Publix Macaroni And Cheese Recipes

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CHILI-CHICKEN MAC AND CHEESE



Chili-Chicken Mac and Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces elbow macaroni
1 1/4 cups 2% milk
2 cups shredded Mexican cheese blend (8 ounces)
2 cups shredded rotisserie chicken breast (skin removed)
3 tablespoons unsalted butter
1 bunch scallions, chopped
2 teaspoons chili powder
Freshly ground pepper
1 12-ounce container pico de gallo or fresh salsa (about 1 cup)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
  • Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
  • Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

PUBLIX MACARONI AND CHEESE



Publix Macaroni and Cheese image

This is the mac n cheese they make at publix for take out. I love the addition of the worchestershire sauce, tabasco and pepper!

Provided by Yesi09

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups elbow macaroni, uncooked
1 1/2 tablespoons margarine
1/4 cup flour
2 cups skim milk
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce (or other hot red pepper sauce)
1/8 teaspoon black pepper, freshly ground
2 cups reduced-fat cheddar cheese, shredded
3 tablespoons parmesan cheese, grated, fresh

Steps:

  • In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
  • Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
  • Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

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