BAKED CHEESE BURGERS RECIPES

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LAZY BAKED MACARONI AND CHEESE RECIPE | ALLRECIPES



Lazy Baked Macaroni and Cheese Recipe | Allrecipes image

A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!

Provided by YI-FUN HSUEH

Categories     Baked Macaroni and Cheese

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

1 pound uncooked macaroni
2 tablespoons butter, melted
1 pound shredded American cheese
2 (12 fluid ounce) cans evaporated milk
2 cups water
4 eggs
2 teaspoons mustard powder
1 teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.
  • Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 419.7 calories, CarbohydrateContent 36.4 g, CholesterolContent 120.9 mg, FatContent 21.2 g, FiberContent 1.8 g, ProteinContent 20.4 g, SaturatedFatContent 12.2 g, SodiumContent 861.9 mg, SugarContent 7.2 g

BAKED MACARONI AND CHEESE CUPCAKES RECIPE | GIADA DE ...



Baked Macaroni and Cheese Cupcakes Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 1 hours 38 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Vegetable cooking spray
2 cups dried bread crumbs, divided
1 tablespoon olive oil, plus extra for drizzling
8 ounces ground turkey or chicken, preferably dark meat
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
8 ounces small pasta, such as pennette, shells, or elbows
2 cups grated Parmesan
1 1/2 cups grated white Cheddar
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, blanched,* see Cook's Note
1 pound asparagus, cut into 3/4-inch pieces, blanched

Steps:

  • Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
  • In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
  • Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
  • *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

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