Ww Spicy Mac And Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside.
• Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand until softened, about 10 minutes. Drain well, then chop into 1/4-inch pieces and set aside.
• Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 2 minutes. Stir in the flour, cayenne, basil and salt. Add the milk and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, then all of the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni-broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9-by-13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 25 minutes.

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Melt the butter in a large saute' pan, and add the onion, garlic, cumin, and coriander.
• Cook for 2 to 3 minutes, stirring often, or until the onion is soft.
• Mix in the flour, and cook the mixture over moderate heat for 1 minute, stirring constantly.
• Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended.
• Bring this to a boil, lower, the heat to a simmer, and stir in the jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice.
• Simmer for 15 minutes.
• Remove the pan from the heat, and stir in the mozzarella cheese, cheddar cheese, and Swiss cheese, blending until well mixed.
• Combine the sauce, cooked pasta and the chicken in a large mixing bowl.
• Place the sauced pasta in a 9X13-inch baking dish, sprayed with cooking spray.
• In a small bowl, mix the Parmesan cheese with the bread crumbs.
• Sprinkle the Parmesan topping over the pasta.
• Bake for 30 to 35 minutes, until the crumb topping is golden brown.

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

Steps:

• Preheat oven to 350 degrees F.
• Coat a 2 quart casserole dish with nonstick cooking spray.
• Cook the macaroni according to package directions; drain and place in a large bowl.
• Add the remaining ingredents except for the corn chips; mix well then pour into a casserol dish and sprinkle with corn chips Bake for 30-35 minutes, or until hot and bubbly,and the top is golden.

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of salted water to a boil; cook macaroni according to package directions; drain.
• Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour and cook, while stirring to form a smooth paste.
• Whisk in milk and cream, and once smooth, whisk in chipotle puree.
• Next, stir in all but 1/2 cup of the cheese, a little at a time, until melted.
• Season with 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Remove from heat and stir in cooked macaroni.
• Transfer macaroni and cheese to a casserole or 8 inch square baking dish; sprinkle reserved cheese over top.
• Place macaroni and cheese in the oven and cook until the top is golden brown and the cheese is melted and bubbly, about 20 minutes.
• Cool slightly before serving.

Steps:

• In a large saucepan, cook the beef, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Stir in macaroni, milk and seasonings. Reduce heat. Stir in cheese until melted.