Tag: MAC & CHEESE

CARAMELIZED ONION & APPLE MAC & CHEESE ~ BLOG 365.347B

New twists for an epic combo on an old classic makes the whole family happy. Imagine a classy French onion soup meeting the classic Mac and cheese with an apple twist for a new take on an ooey, gooey, creamy side dish with a crispy topping.

CARAMELIZED ONION & APPLE MAC & CHEESE

½ cup butter + 2 tablespoons for the Panko topping
3 Vidalia onions, thinly sliced
3 COSMIC Crisp apples, peeled, cored, and medium diced
5 tablespoons WONDRA flour
3½ cups WHOLE milk
1 teaspoon FRESH thyme, chopped
4 cups smoked Gouda, grated
3 cups Muenster cheese, grated and divided
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 pound pasta, favorite shape, cooked and cooled
1 cup Panko crumbs to top the dish with

  • Preheat the oven to 350°.
  • In a large stock pot, melt the butter over medium heat.
  • Add the onions and cook 20-30 minutes until golden brown and caramelized.
  • Add the apples and sauté 1–2 minutes.
  • Stir in the flour until combined and turning golden.
  • Slowly pour in the milk, stirring continuously. Let it come up to a simmer with the milk beginning to thicken.
  • Remove from the heat and add the fresh thyme, Gouda cheese, 1 cup Muenster, salt, pepper, mustard and paprika, stirring until the cheese has fully melted and the mixture is smooth.
  • Fold in the pasta and pour the mixture into a prepared 13 x 9 baking dish or into individual ramekins.
  • Melt the 2 tablespoons butter in a small bowl and whisk into Panko crumbs until thoroughly combined.
  • Top with the remaining Muenster cheese and Panko crumb mixture.
  • Bake 45 minutes or until bubbly and the top is golden brown.

NOTE:

  • Mild white cheddar or Monterey Jack cheese would work fine as a substitute for the Muenster.
  • Adding rotisserie chicken pieces makes this a wonderful one dish meal.

OLD FASHIONED CREAMY MAC & CHEESE ~ BLOG 366.285

OLD FASHIONED MAC & CHEESE
2 cups elbow macaroni
4 tablespoons butter, dived 2 tablespoons at room temperature + 2 tablespoon COLD and cut into small cubes
2 tablespoons WONDRA flour
2 cups WHOLE milk
FRESH ground sea salt and black pepper
Pinch QUALITY paprika
Pinch of FRESH grated nutmeg
1/4 cup grated Vidalia onion
4 ounces Velvetta, cubed
1 cup shredded medium sharp cheddar cheese (see note)
1 cup shredded Gruyere or Baby Swiss (see note)

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Cook macaroni per package directions and immediately drain well.
  • In a large sauce pan melt 2 tablespoons of butter.
  • Whisk in flour, cooking until golden.
  • Add milk gradually and bring to a SLOW boil, whisking constantly for several minutes.
  • Season to taste with FRESH ground sea salt, black pepper and a pinch of paprika and nutmeg.
  • Remove from heat.
  • Add half the macaroni to baking dish.
  • Sprinkle half the onion on top and half of each cheese on top.
  • Repeat layers.
  • Pour sauce evenly over top.
  • Dot with remaining butter.
  • Bake 30 minutes covered.
  • Uncover and bake 5 minutes more until top is golden and crisp.

NOTE: FRESH GRATE YOUR CHEESE FOR THE BEST RESULTS!

CHICKEN CAESAR MAC & CHEESE

CHICKEN CAESAR MAC & CHEESE
3 cups dry elbow macaroni, cooked according to package directions and drained
3 tablespoons butter
2 tablespoons WONDRA flour
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
1 cup milk
1 1/4 + 1/4 cups shredded SHARP cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup Ken’s Caesar salad dressing
1 1/2 cups chopped rotisserie chicken pieces
10 pieces bacon, diced, cooked and crumbled

  • Add cooked macaroni, chicken and 3/4 of the bacon pieces to a large baking dish.
  • Preheat oven to 350°.
  • Lightly spray a 13×9 baking dish with non-stick cooking spray.
  • In a medium saucepan melt butter over medium heat.
  • Whisk in flour, salt and pepper until smooth and golden.
  • Gradually whisk in milk. Bring to a SLOW boil, stirring constantly until thickened.
  • Stir in the cheeses (except the 1/4 cup SHARP) until well blended.
  • Stir in dressing.
  • Pour mixture over macaroni and chicken and fold together until well coated.

TOPPING
1/3 cup Panko
2 tablespoons butter, melted
1 tablespoon minced FRESH parsley

  • Toss Panko crumbs and melted butter until well blended.
  • Sprinkle over the macaroni mixture.
  • Top with remaining cheese.
  • Top with remaining bacon pieces.
  • Bake uncovered for 30 minutes.
  • Sprinkle with parsley and serve.

SINFUL ULTIMATE MAC & CHEESE

SINFUL MAC & CHEESE adapted from Incredible Recipes from Heaven
MAC & CHEESE
1 pound macaroni
1/2 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
12 ounce can evaporated milk
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
4 cups freshly grated cheddar cheese
8 slices provolone cheese
1 cup sour cream
2 cups freshly grated Parmesan cheese

  • Prepare pasta al dente per package directions. Drain and set aside.
  • Preheat oven to 350°.
  • Lightly grease a 9×13 baking dish.
  • In a large skillet melt the butter over medium high heat, and whisk in flour stirring occasionally until golden.
  • Reduce heat and whisk in the milk, mustard, cornstarch, evaporated milk and all seasonings, one at a time, stirring constantly until it reaches a boil, allow to simmer while still whisking occasionally until SLIGHTLY thick
  • Remove from heat and whisk in cheddar cheese until melted.
  • Add macaroni and lightly toss until evenly coated
  • Pour half of the macaroni and cheese into greased baking dish.
  • Layering evenly with provolone cheese followed by an even layer of sour cream.
  • Pour remaining macaroni over sour cream then sprinkle with Parmesan cheese.

PANKO TOPPING
1 cup panko breadcrumbs
4 tablespoons butter
1 tablespoon avocado oil
1/4 cup pwdered Parmesan cheese

  • In the skillet melt butter in avocado oil over medium high heat.
  • Add breadcrumbs and stir in the Parmesan cheese.
  • Cook until crumbs become a golden brown.
  • Sprinkle over top the mac & cheese
  • Bake 25-30 minutes until bubbly and cheese is melted.
  • ENJOY!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled bread crumbs or garlic croutons.
  • Bake 30 minutes until heated through.