One-Pot Chili Mac n Cheese

One-Pot Chili Mac n Cheese

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

This One-Pot Chili Mac n Cheese is the perfect thing for lazy Sundays or a weeknight dinner. It’s ready in 30 minutes and combines two of the BEST comfort foods around!

Author: Rebecca

Recipe type: Dinner

Serves: 10

Ingredients

• 1 tbsp Canola or Olive Oil
• 1 lb Ground Beef
• 2 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Mustard Powder
• 1 tsp Salt
• ½ tsp Pepper
• 2 cups Beef Broth
• 1 cup Water
• 1 – 14.5 oz. Can Diced Tomatoes with Green Chiles (undrained)
• 3 cups Elbow Macaroni (uncooked)
• 8 oz. Cream Cheese
• ½ cup Milk
• 1 tbsp Lime Juice
• 1 cup Shredded Sharp Cheddar Cheese

Instructions

1. Heat oil in a large deep pan or pot on medium-high heat.
2. Add ground beef to pan, break it up with a spatula and add the seasonings in.
3. Cook for 5-7 minutes, stirring frequently, until beef is browned and cooked through and then drain the juice from the beef.
4. Add beef broth, water, and tomatoes and bring to a boil.
5. Once boiling, add in uncooked elbow macaroni and cook covered for 8-10 minutes until macaroni is tender.
6. Add in cream cheese, I like to use my spatula to break it into smaller pieces as I add it so it melts faster.
7. Add in milk, lime juice, and shredded cheese and stir until cheeses have fully melted and mix is well combined.
8. Remove from heat and serve hot.

Site: http://www.livingbettertogether.com/2015/03/one-pot-chili-mac-n-cheese-recipe.html

Caprese Mac and Cheese

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Recipe type: Pasta, Baked pasta, Mac and cheese, Dinner

Serves: 4-6

Ingredients

for the sauce

• 100g butter
• ½ cup flour
• 1 litre milk, warmed with 1 bay leaf, ½ onion and 5 black peppercorns
• pinch of nutmeg
• 150g gruyere/ other strong, mature cheese, grated
• salt & white pepper to taste

for the tomato layer

• 400g tin whole peeled tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt

for the mac and cheese

• 500g pasta of your choice (I used a spiral shaped tube), cooked + 1 cup of cooking water reserved
• 8 ripe tomatoes, sliced into ½ cm slices
• ½ cup basil pesto
• 150g fior di latte (or other mozzarella of your choice)

Instructions

1. To make the sauce, melt the butter in a saucepan then add the flour and whisk to make a roux.
2. Slowly whisk in the milk until it has been fully incorporated.
3. Turn the heat down, add the nutmeg and allow the sauce to simmer gently for 10 minutes.
4. Turn down the heat then add the cheese, salt and pepper and stir until the cheese has melted.
5. Mix the sauce with the pasta and add a little of the cooking water should the sauce be too thick.
6. Pre-heat the oven to 200°c.
7. To make the tomato layer, add the salt and sugar to the tomatoes and blend with a stick blender until smooth. Pour in the bottom of an oven-proof dish.
8. Place half of the pasta in the dish on top of the tomatoes then top with half of the tomato slices and cheese. Dollop on the basil pesto.
9. Top with the remaining pasta.
10. Top with the remaining tomatoes and cheese then place in the oven.
11. Bake for 20-25 minutes until the tomatoes are roasted slightly and the cheese has melted and is golden brown.
12. Remove from the oven and allow to sit for 5 minutes before serving.

Site: http://simply-delicious-food.com/2014/02/19/caprese-mac-cheese/

Perfect Creamy Mac and Cheese

http://www.seasonsandsuppers.ca/perfect-creamymacaroni-and-cheese/

Perfect Creamy Macaroni and Cheese

It’s handy to have a scale for this recipe, to weigh the dry pasta and cheese. I’ve added alternate measurements where I could. Use a really great cheddar for this, as well as whole milk, if you can. It will make all the difference in the finished dish. I like to use two cheddars, a really great, aged one for most of it and then another one, a bit milder but still sharp, for a bit of depth of flavour. Experiment and find your favourite combinations.

Ingredients

• 8 oz. dry macaroni (1 2/3 cups, measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)
• Cheese Sauce:
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 3 cups whole* milk (3%) *recommend whole milk here, if you can
• 7 oz./200 g. a really good, really aged cheddar, broken or chopped into small chunks (I used British Coastal Cheddar)
• 2 1/2 – 3 oz. of another variety orange or white old, sharp cheddar, grated (I used MacLaren’s Imperial Sharp Cold Pack Cheddar – You’ll need about 1/4 of the container for 2.5 oz)
• 1/2 teaspoon kosher salt (little less if using table salt)
• 1/4 tsp. (regular) chili powder
• 1/8 tsp. garlic powder
• Topping:
• 1/2 oz. additional old cheddar, grated
• 1/4 to 1/2 tsp. chipotle chili powder

Instructions

1. Add water and a bit of salt to a large pot and place over high heat for the pasta. While it’s heating, prepare the cheese sauce.
2. For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
3. Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don’t rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).
4. Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn’t melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.
5. Preheat oven to 350° F. with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.
6. When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.
7. Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end). Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese (you don’t need a lot here, as there is plenty in the sauce), then sprinkle with the chipotle chili powder.
8. Bake in the preheated 350° F. oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.

