Bakin Jack Mac N Cheese Rsc Recipes

BREAKFAST MAC & CHEESE

Steps:

• Preheat oven to 425 degrees F. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 3-5 minutes. Add sausage and cook, breaking apart into bite size pieces, until browned. Stir in flour until completely combined then add the milk and bring to a simmer. Once the mixture has thickened, stir in the cream cheese, 1 1/2 cups cheddar cheese and 1 1/2 cups monterey jack cheese until completely combined and melted.
• Fold in the cooked macaroni, tomatoes, salt and pepper and transfer to a 2-quart casserole dish. Top with tater tots, then use a spoon to create 6 wells and break eggs into each well. Top with remaining 1/2 cup shredded cheddar and monterey jack cheeses, avoiding covering the eggs. Bake until egg whites are set, about 12-15 minutes.
• Top with sliced scallions and serve.

MAC AND JACK AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it (I sometimes just microwave). Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
• Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.

BAKIN' JACK MAC N' CHEESE #RSC

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package.
• While macaroni is almost done cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Quickly stir in cream and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Drain macaroni. Gently stir macaroni and bacon bits into cheese sauce. Pour into a completely Reynolds Wrap® Foil lined 2-quart casserole to ensure no mess afterwards!
• Melt 2 tablespoons of butter in a small frying pan. Toast breadcrumbs and almonds in butter and sprinkle on top.
• Bake uncovered 30 minutes or until bubbly.

ABSOLUTE BEST OVENIGHT BAKED OATMEAL

Steps:

• Dump all ingredients in an 8 x 8 casserole dish or pie pan; stir well; cover and put in the refrigerator overnight.
• In the morning, preheat the oven to 425 degrees and bake for 25-30 minutes or until the top starts to brown; serve hot, with milk over it if desired.

SOUL VEG VEGAN MAC'N'CHEESE

Steps:

• Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
• Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
• Add noodles to cheese mixture. Mix well.
• Place in lightly oiled casserole dish, top with pats of margarine.
• Bake at 350°F for 20 minutes. Allow to cool before slicing.

VEGAN MAC N CHEESE AKA CREAMY CASHEW MACARONI

Steps:

• Cook pasta as directed on package. Drain and set aside in a large bowl. Cover so it won't dry out.
• Grind cashews in food processor on high speed until relatively smooth. It's okay if the result is rather grainy looking, so long as what you have is mostly a thick paste.
• With processor on low speed, slowly add in the entire can of coconut milk.
• Dissolve the bullion cube in the hot water completely. Again with processor on low speed, slowly pour into the cashew/coconut milk mixture to incorporate fully.
• Add in the garlic and blend.
• Still on slow speed, add in the nutritional yeast, 2TB at a time. Taste after each 2TB to determine the taste that suits you. More nutritional yeast = more cheddar-y type flavor, however, some people do not like the yeast-y flavor it can impart. Add in as much or as little as suits you.
• Add in the vinegar the same way, starting with about 1TB, then adding in more 1tsp at a time, tasting after each tsp to determine what you like. The more vinegar you add, the more "sharp" taste you get. For a very sharp taste, try white vinegar.
• Salt and pepper to taste.
• Once the sauce is at your satisfaction, pour over the pasta and mix well. Add in water (or make some additional broth) if you prefer a thinner sauce. Refrigerate any leftover sauce.
• I coupled this with some braised spinach (2 bunches of fresh spinach coarsely chopped and sautéed in 2TB olive oil over medium heat for about 3 minutes), that I threw right into the bowl (you can see the spinach in the picture above). Other veggies that would probably pair nicely: peas, braised julienne carrots, steamed broccoli, steamed asparagus tips.

SPICY MAC & CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute.
• Whisk the milk in slowly, then stir in the chili powder, bring to a simmer and cook for 5 minutes until thick.
• Stir in the cheeses until completely melted. Then stir in the pasta, chorizo, and pickled jalapenos.
• Spread into an even layer in an 8"x10" baking dish. Top with crushed tortilla chips and bake until bubbling around the edges, about 20 minutes, until bubbling around the edges.
• Remove from oven and let sit for 5 minutes before serving.

SPICY JACK MAC & CHEESE WITH BROCCOLI

Steps:

• PREHEAT oven to 350°F Lightly butter 2 1/2-quart casserole dish.
• COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
• COMBINE cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combine remaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.
• BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
• * NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.