Post # 1
Ok, so I am hungry and I came across this recipe but I am going to add hot turkey sausage to it! Sorry if there are already posts for mac n cheese dishes.. but mmm:
Pepper Jack Cheesy Mac (VeryBestBaking.com):
2 C.(8oz) dry elbow macaroni
2 C.(8oz) shredded cheddar cheese
2 C. shredded pepper jack cheese, divided
1 can(12 oz) Nestle Carnation Evaporated Milk
1/2 teas. ground black pepper
1/2-1 C. broken tortilla chips
1/4-1/2 teas. crushed red pepper(optional).
Preheat oven to 350. Lightly grease a 2 1/2 quart casserole dish. Cook macaroni in a large saucepan according to package directions: drain. Return to saucepan. Add cheddar cheese, 1 1/2 C. pepper jack, evaporated milk and black pepper to mac. Stir until combined. Pour into prepared casserole dish. Combine the remaining 1/2 cup of pepper jack cheese, tortilla chips and red pepper flakes in a small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 min. Uncover and bake for an additional 10 min. or until lightly browned.
For me, I will brown some hot turkey sausage and add this in to the drained mac when adding the milk & stuff.
Post # 3
YUM!!! A really easy recipe:
Package of elbow noodles
4 cups of shredded cheddar cheese
8 cups of milk
1 stick of margarine
salt and pepper to taste
1 cup of flour
1 cup of breadcrumbs/half stick of butter
Melt butter and four in pan:
slowly stir in cups of milk
bring to boil
Pour in cheese, keep stirring until thick mixture
Melt breadcrumbs in butter in a bowl in microwave
Pour Cheese mixture into cooked elbow noodles
Stir and pour into baking dish
Add the breadcrumb mixture on top and bake for 20 minutes
Easy and SO good! 🙂
Post # 4
This is my all-time favorite mac & cheese.
Kicked Up Sausage Macaroni and Cheese (Emeril Lassage)
9 tablespoons unsalted butter
1/2 pound elbow macaroni
1 pound homemade-style spicy pork sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1 tablespoon Essence
4 teaspoons minced garlic
1/2 teaspoon anise seeds
1/2 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups grated sharp cheddar cheese (8 ounces)
1/2 cup fine dry bread crumbs
Preheat the oven to 350 degrees F.
Butter a large casserole dish with 1 tablespoon of the butter and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.
Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.
In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let rest for 5 minutes before serving.
Post # 5
Post # 6
Crap those sound good! I may add some frozen peas to mine as well. Love peas n cheese!
Post # 7
One of our faves is Maccy cheese with bacon and mushrooms. Apologies the amounts aren’t exact as i’ve got used to knowing how much i’ll need, plus I work in grams and not cups – can’t get to grips with your cups.
Plain flour probably about 50g
First slice the mushrooms and cut the bacon into strips. Then fry both of these in a pan with a little oil. When cooked remove from pan. Put the macaroni into a pan of boiling water. Either use the same pan from the bacon and mushrooms after it’s been wiped with kitchen tissue to remove any grease or a new pan, melt the butter, Once the butter is melted add the flour and mix using a wooden spoon or hand held whisk and the misxture will result in a sandy texture. Gradually stir in the milk everytime the mixture becomes thick. When the mixture is of coating consistency and you have the required quantity then add the cheese and stir. Drain the macaroni, add the bacon and mushrooms to the macaroni and pour over the cheese sauce and mix in. Put into an oven proof dish, sprinkle some more cheese on the top and place under the grill for about 10-15 mins so it turns golden.
Post # 8
I have this amazing recipe for Mac-n-Cheese with Bacon and Carmalized Onions. Not the healthiest but SO YUMMY…. as soon as I find it I will post it on here.
Until then here is one that is pretty similar.
This one was really good too
Post # 9
Oh man bacon! Crap I forgot about bacon! Sometimes I feel bad about eating meat as a former vegetarian for 8 years..I still don’t eat a whole lotta meat and never really red meat..I may try a veggie bacon but my SO will know probably, lol.
Post # 10
@kalliela – Haha, your comment reminded me of the bacon episode of “Iron Chef”. Ted Allen was a judge that night and remarked “Everyone loves bacon! Even vegans!”
Post # 11
Ya, bacon, I know..not the strips but the bits or crumbled:(. I know I feel bad. But honestly.. bacon chicken ranch frozen pizza is kinda like a guilty pleasure sometimes. Ugh. I haven’t tried veggie bacon..but willing to give it a go.