the blue box, I searched through my food blogs to find a recipe that would distract me long enough in the kitchen. Because the recipe requires constant attention, it was just the thing I needed to help clear my focus. Bethany Imondi, a junior studying Government and English at Georgetown University and a self-proclaimed carbohydrate queen, shuns the Atkins Diet for all its suffering. **Recipe** One Pot, Stove Top Macaroni and CheeseAdapted from White on Rice CoupleServes 2-3 I used whole grain shell pasta for this recipe, but you can easily substitute any type of large elbow macaroni.
Ingredients. Avocado Mac and Cheese Recipe. My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese!
Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Knorr Homestyle Stock Bad Boy Macaroni and Cheese. NC17 Mac & Cheese. Cover the kiddies eyes, it's that good. ;) We’re eating uber-creamy macaroni and cheese filled with sharp cheddar, herb chevre, buttery brie, applewood-smoked bacon, sun-dried tomatoes and fresh basil topped with Italian bread crumbs for an extra crunch. Oh macaroni and cheese, what a love/hate relationship we have! I love you! I love you deeply, deeper than words can describe… but you’re soooooooooo bad for me! I developed this bad boy biker of a mac & cheese recipe as part of the Knorr4 so of course the bechamel-based cheese sauce is spiked with at tub of Knorr Homestyle Chicken Stock for an extra depth of flavor.
Go ahead, make this mac & cheese and be a little naughty. *I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. Macaroni & Three Cheeses w/ Bacon, Sun-Dried Tomatoes & Basil Preheat oven to 425 degrees. Place a large pot of water over high heat. Place a medium-sized saucepan over medium heat. Gnocchi Mac and Cheese. March 4, 2011 | Print | E-mail | Filed under cheese, Italian, potato It’s been quite a while since I posted my recipe for sweet potato gnocchi with brown butter sauce, so I decided that it was high time to post my go-to gnocchi recipe that this sweet, autumn version is based on. This is what I make when I want comfort food and have a little extra time on my hands, since the recipe makes a ton of gnocchi.
It’s worth the effort though since they freeze wonderfully, and it’s nice to have on hand both for company and for when I want a quick freezer meal during the week but still want something homemade. This time though, rather than frying up the finished gnocchi with butter like I usually do, I decided to make gnocchi mac and cheese. It’s easy to whip up a simple roux using pantry staples to give this classic dish a new twist. Give it a try this weekend! For the gnocchi: 6 baking potatoes2 eggs1 tsp salt2-3 cups flour1/3 cup grated Parmesan-Romano cheese Cool the potatoes before peeling. Perfect Mac-n-Cheese « My Cooking Quest.
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. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Now mind you , this mac-n-cheese is not Bobby Flay mac-n-cheese with some crazy-sexy ingredients, but it is really, really good! I would make it for any of my friends and be proud. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it.
The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Perfect Mac-n-Cheese (serves 4 as a side dish) Preheat oven to 350 degrees. Like this: