MACARONI LOAF

MACARONI LOAF
INGREDIENTS

• 1 cup elbow macaroni, cooked
• 1 tablespoon fresh parsley, coarsely minced
• 1 small onion, grated or finely chopped
• 2-3 jalapeno rings, finely chopped (optional)
• 1 cup milk
• 1 cup grated Cheddar, American or Monterrey Jack cheese
• 1 cup soft bread crumbs
• 1/2 tsp. paprika
• 1/4 cup butter, melted
• 3/4 tsp. salt
• 3 eggs

INSTRUCTIONS
This recipe lends itself to simplified preparation in a food processor, but one is not required. If you have no food processor, use a hand grater to grate the cheese, onion, and bread crumbs.
There is no need to wash the food processor bowl between ingredient changes for this recipe.
Cook elbow macaroni according to package directions. Drain.
Using the metal blade of the food processor, process fresh bread (with the crusts removed) to make 1 cup, about 4 or 5 slices.

Fit food processor with a grating disk. Grate the onion, then grate the cheese. Cheese grates more easily if frozen for 10 minutes (no longer).
Combine all ingredients (remove blade and mix right in the processor bowl using a rubber spatula).

Transfer mixture into a casserole or 9x5x3-inch loaf pan that has been wiped or sprayed with oil. Set the pan into a larger pan in the oven and fill the outer pan with two inches of water (or almost half-way up the side of the casserole dish).

Bake/grill at 375°F for 45 minutes or until set and lightly golden.

This makes an excellent side dish for meatloaf. The macaroni grill recipe is ready to serve with tomato sauce or mild salsa...nice one !
macaroni-grill-chicken-cannelloni.

SOULFUL GRILLED MACARONI AND CHEESE

SOULFUL GRILLED MACARONI AND CHEESE another great macaroni grill recipe to try!

INGREDIENTS

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese
• 2 cups Monterey Jack cheese
• 1 tablespoon prepared mustard
• 1 egg
• 1 can Cheddar cheese soup
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons butter
• 2 cups whole milk (lowfat milk alters the texture!)
• paprika

INSTRUCTIONS
Prepare macaroni as directed on box. Do not overcook. Drain macaroni and put back into pot it was boiled in (saves on cleanup!)
Add all ingredients EXCEPT MILK. Pour mixture into casserole dish.
Add enough milk to cover mixture. Sprinkle with paprika.
Grilled at 400 for 45 mins or until bubbly. The macaroni grill recipe is ready to serve...great taste ! Enjoy !
rosemary-bread-like-macaroni-grill

SIMPLE GRILLED MACARONI CHEESE

SIMPLE GRILLED MACARONI CHEESE ...a great macaroni grill recipe....try this one out !

INGREDIENTS

• 1pt Milk,
• 50g butter,
• 50g Plain Flour,
• 200g Macaroni pasta,
• 150g Cheddar cheese,
• 50g Red leicester Cheese to top.

INSTRUCTIONS
Put water to boil, when boilt add pasta. Melt butter in a saucepan, add flour and stir to a roux (paste). Take the roux of the heat and gradually add milk stirring all the time so not to go lumpy. Put pan back on a high heat and stir until sauce has thickened. Remove once again from heat and add Cheddar cheese. Stir until cheese has melted. Drain Macaroni and put into a casserole dish. Pour the cheese sauce on top and sprinkle with the Red Leicester Cheese.
Place under a hot grill and wait until the cheese has turned brown.
Remove and eat when slightly cooled. The macaroni grill recipe is ready to serve..enjoy it !

soulful-grilled-macaroni-and-cheese.

TASTY MACARONI & CHEESE CASSEROLE

TASTY MACARONI & CHEESE CASSEROLE

INGREDIENTS

• 4 Irish Potatoes, cubed
• 2/3 cup Onions
• 2 tbsp Butter
• 2 tsp Salt, optional
• 1 box Macaroni & Cheese
• 1 egg
• 2 cups Shredded Cheese
• 1/2 cup Milk
• 1 tsp Oregano
• 1 tsp Italian Seasoning

INSTRUCTIONS
Cook potatoes, 1/3 cup of onions, 1 tsp salt.
In a separate pot cook macaroni according to box with salt oregano and italian seasoning.
Mash potatoes with butter.
Combine the egg with milk.
Combine the cheese from macaroni box, along with the egg and milk mixture and some of the shredded cheese.
Combine the mashed potatoes.
Place into a baking dish and sprinkle left over cheese on top. Place in oven for 10 minutes @ 350 degrees. The macaroni grill recipe with cheese casserole is ready to serve...great taste !

rosemary-bread-like-macaroni-grill.

Macaroni Grill Herbal Bread

Macaroni Grill Herbal Bread

The herbal bread could be made using herbs such as rosemary, oregano, thyme and so on.

Ingredients :
2 cups multipurpose flour

• 1 tsp salt
• 2 tbsp rosemary
• 2 tbsp butter
• 1 tbsp sugar
• 1 tbsp yeast
• 1 cup warm water

INSTRUCTIONS
Dissolve yeast, sugar in warm water and keep it aside to ferment. Once it is fermented, add flour, butter, salt, and rosemary and knead well to make the dough. Oil a flat-bottomed bowl and place the dough and cover it with a towel for five minutes.
Once more knead the dough for a couple of minutes. Divide the dough into two equal halves. Butter a round baking tray, place the dough in it. Keep it for 45 minutes. The size of dough would have doubled by now.
Heat the oven to 375 degree F and bake it for 20 minutes and the macaroni grill recipe is ready to serve. Enjoy it !

tasty-macaroni-cheese-casserole

Macaroni Grill Roasted Garlic Vinaigrette

Macaroni Grill Roasted Garlic Vinaigrette...a great macaroni grill recipe to try..Amazingly nice !


INGREDIENTS

• ½ tsp salt
• ¼ cup red wine vinegar
• 3 tbsp honey
• ½ - 1 ounce roasted garlic
• ¾ cup olive oil
• ½ tsp lemon juice

INSTRUCTIONS
Other than olive oil and lemon juice, put remaining ingredients in a blender and make a paste. The garlic should be properly crushed. Now add olive oil and lemon juice and blend till it is mixed well. Transfer it to an airtight container and refrigerate. The macaroni grill recipe is ready to serve....enjoy it !

macaroni-grill-herbal-bread

Macaroni Grill Chicken Cannelloni

Macaroni Grill Chicken Cannelloni...a great macaroni grill recipe to try...nice one !

INGREDIENTS
Cannelloni Filling:

• 8 ounces chicken breast (about 2), cooked thoroughly
• 1 ounce fresh spinach, chopped
• 1 ounce sun-dried tomatoes, sliced
• 16 ounces ricotta cheese
• 3 ounces mozzarella cheese, shredded
• 1/2 teaspoon table-ground black pepper
• 1 teaspoon salt
• 12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce:

• 16 ounces Asiago cream sauce, or your favorite Alfredo sauce
• 16 ounces Macaroni Grill tomato sauce, or your favorite tomato-based pasta sauce
• 3 ounces Parmesan cheese, grated

INSTRUCTIONS
Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley. The macaroni grill recipe is ready to serves 6 great persons.....enjoy the party ! Bon apetit !

macaroni-grill-foccacia-recipe.