Ranch And Blue Mac And Cheese Cupcakes Rsc Recipes

Steps:

• Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Steps:

• Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream., Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.

Steps:

• Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
• Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
• Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
• Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
• Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
• To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
• Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
• Bake at 375F for about 25 minutes until golden brown.

Steps:

• Oven Temp: 350.
• Mac & cheese:.
• 1. Bring 4 cups water to a bowl, once water is at a rapid bowl ad noodles. Par cook until noodles are al dente. drain and transfer to a 9x9 glass oven dish.
• 2. In a bowl mix together greek yogurt, milk and ranch dressing mix packet. Set aside.
• 3. In a seprate bowl toss together corn strach and cheddar cheese until cheese is well coated. Once cheese is coated mix it along with in with greek mixture noodles in 9x9 dish.
• Breadcrumb topping:.
• 4. Places saltines in a zip lock bag and crush until you form small crumbs.
• 5. Slice bacon into bacon bite sized pieces. Saute until bacon becomes crisp. Once crisp add saltine crumbs and mix until well coated, lastly sprinkle in 1 tsp hidden valley ranch dressing mix.
• 6. Spread breadcrumbs on top of mac and cheese.
• 7. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 15 minutes more.
• Basil & chive oil:.
• 8. Place oil, basil and chives in blender and blend 30 to 45 seconds.
• To serve:.
• Plate up mac and cheese, drizzling with basil & chive oil and garnishing with extra chopped chives if desired.

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta according to package directions. Rinse and drain.
• In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1 1/2-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.