Posted on February 5, 2010.
Five rounds of macaroni and cheese Is it good old fashioned mac and cheese encourage memories of your childhood? Now that you're an adult, you can still enjoy the simplicity and cheesiness creamy macaroni and cheese, without losing "sophisticated" flavor. Boosting the flavor of your Mac and cheese is a great way to combine the taste you know growing up with popular new flavors that you have acquired throughout your adult life. Take a look in the five following recipes which add a real spin on macaroni and cheese.
Turkey Mac & Cheese
Ingredients
1 (16 oz) package uncooked macaroni
10 slices turkey bacon slices, cooked until crispy
1 (1 lb.) loaf Velveeta, cubed
3 / 4 cup heavy cream
1 / 2 cup fat free half and half
1 tsp teaspoon paprika
1 / 2 c. cayenne pepper Tea
Directions:
Bring a large pot of water to boil. Add the macaroni and stir. Cook, stirring occasionally, until pasta is al dente (usually around 10 to 15 minutes). While pasta is cooking, combine the cubed Velveeta, half and half and cream in a saucepan and heat over medium heat until the sauce begins to bubble. Remove from heat and add paprika and cayenne pepper. Crumble the turkey bacon and add the cheese. Drain the pasta and add cheese. Stir until pasta is well coated.
"Fancy" Macaroni and cheese
Ingredients
1 red onion, diced
1 (16 oz) package macaroni
A pinch of garlic salt
1 tablespoon butter soup
1 / 4 cup brown sugar
3 cans condensed cream soup cheddar
2 / 3 cup shredded Havarti cheese
1 / 4 cup grated Parmesan cheese
1 1 / 3 cups cheddar cheese
Salt and pepper to taste
Directions:
Put onions and macaroni in a large pot of water and bring to a boil. Bake about 10 minutes, or until the pastry is cooked. Drain and pour pasta into a saucepan. Sprinkle a little garlic salt, pepper and salt to the pasta. In a bowl, beat together butter and brown sugar, then add the pasta. Stir until butter is melted. Add to soup with cheddar cheese, parmesan cheese and Havarti, and 1 / 3 cup cheddar cheese. Stir until the dough is completely covered with cheese. Sprinkle remaining cheddar cheese over the pasta, then bake at 350 degrees F for about 45 minutes. If you want a crispy top, put the oven on broil for the last 4 minutes of cooking.
Five-Cheese Bake
Ingredients
1 (16 oz) package macaroni
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 / 2 cup ricotta cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 / 2 cup heavy cream
1 / 2 cup sour cream
1 / 2 c. garlic salt
1 / 2 c. dried Italian seasoning
1 tsp tablespoon chopped fresh parsley
Directions:
Bring a large pot of water to boil and add pasta macaroni. Bake about 10 minutes or until al dente. Drain and reserve. In a large bowl, combine mozzarella, Swiss, Parmesan, and provolone. Remove about a half cup of this mixture and set aside for garnish. In another bowl, combine sour cream, cream and ricotta. Season this with Italian seasoning, garlic salt and parsley. Add the ricotta mixture and pasta into the bowl containing the other cheeses. Stir slightly, then pour into a 9 x 13 pan in the dish. Sprinkle ½ cup cheese on top and bake at 400 degrees F for about 10 minutes. Turn oven to broil setting and cook five minutes.
Mac & Cheese Broccoli
Ingredients
1 1 / 2 cups macaroni pasta
2 cups broccoli florets
6 oz shredded Velveeta
1 / 2 cup cheddar cheese
2 v. tablespoons heavy cream
salt to taste
Directions:
Bring a large pot of water to a boil, then add pasta and cook for about 10 minutes, or until the pasta is fully cooperating.
