ITALIAN MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
- In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
- Preheat broiler to high.
- To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
- Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
MAC AND CHEESE MUFFINS
Provided by Food Network
Categories appetizer
Time 1h
Yield 90-100 mini muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
- For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside.
- In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture.
- Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
- Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture.
EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
MUFFIN-TIN MAC AND CHEESE CUPS
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
- Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
- In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
- Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g
MAC AND CHEESE MUFFINS
These individual portions of mac and cheese are light but satisfying. For best nutritional results, use whole-wheat or high-fiber pasta. Two make a nice dinner with a salad; one makes a nice side portion. Weight Watchers compatible; see original posting for points. values.http://bit.ly/W4SLFN
Provided by DrGaellon
Categories Cheese
Time 40m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Spray a 12-well muffin tin with non-stick cooking spray.
- In a sauce pan, melt butter over medium-high heat until foaming. Add flour, mustard, and nutmeg, and whisk vigorously until thick and beige in color. Add milk, Tabasco (if using), and garlic and bring to just below a boil, whisking constantly, until thick.
- Reduce heat to medium and add cheese, one small handful at a time, whisking until fully melted before adding the next handful. When fully melted, remove from heat.
- In a heat-safe bowl, beat egg and egg white until combined. Whisking vigorously and constantly, drizzle cheese sauce into egg.
- Add pasta and spinach to cheese sauce. Add salt and pepper to taste. Divide evenly between muffin cups and bake 10-15 minutes until tops are brown. Let cool 5 minutes before removing from cups.
Nutrition Facts : Calories 332.5, Fat 13.4, SaturatedFat 7.4, Cholesterol 67.4, Sodium 234.1, Carbohydrate 34.7, Fiber 3.1, Sugar 1.1, Protein 18.4
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