Holiday Sides (Mac and Cheese)

 

Muffin-Tin Mac and Cheese Cups

https://www.bettycrocker.com/recipes/muffin-tin-mac-and-cheese-cups/6b5fc4fa-c0a5-4ec5-9947-de17713f2959

Ingredients

• 1/2lb uncooked elbow macaroni
• 4tablespoons butter
• 2tablespoons Gold Medal™ all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon ground black pepper
• 1cup milk
• 2cups shredded sharp Cheddar cheese (8 oz)
• 1/2cup Progresso™ plain panko crispy bread crumbs
• 1tablespoon finely chopped fresh Italian (flat-leaf) parsley

Instructions

• 1
  Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
• 2
  Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
• 3
  In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
• 4
  Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Spicy Mac and Cheese Soup

https://www.allrecipes.com/recipe/222039/spicy-mac-and-cheese-soup/

• 2 (7.25 ounce) packages macaroni and cheese mix

• ¼ cup butter

• 2 cups chicken broth

• 1 (14.5 ounce) can diced tomatoes with green chile peppers

• 1 tablespoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon dry mustard powder

• ½ teaspoon ground black pepper, or to taste

• 1 ½ cups milk

• ¾ cup sour cream, divided

Directions

1. Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.

2. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.

3. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

Cook's Note:

Leftovers refrigerate well for three or four days, but the macaroni will soak up at least some of the liquid, so you may want to add extra chicken broth when re-heating.

Buffalo Chicken Mac and Cheese

• 1 (16 ounce) package elbow macaroni

• 1 rotisserie-roasted chicken

• 6 tablespoons butter

• 6 tablespoons all-purpose flour

• 3 cups milk

• 1 pinch ground black pepper

• 2 cups shredded Cheddar cheese

• 2 cups shredded Monterey Jack cheese

• ½ cup hot sauce (such as Frank's® Redhot®), or more to taste

• ½ cup crumbled gorgonzola cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

2. Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.

3. Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute.

4. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper.

5. Stir Cheddar and Monterey Jack into the sauce until melted and combined.

6. Stir in hot sauce to the desired level of spiciness.

7. Add Gorgonzola, chicken, and macaroni; mix well to combine.

8. serve Hot and Enjoy!

9.