Creamy Mac n' Cheese Bake
Serves 6-8 Comfortably
*This is the lightened up version...sorta*
About 3 cups uncooked elbow macaroni
1/4 cup butter
1/3 cup all-purpose flour
1/4 cup reduced-sodium chicken broth
1-1/2 cups 1% milk, plus another 1/4 cup for later
1 cup light sour cream
10-12 oz of Velveeta cheese 2% milk kind, cut into cubes
1/3 cup grated Parmesan cheese
3/4 teaspoon ground mustard
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups reduced fat cheddar cheese, shredded
Parmesan goldfish
Green onion
Cook Macaroni according to package directions.
Preheat oven to 350 degrees Fahrenheit.
In a medium sized saucepan, melt the butter over a medium heat.
Add the flour, whisk or stir until smooth.
Slowly add in the chicken broth and milk. Bring to a boil, cook and stir for about 2 minutes until it has thickened up a bit.
Reduce the heat to low and add in the sour cream and Velveeta cheese.
Stir until the Velveeta begins to melt then add in the Parmesan cheese and the seasonings.
Add extra 1/4 cup of milk to cheese sauce if it is too thick.
Drain noodles once they are done and add in the 2 cups of shredded cheddar cheese.
In a 13x9 baking dish, greased a little bit with Pam or sprayed oil, transfer the macaroni to the dish.
Pour the cheese sauce over the noodles, stir carefully to coat the noodles generously.
Bake uncovered, for about 30-35 minutes
Crush the amount of Parmesan goldfish you would like and chop up the desired amount of green onion.
Top the mac and cheese with the goldfish and green onion and bake for an additional 10 minutes.
Serve and enjoy!
Serves 4-6
1 lb chicken breast
Garlic powder, onion powder, dried rosemary, season salt, paprika (just enough to season the chicken)
6 Tablespoons butter, cubed/sliced
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 cup, plus 2-3 Tablespoons Romano (or Mozzarella) cheese
2 egg yolks, lightly beaten
1/4 teaspoon salt
Black pepper to taste
1-2 pinches ground nutmeg
8 oz fettuccine noodles
Flatten chicken so it is the same thickness. Season both sides with desired amount of seasonings.
In a grill pan, over a medium heat grill chicken for about 6-8 minutes on each side, until chicken is no longer pink.
Cut into bite-sized pieces and set aside.
In a large pot boil water for fettuccine noodles and cook according to package directions.
Meanwhile, in a large saucepan melt the butter over a medium heat.
Add in the heavy whipping cream and cheeses, stir to combine the cheese into the cream and get the butter mixed in well.
Add in the egg yolks and salt, pepper, and nutmeg.
Reduce heat slightly to a medium-low and simmer until sauce reaches 160 degrees Fahrenheit.
Do NOT boil the Alfredo sauce.
Drain noodles and add to the sauce.
Add the chicken in to the sauce as well and stir to coat noodles and chicken nicely with the sauce.
Cover and let sit on a low heat for 10 minutes to ensure it is warm throughout.
Serve and top with a sprinkle of Parmesan cheese.
Three-Cheese Stuffed Manicotti
Originally from Taste of Home
Serves 5 (2 Noodle portions)
10 uncooked Manicotti shells
1 carton (15 oz) Ricotta Cheese
2-1/2 or 3 cups of Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 jar (26 oz) your choice of Spaghetti sauce; I used Bertolli Olive & Garlic
Preheat oven to 375 degrees Fahrenheit
Cook the noodles according to package directions.
In a large bowl, combine the ricotta,1-1/2 cups mozzarella, Parmesan cheeses, the egg, and the seasonings.
Once noodles are done, carefully drain them and let them sit for a couple of minutes.
*You might want to coat them slightly in an oil to prevent sticking*
Spread 1 cup of Spaghetti sauce into an un-greased 13x9 baking dish.
Gently stuff the Manicotti shells with the cheese mixture.
Arrange noodles over the sauce, top with the remaining sauce.
Cover and bake for 35-40 minutes.
Uncover dish after baking, sprinkle with the remaining Mozzarella cheese.
Return to over UNCOVERED and bake for an additional 7-10 minutes, until cheese is melted and Manicotti is heated through.
Three-Cheese Stuffed Manicotti
Originally from Taste of Home
Serves 5 (2 Noodle portions)
10 uncooked Manicotti shells
1 carton (15 oz) Ricotta Cheese
2-1/2 or 3 cups of Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 jar (26 oz) your choice of Spaghetti sauce; I used Bertolli Olive & Garlic
Preheat oven to 375 degrees Fahrenheit
Cook the noodles according to package directions.
In a large bowl, combine the ricotta,1-1/2 cups mozzarella, Parmesan cheeses, the egg, and the seasonings.
Once noodles are done, carefully drain them and let them sit for a couple of minutes.
*You might want to coat them slightly in an oil to prevent sticking*
Spread 1 cup of Spaghetti sauce into an un-greased 13x9 baking dish.
Gently stuff the Manicotti shells with the cheese mixture.
Arrange noodles over the sauce, top with the remaining sauce.
Cover and bake for 35-40 minutes.
Uncover dish after baking, sprinkle with the remaining Mozzarella cheese.
Return to over UNCOVERED and bake for an additional 7-10 minutes, until cheese is melted and Manicotti is heated through.
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