Pour cheese sauce over mix to cover all pasta.
In buttered casserole dish add cooked cavatappi pasta. Whisk in milk and heat approximately 4 minutes. In same pan melt 2T butter, add onion and sauté 1 minute. This is the right mixture of love and cheese and once you taste you'll want to Smack Yo Mamma and say, "Why didn't you ever make macaroni and cheese like this?"Ĭajun Macaroni and Cheese with Shrimp by Lisa Mazzaferroġ lb. I've had people taste it once and two years later still talking about it. I've tweaked it over the years and now my kids beg me to make it.
I remember being so excited helping crack the eggs, watching it go in the oven and when it hit the plate. This recipe started with me growing up watching my Grandma Helen make a version of this recipe on Sundays. Let stand for at least 10-15 minutes before serving. Remove foil and cook 5-10 minutes more until golden. Sprinkle salt and pepper to taste.Ĭover tightly with foil. Poke holes so milk mixture can get all the way through. Take the rest of milk mixture and pour the remaining over the noodles and cheese. When you get to top, the last of cheese heavy on top. (Don't forget salt and pepper on each layer.) If using box Velveeta, slice pieces over shredded mixture. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. Take shredded cheese and combine in a bowl, give a quick toss. Add a layer of noodles, then add salt and pepper. Pour 1/2 of milk mixture in bottom of the pan. Mix eggs, milk, cream and salt and pepper, whisk until well blended. Quick rinse, shake, drain and put to the side. Preheat oven to 350 degrees, spray pan with non stick spray.īoil noodles as per directions on box until just undercooked. This recipe is for a 13 x 9 pan at least 3 to 4 inches deep. Princess Thompson's Smack Yo Mamma Mac and Cheeseġ box of elbow macaroni or noodle of choice (try cellentani or cavatappi - my kids love the fun shapes)
Remove individual muffins from pans and arrange on platter with sprigs of fresh parsley for garnish. Remove pans from oven and allow cooling for 10-15 minutes. Bake for 40-50 minutes or until muffins have an evenly brown crust. Place muffin tins on cookie sheets before placing in hot oven. Use other half of cheese to top each muffin. Carefully pour enough milk/egg mix into each well to reach the top without overflowing. Mix well.įill each muffin well with ¼ cup of cavatappi mix. Stir ½ of grated cheese to cooled cavatappi mixture. Prepare muffin tins by spraying with cooking spray. In a second bowl, grate cheeses, combine and set aside. In a bowl, beat eggs slightly, combine with evaporated milk and set aside. Drain and return to pot and add butter, hot sauce, onion and salt and pepper. Boil the cavatappi in salted water until al dente. block of Monterey Jack cheese with jalapeno peppers, grated blocks of extra sharp cheddar cheese, gratedġ 8 oz. Salt & fresh ground black pepper to tasteĢ 10 oz. Gwen Richardson's Marvelous Macaroni and Cheese Muffinsģ tablespoons Frank's Red Hot cayenne pepper sauceġ medium red onion, peeled and chopped very fine Remove foil and continue baking until sauce is bubbly and topping is browned. Taste and adjust salt and pepper if necessary. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Stirring constantly with a whisk, add milk and roasted garlic paste.Ĭook until sauce is thickened (coats the back of a spoon). Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.Īdd flour and continue to cook for 1-2 minutes. Sauté shallots over low heat in reserved bacon fat for one minute. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Smash cloves with a fork to form a paste.Ĭook pasta according to package directions.Ĭook bacon completely. Remove garlic pulp by squeezing garlic head. Wrap garlic head tightly in a square of heavy foil and roast until tender - about 45 minutes.
Drizzle with olive oil and sprinkle with salt and pepper. To roast garlic:Slice ½ inch off the top of the entire head of garlic. Best Mac 'n' Cheese Ever from Laura Macekġ ½ cups fresh white bread crumbs (5 slices, crusts removed)Ĩ ounces extra-sharp Cheddar cheese, grated