Author: Seasons and Suppers / www.seasonsandsuppers.ca
Prep time: 25 min | Cook time: 20 min | Total time: 1 hour

Number of servings (yield): 6

Mexican Macaroni and Cheese

http://www.gimmesomeoven.com/mexican-macaroni-cheese-recipe/

MEXICAN MACARONI AND CHEESE

The best flavors of Mexican food meets macaroni and cheese in this savory and irresistible dish.

PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS

INGREDIENTS:

• 12 oz. uncooked macaroni or other pasta
• 2 Tbsp. olive oil
• 1 small white onion, chopped
• 1 jalapeno, finely diced (optional)
• 3 cloves garlic, minced
• 1 (4 oz) can chopped green chiles
• 1 (14 oz) can black beans, rinsed and drained
• 1 (14 oz) can whole kernel corn, rinsed and drained
• 1 (12-ounce) can 2% evaporated milk
• 1 large egg
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. ground black pepper
• 8 oz. (about 2 cups) shredded Monterrey Jack or Colby Jack cheese
• 1 avocado, peeled pitted and diced
• fresh cilantro, finely chopped
• tortilla chip strips (or crushed tortillas)

DIRECTIONS:

Heat a large stockpot full of salted water until it comes to a boil. Add the pasta and cook according to package instructions until al dente.

At about the time that you actually add the pasta to the boiling water, heat oil in a (separate) large saute pan over medium-high heat. Add onion and jalapeno (if using) and saute for about 5 minutes, until the onion is tender and translucent.

While the onion is cooking, add the evaporated milk, egg, cumin, salt and pepper together in a small bowl or measuring cup, and whisk until combined. Set aside.

Back to the saute pan. Once the onion is cooked, stir in the garlic and chopped green chiles and saute for an additional minute until the garlic is fragrant. Then stir in the black beans and corn, and saute for an additional minute.

Once the pasta is al dente, drain the pasta and add it to the veggie mixture in the saute pan. (Or you can do the reverse and add the veggies and pasta back to the stockpot and complete the recipe there.) Immediately stir in the evaporated milk mixture, and stir until the mixture is combined. Cook for 1 more minute until the milk mixture is heated through. Then add the shredded cheese and stir to combine.

Serve immediately topped with diced avocado and chopped cilantro and tortilla chips.

DIFFICULTY: EASY INGREDIENTS: AVOCADO, BLACK BEANS, CILANTRO, CORN, CUMIN, EGG, EVAPORATED MILK, GARLIC, GREEN CHILES, JALAPEÑO, MACARONI, MONTERREY JACK CHEESE, ONION, TORTILLA CHIPS

5 ingredient sweet and spicy chicken tenders

http://cookingwithcakes.com/5-ingredient-sweet-spicy-chicken-tenders/

5 Ingredient Sweet & Spicy Chicken Tenders

yield: 4 servings

 

prep time: 10 mins

 

cook time: 30 - 35 mins

 

total time: 45 mins

ingredients:

• 1 lbs Boneless Skinless Chicken Breast Tenders
• 1/2 cup Ketchup
• 2 - 3 tbsps Sriracha
• 1/4 cup Brown Sugar {Light or Dark is fine}
• 2 tbsps Honey
• 1 tsp Sea Salt & Coarse Black Peppercorn - approx.
• Diced Scallions to garnish (optional)

directions:

1. On cutting board lay out chicken tenders and amply salt and pepper on either side.  Next, in large bowl combine ketchup, sriracha, brown sugar, and honey, whisking until smooth.*  Add seasoned chicken to sauce and toss well to coat, then cover and allow to marinate in refrigerator for at least one hour.
2. When ready to cook, transfer chicken and sauce to oven-safe casserole dish.  Bake at 425F for 30-35 minutes until cooked through, then immediately plate and serve, garnishing with diced scallions if desired.

* Use 2 tbsps Sriracha at first, then add another if you'd like more spice

Nutrition Information: 

Calories: 254 Fat: 2g Carbohydrates: 34g Protein: 26g

Teriyaki Chicken Strips

Teriyaki Chicken Strips

1 pound boneless, skinless, chicken breast tenders, cut in strips
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 cloves garlic, minced
4 tablespoons brown sugar
1 inch piece of fresh ginger, grated, or 1 teaspoon ground ginger
3 tablespoons olive oil

1. Let all ingredients marinate in a large plastic zipper bag for 20 minutes.

2. Working in small batches, sear on both sides in a nonstick pan set over medium heat. Cook until nicely browned and cooked through. Remove to a plate until all are cooked. Serve.

http://www.babble.com/best-recipes/teriyaki-chicken-strips/

Chicken and Bacon Pasta w/ Spinach and Tomatoes in Garlic Cream Sauce

http://juliasalbum.com/2015/02/chicken-and-bacon-pasta-with-spinach-and-tomatoes-in-garlic-cream-sauce/

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1 tablespoon crushed red pepper
• 6 bacon strips, chopped
• 1 and 1/3 cups half and half
• 1 and 1/3 cups Parmesan cheese, shredded
• 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)
• 1/2 cup Parmesan cheese, grated, for serving

Instructions

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon. Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of spinach Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.