Krees Baked Macaroni And Soy Cheese Recipes

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BAKED MAC AND CHEESE WITH SOUR CREAM AND COTTAGE CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Reserve 1/2 cup shredded mild Cheddar cheese for later use
• Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.

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.

KREE'S BAKED MACARONI AND SOY CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions until al dente.
• Drain macaroni and pour into baking dish that's been lightly sprayed with non-stick cooking spray.
• Add soy cheese, Egg Beaters, soy milk, salt and pepper; mix thoroughly.
• Dot with margarine and sprinkle with breadcrumbs and/or soy parmesan (I also sprinkle this with garlic powder sometimes to give it a little zip!).
• Bake for 30-40 minutes or until it is well melted and the top is slightly browned.
• NOTE: Some soy cheeses (including Veggie Shreds) contain casein, a milk protein; to make this recipe completely dairy-free you would need to buy a vegan brand.
• I'm usually pretty liberal with the cheese; I probably use more like 2 1/4 cups!

OVEN BAKED SPICY MACARONI AND CHEESE

Steps:

• Preheat oven 350 degrees.
• Put a pot of water on for the pasta. Cook pasta according to package directions. While water is coming to a boil begin making the cheese sauce.
• Melt butter in a large pot over medium heat, add in minced onion and cook until onion is almost done.
• Stir in minced garlic and minced chipotle peppers in adobo sauce. Cook two minutes stirring constantly.
• Whisk in six tablespoons of flour. Cook two minutes whisking constantly.
• Whisk in milk a little at a time. When mixture starts to thicken, add in more milk, repeat until all the milk is added in.
• Turn down the heat a little and whisk in cheddar and Monterey jack cheeses. Stir to combine as cheese melts.
• Taste the cheese sauce for salt and black pepper.
• Turn off heat, stir in cooked drained pasta, and a drained can of corn (optional).
• Transfer spicy macaroni and cheese into a 9" x 13" pan sprayed with non-stick cooking spray.
• Tightly cover macaroni and cheese with foil.
• Bake at 350 degrees for 45 minutes.
• Remove cover and bake an additional 15 minutes or until mac n cheese is browned to your liking.

BAKED MACARONI AND CHEESE

Steps:

• Cook elbow macaroni for 9 minutes.
• Drain, cover and set aside.
• Preheat oven to 350 degree F.
• In medium saucepan, melt margarine or butter; blend in flour, mustard, salt and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
• Gradually mix in cheese. Stir over low heat until cheese is melted.
• Add pasta; mix together lightly. Pour into 2-quart casserole.
• Top with croutons. Bake 25 minutes.