Best Lip Smackin Mac N Cheese Recipes

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LIP-SMACKIN' MACARONI AND CHEESE



Lip-Smackin' Macaroni and Cheese image

Make and share this Lip-Smackin' Macaroni and Cheese recipe from Food.com.

Provided by lauren

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

1 small onion
8 slices American cheese (6 ounces)
2 2/3 cups dried corkscrew macaroni (rotini) or 2 2/3 cups elbow macaroni
3/4 cup milk
1 dash black pepper
2 tablespoons grated parmesan cheese, if you like

Steps:

  • On a cutting board use a sharp knife to cut onion into small pieces (you should have 1/3 cup). Reserve until Step 3.
  • Tear cheese slices into bite-size pieces. Save until Step 5.
  • Cook macaroni in a saucepan following the package directions, except add onion to water along with the uncooked macaroni so they cook together.
  • (To test macaroni for doneness, remove one piece with a wooden spoon, let it cool slightly, and bite into it. The center will be soft, not chewy.)
  • When macaroni is cooked, turn off burner.
  • Remove saucepan from burner.
  • Place colander in sink.
  • Carefully pour macaroni mixture into the colander to drain water.
  • Return warm macaroni mixture to saucepan.
  • Use wooden spoon to stir in American cheese, milk, and pepper.
  • Put saucepan on a burner.
  • Turn the burner to medium heat.
  • Cook for 4 to 5 minutes or until cheese is melted, stirring all the time.
  • Turn off burner.
  • Remove saucepan from burner.
  • If mixture is too thick, stir in 1 to 2 tablespoons additional milk.
  • Sprinkle with Parmesan cheese, if you like.
  • VEGETABLE STIR-INS: Add 1/2 cup frozen peas or frozen mixed vegetables or 1 cup frozen sliced carrots or frozen chopped broccoli to the saucepan along with the onion, macaroni, and water.
  • MEAT STIR-INS: Add 1/2 cup chopped cooked ham, chopped sliced pepperoni, sliced hot dogs, or chopped cooked chicken along with the cheese and milk.
  • Serve with tossed salad greens with your favorite salad dressing and milk.

Nutrition Facts : Calories 396, Fat 13.7, SaturatedFat 8.2, Cholesterol 35.8, Sodium 474.8, Carbohydrate 49.4, Fiber 2, Sugar 1.8, Protein 18.3

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

NICKEL DINER SMAC AND CHEESE



Nickel Diner Smac And Cheese image

Provided by Food Network

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 29

4 ounces butter, plus more for greasing the baking dish and keeping pasta from sticking
Salt
1 pound large elbow macaroni
4 ounces all-purpose flour
4 cups milk
2 ounces Dijon mustard
12 ounces mozzarella, shredded
24 ounces pepper jack cheese, shredded
2 cups Parmesan, shredded
1 tablespoon House Spice Mix, recipe follows
5 dashes hot sauce, such as Tabasco
House-Roasted Tomatoes, recipe follows, seeds scooped out, cut into quarters
1 cup Buttered Breadcrumbs, recipe follows
1 cup kosher salt
1 tablespoon cayenne pepper
1 tablespoon ground guajillo chile
1 tablespoon ground New Mexico chile
1 tablespoon ground cumin
1 tablespoon ground turmeric
4 onion rolls, cut into 1/2-inch dice
1 cup (2 sticks) butter
3 tablespoons fresh Italian parsley, chopped
1 tablespoon crushed garlic
4 Roma tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, sliced
1 teaspoon kosher salt
Several grindings fresh black pepper
1 sprig fresh thyme, leaves removed

Steps:

  • Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
  • Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
  • Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
  • Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
  • Preheat oven to 350 degrees F.
  • Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
  • Preheat oven to 400 degrees F.
  • Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

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