Time 15m Number Of Ingredients 10 Steps:
Set your oven to preheat to 400 degrees Fahrenheit and quickly grease 4 small baking dishes or ramekins with butter or cooking spray (crème brulee dishes work great!). Heat a small pot over medium heat and add the butter to melt. Add the flour and whisk together, continuing to whisk over the heat for one minute. Turn the heat to low and add the milk in a slow, steady stream, whisking constantly so the mixture gets nice and thick and smooth. Add the salt and pepper and Sriracha, stirring until combined. Stir in the cheese until it melts into the smooth sauce. Turn off the heat and set the cheese sauce aside. Prepare the Barilla Ready Pasta according to the package directions (vent the package and cook for only one minute!). Stir the cooked Barilla Ready Pasta and the chopped veggies into the cheese sauce. Divide the macaroni and cheese evenly between the baking dishes. Stir the breadcrumbs and melted butter together in a small bowl and sprinkle the mixture over the tops of the macaroni and cheese in the baking dishes. Bake for about 7-8 minutes at 400 degrees Fahrenheit until the tops are golden brown and the cheese is bubbly. Serve immediately.
Yield 6 servings Number Of Ingredients 8 Steps:
Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender. Add everything into a blender, including cooking water, and blend until smooth. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes. Enjoy!
Time 30m Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Heat a large, oven safe skillet over medium heat and cook bacon until crisp. Remove bacon from skillet to a paper towel lined plate. Leave at least 1 to 2 tbsp bacon grease in pan. Add the butter to the pan and melt over medium heat. Toss in the onion, garlic, broccoli and asparagus and cook until vegetables are tender (about 5 to 7 minutes). Add in the frozen peas and carrot blend and cook until heated through. Add the white cheddar macaroni and cheese to the skillet and stir to combine. Top with the shredded mozzarella cheese and crisp bacon pieces. Bake in preheated oven for 15 to 20 minutes, or until heated through and bubbly. Enjoy!
Time 45m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Yield 6 servings Number Of Ingredients 9 Steps:
Cook macaroni according to package directions. Drain. Heat oven to 350°F. Combine cooked macaroni, half & half, cheese, salt and pepper in bowl; mix well. Stir in carrots, onion and tomatoes. Spoon into ungreased 2-quart casserole dish. Sprinkle crushed croutons evenly over casserole. Bake 40-45 minutes or until thoroughly heated and bubbly. Let stand 10 minutes before serving.
Time 55m Number Of Ingredients 7 Steps:
Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally. To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste. Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
Time 50m Yield Serves 2 adults + 2 children Number Of Ingredients 9 Steps:
Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth. Cook the pasta according to the pack instructions. Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese. Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.
