Best 10 Jacked Up Macaroni And Cheese Recipes

HOMEMADE MAC AND CHEESE CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.
• Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
• Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
• Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
• Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

KICKED UP MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
• Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
• Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

JACKED UP MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Add both boxes of macaroni (pasta only) into a casserole dish and add water.
• Cover with aluminum foil and bake for 8 minutes.
• After 8 minutes lift foil, stir gently, replace foil and bake for another 8 minutes.
• Meanwhile, add 2 tablespoons melted butter to the crushed Ritz crushed crackers and mix.
• Lay strips of bacon on a plate and cover with a paper towel.
• Microwave at 30 second intervals until bacon is crispy.
• Once bacon is cool, crumble into pieces.
• When pasta is ready, remove from oven and stir in 1/2 cup butter, milk and 1 cup cheddar cheese.
• Top with remaining cheddar cheese, crumbled bacon and crushed crackers.
• Return to oven, uncovered, until topping is golden brown and bubbling (about 15 minutes). Serve.
• Additional add-ins: grilled chicken, broccoli, peas, tuna, salsa or ground beef.
• Healthy Alternatives: Use whole grain or veggie pasta. Add whole grain crushed crackers for topping.

KICKED UP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

JACKED MAC'N'CHEESE

Steps:

• Dice peppers, onion, and tomatoes.
• Melt 1 tbsp butter at medium heat.
• Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
• Meanwhile, boil dilatini or macaroni.
• Drain pasta, rinse with cold water and set aside.
• In pasta pot, melt remaining butter over low heat.
• Add flour to butter and stir to make a roux, browning a bit as you stir.
• Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
• Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
• Add pasta and sauteed veggies to sauce. Stir to coat pasta.
• Finish by seasoning with hot sauce (I like tobasco or sylvia's).
• Garnish with some additional shredded cheese and some chopped coriander or chives.

TEX-MEX MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
• In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
• Bake 20 to 25 minutes or until edges are bubbly.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

KICKED UP MACARONI AND CHEESE

Steps:

• Boil macaroni about 8 minutes, until al dente, and drain well.
• Meanwhile melt 1/4 cup butter and whisk in flour until smooth.
• Add milk a little at a time, whisking until smooth; bring back to a boil.
• Repeat until all the milk is added.
• Stir in white pepper and garlic powder.
• Remove from heat, slowly stir in the Velveeta cheese and Cheddar cheese, mixing until smooth.
• Stir in macaroni, set aside.
• Fry the onion and kielbasa to brown meat.
• Stir in broccoli, cook for 5 minutes to warm through.
• Stir mixture into the macaroni and cheese.
• Pour into a large crock pot or a 9x13 baking dish.
• Mix bread crumbs, melted butter and parsley together; sprinkle over macaroni and cheese.
• Bake in a 350 degree Fahrenheit oven for 30 minutes.

JAZZ UP BOXED MACARONI AND CHEESE - WITH 6 VARIATIONS

Steps:

• Prepare macaroni and cheese as directed. Then mix in one of the following.
• Meat Lovers' Special Supper: Mix in frozen mini meatballs (cooked according to package directions), diced salami or pepperoni and a dash of hot sauce. (I added 16 mini meatballs).
• Tasty Tuna: Stir in drained tuna and frozen peas (thawed); top with canned french fried onions. Bake until hot.
• Smoky Peppers: Toss in a jar of drained, chopped roasted red peppers, some shredded provolone cheese and a pinch of garlic powder.
• Zesty Bacon: Mix in cooked crumbled bacon and canned fire roasted diced tomatoes (drained); heat through. Before serving, sprinkle with thinly sliced fresh basil.
• Taco Mac: Saute ground beef with a couple of spoonfuls of chili powder until browned; stir into macaroni and cheese with a little salsa. Serve topped with crushed tortilla chips.
• Chicken Divan: Stir in chopped rotisserie chicken, frozen broccoli florets (thawed) and a little dijon or honey mustard; heat through.