Birds Famous Macaroni And Cheese Lite Recipes

CREAMY, LIGHT MACARONI AND CHEESE

Steps:

• Preheat oven to 375°.
• Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 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 into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

BIRD'S FAMOUS MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Melt butter in large saucepan over medium-high heat.
• Stir in flour, salt, dry mustard and pepper until smooth. Gradually stir in milk and heavy cream, stirring continuously until thickened, about 10 minutes.
• Remove from heat. Stir in cheeses (a little at a time) and mix until smooth and cheese has melted.
• In a large bowl, pour cheese mixture over macaroni, mixing well. Place mixture into a greased 9x13 baking pan. Sprinkle seasoned bread crumbs on top. Bake for 25-30 minutes.

BIRD'S FAMOUS MACARONI AND CHEESE (LITE)

Steps:

• In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
• Add the eggs, sour cream, mustard, salt, and pepper and stir well.
• Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

CAST IRON SEARED PRIME RIB

Steps:

• Preheat oven to 300°
• Remove rib roast from packaging and dry off with paper towels.
• Using a sharp knife, trim off any silver skin (shiny tough sinew).
• Cut 4-5 pieces of Butcher twine and lay them across a cutting board spaced 1 inch apart. (You may need more or less depending on the size of your roast). Tie the twine tightly. Be sure there is a piece of twine every inch to keep the shape uniform. 
• Rub the entire roast down with a very light coat of Olive Oil
• Season on all sides with DB180 Grill All, press seasoning in firmly
• Season on all sides with DB180 Steak & Beef, press seasoning in firmly
• Season on all sides with Rosemary Garlic Dry mix, press firmly. 
• Place on a roasting pan or on a cooling rack in a cookie sheet and put into the oven for one hour
• After one hour, start checking the internal temperature of the roast using a digital thermometer (My favorite accurate instant read thermometer is the Thermoworks Thermapen, there's a link in my main menu). Continue checking every 15 minutes until it reaches the internal temperature for your desired doneness. (for medium well or well done, cook for 2 hours before checking)
• For a medium rare doneness, remove the roast from oven when the internal temperature reads 125°, for medium, remove at 135°, for medium well, remove at 150°, for well done, remove at 165°. 
• Heat a cast iron skillet on the stove top with Avacado Oil until skillet temperature reads 450° with an infrared thermometer. If you do not have an infrared thermometer, as soon as the oil starts to smoke, it's ready. 
• Throw 4 cloves of fresh garlic into the pan and tilt back and forth to flavor the oil. 
• Place roast in the cast iron skillet, add 2 Tablespoons of butter to each side of the pan and tilt back and forth to spread. Cook for 2 minutes
• After 2 minutes, flip the roast over, add two more tablespoons of butter and begin basting the roast with the butter using a spoon  by tilting the skillet handle down towards you. 
• Continue basting for 2 minutes. 
• Using a pair of tongs, pick the roast up and sear the end caps for 1 minute each side. 
• After all sides have been seared in the butter, continuously baste for 1 more minute. Remove the roast and place it on a cooling rack to rest. 
• Let the roast rest for at least 10 minutes. Remove the butcher twine, slice, and serve with horseradish cream.
• Whisk Mayonnaise and Horseradish together until texture is smooth. Adjust amount of horseradish based on your personal taste.

BIRD'S FAMOUS MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Melt butter in large saucepan over medium-high heat.
• Stir in flour, salt, dry mustard and pepper until smooth. Gradually stir in milk and heavy cream, stirring continuously until thickened, about 10 minutes.
• Remove from heat. Stir in cheeses (a little at a time) and mix until smooth and cheese has melted.
• In a large bowl, pour cheese mixture over macaroni, mixing well. Place mixture into a greased 9x13 baking pan. Sprinkle seasoned bread crumbs on top. Bake for 25-30 minutes.