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Southern Macaroni And Cheese

Ingredients:
1 Pound Cooked Elbow Macaroni
1 1/2 Pound Grated Cheddar Cheese
1/4 Cup Of Honey Barbecue Sauce
1/2 Cup Of Fresh Sweet Corn
1/4 Cup Of Diced Onion
3 Large Whipped Eggs
1/2 Cup White Flour
1/2 Cup Of Extra Virgin Olive Oil
1 Teaspoon Black Pepper
1 Teaspoon Table Salt
1/2 Teaspoon Ground Paprika
1 Tablespoon Of Tabasco Sauce
3 1/2 Cups 2% Cold Milk
 
Information:
Serving Size 6
376 Calories Per Serving
13 Grams Of Fat
 
Cooking Directions:
The directions for this recipe are quite simple. Boiled the macaroni, and drain. In a large cooking skillet, add the remaining ingredients and cook on medium high heat. Stir thoroughly until it’s creamy and smooth. Stir often to keep it from burning. Once done pour the sauce on to the noodles and stir it very well.

Mexican Macaroni And Cheese

Ingredients:
1 Pound Cooked Elbow Macaroni
1 1/2 Pound Grated Cheddar Cheese
1/4 Diced Black Canned Olives
1 Package Of Taco Mix
1/2 Cup Of Diced Onions
1/4 Cup Of Fresh Corn
3 1/2 Cups 2% Cold Milk
1/2 Cup All Purpose Flour
1/2 Cup Of Extra Virgin Olive Oil
1 Teaspoon Ground Pepper
1 Teaspoon Table Salt
1 Tablespoon Ground Garlic
1/2 Teaspoon Onion Powder
 
Information:
Serving Size 6
385 Calories Per Serving
12 Grams Of Fat
 
Cooking Directions:
Mexican mac and cheese is straight from south of the border. First boil your elbow macaroni, and drain well. Then take out a cooking skillet and add in the remaining ingredients. Cook the sauce on medium high heat, and stir it very well. Once is consistent pour the sauce over the noodles. Serve the dish warm.