Ingredients
3 tbsp unsalted butter
1 tbsp chopped garlic (or 3 large garlic cloves)
3 cups heavy cream
5 red thai chilies 🌶 (I removed some seeds but I wanted a pop of heat so I left some in, the more seeds you remove the milder it will be)
1 packaged uncooked sausage links (cut into circles)
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
1/2 cup sharp cheddar cheese
Set aside some cheese for the top of your macaroni and cheese
1 pound elbow macaroni
Remember all ingredients can be increased or decreased to suit your taste and portion. There’s no right or wrong with this recipe, it’s a stable recipe.
1 pound elbow macaroni noodles
1 stick melted butter
2 cups cubed sharp cheddar cheese(MORE IF NEEDED OR PREFERRED)
1 cup muenster
16 ounces shredded sharp cheddar cheese
8 oz ounces mozzarella
4 large eggs
12 ounces carnation evaporated milk
1 cup whole milk
1/3 cup sour cream
1 whole package of bacon
3 tbsp chipotle pepper salsa(or the juice from the chipotle peppers in a can)
garlic powder (to taste)
salt and pepper(to taste)
For video direction check out my channel www.youtube.com/meshascorner
Ingredients
One 12 oz package bacon (cooked and chopped)
4 cups heavy whipping cream
1 whole head of garlic chopped
2 tbsp butter
3 tbsp reserved bacon fat(from when you cooked your bacon)
3-5 tbsp of chipotle adoba liquid from the chipotle can
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
1 cup Parmesan cheese
Salt and pepper to taste
1 pound elbow macaroni noodles
1 cup Panko breadcrumbs
1/2 cup chopped fresh parsley
FOR VIDEO DIRECTINGS VISIT MY YOUTUBE CHANNEL – YouTube.com/meshascorner
THIS RECIPE CAN BE DOUBLED OR TRIPLED TO SUIT YOUR NEEDS
1 pound elbow macaroni noodles
1 stick melted butter
4 cups cubed sharp cheddar cheese(MORE IF NEEDED OR PREFERRED)
2 cup pepper jack cheese
16 ounces shredded sharp cheddar cheese
8 oz ounces mild cheddar cheese
4 large eggs
12 ounces carnation evaporated milk
1 cup whole milk
1/3 cup sour cream
garlic powder (to taste)
salt and pepper(to taste)
Follow the directions on the back of your package for cooking the noodles.
In a bowl combine the milk, carnation milk, eggs,salt and pepper,garlic powder,butter and 8 ounces of shredded sharp cheddar cheese mix well. Once the noodles are cooked and drained and the 3 cups of cheese and pepper jack cheese and mix to distribute evenly. Then combine the milk mixture with the noodles and stir well. Bake the mac and cheese in a preheated 350 degree oven for 40 minutes covered. Remove the mac and cheese from the oven and top with even more cheese. Put the mac and cheese back in the oven and bake 10 to 15 minutes until all the cheese has melted and golden on top! Remove it from the oven and allow to cool at least ten minutes before eating 🙂 enjoy!
Ingredients
1/4 cup fine dice onion
4 tbsp butter
4 tbsp flour
3 cups milk(more if your sauce seems to be too thick)
2 tbsp fresh thyme
1/4 tsp fresh grated nutmeg
2 tsp hot sauce(franks or sriracha)
1 pound macroni shells ( you can use elbows)
6 ounces sharp cheddar grated
6 ounce muenster cheese grated
5 ounces goat cheese
2 additional ounces or muenster and cheddar to sprinkle over top
salt and pepper to taste
Remember all these ingredients can be substituted for your fave cheeses.
In a heated skillet on medium heat, melt the butter and add the onions, saute until brown around the edges, Add the flour and stir constantly cooking out flour for 1 minute. Add the milk and mix constantly until the sauce begins to bubble and thicken. Add all the spices,fresh thyme and hot sauce.
Cook another two minutes,turn the heat off then add the cheese. cook the macaroni following the directions on the back of your package.
Drain the noodles, place the noodles in a baking pan and pour the cheese sauce all over the macaroni and mix thoroughly. sprinkle remaining cheese over the top. Place the pan in a preheated 400 degree oven uncovered for 30 minutes so everything becomes bubbly and the cheese on top melts and browned
