WALMART MILK BONES RECIPES

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BEST MACARONI AND CHEESE RECIPE - RECIPES, COUNTRY LIFE ...



Best Macaroni and Cheese Recipe - Recipes, Country Life ... image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    side dish    snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

4 c.

dried macaroni

1

whole egg

1/4 c.

(1/2 stick or 4 tablespoons) salted butter

1/4 c.

all-purpose flour

2 1/2 c.

whole milk

2 tsp.

(heaping) dry mustard, more if desired

1 lb.

cheese (such as cheddar, jack and/or fontina), grated

1/2 tsp.

salt, more to taste

1/2 tsp.

seasoned salt, more to taste

1/2 tsp.

ground black pepper

Optional spices: cayenne pepper, paprika and/or thyme

Steps:

  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

CHICKEN LINGUINE WITH PESTO SAUCE | BETTER HOMES & GARDENS



Chicken Linguine with Pesto Sauce | Better Homes & Gardens image

Combining pesto with Alfredo sauce makes a simple creamy sauce for pasta.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 20 minutes

Number Of Ingredients 8

8 ounces dried linguine
1 10 ounce package frozen broccoli, cauliflower and carrots
1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
⅓ cup purchased basil pesto
¼ cup milk
½ 2-2.25 pound deli-roasted chicken
Milk (optional)
Grated Parmesan cheese

Steps:

  • In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.
  • While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.
  • Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

Nutrition Facts : Calories 801 calories, CarbohydrateContent 54 g, CholesterolContent 109 mg, FatContent 48 g, ProteinContent 37 g, SaturatedFatContent 4 g, SodiumContent 546 mg, SugarContent 4 g

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