Thinking a casserole would do you for the Super Bowl?
Kevin Roberts, author of KISSING IN THE KITCHEN, has put together some recipes for
Frank’s RedHot Original Cayenne Pepper Sauce and one sounds like the perfect blend of comfort and taste. It's a macaroni and cheese with lobster.
Macaroni with Lobster and Cheese Blend
1 pound elbow macaroni
6 cups water
3 tablespoons butter
3 tablespoons all purpose flour
1 tablespoon mustard
2 cups milk
½ teaspoon paprika
Salt and pepper to taste
1 small yellow onion, finely chopped
1 - 2 tablespoons hot sauce, or more to taste
3 cups (total) of a cheese mix that includes Pepper Jack, Gouda, Mozzarella and sharp cheddar, all shredded, as well as grated Parmesan and Romano
1-2 pounds cooked lobster tail, coarsely chopped
3 tablespoons butter
1 cup panko breadcrumbs
Preheat oven to 350 degrees.
Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
In another pot over medium heat melt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
Add milk, onion, hot sauce, paprika, salt, pepper and 2 ¼ cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
Add macaroni to cheese sauce and mix well.
Add lobster meat and mix well.
Transfer to an 8X10-inch baking dish or casserole dish.
Top with remaining cheese.
In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
Spread the breadcrumb topping evenly over the macaroni.
Bake for 30 minutes or until the cheese is bubbling and golden brown.
It's comfort food time. These tasty twists on traditional favorites of Macaroni and cheese and cornbread come from Joe Stumpe of The Wichita Eagle.
Queso Blanco processed cheese with jalapenos, sold in supermarket dairy sections, produces a creamy, spicy baked pasta dish with little work. Chicharrones, or fried pork skins, are a popular snack sold in the refrigerated Mexican food aisle of many supermarkets. Here they are crushed to provide a light topping and seasoning. Using diced tomatoes without jalapenos will reduce the heat level.
MEXARONI AND CHEESE
1 lb. large elbow macaroni
2 lbs. Queso Blanco processed cheese with jalapenos
1 cup milk
1 can (16 oz.) diced tomatoes with jalapenos, drained
1 cup shredded mozzarella cheese
2 to 3 tablespoons crushed chicharrones (fried pork skins) or bread crumbs
Cook pasta in large pot of boiling salted water until al dente. Drain pasta and return to pot.
Meanwhile, cube Queso Blanco cheese and combine with milk in saucepan set over medium-low heat. Cook, stirring occasionally, until melted and smooth.
In the pot, stir together the pasta, melted cheese mixture and diced tomatoes with jalapenos.
Pour pasta mixture into lightly greased 13 x9-inch baking pan or large casserole dish. Top with mozzarella and sprinkle with crushed pork skins.
Bake, uncovered, in a 350-degree oven about 30 minutes or until nicely browned and bubbly.
This following recipe combines cornbread stuffing and corn pudding — into one. Instead of chicken broth used in stuffing, the moistness is provided by cream-style corn and sour cream.
STUFFED CORN PUDDING
1 box Jiffy cornbread
1 can (16 oz.) cream-style corn
1 can (16 oz.) corn, drained
1 cup (8 oz.) reduced-fat sour cream
4 tablespoons butter, divided use
1 package (8 oz.) white mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
1 cup raisins
1/2 cup chopped pecans or walnuts
Combine cornbread mix, cream-style corn, corn, sour cream and eggs in a large bowl. Stir until combined.
Melt 2 tablespoons butter in a large skillet. Saute mushrooms, onion and celery 3 to 5 minutes or until onion is soft and mushrooms have released some of their liquid. Using a slotted spoon, transfer the vegetables to the cornbread mixture.
Melt remaining 2 tablespoons butter and add to bowl along with raisins and nuts.
Pour mixture into a greased 2-quart casserole dish and bake about 11/4 hours or until center is set and top is browned.