Creamy Macaroni With A Twist Recipes

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Steps:

• Preheat oven to 375 degrees.
• Lightly spray a 2 1/2 quart caserole dish with cooking spray.
• Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
• Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
• Process until well blended.
• Take a taste and adjust any of the seasonings as needed, then set aside.
• Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
• Drain pasta and add the sauce from the blender and half of the grated cheese.
• Combine well.
• Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
• Cover with foil and bake for 30 minutes.
• Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
• Let sit about 5 to 10 minutes before serving.

Steps:

• Cook the pasta until "al dente," drain and set aside.
• In the same pot you cooked the pasta, stir in the butter and let it melt. When butter has melted, add sour cream, milk chicken bouillon, salt & pepper, and blend. When it's blended, add the corn, bell pepper, and the pasta.
• Stir carefully, and let it warm.
• Serve as a side dish, or alone as a light lunch.

Steps:

• Preheat the oven to 200c. After all the ingredients have been measured, put the butter in a steel saucepan and melt it. Once the butter has been melted, stir in the flour. After the butter has been absorbed by the flour, pour in the milk.
• Using a balloon whisk, you have to mix the sauce constantly, not allowing it to stick. after roughly 5 minutes, you should feel the sauce starting to thicken, once it coats the back of a spoon, take it off the heat and stir in the cheese, parsley and mustard.
• Next, separately heat a pan with oil in it and cook the onion until is is translucent with the garlic. Then add the pepper, chilli and mushrooms and cover and cook for a couple of minutes.
• Once the pepper has been cooked and the mushrooms have shrunk considerably uncover and mix in the tarragon, salt and pepper.
• In another pan of boiling water, add the pasta and cook as specified on the pack of pasta and drain.
• Pour the sauce onto the pasta and then fold in the vegetables making sure not to break up the pasta. Put the pasta is an oven proof serving dish and put in the oven for 20 mins or until browned.
• Whilst the pasta is in the oven, grill the bread slices in the grill; this will dry out the bread. halfway through the cooking time, cover the dish with foil and put back in the oven.
• in a food processor grind the dried bread into bread crumbs and sprinkle ontop of the macaroni cheese once it has been removed from the oven.
• please comment and give any feedback :)

Steps:

• Cook macaroni and drain.
• Put macaroni in a bowl and pour pickle juice over it while it is still hot.
• Let set for about an hour and then drain juice and discard.
• Mix macaroni with remaining ingredients and put in fridge for 4-6 hours or overnight. Preparation time includes marinating the macaroni.

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Steps:

• Red sauce:.
• Melt butter in pan. Sauté onions and garlic. Add beef, salt, pepper, garlic salt, garlic powder, onion powder, soy sauce, and Worcestershire sauce. Once the beef is done, add the Ragu, Jufran and simmer until it bubbles. Add the boullion cube and sugar. Simmer for about 10 minutes Then add the shredded cheese. Allow it to melt and simmer for an additional 10 minutes Adjust to taste.
• White sauce:.
• Melt butter in pan; add flour while stirring constantly to remove the lumps. Once it has been well mixed, add the all purpose cream and chicken broth. Increase heat and stir constantly until the mixture has thickened. Add the cream of mushroom soup and mix well. Add more chicken broth to thin out sauce or add more flour to thicken.
• Assembly: Preheat oven to 325°F Mix the red sauce with the cooked macaroni and put it onto the baking dish. Layer it with the white sauce and top with the shredded cheese. Bake until the top has lightly browned.

Steps:

• Preheat oven to 350 degrees F.
• Grease a medium casserole dish.
• Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
• Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
• Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
• Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
• Add in flour and stir for 1 minute.
• Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
• Reduce heat and add in both cheeses; mix until melted and smooth.
• Season with salt and black pepper to taste.
• Add in the cooked pasta and toss to combine.
• Transfer to baking dish.
• Sprinkle with Parmesan cheese.
• Bake 350 degrees F for about 20-25 minutes.

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
• To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
• Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.