Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. Probably not. I am sure that this Southwestern macaroni-and-cheese was fantastic. You take your pretty favorite standard recipe and add a few things. That’s it. It’s something totally different than the usual. Still creamy and still cheesy, just different.

Southwestern Macaroni-and-Cheese

I use Cholula hot sauce in recipes like this southwestern macaroni-and-cheese because I find it to be a great, fairly mellow, hot sauce. It’s not in-your-face hot and it has a great peppery flavor. It’s perfect on just about anything.

Also try my Civil War mac-and-cheese.

Southwestern Macaroni-and-Cheese
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4 from 1 vote

Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. Probably not. I am sure that this Southwestern macaroni-and-cheese was fantastic.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, southwestern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 7kcal
Author Mike

Ingredients

Instructions

  • Prepare the macaroni and cheese as directed. Keep warm.
  • Stir in the beans and tomato along with the Cajun seasoning or hot sauce, if using.
  • Garnish with fresh chopped parsley.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

Green Chile Mac and Cheese Stew

Oh my goodness. There’s just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy Mexican chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. This is not a wimpy savory bowl of stew here. Nope, it’s not for the faint of heart (or stomach). But it is the perfect dish for a cold day. It’s gonna warm you up for sure!

Green Chile Mac and Cheese Stew

Just about any cheeses can be used in this green chile mac and cheese stew, but I kept the spicy theme going and topped it with a freshly shredded habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick in each every spoonful!

I like to use my good ole trusty Dutch oven to make this stew and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Also try some Chet’s Truckers stew.

Green Chile Mac and Cheese Stew
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5 from 1 vote

Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. 
Course Main
Cuisine American
Keyword stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 365kcal

Ingredients

Instructions

  • Crumble the chorizo into a large pot over high heat. Cook until done.
  • Add the onion. Cook until tender, 5 minutes.
  • Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  • Bring to a boil.
  • Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  • Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  • Serve garnished with Habanero Jack cheese and chopped fresh cilantro.

Nutrition

Calories: 365kcal | Carbohydrates: 30g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1323mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 879IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg

Nutritional values are approximate.

Mac-and-Cheese Waffles

It had to be done. I’ve made fries on a waffle iron. I’ve cooked breakfast sausage on a waffle iron and I’ve even made brownies on a waffle iron. So it made perfect sense to make mac-and-cheese waffles.

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one, and a great way to use up leftover mac-and-cheese. Heck, it doesn’t even have to be leftover.

Mac-and-Cheese Waffles

You can use any mac-and-cheese recipe you want for mac-and-cheese waffles. Just make sure you let it set for a few hours (or best, overnight) before cutting it and putting it on the waffle iron. It needs to be nice and… well, solid.

Also try my macaroni-and-cheese muffins.

Mac-and-Cheese Waffles
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4 from 1 vote

Mac-and-Cheese Waffles

What makes for a great mac-and-cheese? A nice crunchy outside and a creamy inside. Well, here it is. Crunchy and creamy, all in one.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, waffles
Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings 8 servings
Calories 455kcal

Equipment

Ingredients

Instructions

For the mac-and-cheese

  • Melt the butter over medium heat in a large skillet or the same pot you cooked the macaroni in.
  • Whisk in the flour and cook for 3 minutes, whisking constantly.
  • Slowly pour in the milk, 1/2 cup at a time, and whisk. Whisk steadily for about 10 minutes until any lumps are gone and the mixture is nice and creamy smooth.
  • Remove from heat and add the salt, pepper, cayenne (if using) and 2 cups of the cheese. Stir until the cheese has melted.
  • Line a 9″ x 13″ baking dish with parchment or wax paper.
  • Pour in the macaroni and cheese and level out with a spatula.
  • Let cool before placing into the fridge for at least eight hours.

For the mac-and-cheese waffles

  • Heat your waffle iron and spray well with non-stick spray.
  • Working in batches, cut the macaroni and cheese into whatever sizes and shapes you want.
  • Sprinkle a bit of cheese on the waffle iron and add the macaroni and cheese. Top with a bit more cheese and close the waffle iron. Do not press down. Cook 5-6 minutes.
  • Turn off the waffle iron and let cool 5-10 minutes or until you can remove the mac-and-cheese without it sticking. Keep warm in the oven on low as you cook the remaining mac-and-cheese.

