White Mac Cheese With Bacon Herb Cornbread Recipes

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

Steps:

• Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.
• Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.
• Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of generously salted water to a boil and cook pasta until very al dente, about 4 minutes. Drain and set aside.
• In a large saucepan, melt butter over medium-low heat. Sprinkle in flour, then whisk together until a paste forms. Continue cooking, whisking constantly, until lightly golden, 3-5 minutes. Be careful not to let it burn.
• Add milk to saucepan and whisk until smooth. Continue cooking until very thick, 3-5 minutes more. Reduce heat to low. Add cheese to sauce and stir to melt completely. Stir in half of the crumbled bacon, then season to taste with salt and pepper. Stir in cooked pasta, then remove from heat and set aside.
• In a medium bowl, stir together crumbled cornbread, parsley, sage, rosemary, and remaining bacon. Transfer mac and cheese to a buttered 9x13" baking dish. Top with cornbread mixture, then bake until bubbly at the edges and golden on top, 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• In a medium sauce pan, melt the butter in the olive oil over medium heat.
• Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
• Whisk in the milk and bring to a boil, stirring occasionally.
• Remove from the heat and stir in the mozzarella, monterey jack, 1/2 cup parmesan, pepper, salt, paprika, basil, oregano, and parsley.
• Pour over the elbow noodles and mix until combined.
• Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
• Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
• Let stand for 10 minutes before serving.
• Serving Suggestions: Grilled steak, broccoli, boiled potatoes, fried chicken, and honey glazed ham.

Steps:

• cook macaroni, drain and cool.
• sauce- melt butter and flour and cook for 3 minute.
• slowly add half and half and cook 5 minute.
• add heavy cream, cheese, and spices.
• mix the gruyere cheese with the cold pasta - put in baking dish and then pour cheese sauce over pasta.
• add cheese on top then bake in oven at 375 degrees for 30 min - let sit for 10 min before serving.