THE BEST STOVETOP MAC AND CHEESE
Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
- Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
- Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.
EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
TRIPLE CHEESE & ONION MUFFINS
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CREAMY CHEESE & TOMATO MACARONI
Try pasta instead of potatoes as a quick side-dish with chicken or steak
Provided by Good Food team
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don't have a small processor, finely chop the tomatoes, then mix everything together.)
- Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.
Nutrition Facts : Calories 314 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 0.33 milligram of sodium
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
TOMATO, CHEESE AND ONION MUFFINS
This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.
Provided by Chef floWer
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven at 200°C and grease muffin pans, set aside.
- In a small pan melt one tablespoon of butter and then add onions and cook until soft.
- Mix beaten egg and milk together, set aside.
- In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
- Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
- Half fill prepared muffin pans with mixture.
- Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
- Cover each muffin with remaining mixture until pans are three quarters full.
- Sprinkle with remaining grated cheese.
- Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.
Nutrition Facts : Calories 178.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 39.3, Sodium 488.9, Carbohydrate 18.3, Fiber 1, Sugar 1.4, Protein 7.4
CHEESE AND ONION MUFFINS
Make and share this Cheese and Onion Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the dry ingredients then stir in cheese.
- Combine the soup mix and milk.
- Let stand 5 minutes.
- Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
- Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
- Serve Hot.
Nutrition Facts : Calories 224.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 40.7, Sodium 487.8, Carbohydrate 21.5, Fiber 0.8, Sugar 2.4, Protein 7.2
MAC AND CHEESE MUFFINS
Provided by Food Network
Categories appetizer
Time 1h
Yield 90-100 mini muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
- For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside.
- In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture.
- Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
- Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS
This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!
Provided by wildschwein
Categories Quick Breads
Time 22m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 210°C.
- Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
- Mix lightly with your fingertips to combine. Make a well in the center.
- In another container, beat the egg and milk until evenly combined.
- Pour all the liquid onto the dry ingredients.
- Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
- Grease your deep muffin pan well.
- Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
- Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
- Sprinkle with additional salt, cheese or paprika if desired.
- Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
- Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
- To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
- Serve!
Nutrition Facts : Calories 308.7, Fat 13.9, SaturatedFat 8.3, Cholesterol 70.1, Sodium 1002, Carbohydrate 32.5, Fiber 1.5, Sugar 3.5, Protein 13.4
TOMATO CHEESE CRUNCH
Tomatoes are baked with layers of onion and cheese. You can use either bread crumbs or potato chips in this easy, tasty side dish.
Provided by Debra
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
- Bake for 30 minutes in the preheated oven, or until top is golden and crispy.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.8 g, Cholesterol 19.8 mg, Fat 15.9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 6.8 g, Sodium 287.7 mg, Sugar 4.1 g
CHEDDAR ONION MUFFINS
This hearty muffin is good for breakfast, lunch or dinner. I can make them quickly when I don't have any bread or rolls on hand; and we especially enjoy them hot from the oven with soups or stews.
Provided by Geema
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a food processer, chop the onions and parsley together until minced, but not liquified.
- Remove from blender and set mixture aside.
- Without cleaning the food processor, add the cheese, egg, milk, sour cream, butter and sugar.
- Pulse a couple of times to blend well.
- Add the flour, baking powder, salt, paprika and cayenne.
- Process just until combined, do not overmix.
- Stir in the chopped onions and parsley.
- Spoon into prepared muffin tins.
- Bake in a preheated 400 degree oven for 20 minutes.
Nutrition Facts : Calories 204.3, Fat 11.3, SaturatedFat 6.9, Cholesterol 46.7, Sodium 396.6, Carbohydrate 20.1, Fiber 0.7, Sugar 2.6, Protein 5.8
TOMATO & ONION BAKE WITH GOAT'S CHEESE
Family food on a budget in this comforting vegetarian one-dish bake with cheesy topping
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
- Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
- Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat's cheese, then bake for 20 mins, until bubbling and golden.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
TOMATO MINI MUFFINS
It's delightful at Christmas to savor the big bite of summer baked in to these scrumptious muffins. Munching one warm from the oven reminds me of plump sun-kissed tomatoes and herbs handpicked from the patch.
Provided by Taste of Home
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauce and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with Parmesan cheese if desired. Bake at 375° for 10-12 minutes or until muffins test done.
Nutrition Facts :
CHEDDAR ONION MUFFINS
These are my favorite savory muffins to serve with eggs, soups or stews. They are just as delicious made in mini muffin pans, but reduce the baking time to 12 minutes
Provided by Geema
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder, salt, paprika and sugar.
- In another bowl, beat together the egg, milk, sour cream and melted butter.
- Add the egg mixture to the flour and fold together lightly.
- Add cheese, parsley and onion and mix in gently.
- Spoon batter into greased or paper lined muffin tins.
- Bake for 20 minutes in a preheated 400 degree F.
- oven.
- Serve warm out of the oven for the best flavor.
Nutrition Facts : Calories 238.7, Fat 13.5, SaturatedFat 8.2, Cholesterol 56, Sodium 475.9, Carbohydrate 22.5, Fiber 0.9, Sugar 1.4, Protein 7
ONION CHEESE MUFFINS
These muffins are the perfect addition to brunch or a soup and salad meal. You can choose any block cheese you want.-Judy Johnson, Mundelein, Illinois
Provided by Taste of Home
Time 30m
Yield about 6 muffins.
Number Of Ingredients 7
Steps:
- Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.
Nutrition Facts :
JUMBO ONION CHEESE MUFFINS
Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree. -Valerie Collier, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
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