Wednesday, June 27, 2012

Double Cheddar Macaroni

This delicious macaroni and cheese has a secret ingredient - white cheddar popcorn seasoning.  WHAT?!?  Trust me - it works!  It can be served as a side or even as a meal.  This recipe can get extremely messy, so you'll want to use the Full Round Pan since it will be easier to clean out.  Or you could try lining your Base Unit with foil for this dish, but be careful of tearing the foil when stirring.  Another note to keep things cleaner - I put a cookie sheet or a cutting board under the unit when I make this macaroni.  It has on occasion, bubbled out a bit.

  • 1 tablespoon plain bread crumbs
  • 1/2 tablespoon grated Parmesan
  • 1/4 teaspoon parsley
  • 1 teaspoon olive oil
  • 1 tablespoon flour
  • 1 tablespoon nonfat dry milk
  • 1 tablespoon white cheddar powder (popcorn seasoning)
  • 1/2 cup elbow macaroni
  • 1 tablespoon salted butter
  • 5 tablespoons shredded mild cheddar cheese, divided
  • 1/4 milk
  • 1/2 cup boiling water

Pan Insert to Use:  Full Round Pan

Servings:  1-2

1.  Spray grill generously with nonstick spray and preheat.
2.  In a small bowl, combine the bread crumbs, Parmesan, parsley, and olive oil.  Set aside for later.

3.  In a medium bowl, place the flour, dry milk, white cheddar powder, macaroni, and butter.

4.  To the bowl, add the milk and boiling water; stir well to get rid of lumps and melt the butter a bit.
5.  Add 3 tablespoons of the mild cheddar to the bowl and stir.

6.  Very carefully pour the mixture into the cooking well, close lid, and cook for about 15 minutes.
7.  Open the unit, carefully and slowly stir the contents, and cook for an additonal 10 minutes.
8.  Open unit again, stir contents a second time, this time carefully adding the last 2 tablespoons of mild cheddar to the mixture.
9.  Sprinkle crumb mixture on top of macaroni, close lid, and cook an additional 5 minutes or so.
10.  Remove from grill, stir, and let cool a few minutes before serving.

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