Category Archives: Mac & Cheese

Spicy Italian Sausage Mac & Cheese

Spicy Italian Sausage Mac & Cheese

 

Spicy Italian Sausage Mac & Cheese (A.K.A. the best mac & cheese recipe ever)

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves 6):

1 lb mild Italian sausage

canola oil

salt and ground pepper

2 cloves garlic, minced

3 cups chicken stock

1/2 cup fat-free half-and-half

1 (10 oz.) can of Rotel (diced tomatoes and green chiles)

1 box wagon wheel pasta

1 cup shredded Monterey Jack cheese

1/2 cup shredded Mexican-blend cheese

onion powder

dried parsley

red pepper flakes

 

Directions:

In a large pot, cook whole Italian sausage links with canola oil and salt and pepper over medium-high heat.

Continuously stir sausage until browned (~7 minutes — they might not be cooked through, that’s okay).

Take the sausage out and place on a paper towel to cool, until you can touch them with your hands.

When you can stand the heat, slice cooked sausage into coins, and place back in the pot.

Sauté sausage coins and minced garlic with a bit more canola oil, over medium heat for ~3 minutes (sausage should still be a little pink in the middle).

Add chicken stock, half and half, Rotel, and pasta into the pot; turn heat to high and bring to a boil.

Cook until pasta is cooked through and there’s still a bit of broth left at the bottom of the pan.

Turn off heat, and stir in the two types of cheese. Add more salt and pepper if needed, and the rest of the spices.

Serve immediately and enjoy!! Get ready for this to become your favorite dish ;) .

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Healthy Mac & Cheese with Broccoli

Healthy Mac & Cheese with Broccoli

 

Healthy Mac ‘n’ Cheese with Broccoli

(original recipe)

Ingredients:

  • 1/2 box (about 7 oz.) whole wheat rotini
  • 1/2 bag (about 1 1/2 cups) of frozen broccoli, prepared according to package directions
  • 4 oz. sharp cheddar cheese (I like the lighter version, not the orange kind)
  • 2 oz. Monterey Jack cheese
  • 5 cups unsweetened almond milk (mine was vanilla, which sounds weird, but it didn’t seem to matter)
  • Salt and pepper, to taste

Directions:

  • Bring pasta and milk to a boil (put them in together at the same time, don’t bring the milk to a boil first), and let cook at medium heat until the pasta reaches your desired doneness. (Make sure that the milk doesn’t over-boil, because it will be a bitch to clean up).
  • Meanwhile, grate your cheeses and set aside.
  • When the pasta is done, do not drain. Turn heat down to low, and stir in grated cheeses. Let the cheese melt into the pasta, stirring continuously. If you still have too much milk left over after a few minutes, you can form a thickener with 1 tbsp whole wheat flour and 1/4 cup of water. Stir into the pasta until the cheese sauce reaches a nice, creamy texture.
  • Add the broccoli florets, salt, and pepper to the pasta, stirring to combine. Serve right away… Enjoy!

Erika’s Mac & Cheese

Erika's Mac & Cheese

 

Erika’s Mac ‘n’ Cheese

(The Teenage Taste recipe)

Ingredients:

  • 1 box (16 ounces) dried elbow macaroni
  • 5 cups milk (I used 1%.)
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour or cornstarch
  • ¼ cup water
  • 8 ounces sharp cheddar cheese, shredded
  • 6 ounces yellow American cheese, shredded
  • 1 teaspoon yellow mustard
  • black pepper, to taste

Directions:

  • Heat a large saucepan over medium-high heat and bring the milk, macaroni, and salt to a boil; boil for 8 minutes.*
  • Once 8 minutes has passed,  turn off the stove and mix together the flour/cornstarch and water in a small bowl to form a slurry.  Add slurry to the cooked macaroni mixture and gradually add shredded cheeses, mix well.
  • Turn heat back on and simmer macaroni and cheese for 5 minutes, stirring occasionally.  Stir in mustard and season to taste with black pepper before serving!

* Note: There will be some milk remaining once the 8 minutes is up.  This is important – do not drain the macaroni!

