EASY MAC N CHEESE RECIPES

EASY MAC AND CHEESE MUFFINS - ALLRECIPES

Easy Mac and Cheese Muffins - Allrecipes image

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!

Provided by joplin_7_7_7

Categories Baked Macaroni and Cheese

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 teaspoons olive oil
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Nutrition Facts : Calories 208.5 calories, CarbohydrateContent 18 g, CholesterolContent 43.6 mg, FatContent 10 g, FiberContent 0.8 g, ProteinContent 11.1 g, SaturatedFatContent 5.6 g, SodiumContent 382 mg, SugarContent 2 g

GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES

Greens mac 'n' cheese | Jamie Oliver vegetarian recipes image

A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!

Total Time 1 hours

Yield 6

Number Of Ingredients 12

Ingredients

1 large leek
3 cloves of garlic
400 g purple sprouting or tenderstem broccoli
40 g unsalted butter
½ a bunch of fresh thyme (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450 g dried macaroni
30 g Parmesan cheese
150 g mature Cheddar cheese
100 g baby spinach
50 g flaked almonds

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
6. Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

Nutrition Facts : Calories 619 calories, FatContent 25.1 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 75.1 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0.9 g salt, FiberContent 6.4 g fibre

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Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving

1. Peel and finely slice the garlic.
2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
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10. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

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