MAC AND CHEESE IN A MUG RECIPES

Name: Microwave 5-Minute Mac 'N' Cheese Recipe by Tasty
Total time: 30 min
Yield: 1 serving
Cuisine: American
Ingredients: ½ cup elbow macaroni; ½ cup water; 3 tablespoons milk; salt, to taste; pepper, to taste; ¼ cup shredded cheddar cheese; fresh chive, to garnish, optional

MICROWAVE 5-MINUTE MAC 'N' CHEESE RECIPE BY TASTY

Microwave 5-Minute Mac 'N' Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, milk, salt, pepper, shredded cheddar cheese, fresh chive

Provided by Alvin Zhou

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 7

Ingredients

½ cup elbow macaroni
½ cup water
3 tablespoons milk
salt, to taste
pepper, to taste
¼ cup shredded cheddar cheese
fresh chive, to garnish, optional

Steps:

Mix the macaroni, water, and salt in a microwaveable mug.
Microwave for 2-3 minutes, then stir.
Add the milk, cheese, salt, and pepper, then stir.
Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.
Enjoy!

Nutrition Facts : Calories 448 calories, CarbohydrateContent 65 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 19 grams, SugarContent 4 grams

SLOW-COOKER MAC AND CHEESE RECIPE - BETTYCROCKER.COM

Slow-Cooker Mac and Cheese Recipe - BettyCrocker.com image

The ultimate in cheesy indulgence! This ultra-creamy spin on classic mac gets topped with a can’t-skip-it sprinkling of toasty breadcrumbs that delivers a crunchy contrast in textures.

Provided by Betty Crocker Kitchens

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

3 1/2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup butter, melted
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 box (16 oz) elbow macaroni
4 cups shredded Cheddar cheese (16 oz)
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Nutrition Facts : Calories 860 , CarbohydrateContent 69 g, CholesterolContent 145 mg, FatContent 3 , FiberContent 3 g, ProteinContent 37 g, SaturatedFatContent 28 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 14 g, TransFatContent 1 1/2 g

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