ood old fashioned mac and cheese entice memories of your childhood? Now that you are an adult, you can still appreciate the simplicity and creamy cheesiness of macaroni and cheese without forfeiting “sophisticated” flavor. Boosting the flavor of your mac and cheese is a great way to fuse the familiar taste you treasured growing up with the new tastes you have acquired throughout your adulthood. Take a look at the following five recipes that add a real spin to macaroni and cheese.

Turkey Mac and Cheese

Ingredients:
1 (16-oz) package uncooked pasta shells
10 slices turkey bacon, cooked until crispy
1 (1 lb) loaf Velveeta, cubed
3/4 cup heavy cream
1/2 cup fat free half and half
1 tsp paprika
1/2 tsp cayenne pepper

Directions:
Bring a large saucepan of water to a boil. Add in the pasta shells and stir. Cook, stirring occasionally, until the pasta is al dente (usually around 10 - 15 minutes). While the pasta is cooking, combine the Velveeta cubes, half and half, and heavy cream in a pot and warm over medium heat until the sauce begins to bubble. Remove from heat and stir in the paprika and cayenne pepper. Crumble the turkey bacon and add it to the cheese. Drain the pasta and add it to the cheese. Stir well until the pasta is thoroughly coated.

“Fancy” Macaroni and Cheese

Ingredients:
1 red onion, diced
1 (16-oz) package pasta shells
Pinch of garlic salt
1 tbsp butter
1/4 cup brown sugar
3 cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese
Salt and pepper to taste

Directions:
Put the onions and pasta shells in a large pot of water and bring it to a boil. Cook for about 10 minutes, or until the pasta is fully cooked. Drain and pour the pasta into a casserole dish. Sprinkle a bit of garlic salt, pepper, and salt on the pasta. In a bowl, cream together the butter and brown sugar, then add to the pasta. Stir until the butter melts. Add in the cheddar cheese soup, Parmesan and Havarti cheeses, as well as 1/3 cup of the cheddar cheese. Stir until the pasta is fully coated with cheese. Sprinkle the remaining cheddar over the pasta, then bake at 350 degrees F for about 45 minutes. If you want a crispy top, switch the oven over to broil during the last 4 minutes of cooking.

Five-Cheese Bake

Ingredients:
1 (16-oz) package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 cup sour cream
1/2 tsp garlic salt
1/2 tsp dried Italian seasoning
1 tbsp chopped fresh parsley

Directions:
Bring a large pot of water to boil and toss in the macaroni pasta. Cook for about 10 minutes, or until al dente. Drain and set aside. In a large bowl, mix together the mozzarella, Swiss, Parmesan, and Provolone cheeses. Remove about half a cup of this mixture and set aside for the topping. In another bowl, mix together the sour cream, heavy cream, and ricotta cheese. Season this with Italian seasoning, garlic salt, and parsley. Add the ricotta mixture and the pasta to the bowl containing the other cheeses. Toss lightly, then pour into a greased 9 x 13-in baking dish. Sprinkle the half cup of cheese on top and bake at 400 degrees F for about 10 minutes. Switch the oven setting to broil, then cook for an additional five minutes.

Broccoli Mac and Cheese

Ingredients:
1 1/2 cups macaroni pasta
2 cups broccoli florets
6-oz shredded Velveeta
1/2 cup shredded Cheddar cheese
2 tbsp heavy cream
salt to taste

Directions:
Bring a large pot of water to boil, then add the pasta and cook for about 10 minutes, or until the pasta is fully cooked. Drain and return to pot. Boil or steam the broccoli florets. Add the Cheddar cheese, Velveeta, and cream to the pasta and stir well. Fold in the broccoli and sprinkle with salt.

Chicken and Macaroni

Ingredients:
2 cups macaroni pasta
2 cups cooked chicken, cubed
1 cup milk
2 cups shredded Cheddar cheese
1 can condensed cream of chicken soup
1 (4.5-oz) can sliced mushrooms

Directions:
Bring a large pot of water to a boil, then toss in the macaroni pasta. Cook for about 10 minutes, or until the pasta is fully cooked. Drain and transfer to a large bowl. Add the cheddar cheese, chicken soup, milk, mushrooms, and chicken. Stir well, then spread the mixture evenly in a lightly greased 9 x 13-in baking dish. Bake at 350 degrees F for about an hour, or until the top starts to brown.

By: Patrick Carpen

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macaroni recipes.

Home-made macaroni.

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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.

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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce.

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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.

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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola.

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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.

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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.



By: John Ugoshowa

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