Kickedupmacaroniandcheese Recipes

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KICKED UP MAC AND CHEESE



Kicked Up Mac and Cheese image

This ain't your grandma's mac and cheese.

Provided by HYPERPUPPY

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups rotelle pasta
4 tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 ½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
⅓ cup dry bread crumbs
2 teaspoons chili powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  • Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g

KICKED UP SAUSAGE MACARONI AND CHEESE



Kicked Up Sausage Macaroni and Cheese image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 23

9 tablespoons unsalted butter
1/2 pound elbow macaroni
1 pound homemade-style spicy pork sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1 tablespoon Essence, recipe follows
4 teaspoons minced garlic
1/2 teaspoon anise seeds
1/2 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups grated sharp cheddar cheese (8 ounces)
1/2 cup fine dry bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a large casserole dish with 1 tablespoon of the butter and set aside.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
  • In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.
  • Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.
  • In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

KICKED UP MACARONI AND CHEESE



Kicked up Macaroni and Cheese image

For a potluck I needed something fast and easy. I had everything on hand, threw it together, and it was gone by the end of the potluck. If you don't want to make the Macaroni and Cheese you can use your favorite boxed brand. It will take 2 or 3 boxes to make the full recipe.

Provided by Triple BQ

Categories     Macaroni And Cheese

Time P1DT6h20m

Yield 1 cup, 11 serving(s)

Number Of Ingredients 14

8 ounces elbow macaroni
4 ounces butter
1/4 cup flour
2 cups low-fat milk
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
4 ounces Velveeta cheese, cubed
4 ounces sharp cheddar cheese, grated
1 small onion, chopped
1 (16 ounce) package kielbasa, sliced
1 (16 ounce) package frozen broccoli, chopped
2/3 cup breadcrumbs
1/4 cup butter, melted
1/4 teaspoon parsley

Steps:

  • Boil macaroni about 8 minutes, until al dente, and drain well.
  • Meanwhile melt 1/4 cup butter and whisk in flour until smooth.
  • Add milk a little at a time, whisking until smooth; bring back to a boil.
  • Repeat until all the milk is added.
  • Stir in white pepper and garlic powder.
  • Remove from heat, slowly stir in the Velveeta cheese and Cheddar cheese, mixing until smooth.
  • Stir in macaroni, set aside.
  • Fry the onion and kielbasa to brown meat.
  • Stir in broccoli, cook for 5 minutes to warm through.
  • Stir mixture into the macaroni and cheese.
  • Pour into a large crock pot or a 9x13 baking dish.
  • Mix bread crumbs, melted butter and parsley together; sprinkle over macaroni and cheese.
  • Bake in a 350 degree Fahrenheit oven for 30 minutes.

Nutrition Facts : Calories 460.9, Fat 30.7, SaturatedFat 15.8, Cholesterol 81.7, Sodium 779, Carbohydrate 30.5, Fiber 2.4, Sugar 5.7, Protein 16.2

"KICKED UP" MACARONI AND CHEESE



I have made this quite a few times, it is just delicious and a favourite with my family. This recipe makes quite a lot so make certain that you have a very large fry pan or use a Dutch oven. The complete recipe is made on top of the stove. Make certain to only cook pasta until just firm but a bit tender, as the pasta will cook more in the pan. All ingredients may be adjusted to suit taste. I have even added in some chopped cooked bacon...you will love this!

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 -2 teaspoon seasoning salt or 1 -2 teaspoon salt
black pepper
1 tablespoon minced fresh garlic
1 large onion, chopped
2 -3 stalks celery, finely chopped
2 (225 g) boxes macaroni & cheese dinner mix (I use Kraft)
2 (10 ounce) cans mushrooms, drained
2 tablespoons HP steak sauce (or to taste)
1 dash Tabasco sauce (optional)
1 green bell pepper, chopped
1 (10 ounce) can tomato soup, undiluted
2 (10 ounce) cans cream of mushroom soup, undiluted
1 -2 tablespoon Worcestershire sauce
2 tablespoons grated parmesan cheese (optional)
milk (to thin sauce) or half-and-half cream (to thin sauce)

Steps:

  • Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!) drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
  • In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
  • Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
  • In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using) green pepper, Parmesan cheese (if using) and the two packages of cheese mix; mix well to combine.
  • Add the mixture to the ground beef in the pan and stir to combine.
  • Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup).
  • Delicious!

Nutrition Facts : Calories 752.6, Fat 31.7, SaturatedFat 11.7, Cholesterol 113.3, Sodium 1616.6, Carbohydrate 71.6, Fiber 4, Sugar 16.4, Protein 46

KICKED UP MAC AND CHEESE



KICKED UP MAC AND CHEESE image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons butter
2 eggs
2 cups whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
1 cup ham, diced
2 pound bag tater tots, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

KICKED UP MAC & CHEESE



Kicked Up Mac & Cheese image

A crunchy take of the comfort food classic.

Provided by Libby's

Categories     Trusted Brands: Recipes and Tips     Libby's Fruits & Vegetables

Time 25m

Yield 4

Number Of Ingredients 7

1 (14.5 ounce) package macaroni and cheese mix
½ cup milk
½ cup butter, divided
1 (15 ounce) can Libby's® Sweet Peas, drained
1 (15 ounce) can Libby's® Whole Kernel Sweet Corn, drained
1 (4 ounce) jar diced pimentos, drained
1 ½ cups panko bread crumbs

Steps:

  • Prepare macaroni and cheese with milk and 1/4 cup butter, following package directions. Gently stir in peas, corn and pimentos.
  • Place in 3-quart casserole dish.
  • Melt remaining 1/4 cup butter, mix with breadcrumbs, and sprinkle evenly over casserole. Place under broiler about 2 minutes or until top is lightly browned.

Nutrition Facts : Calories 830 calories, Carbohydrate 120.5 g, Cholesterol 77.8 mg, Fat 30.7 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 17.2 g, Sodium 1670.8 mg, Sugar 12.5 g

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