Leftover Baked Maccheese Recipes

NEXT DAY MAC AND CHEESE "TOAST"

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

LEFTOVER BAKED MAC&CHEESE

Steps:

• 1. Under cook you elbow macaroni about 8-9 mins rinse in hot water set aside to drain.
• 2. Heat up butter add chopped onions Sauté for two minutes
• 3. Add flour whisk fast turn heat down add cream cheese and heavy cream whisk until creamy
• 4. Add milk heat for 2 minutes whisk until creamy again then add a hand full of shredded cheese at a time until each hand full is melting turn off stove and take off burner Immediately. Add in Parmesan cheese.
• 5. Add macaroni cheese sauce your cooked leftover meat mix into baking dish bake adding Croutons on top cover with foil and bake at 15 minutes at 400°. The last five minutes pull aluminum foil off and continue to bake for the last five minutes.

OVEN BAKED BREADED MACARONI AND CHEESE BITES

Steps:

• Start with our Mac and Cheese recipe.
• Make sure that your leftover mac n cheese is nice and cold and set up (refrigerated for at least 12 hours). If needed, you can also freeze the macaroni just a bit before portioning out to coat with breading.
• Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet (or two) with parchment paper. Use 1 Tbsp of the olive oil and a basting brush to coat the parchment paper lined baking sheet(s).
• In a small bowl, whisk the eggs until well combined. Use a second bowl for the all-purpose flour and then a third small bowl to combine the breading ingredients: crushed Italian seasoned croutons, Italian seasoned Panko, and Parmesan cheese.
• Using a table spoon, portion out large (approximately 1- 1 1/2 inch) chunks of the leftover macaroni and cheese. Quickly roll in your palms to shape into a rough ball shape, then dip into the flour, then the egg mixture, and next into the breading mixture. Coat thoroughly and place on a parchment paper lined baking sheet. Repeat until all of your macaroni and cheese has been breaded.
• Bake at 425 degrees F (218 degrees C) for about 10-12 minutes, then use the second Tbsp of olive oil to brush over the baking sheet. Roll the breaded macaroni and cheese balls to bake the opposite side for an additional 8-10 minutes. Remove from the oven and serve immediately.

12 LEFTOVER MAC AND CHEESE RECIPES

Steps:

• Preheat your oven to 400 degrees.
• Cut tops of acorn squash off. Scoop out seeds and pulp leaving about 1-2 inches on the sides and bottom. Place acorn squashes on a baking sheet.
• Melt 3 tablespoons of butter in the microwave then use a basting brush to spread butter on top and inside of each acorn squash.
• Bake squash for 40-50 minutes, until tender with a fork.
• While the acorn squash is baking, reheat the macaroni and cheese by adding in the remaining 2 tablespoons of butter and milk, then reheat in the microwave, stirring a few times when cooking.
• Remove the acorn squash from the oven, scoop 1 cup of macaroni and cheese into each acorn squash and enjoy!
• Optional: Top with breadcrumbs, shredded cheddar cheese, and broil for 2 minutes, if desired.