HOT DOGS AND MAC AND CHEESE RECIPES

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MACARONI WITH HAM AND CHEESE DELUXE RECIPE | ALLRECIPES



Macaroni with Ham and Cheese Deluxe Recipe | Allrecipes image

Not your typical macaroni and cheese meal. Comfort food! A great dish to make using the leftover ham from a previous meal. Nice creamy texture with a tasty combination of onion, green pepper, and tomatoes. My family just loves it!

Provided by Kathy L

Categories     Baked Macaroni and Cheese

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
¼ cup butter
1 onion, chopped
1 teaspoon minced garlic
1 green bell pepper, chopped
4 cups cubed, fully cooked ham
4 ounces shredded Monterey Jack cheese
4 ounces shredded hot pepper Monterey Jack cheese
2 ounces shredded sharp white Cheddar cheese
¾ cup milk, or more as needed
4 Italian plum tomatoes, cut into wedges
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a Dutch oven over medium heat. Cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.
  • Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.
  • Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
  • Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.
  • Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.

Nutrition Facts : Calories 452.6 calories, CarbohydrateContent 32.3 g, CholesterolContent 75 mg, FatContent 25.3 g, FiberContent 2 g, ProteinContent 23.3 g, SaturatedFatContent 13.2 g, SodiumContent 841.7 mg, SugarContent 3.5 g

MAC AND CHEESE WITH CREAM CHEESE (SLOW COOKER) + VIDEO



Mac and Cheese with Cream Cheese (Slow Cooker) + Video image

Mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

Provided by Donna Elick

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 2 hours 10 minutes

Number Of Ingredients 9

1 pound cellentani pasta (also known as cavatappi), uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1 cup fresh shredded pepper Jack cheese

Steps:

  • Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe.
  • Scatter the butter and cream cheese pieces over the pasta.
  • Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.
  • Stir to combine everything and smooth the pasta into one even layer coated in sauce.
  • Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
  • Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
  • Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce.
  • Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
  • I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
  • The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
  • Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

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