Cheese Macaroni

cheese macaroni, looking for these recipes? check this for 6 best cheese macaroni: Fried Mac and Cheese Bites for Cocktails , Grown-Up Mushroom Mac and Cheese , Chili Mac and cheese , 2 Cheese Mac & Cheese 🧀 Cups , Mac and Cheese Soup , Bbq pulled chicken Mac and cheese

Mac and Cheese Soup

image credit: PittbullMom2014


8-10 servings

  • 3 Boxes Mac and Cheese
  • 6-8 Cups Water
  • 3 Tbsps. Seasoning Salt
  • 2 tsps. Black Pepper
  • 2 tsps. Salt
  • 2 tsps. Garlic Powder
  • 2 tsps. Onion Powder
  • 2 Tbsps. Dried Parsley
  • 2 Cans Chicken, reserve juice
  • 1 Can Mixed Vegetables
  • Steps

  • In a small stock pot add 6 cups water. Bring water to a boil. Add the 3 boxes macaroni noodles, setting aside the cheese packets. Bring back to a boil then lower heat to medium-low til noodles are tender, stirring often.
  • Once noodles are tender add rest of ingredients to the pot including the reserved cheese packets n rest of the water. Stir til everything is combined. Heat til heated through and serve immediately.
  • NOTE: Pairs well with a side garden salad or buttered crusty bread
  • Bbq pulled chicken Mac and cheese

    image credit: Chef Nena


  • 2 chicken breasts
  • 1/2 teaspoon garlic, onion powder and pepper
  • 1 box velveeta shells and cheese
  • 1.5 cups sweet baby rays honey bbq
  • 1/2 cup shredded Colby jack cheese
  • Steps

  • Sauté chicken in an oiled skillet and top w dry spices. Shred with two forks and mix in bbq.
  • Make Mac and cheese as directed.
  • Place Mac and cheese in greased baking dish or cast iron skillet and top with pulled chicken and shredded cheese. Broil 5 minutes until cheese is melted.
  • Fried Mac and Cheese Bites for Cocktails

    image credit:


    12 servings

  • half a portion leftover mac and cheese (see former recipe)
  • 2 eggs
  • 1 cup panko
  • 3/4 cup vegetable oil
  • Salt
  • Steps

  • Remove the leftover mac and cheese from the pan. It should come out in one piece. Using a sharp knife, cut it into equal bite-sized pieces.
  • Beat the 2 eggs in a shallow dish. Measure the panko out into another.
  • Roll each piece of the mac and cheese liberally in the egg, and then in the panko, pressing the panko onto the mac and cheese on all sides to get as much as possible to adhere. Set aside on a plate and repeat until all of the pieces of mac and cheese are coated in panko. Set aside.
  • Heat the oil in a large skillet over medium heat until a piece of panko that is tossed in immediately turns golden browm. Lower the heat and, working in batches, cook the mac and cheese until golden brown on the bottom, before flipping and cooking the other side. This will take about a minute a side. As you remove the pieces from the pan, lay them on a paper towel lined plate to drain.
  • Serve immediately while still hot and crispy, sprinkled with a little salt. Plain table salt is just fine, though Maldon salt crystals taste particularly delicious.
  • Chili Mac and cheese

    image credit: N.M.C.M.


  • 1 lb. ground beef (85% lean)
  • 2 1/2 cups elbow macaroni
  • 14.5 oz can of diced tomatoes with green chilies
  • 8 oz can tomato sauce
  • 2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon salt, divided
  • 1 cup shredded colby jack cheese
  • 3 1/2 cups water
  • Steps

  • Set Instant Pot to saute mode and add ground beef and 1/2 teaspoon of salt. Stir often until all the beef is browned. Should take about 5 minutes. Press cancel and drain fat. Change Change
  • Sprinkle chili powder, cumin and 1/2 teaspoon salt on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 1/2 cups water and make sure all macaroni is submerged. Add cans of tomato sauce and diced tomatoes right on top in the center. Do not stir! Change
  • Secure lid, make sure vent is set to sealing and pressure cook (“manual” on some Instant Pots) on high for 4 minutes. When timer is complete, quick release the pressure.
  • Remove lid and stir contents well. Everything will begin to thicken. Add 1 cup of shredded colby jack cheese and stir it in so it melts into the sauce. Change Change Change
  • Serve with additional shredded cheese on top and enjoy!
  • Notes- you don’t need a instant pot to make this. For stove top cook noodles separate, and add it to the meat sauce, you won’t need the water, can use 2 cans of tomato sauce instead.
  • I end up using the whole box of pasta, and I used 15 oz of tomato sauce, it did take more water to cover my pasta
  • 2 Cheese Mac & Cheese 🧀 Cups

