Macaroni Cheese Ring Recipes

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MAC & CHEESE RING



Mac & Cheese Ring image

Make and share this Mac & Cheese Ring recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 1h

Yield 10-12

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup flour
2 1/2 cups milk
16 ounces shredded cheddar cheese, about 4 cups
4 ounces cream cheese, room temperature
1 lb elbow macaroni, cooked al dente according to package instructions
8 slices bacon, cooked and crumbled
2 large eggs, lightly beaten
1 tablespoon kosher salt
1 tablespoon black pepper
1/3 cup breadcrumbs, plus additional for coating
1/2 cup half-and-half
2 cups shredded cheddar cheese
2 slices bacon, cooked and crumbled
1/2 bunch chives, chopped

Steps:

  • Mac 'n' Cheese:.
  • Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
  • In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
  • Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
  • Stirring quickly add the eggs being sure not to let them scramble.
  • Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
  • Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
  • Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.
  • Cheese sauce:.
  • Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

Nutrition Facts : Calories 656, Fat 40.2, SaturatedFat 23.4, Cholesterol 151.8, Sodium 1302.2, Carbohydrate 44.3, Fiber 1.9, Sugar 2.2, Protein 29

MAC & CHEESE RING



Mac & Cheese Ring image

Make and share this Mac & Cheese Ring recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 1h

Yield 10-12

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup flour
2 1/2 cups milk
16 ounces shredded cheddar cheese, about 4 cups
4 ounces cream cheese, room temperature
1 lb elbow macaroni, cooked al dente according to package instructions
8 slices bacon, cooked and crumbled
2 large eggs, lightly beaten
1 tablespoon kosher salt
1 tablespoon black pepper
1/3 cup breadcrumbs, plus additional for coating
1/2 cup half-and-half
2 cups shredded cheddar cheese
2 slices bacon, cooked and crumbled
1/2 bunch chives, chopped

Steps:

  • Mac 'n' Cheese:.
  • Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
  • In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
  • Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
  • Stirring quickly add the eggs being sure not to let them scramble.
  • Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
  • Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing.
  • Serve with cheese sauce and garnish with crumbled bacon and chives.
  • Cheese sauce:.
  • Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.

Nutrition Facts : Calories 656, Fat 40.2, SaturatedFat 23.4, Cholesterol 151.8, Sodium 1302.2, Carbohydrate 44.3, Fiber 1.9, Sugar 2.2, Protein 29

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

AUNT BONNIE'S RING MACARONI TUNA SALAD



Aunt Bonnie's Ring Macaroni Tuna Salad image

This was a staple at my Aunt Bonnie's barbeques, but the recipe probably originated from the back of a Creamettes box in the 1960's. In Minnesota, we obviously use Creamettes Macaroni Rings. You can use anellini pasta for this recipe. Cooking time does not include refrigerating time.

Provided by Lisa1

Categories     Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (7 ounce) box ring macaroni, prepared as directed on box
1 (8 1/2 ounce) can early june le seuer peas, drained (or 1 cup Green Giant Select Lesueur frozen baby peas, thawed)
1 cup celery, finely diced
2 (6 ounce) cans tuna, drained
1/4 cup onion, finely diced
1 cup Miracle Whip
1 teaspoon salt (or less, use to taste)

Steps:

  • Gently mix all ingredients together and refrigerate 2 to 3 hours.

Nutrition Facts : Calories 237.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 21.5, Sodium 526.2, Carbohydrate 31.1, Fiber 3.1, Sugar 2.9, Protein 19.5

DOUGHNUT PAN MAC AND CHEESE RINGS



Doughnut Pan Mac and Cheese Rings image

Crisp on the outside and gooey on the inside, these mac and cheese delights are baked in your doughnut pan -- a gadget you may have used once, then promptly stashed in the far back corner of your cabinet. Shaped like onion rings and served with marinara, these indulgent treats are stuffed with both mac and cheese and a layer of mozzarella -- for extra cheese pulls.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 3 servings

Number Of Ingredients 11

Kosher salt
1/2 cup (2 ounces) elbow macaroni
15 buttery crackers, such as Ritz
2/3 cup panko breadcrumbs
Nonstick cooking spray, for the pan
1/2 cup half-and-half
Pinch of cayenne
2 ounces cream cheese
1/2 cup freshly grated Cheddar (about 1 1/2 ounces)
4 ounces mozzarella, thinly sliced
Marinara sauce, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and set aside.
  • Meanwhile, add the crackers to a large bowl and crush into fine crumbs with the back of a measuring cup. Add the breadcrumbs and mix to combine. Coat a 6-cavity nonstick doughnut pan with nonstick spray. Add half of the breadcrumb mixture to the cavities, tilting the pan and gently tapping it to spread around the breadcrumbs so they cover as much of each cavity as possible. It's okay if a few extra breadcrumbs remain at the bottom of each cavity.
  • Heat the half-and-half and cayenne in a medium saucepan over medium heat until the mixture just comes to a simmer. Continue to simmer over medium-low heat until the half-and-half is reduced by a little more than half, about 2 minutes. Add the cream cheese and stir until melted. Stir in the Cheddar until all of the cheese is melted and the sauce is smooth. Add the macaroni to the saucepan and stir to combine. Season with salt if needed.
  • Carefully fill each doughnut pan cavity halfway with the macaroni and cheese. Top each with a layer of mozzarella slices, then the remaining macaroni and cheese. Evenly cover each with the remaining breadcrumb mixture and gently pack down each ring with your fingertips. Lightly spray the top of each with nonstick spray.
  • Bake until the cheese is bubbly and the breadcrumbs are lightly browned and crispy, 7 to 9 minutes. Let rest in the molds until the macaroni and cheese mixture stays together in a ring when you lift it out with the help of a butter knife, 5 to 10 minutes. Serve with marinara sauce.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY



Bacon Mac & Cheese-Stuffed Onion Rings Recipe by Tasty image

Crispy, deep-fried onion rings stuffed with a cheesy bacon surprise? Sounds like the ultimate mash-up snack! Serve with marinara sauce or ranch dressing if you're feeling extra like us.

Provided by Betsy Carter

Categories     Appetizers

Time 1h40m

Yield 12 onion rings

Number Of Ingredients 12

1 large white onion
6 strips bacon, cooked, divided
2 store-bought macaroni and cheeses, 20 ounces (465 G)
2 qt vegetable oil, for frying
2 cups bread crumbs
1 ½ teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
2 cups all purpose flour
6 large eggs, beaten
warm marinara sauce, for serving
ranch dressing, for serving

Steps:

  • Line a rimmed baking sheet with parchment paper.
  • Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
  • Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
  • Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
  • Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
  • Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
  • Add the flour and eggs to 2 separate bowls.
  • Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
  • Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
  • Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
  • Enjoy!

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