Southwestmacandcheese Recipes

Steps:

• Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
• Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
• In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
• Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
• Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
• Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat with bell peppers in large skillet; drain.
• Heat dressing in large saucepan. Add flour; cook and stir 1 min. or until bubbly. Gradually whisk in milk; cook and stir 6 to 8 min. or until thickened. Add cheese, mustard and black pepper; cook and stir 2 min. or until cheese is melted and mixture is well blended.
• Drain macaroni. Add to cheese sauce; mix well. Stir in meat mixture and tomatoes and green chilies. Spoon into casserole dish sprayed with cooking spray.
• Bake 25 to 35 min. or until golden brown and sauce is bubbly. Let stand 2 min. before serving.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
• Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
• Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
• Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.

Steps:

• Brown and strain the sausage.
• Start the shells and cheese cooking as the box directs only use a cup more water.
• Dice up the zucchini. I slice it thick with the skin on then quarter each slice.
• When the water starts to boil add the shells and zucchini.
• When the shells are tender drain the pot.
• Open and drain the can of rotel.
• Add all ingredients in to the pot adding the cheese package. ( I add a handful of my fav shredded cheese and 1/3 cup milk in addition to the packet.
• Salt and pepper to taste :).

Steps:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
• Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Steps:

• Brown chicken and cut into 1 inch pieces.
• Add 2 cups of water bring to a boil.
• Add the 2 cups of macaroni cook on medium heat for 15 minute or until all of the water is gone (mix often so it does not stick).
• Add 1 can of Rotel and 10 oz. of Velveeta cheese.
• Melt and serve.

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Add onions, poblano chiles, jalapeño peppers and chili powder; mix well. Cook 6 min. or until onions are crisp-tender, stirring frequently.
• Add milk and 2/3 of the VELVEETA; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and remaining VELVEETA.
• Spoon into 2-qt. casserole sprayed with cooking spray. Toss shredded cheese with crushed chips; sprinkle over macaroni mixture.
• Bake 20 min. or until heated through.

Steps:

• Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
• In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
• In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Steps:

• Bring a pot of water to a boil.
• Cook the macaroni according to package directions; drain and keep warm.
• Spray a large nonstick skillet with Pam.
• Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
• Stir in the onion, bell pepper, chili powder, cumin, and salt.
• Cook, stirring occasionally, until the onion is tender, about 3 minutes.
• Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
• Add the macaroni and cheese, stirring to combine.