20447 alton top mac modification Recipes

water, butter (6 tbsp), sugar, salt, flour, eggs , about 4 large and 2 whites, vegetable oil, for frying, powdered sugar, for topping

frozen berries ( blueberries or raspberries), sugar, cornstarch, crisp topping , recipe follows

butter, onion, chopped, macaroni and cheese mix, like kraft, prepared according to box directions, butter (for mac and cheese), milk (for mac and cheese), tuna in water, drained, chopped tomatoes, drained, salt and pepper

elbow macaroni, uncooked, canadian bacon, diced, low-fat milk, flour, sharp cheddar cheese, shredded, onion powder, garlic powder, paprika , to taste

elbow macaroni, evaporated milk, shredded monterey jack pepper cheese (tillamook), shredded monterey jack pepper cheese , set aside for topping (tillamook), shredded medium cheddar (tillamook), butter, salt, pepper, onion powder, crumbled potato chips or crushed crouton, for topping

penne rigate or 1 (16 oz) box elbow macaroni, milk, preshredded cheese , we use 2 sharp cheddar, 1 italian blend and colby jack (reserve 1 cup for the top of casserole), cornstarch, ground mustard, ground nutmeg, cayenne pepper (optional), salt and pepper

cheddar cheese, mozzarella cheese, monterey jack cheese, parmesan cheese, cottage cheese, cream cheese, sour cream, canned milk, butter, eggs, elbow macaroni noodles, mixed cheese, for top

macaroni, butter or 1/4 cup margarine, all-purpose flour, salt, pepper, milk, shredded cheddar cheese, paprika

butter, butter, butter, butter, flour, half-and-half, salt, ground black pepper, sharp cheddar cheese, shredded, monterey jack cheese, shredded, parmigiano-reggiano cheese, shredded, gruyere cheese, shredded, minced garlic, packaged dry gnocchi-shaped pasta, lobster meat , picked over and chopped, chopped green onions, green tops only, seasoned bread crumbs, paprika , dried basil and dried thyme

salted butter, minced fresh onions, minced fresh garlic, all-purpose flour, hungarian paprika, turmeric, kosher salt, plus more, kosher salt , for pasta water, dry mustard, hot sauce, heavy cream, processed cheese, singles diced, sharp cheddar cheese, shredded , plus about, sharp cheddar cheese, for topping, italian fontina cheese, shredded, fresh grated italian parmigiano, dry elbow macaroni, chopped parsley, for garnish, fresh parsley leaves, garlic cloves, olive oil, plus more, olive oil, for brushing grill, salt, lobsters (live), panko breadcrumbs, olive oil, kosher salt, ground black pepper, fresh grated italian romano cheese

kraft macaroni and cheese mix, milk , for the mac & cheese, butter , for mac & cheese, hunts tomato sauce (or whichever brand you prefer), ground beef (i prefer personally sirloin bc i don tsp drain after cooking), shredded mozzarella cheese, salt , to season beef, pepper , to season beef

milk, kraft mac n cheese deluxe, shredded cheese (sharp is our favorite), boneless chicken breast half (4-5 breast halves), crushed buttery cracker (such as ritz), butter, melted

condensed tomato soup (campbells gives best flavor), whole milk (or two soup cans), ziti pasta, processed cheese , 8 reserved (kraft deli slices work best), garlic powder, black pepper (enough to cover top ), paprika

whole wheat pasta shells, olive oil, prosciutto, finely chopped, pumpkin (not pie filling) or 15 oz squash puree (not pie filling), creme fraiche, hot sauce, cumin, parmesan cheese, salt and pepper, to taste

butter, flour, onion, diced, garlic clove, diced, cheddar cheese, grated, heavy cream, nutmeg, salt, pepper, pasta shells or 10 oz elbow macaroni

corned beef, crumbled, macaroni (cooked and drained ), cheddar cheese, grated, milk, condensed cream of chicken soup, chopped potato, garlic (minced ), onion powder, italian seasoned breadcrumbs, margarine, cut up and added to the top

elbow macaroni or 4 1/2 oz other stubby pasta, vegetable alfredo sauce (ww vegetable with alfredo sauce), cooked cauliflower and broccoli floret (it says and or or), shredded fat-free cheddar cheese, dijon-style mustard

macaroni, cooked, margarine, eggs, beaten, evaporated milk, cheddar cheese soup, milk, shredded cheese , reserving 1 cup. for the topping (i love the philly touch of philly kind, it melts great. i use 1 bag of the cheddar blend and 1 bag)