 

Creamy Cauliflower Mac & Cheese

Creamy Cauliflower Mac & Cheese

Creamy Cauliflower Mac n’ Cheese
Ingredients:
  • 2 1/2 cups chicken stock
  • 1 cauliflower, cored and cut into large pieces
  • 8 ounces whole wheat macaroni (I used rotini)
  • 1/2 cup grated cheese (I used mozzarella because that’s my favorite)
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard (I didn’t have Dijon so I just used yellow and it tasted fine)
  • 1/8 tsp nutmeg
  • Salt (to taste)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
Directions:
  • Heat oven to 400˚ and boil a pot of salted water
  • In a saucepan, warm stock on medium-low heat for five minutes, turn off heat.
  • Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
  • Cook pasta in boiling water for five minutes, then drain.
  • Put pasta in a greased, 9×9 baking dish.
  • Process cauliflower with stock, cheese, oil, mustard, nutmeg, and salt, working in batches
  • Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes.

Butternut Squash Mac & Cheese with Bacon

Butternut Squash Mac & Cheese with Bacon

 

Butternut Squash Mac ‘n’ Cheese with Bacon

(Recipe from The Wannabe Foodie)

 

Ingredients:

1 container DePasquales fresh pasta (or 1 box gemelli)

1 cup butternut squash puree

1/4 cup + 2 tablespoons fat free half and half

1/4 cup chicken broth

1 heaping tablespoon 1/3 fat cream cheese

1 teaspoon salt

1/2 cup shredded cheddar cheese

1 tablespoon butter

1/2 cup onions, sliced thinly

1 clove garlic, sliced thinly or grated

1 large crispy apple, grated

4 tablespoons crumbled bacon

1 teaspoon dried sage

Directions:

Heat butter in a skillet over low heat.

When melted, add onions and let caramelize add garlic about half way through caramelization process…but make sure it doesn’t burn!

Keep heat on low/low-medium.

Cook the pasta according to directions. Drain and return to pan over low heat.

Add onions and apples to the pasta.

After the onions & garlic and apples have been tossed lightly, add the butternut squash, chicken broth, half and half, and cream cheese.

When combined, add in salt and dried sage.

Just before serving, mix in cheese and stir until melted.

Top each serving with 1 tablespoon bacon and a sprinkling of fresh chives.

 

Butternut Squash and Beer Mac & Cheese

Butternut Squash and Beer Mac & Cheese

Butternut Squash & Beer Mac ‘n’ Cheese

(by Miranda Mowbray, Biting Life)

Ingredients (serves four):

1 box (13.25 oz) whole wheat elbow pasta

1 (1 lb) bag frozen butternut squash

1 bottle of Corona beer

1 cup fat-free milk

salt

pepper

1/8 tsp dried mustard

1/8 tsp cayenne pepper

Panko bread crumbs

Directions:

Preheat oven to 400 degrees.

Cook pasta according to package directions, minus 2 minutes of cooking time; drain and set aside.

Meanwhile, cook frozen butternut squash according to package directions; drain.

Put butternut squash back in the pan and add the beer and milk. Bring to a boil and let cook for 5-8 minutes until sauce has thickened.

Using a blender, puree sauce until smooth and creamy.

In a mixing bowl, combine sauce, pasta, and spices thoroughly.

Pour pasta mixture into a glass baking dish prepared with cooking spray.

Sprinkle panko bread crumbs on top and bake for 30 minutes (or until bread crumbs are golden-brown).

Enjoy!

Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

 

Buffalo Chicken Mac ‘n’ Cheese

(adapted from Taste and Tell)

 

Ingredients:

1/2 lb elbow macaroni

1 lb chicken breast, diced into very small pieces (about 1/4-inch)

Salt and pepper

Canola Oil

3 cloves garlic, minced

Sriracha

1 tbsp whole wheat flour

1 tsp ground mustard

1 1/4 cups fat-free milk

8 oz. reduced-fat sharp cheddar shredded cheese

2 oz. Pepper Jack shredded cheese (I grated my own)

1/4 cup light sour cream

1/4 cup panko bread crumbs

 

Directions:

Preheat oven to 350˚F.

Cook pasta according to package directions in salted water; drain and set aside.

Sauté garlic in canola oil over medium-high heat in a sauté pan.

Add chicken, salt, and pepper to pan and cook until chicken is done (about 7 minutes).

Squirt Sriracha in with the chicken, to taste.

Pour a few tbsp of canola oil in a saucepan and heat.

Add flour to oil and whisk together. Slowly whisk in the milk.

Sprinkle in both cheeses and continue whisking until fully combined and thick, making a cheesy sauce.

Add Sriracha to the cheese sauce, to taste.

Line an 8×8 baking dish with tinfoil and grease with cooking spray.

Pour half the macaroni in the dish. Add half the chicken. Pour half the sauce over the top.

Repeat the last step, then sprinkle the top with panko crumbs.

Bake for 30 minutes, or until panko crumbs are golden brown and crispy.

Let sit for 10 minutes before serving.