Macaroni And Cheese Maple Fried Spam Recipes

SPAMARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
• Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, about 15 minutes.

CHEESY MACARONI BAKE

Steps:

• Heat oven to 400°F.
• Lightly grease a 2-quart casserole pan.
• Cook macaroni according to the package, then drain.
• In casserole, stir together SPAM® Classic and macaroni.
• In a medium saucepan, melt 1 tablespoon of butter. Blend in flour, salt, mustard, black pepper, and cayenne until smooth.
• Stir in milk and cook over medium heat, stirring until mixture thickens and boils. Add the cheese and cook, stirring until it's melted.
• Pour over SPAM® mixture and mix together well.
• In a microwave-safe bowl, melt the remaining 1 tablespoon butter, then stir in breadcrumbs and paprika. Sprinkle over macaroni. Bake 20 to 25 minutes.

SPAM MACARONI AND CHEESE

Steps:

• Bring 4 quarts of water to a boil over high heat in a large, heavy pot or Dutch oven.
• Meanwhile, heat a large nonstick skillet or wok over medium-high, then add Spam and fry for about 10 minutes, stirring often, until the meat is evenly browned and crispy. (Feel free to taste along the way until the Spam reaches your desired crispness.) Remove from heat until ready to use.
• Once water has come to a rolling boil, add a fistful of salt, then stir in the macaroni. Cook according to package instructions, stirring several times, until al dente, about 7 to 9 minutes. Drain the noodles in a large colander, then rinse the noodles and the pot with lukewarm water.
• Return pot to stovetop over medium heat and add 2 cups milk. While the milk is warming, combine remaining 1 cup milk and the flour in a medium bowl and whisk together until there are no lumps. Once the milk starts to steam, whisk in the milk-and-flour mixture, and continue to whisk gently until a béchamel forms as thick as plain yogurt, about 12 minutes.
• Once the sauce is thickened, reduce heat to low and slowly whisk in 4 cups shredded cheese until fully melted. Add white and black pepper, then season to taste with salt.
• Off heat, add Spam and cooked macaroni, and fold a dozen or so times until thoroughly mixed.
• Serve immediately, passing the extra cheese at the table, or transfer the macaroni to a casserole, sprinkle with the remaining cheese, and bake under low broil until toasted on top, about 5 to 10 minutes.

"WORLD'S BEST" MACARONI & CHEESE

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

FRIED MACARONI AND CHEESE

Steps:

• Cut refrigerated macaroni and cheese into slices or bite size pieces.
• Season the flour with cayenne, salt,and pepper.
• Dredge each piece through the flour mixture and gently tap off extra.
• 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.
• Drain on paper towels for a few minutes or place on a rack with a cookie sheet underneath.
• Serve.
• (I like mine with hot sauce! but use your imagination or enjoy as is!).
• In a few days, go to the doctors to check your cholestorol.
• Repeat as needed! Lol just kidding! (Well really i'm not).

SIMPLE MACARONI SALAD RECIPE

Steps:

• Cook the noodles according to package instructions, then drain and rinse with cool water. I like to add a few ice cubes to the noodles while running cool water over them to help cool the noodles faster. Drain and add pasta to a large bowl.
• Add in the diced celery, red onion, red bell pepper, peas and cheese.

ULTIMATE MAC 'N' CHEESE CASSEROLE FOR TWO

Steps:

• Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside.
• Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well.
• Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.
• Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat.
• Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving.

MACARONI AND CHEESE-MAPLE FRIED SPAM

Steps:

• Make macaroni and cheese per instructions on box.
• Slice Spam into 1/4" thick slices.
• Coat fry pan (non-stick works best) with maple syrup and lay slices of Spam in it.
• Fry until Spam is golden and crispy on the edges.
• Enjoy!

FRIED MACARONI-AND-CHEESE BITES

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
• In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
• Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
• Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
• Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
• Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.

FRIED MAC AND CHEESE BALLS

Steps:

• Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
• In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
• Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
• Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
• Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

JOHN LEGEND'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
• In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
• Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.