MACARONI AND CHEESE AND SLIDERS BAR
Provided by Ree Drummond : Food Network
Categories condiment
Time 55m
Yield enough for 12 to 16 mac and cheese and slider servings
Number Of Ingredients 5
Steps:
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
MAC & CHEESE PORK SLIDERS
I love pork sliders! This sweet and savory recipe was created out of leftover ingredients I had in my fridge. It is perfect for a weeknight meal or a special-occasion potluck. —Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside., Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops. Combine melted butter, honey and mustard. Brush over roll tops., Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices.
Nutrition Facts : Calories 305 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 466mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 2g fiber), Protein 14g protein.
SLIDERS
Provided by Ree Drummond : Food Network
Yield 16 sliders
Number Of Ingredients 11
Steps:
- Preheat the grill to medium heat.
- Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook.
- Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter.
- Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
GRILLED MAC N' BEER CHEESE SLIDERS WITH BACON, BEER &
Forget the cellophane-wrapped yellow squares, this grilled cheese uses mac n' cheese for its gooey filling. Not to mention it's topped with a bacon, beer and tomato jam, adding the perfect amount of salty sweetness to this delicious sandwich.
Provided by tankk_girl
Categories Lunch/Snacks
Time 1h30m
Yield 8 sandwiches
Number Of Ingredients 21
Steps:
- Make the Jam.
- In a large pan with high walls, cook the bacon, working in batches to avoid overlap. Once all of the bacon has been cooked, allow it to cool and then roughly chop.
- Pour out all but about 1 tablespoon's worth of drippings from the pan. Heat the pan again and add in the onions. Cook the onions until they have become translucent, about 3-4 minutes. Then, add the garlic and cook for a minute.
- Pour in the beer and apple cider vinegar and deglaze your pan using a wooden spoon.
- Add the brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well.
- Place the lid over the pan, cracked so that the steam can vent slightly, and allow the mixture to boil for a minute. Then, reduce the heat to maintain a simmer. Cook until much of the liquid has evaporated and you are left with a thick, chunky jam, about 1 hour.
- Make the Mac n' Beer Cheese.
- Cook the macaroni according to the directions on the box.
- Heat a pot over medium-high and add the butter.
- When the butter melts entirely, whisk in the flour to create a roux. Cook until it begins to bubble and turns a gold-ish color.
- Slowly add the milk and beer while whisking the mixture. Then, add the cheeses a little bit at a time, and stir constantly until the mixture is smooth.
- Turn the heat down to medium and keep stirring for another 5 minutes or so as the mixture thickens up.
- Add the salt and pepper. You may also choose to add a bit of chipotle chili powder, smoked paprika and/or nutmeg, depending on how you like your macaroni and cheese. I add a pinch of each.
- Mix in the cooked macaroni.
- Assemble the Sliders.
- Slice your baguette to your desired thickness. Butter one side of each slice.
- Heat a large pan over medium heat.
- Place a piece of cheese on the unbuttered side of one slice of bread, and scoop a generous amount of Mac n' Beer Cheese on top of the cheese. Place, buttered-side down, into the hot pan. Do this with 3-4 pieces at a time. Place another piece of cheese on top of the Mac n' Beer Cheese.
- Top each with another slice of bread that has been spread on the unbuttered side with Bacon, Beer and Tomato Jam.
- Fry until slightly browned and the cheese binding the sandwich has begun to melt. Then carefully flip each slider over to fry the other side. Serve warm.
Nutrition Facts : Calories 1286.7, Fat 64.5, SaturatedFat 32.6, Cholesterol 180.5, Sodium 2577, Carbohydrate 105.6, Fiber 4.3, Sugar 8.4, Protein 65
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