Could you help me out?!
Answers: I would like a good old fashion baked macaroni & cheese ALL THE WAY recipe!
Frank's Yat-Style N'Awlins Baked Macaroni
1 lb. #7 macaroni, broken in half, cooked al dente, and drained
3 whole eggs, well beaten
1/3 cup finely minced parsley
1 stick salted butter, softened
1 cup pre-chopped seasoning veggies
1 cup evaporated milk
2 cups medium-sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
? cup Velveeta cheese, small-cubed
3/4 cup petit pois green peas
2 tsp. Frank Davis Sprinkling Spice ( CajanSeasoning spices)
1 tsp. fresh-ground black pepper
Start off by placing your cooked and drained macaroni in a buttered casserole dish and thoroughly mixing in the 3 beaten eggs and the parsley. Then, in a saucepan, melt the butter over medium-low heat and sauté the onions and celery until they wilt. At this point, stir in the evaporated milk and cook it into the butter and seasonings until blended well. Now, a little at a time, start adding the cheeses to the sauce (first the cheddar, then the Swiss, and finally the Velveeta). By the way, use only half of the cheddar in the sauce-the other half goes over the top of the macaroni. The one thing you want to be sure of is to stir constantly as you add the cheeses so that they don't stick to the saucepan and burn. Incidentally, keep the heat on medium as you blend the sauce. Next, quickly whisk into the pan the green peas, season the cheese sauce with salt and white pepper to taste, and pour the final mixture evenly over the macaroni. Don't be afraid to mix everything well, though. Now sprinkle the second cup of grated cheese over the top of the macaroni, place the pan into a 350 degree preheated oven, and bake for 35-45 minutes or until the cheese on top is melted and starts to brown. Before serving, I suggest you also put the entire dish under the broiler for a few minutes to toast the cheddar on top of the macaroni.
nfd?
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) diced tomatoes and green chilies, drained
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Mexican Style Shredded Cheese
PREPARE Dinner as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally.
ADD Dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.
Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
This is Patty La Belle's recipe. I haven't used another in several years. There is never any left at family gatherings.
1 lb elbow mac
1/2 cup muenster
1/2 cup cheddar
1/2 cup sharp cheddar
1/2 cup monterey jack
1 cup Velveeta
1 tbs veg oil
1 stick, plus 1 tbs unsalted butter
2 cups half & half
2 lg eggs lightly beaten
salt and pepper to taste
pre heat oven to 350*
Cook macaroni and cool
Place macaroni in a 13 x 9 baking dish
Add cheeses, butter (cut in small pieces), veggie oil, half & half and eggs.
Mix this well
Add any extra cheeses on top
Add salt and pepper
Cover with aluminum foil until the last 10 min, them remove to brown the top.
Cook for 35 to 45 min until cheese is bubbly.
Note: If you have a large mixing bowl, use that to blend the ingredients and then pour into baking dish.