girlslkp.blogg.se - Baked macaroni and cheese for 20

Sonesta Nashville Airport’s Chef Matt is letting us in on a family secret this holiday season below he shares the story behind his mom’s famous baked macaroni and cheese with bacon, along with the recipe.

Read our holiday recipe series from the 2020 holiday season. From the locations we live and work in, to seasonal ingredients, there are so many things that impact the food they make, and family memories may impact them most of all. Allow to rest 5 minutes before serving.#FoodisArt at Sonesta, and our chefs find inspiration everywhere. Bake 20 to 25 minutes or until golden on top. Pour the macaroni and cheese into a large casserole, then garnish with additional parmesan cheese, if desired. Pour the cheese sauce into the pot over the pasta stir until mixed well. Add the remaining ingredients stir constantly until the sauce is completely smooth. Stir in the flour, using a wire whisk to stir until smooth. Meanwhile, in a medium saucepan, melt the butter over low heat. Drain the pasta and pour back into the large pot set aside.

4 ounces New York extra sharp cheddar cheese, shreddedīoil a large pot of water, then add the dry pasta and cook over medium-high heat until the pasta is al-dente.

2 cups plain nonfat Greek yogurt (Chobani).

Creamy and cheesy thanks to New York sharp cheddar cheese and Chobani Greek yogurt, with a hint of smoky flavor from Dinosaur BBQ sauce. Traditional baked macaroni and cheese with a local twist. If you’re a Cuse fan, I strongly suggest making this macaroni and cheese as soon as possible… what better way to take on Wisconsin in the sweet 16 - a state practically synonymous with cheese - than with a mac and cheese that’s bursting with local NY flavor? 😉 Pasta + New York Sharp Cheddar Cheese + Chobani Greek yogurt ( they call CNY home!) + Dinosaur BBQ sauce = Syracuse Macaroni & Cheese! But not just any mac ‘n cheese, no… a local-themed, Syracuse Macaroni & Cheese! You know I love my Orange, so I snatched two bags of pasta immediately and vowed to make macaroni and cheese. It was a bag of Syracuse shaped pasta! “S” shapes for Syracuse, and even little orange Otto’s. I was recently perusing the aisles of the world’s best grocery store :cough: Wegmans :cough: when out of the corner of my eye, I saw what appeared to world’s best fun-shaped pasta… There’s no telling what I’ll bake/cook up, but I promise it’ll all be delicious! I’m a loyal Chobani girl (they had me at 2% pineapple…) and the awesome folks at Chobani were kind enough to send me a whole bunch of yogurt to kick-start this series. Since the recipes using Greek yogurt I’ve posted over the past few months have been so well received, and since I admittedly am addicted to Greek yogurt myself, I’m starting a new series here on the blog, CHOrific Recipes.