    image credit: Crock Pot Girl


  • 2 boxes Mac & Cheese (any brand you like)
  • Milk as called for in directions on Mac and cheese box, and margarine or butter as called for **
  • 1 can (14.5 ounce) diced tomatoes
  • 1/8 teaspoon black pepper
  • 1 cup whole milk ricotta cheese
  • 1 egg, beaten
  • 1 tablespoon spicy brown mustard
  • 1/2 cup shredded mozzarella or cheddar cheese, or a blend of both
  • Salt for boiling water
  • Muffin tin sprayed with butter spray
  • Steps

  • Boil water for your Mac and cheese, don’t forget to salt your water !! Change Change
  • Boil pasta from your Mac and cheese boxes until done, then drain and return to pan….. Change Change
  • To pasta add the amount of milk and margarine that directions call for, then add your dry packet of cheese….Mix well…. Change Change Change
  • Now add your diced tomatoes, black pepper, ricotta cheese, beaten egg, spicy brown mustard and shredded cheese, mix all very well…… Change Change Change
  • Preheat oven to 400 degrees…. Change Change
  • Make sure you spray your muffin tin !!!! Change Change
  • Spoon your Mac and cheese into the muffin tin……. Change Change
  • Bake for 12-15 minutes or until Mac and cheese cups are golden on top…..Let cups rest for about 5 minutes…..then remove from muffin tin….. Change Change Change
  • Serve and enjoy !!!! Change
  • Grown-Up Mushroom Mac and Cheese

    image credit:


    4 servings

  • 1/2 package (8 oz) macaroni or elbows
  • 1 shallot, finely diced
  • 2 cloves garlic, finely diced
  • 8 oz assorted mushrooms, diced
  • 2 Tbsps butter + 2 Tbsps butter
  • 2 Tbsps flour
  • 2 cups milk
  • 1 Tbsp dry white wine
  • 1 1/2 cups shredded or finely diced cheese
  • 1 Tbsp Dijon mustard
  • 1/2 cup grated Parmesan
  • 1/2 cup panko
  • 1 bay leaf
  • 1 tsp + 1/2 tsp chopped fresh thyme leaves
  • Salt
  • Steps

  • Put a large pan of salted water on to boil for the pasta.
  • While the pasta water is heating, put the shallot, garlic, 1 Tbsp of butter, 1 tsp of the thyme and the bay leaf in a large skillet over medium heat and cook, stirring constantly for a minute or so, until the shallot is translucent. Add the mushrooms and cook, stirring constantly as well, until the mushrooms have released all of their juices and are tender, a few minutes. Add an additional tablespoon of butter and the white wine to the pan and stir until the butter has melted. Salt well.
  • Add the flour to the pan, lower the heat and stir constantly to create a paste – the flour will absorb all of the pan juices and it will coat the mushrooms. Keep on stirring for a few minutes until it is a pale golden brown.
  • By this time your pasta water should have come to a boil so tip in your dry pasta and cook it for 2 minutes less than the directions on the box before draining; it will continue to cook when you bake it. Take this opportunity to preheat the oven to 350.
  • Add the milk to the pan with the mushrooms and stir, scraping down to remove any bits stuck to the bottom of the pan until the mixture starts to thicken, 3-5 minutes. As soon as the mixture starts to thicken, stir in the mustard and add all of the cheese. For this recipe, I used a mixture of grated mozzarella, Manchego and a creamy cheese from Vermont with black truffle but use your favorites. Remove from the heat and set aside; the cheese will continue to melt due to the heat of the sauce.
  • As soon as you have drained the pasta, whisk the cheese sauce to further combine the cheese with the sauce and add the drained pasta to the skillet. Stir well to combine and remove the bay leaf at this point. Check for seasoning, add more salt if needed. Pour the mixture into a buttered oven safe dish and set aside while you prepare the topping.
  • Melt the remaining butter in a frying pan. As soon as it has melted, add the thyme and the panko (or breadcrumbs if you prefer) and stir to combine. Keep the heat low and stir constantly: you want golden brown, crispy goodness and it takes just a second of inattention on your part for the panko to burn. Spread the crispy panko mixture over the top of the pasta dish, sprinkle on the grated Parmesan, Place the dish in the oven and bake for 15 minutes.
  • Remove the now bubbling dish from the oven and wait 5-10 minutes before serving it so nobody burns the roof of their mouth. I highly recommend serving this with a green salad, the more bitter the leaves the better.
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