1. Grilled Mac n’ Cheese
INGREDIENTS:
4 slices of sandwich bread
2 tbsp butter
4 slices of cheddar cheese
1 serving microwave macaroni cheese recipe
DIRECTIONS:
1. Make macaroni and cheese. Spread about 1/2 tbsp butter on one side of each slice of bread.
2. Place a slice of cheese on top of each un-buttered side of bread. Spread half of the macaroni cheese on one piece of bread and the other half on another piece of bread. Place remaining slices of bread on top to form two sandwiches. Place frying pan on stove and turn to medium heat. Once hot, place both sandwiches in the frying pan, cooking the buttered sides until golden and toasty.
2. Buffalo Chicken Grilled Cheese
INGREDIENTS:
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
DIRECTIONS:
1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
3. Cheesy Pull-apart Bread
INGREDIENTS:
1 crusty loaf of bread, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)
DIRECTIONS:
1. Preheat the oven to 350F.
2. Melt butter and then mix in other garlic butter ingredients.
3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6. Serve immediately.
4. Garlic Cheese Bombs
INGREDIENTS:
2 cans (7.5 oz. each) of refrigerated biscuit dough
4 oz. Mozzarella cheese, cut into 20 cubes
4 tbsp. butter, melted
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
DIRECTIONS:
1. Preheat oven to 400°F.
2. Separate biscuits. Place cube of cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese and seal. Place seam side down about an inch apart on an ungreased baking sheet. Bake 10 minutes or until the biscuits are golden brown and the cheese is meltedd.
3. While the biscuits bake, mix the butter, Italian seasoning, and garlic powder together and set aside.
4. Remove the biscuits from the oven and immediately brush with butter mixture. Serve warm.
5. Mac n’ Cheese Balls
INGREDIENTS:
1 box (7 oz) Betty Crocker™ mac & cheese original
Margarine and milk called for on mac & cheese box
1 cup finely shredded Cheddar cheese (4 oz)
1 ½ cups Progresso™ Italian style bread crumbs
Oil for frying
DIRECTIONS:
1. Make mac & cheese as directed on box. Stir in shredded cheese and 1/2 cup of the bread crumbs. Cover; refrigerate about 20 minutes or until firm.
2. Line large cookie sheet with cooking parchment paper. Using 1/4-cup measuring cup, scoop mac & cheese mixture into balls; roll in remaining bread crumbs. Place on cookie sheet. Freeze 30 minutes.
3. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. Fry balls in hot oil in small batches 1 to 2 minutes or until golden brown. Drain on paper towels. Serve hot with ranch dressing or barbecue sauce, if desired.