Baked/Waffle Mac and CHeese

o-make cheese-tastic brunch!

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ingredients

HERB CRUSTED MAC 'N' CHEESE WAFFLES

• 2 pounds American cheese (grated)
• 12-17 fluid ounces evaporated milk
• 1 pound elbow macaroni
• 1 large egg
• 4 tablespoons dried thyme
• 1 tablespoon 21-flavor seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon pink Himalayan salt

WAFFLE MAC & CHEESE

• 1 egg
• 1 cup all-purpose flour
• 1 cup plain panko breadcrumbs
• sliced jalapenos, crispy chopped bacon and chopped parsley to garnish

step-by-step directions

• Preheat the oven to 350 degrees F.
• Bring 4-6 quarts of water to a boil and add salt to taste. Add the macaroni and stir gently as the water returns to a boil. Cook pasta until al dente. Drain well and place in a baking dish. Mix in 4 tablespoons of butter to the hot pasta. Add 2 handfuls of cheese and mix with a wooden or plastic spoon.
• Whisk together one large egg and 17 ounces of evaporated milk. Add this mixture to the macaroni and stir to combine. Add the remainder of the cheese and mix well. (The pasta shouldn’t be “swimming”.)
• Sprinkle 1 1/2 cups of grated cheese over the top to cover all macaroni. (Covering the macaroni with the cheese will help avoid burnt, crunchy noodles.) Then, sprinkle generously with 21-flavor seasoning, smoked paprika, a little pepper to taste, and Himalayan pink salt.
• Place in the oven on the middle rack for about 25 minutes or until the top is golden-brown and the cheese begins to bubble.
• Remove from oven and let cool completely.
• Waffle Instructions: (Day-old mac & cheese works best here.)
• Spray a Belgium waffle iron with cooking spray and heat until ready.
• In three separate dishes, place a scrambled egg, flour, and panko breadcrumbs for dipping.
• Cut the cooled mac n' chese into a square piece a little smaller than the size of a waffle.
• Gently coat the top and bottom of the mac & cheese square with flour. Next, brush the top & bottom of the floured square with the scrambled egg mixture. Next, dip into the panko mixture and place in the waffle iron.
• Press and cook the mac & cheese until golden and crisp, about 5-7 minutes, depending on the wattage of the waffle iron. Using a silicone spatula, carefully maneuver and manipulate the waffled mac & cheese off the waffle iron and place on a plate.
• Garnish with some of the left over cheese, jalapeños, bacon, and parsley.
  
  Tips
  - The mac n cheese can be served delicious and creamy right out of the oven
  - Grated cheese for garnish

Clinton the Chew Oatmeal Bars

The Chew: Clinton Kelly Cinnamon-Raisin Breakfast Bars Recipe Ingredients

“It’s all about oatmeal for me,” Clinton Kelly said of breakfast, adding that he is always looking for new ways to incorporate oatmeal into his morning routine.

• 1 cup Old Fashioned Rolled Oats
• 1 cup Puffed Brown Rice Cereal
• 1/2 tsp ground Cinnamon
• 1/2 lb halved, pitted Dates
• 1/2 cup creamy Almond Butter
• 1/2 cup chopped, toasted Almonds
• 1/2 cup Raisins
• 1/2 cup Water
• Cooking Spray
• 1/8 tsp Salt
• 1/4 cup melted Dark Chocolate

Clinton Kelly: The Chew Cinnamon-Raisin Breakfast Bars Recipe Directions

1. Use cooking spray to prepare the sides of an 8” square baking dish. Line the dish with parchment paper and leave some extra hanging over the edges.
2. Combine oats with brown rice cereal, cinnamon, almonds, raisins, and salt in a mixing bowl.
3. Simmer dates in water in a saucepan on medium low heat for about six minutes, until the dates start to break down.
4. Stir almond butter into the pan until it’s mixed in. Then take the pan off the heat and pour its contents over the dry mixture.
5. Stir everything together until it is combined.
6. Transfer the mixture to the lined pan. Use a spatula to create a flat, even layer.
7. Drizzle melted chocolate on top.
8. Chill the bars for about half an hour, or until set. Cut and serve.

Related

maroccan Raw Carrot salad

Makes 5 to 6 servings

Shlata Chizo

ingredients

• 1 pound carrots, coarsely grated (about 4 cups)
• Raisens
• Parsley
• Almonds
• Orange
• 1/4 cup vegetable oil or extra-virgin olive oil
• 3 to 4 tablespoons fresh lemon juice
• 2 to 4 cloves garlic, mashed or minced
• 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• Pinch of salt
• About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

preparation

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

peanutbutter cookies

http://allrecipes.com/recipe/classic-peanut-butter-cookies/

Ingredients Edit and Save

Original recipe makes 4 dozenChange Servings

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

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Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Cheese stuffed Hawaii pizza

Granola banana sticks

One thing I would change about this recipe is is cut the banana into slices. It is a little difficult for little mouths to eat.

Baked French Toast with Maple Syrup

ingredients

 

step-by-step directions

BAKED FRENCH TOAST WITH MAPLE SYRUP

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash salt
• praline topping, recipe follows
• maple syrup

PRALINE TOPPING

• 1/2 pound butter (2 sticks)
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350°F.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
• Praline Topping:
• Combine all ingredients in a medium bowl and blend well.
  
  Tips
  - Use any extra bread for garlic toast or bread crumbs.
  - Serve with a thick slab of bacon!