![]() Makes 6 (1 2/3-cup) servings.Per serving: 849 calories, 46 g protein, 71 g carbohydrate, 42 g total fat (23 g sat. Like this Heres More: This recipe for the Best Baked Mac & Cheese Ever is super creamy not dry like some homemade mac and cheese can get. peeled and deveined, small fresh shrimp into pasta mixture. each shredded sharp cheddar and torn American cheeses, and 2 tsp. sliced, cooked andouille sausage to skillet cook and stir over medium heat until browned. Add 1/2 cup each chopped red bell pepper, green bell pepper, and celery cook and stir 5 minutes or until softened. Then add 2 cups shredded cheddar cheese, cubed American cheese salt and pepper. Pour in evaporated milk and half and half. Place the cooked macaroni into the slow cooker. Prepare as directed, except use dried rigatoni or ziti for the pasta, omit salt in the White Sauce, and omit Parmesan cheese in the cheese sauce and in the crumb topper. Spray a 4-quart slow cooker with nonstick cooking spray. In a salad bowl, toss the leaves with the dressing and bacon/pancetta pieces and serve with the mac ’n’ cheese.Cajun Shrimp and Sausage Macaroni and Cheese When the macaroni cheese is cooked, slide the dish under the grill for 1-2 minutes.Season with a little salt and pepper, then set aside. In a small bowl, whisk the 1 tsp mustard, vinegar and maple syrup together, then gradually whisk in the olive oil to form a smooth, thick dressing.Bake in preheated oven until hot and bubbly, about 30 minutes. Combine cheese sauce and macaroni in a 2-quart baking dish mix well. Remove the bacon/pancetta from the oven, then lift onto kitchen paper and set aside to cool. Add Cheddar and American cheeses to milk mixture stir until cheese melts. Bake in the oven with the macaroni for 6-8 minutes until richly golden. Put the bacon/pancetta slices side by side on a foil-lined baking tray. ![]()
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