Easy Weeknight Mac And Cheese 4 Ways Recipes

Steps:

• Cook elbow macaroni according to package directions, about 8 minutes.
• While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
• Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
• For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
• For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
• For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

Steps:

• Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
• Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
• Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.

Steps:

• 1. Heat oven to 400 degrees F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• 2. Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
• 3. Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.

Steps:

• Cook elbow macaroni according to package directions, about 8 minutes.
• While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
• Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
• For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
• For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
• For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

Steps:

• Cook pasta in a large pot of salted water until just barely al dente; drain.
• Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it's completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
• Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

Steps:

• Melt butter in a saucepan over a medium heat.
• Stir in flour and salt.
• Add milk and macaroni to saucepan, and bring to a boil.
• Reduce heat, and cover.
• Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Add cheese, and stir until cheese melts.
• Serve.