KFC Mac and Cheese
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KFC Mac and Cheese
Top Secret Recipes
version of
KFC Macaroni & Cheese
by Todd Wilbur
Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta as the main ingredient for the cheese sauce with its very smooth texture. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles.
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3. When the macaroni is done, strain it and then pour it back into the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.
From: http://www.topsecretrecipes.com
Makes about 3 servings.
Kraft Deluxe Mac and Cheese
Top Secret Recipes
version of
Kraft Deluxe Original
Macaroni & Cheese Dinner
by Todd Wilbur
In the past, Top Secret Recipes has not offered clone recipes for products that are make-at-home "kits." But, I've received so many requests for this one, that I just couldn't resist. It's a recipe to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product -- that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese. I think the "Deluxe" version, with its two-cheese blend, is the better tasting of the two, although, it's gonna hit you a bit harder in the wallet. But now, with this Top Secret Recipe, you can make macaroni & cheese that taste like Kraft's original at a fraction of the price of the real deal.
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally
2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the macaroni.
4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well.
From: http://www.topsecretrecipes.com
Makes about 4 cups.
Over-the-Rainbow Macaroni and Cheese
Recipe Created by Patti LaBelle
From the Show Recipes to Remember on http://www.Oprah.com
Serves 4 to 6
Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.
INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
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