Nutrition

Calories: 455kcal | Carbohydrates: 34g | Protein: 21g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 531mg | Potassium: 239mg | Fiber: 1g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 501mg | Iron: 1mg

Nutritional values are approximate.

Three Bean Macaroni Salad

I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.

Three Bean Macaroni Salad

I can see adding cubed pepper jack cheese to this three bean macaroni salad to really take it over the top, so I included it in the recipe (though I didn’t make it with the cheese).

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my regular-ole-macaroni salad. Classic flavor in every bite.

This recipe is based on a recipe from Kraft.

Three Bean Macaroni Salad
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5 from 1 vote

Three Bean Macaroni Salad

I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.
Course Salad
Cuisine American
Keyword beans, pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 188kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place all of the beans, the bell pepper and onion in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise and Italian dressing.
  • Pour dressing over vegetables and stir to combine.
  • Add in the pasta and the dill and stir until the pasta is well coated.
  • Add cheese and stir gently.
  • Serve cold or at room temperature.

Nutrition

Calories: 188kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 381mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg

Nutritional values are approximate.

Macaroni Salad

The key to this fantastic macaroni salad is the tang of the Blue Plate mayonnaise. Regular mayonnaise just won’t give you that kick. If you cannot find Blue Plate in your area, mix a little fresh lemon juice and Dijon mustard into your usual mayonnaise. It’ll be more like Blue Plate, but nothing, absolutely nothing, is the same as Blue Plate.

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.

Macaroni Salad

For a little kick in your salad, add a few pinches (or more) of my homemade Cajun seasoning. Or add cubed pepper jack cheese. Also try my mac and Jack salad and my crazy-good Creole macaroni salad.

Update: I changed to another brand of mayo! Oh no! 🙂

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Macaroni Salad
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5 from 1 vote

Macaroni Salad

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.
Course Side
Cuisine American
Keyword pasta, salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 385kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place pasta into a large bowl. Add remaining ingredients and stir (gently) to combine.
  • Let refrigerate for at least an hour before serving.

Notes

Substitute 1 1/2 teaspoons Cajun seasoning for the salt, pepper and garlic powder for extra kick!

Nutrition

Calories: 385kcal | Carbohydrates: 20g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 705mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time. It might keep Uncle Henry from snagging all of the mac-and-cheese out of a dish. It’s a lot more obvious that you’re hogging them all when you have to stack 10 of these little round morsels onto your plate.

Macaroni-And-Cheese Muffins

Macaroni-and-cheese muffins are rather fun to eat too, just like my mac-and-cheese waffles. You can use your favorite mac-and-cheese recipe instead, if you like. Just watch the cook time because you might have to adjust it a bit.

Macaroni-And-Cheese Muffins
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4 from 1 vote

Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, muffins
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 231kcal
Author Found on the web

Ingredients

  • 2 cups elbow macaroni
  • ½ teaspoon kosher salt plus more for the pasta
  • 1 tablespoon unsalted butter softened
  • 1 large egg lightly beaten
  • 1 cup milk
  • 1 ½ cups sharp cheddar cheese shredded, divided
  • 1 ½ cups Mozzarella cheese shredded
  • ½ cup bread crumbs seasoned
  • 2 teaspoons olive oil

Instructions

  • Preheat oven to 350 F.
  • Add pasta to a large pot of lightly salted boiling water and cook for 8 minutes.
  • Drain and return to the pot.
  • Add the butter and egg and stir until the butter is melted and the pasta is coated.
  • Add the milk, 1 cup of the Mexican cheese and all of the Italian cheese and stir until the cheeses are melted.
  • Spray a muffin pan with non-stick spray. Spoon in the pasta mixture.
  • Top with the remaining Mexican cheese.
  • In a small bowl combine 1/2 teaspoon of salt, the bread crumbs and olive oil.Sprinkle over the tops of pasta.
  • Bake for 30 minutes or until golden brown.
  • Let rest for 5 minutes, letting the cheese set, before removing from the muffin tins to serve.

Nutrition

Calories: 231kcal | Carbohydrates: 22g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Calcium: 212mg | Iron: 1mg

Nutritional values are approximate.