Crack N Cheese Recipes

CRACK-N-CHEESE

Steps:

• Preheat oven to 400 degrees Bring 2 qts of water to boil and add salt (this is for cooking noodles) In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces Pour all but 1 tablespoon of fat out of pan and brown onions Add garlic at the end for about 1 minute Leave a little bit of a crunch to the onions as they will soften once baked in the oven Cheese Sauce In 2 quart saucepan or Dutch oven, melt the butter over a low heat Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color Slowly add milk while mixing to keep the sauce from getting lumps Cook for 5-6 mins until it starts to bubble and thicken Stir in cream cheese until thoroughly mixed Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in Macaroni Pour in macaroni half way through making the sauce so it will be ready when sauce is done Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes) The macaroni will soften up while it bakes in the oven Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly Pour mixture into 2 quart oven safe dish or individual baking dishes Sprinkle with shredded cheese and paprika Bake in oven for 20 minutes or until top layer of cheese has browned

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

CRACKARONI (MACARONI AND CHEESE)

Steps:

• Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
• Melt butter over medium heat. Add flour for a light roux.
• Stirring constantly, gradually add the milk, cooking until thickened.
• Add pepper, salt and sugar, mixing thoroughly.
• Add Velveeta cubes and stir until melted.
• Add sour cream and cottage cheese, stirring until well combined.
• Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
• Spread cheddar cheese over the top.
• Sprinkle with paprika.
• Bake at 350 for 45-50 minutes.

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

CRACK CHICKEN

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

BAKED HOMEMADE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

EASY BAKED CRACK CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees.
• Spray bottom of 9x13" baking pan with non-stick cooking spray.
• Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
• Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
• In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
• Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
• Top the chicken with the remaining shredded cheddar cheese.
• Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
• Remove chicken from oven and top with remaining bacon crumbles and green onion.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.