Deconstructed Mac Cheese Recipe 445

Steps:

• Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Add truffle oi, to taste. Continue to cook cheese sauce until creamy. Dish onto a plate and top with elbows. Sprinkle panko on top. Serve!

Steps:

• 1. Heat olive oil in a medium saute pan. Add sliced shallots and saute until opaque. Remove from saute pan, and place on a warmed plate.
• 2. Add sliced red peper to saute pan and cook until soft and tender. Remove from saute pan and keep warm with shallots.
• 3. Melt unsalted butter in same saute pan. Add sliced mushrooms and minced shallots. Saute until mushrooms are soft and tender. Remove from saute pan and keep warm.
• 4. Sprinkle shaved beef with salt and pepper. Saute seasoned bee until cooked through, about 5 minutes.
• 5. Grate Mozzarella cheese, and set aside.
• 6. To assemble: Evenly distribute cooked shallots, red pepper and mushrooms over cooked beef. Sprinkle grated mozzarella evenly over ingredients. Place pan under broiler to melt the cheese.
• 7. Serve immediately.

Steps:

• Beat cream cheese and sugar in large bowl mixer until blended. Stir in COOL WHIP and vanilla.
• Spread 1 Tbsp. of the cream cheese mixture onto each graham square just before serving.
• Top each cracker with caramel sauce and nuts.

Steps:

• Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
• Add butter to the macaroni and stir until melted and the noodles are well coated.
• In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
• Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
• Pour the macaroni into the prepared baking dish and smooth in an even layer.
• In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
• Cover the baking dish with foil. Bake for 30 minutes.
• Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!
• RECIPE BY: Meiko Temple