Keystone Mac and Cheese
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Mac and Cheese Party Poppers
- 1/2 can (28 oz) Keystone Turkey, drained and shredded
- 2 cups uncooked elbow macaroni
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup milk
- 2 1/2 cups sharp Cheddar cheese, shredded
- 3 Tbsp. butter
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup bread crumbs, optional
- Preheat the oven to 350° F. Grease a muffin tin with nonstick cooking spray or skip this step if you are using muffin liners
- Bring a large pot of water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm.
- Remove from the heat, drain and return to the pan; stir in the butter, salt, pepper, garlic powder and eggs until pasta is coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Mix well.
- Add Keystone Turkey into the pasta, mix well.
- Spoon into the prepared greased muffin tin or paper muffin liners. Sprinkle the reserved cheese and the bread crumbs over the tops.
- Bake for 25 minutes or until the topping is browned. Allow the muffins to cool for a few minutes before removing from the pan.
Spicy Chicken Mac and Cheese Skillet
- 1/2 can (28 oz) Keystone Chicken, drained and shredded
- 2 cups uncooked cavatappi pasta
- 1-1/2 cups heavy whipping cream
- 1/2 cup 2% milk
- 2 cups shredded pepper jack cheese
- 4 bacon strips, cooked and crumbled
- 2 teaspoons Cajun seasoning
- 2 jalapeño peppers, seeded and chopped
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tbsp. butter
- 1 cup crushed kettle-cooked potato chips, optional
- Cook pasta according to package directions for al dente; drain. Preheat broiler.
- In a 10-inch cast-iron or ovenproof skillet, heat butter over low heat. Stir in flour until blended; cook and stir until lightly browned, approximately 2 minutes (do not burn).
- Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly.
- Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted.
- Add pasta, Keystone Chicken, bacon and jalapeño peppers; cook and stir until heated throughout. Sprinkle chips over the top.
- Broil about 4 inches from heat until chips are browned, about 20 seconds.
Mac ‘n Cheese ‘n Chicken Bites
- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
- Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
BBQ Pulled Pork Mac
- 1/2 can (28 oz) Keystone Pork
- 1 pound elbow macaroni
- 5 Tbsp. butter
- 5 Tbsp. flour
- 1/2 teaspoon salt
- 4 cups milk
- 6 cups shredded smoked cheddar cheese, divided
- 2 cups BBQ sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Melt butter into a large pot over medium heat.
- Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth. Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
- Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
- Add BBQ sauce and Keystone Pork. Mix well.
- Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.
More Cheese Please Mac ‘n Cheese
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 pound medium shell pasta
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups of whole milk
- 1 cup half and half
- 8 oz cheddar cheese, shredded
- 6 oz Colby Jack cheese, shredded
- 2 tsp dijon mustard
- 4 oz cream cheese, cut into cubes
- Ground black pepper, to taste
- Cook pasta according to directions. Drain and set aside.
- In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
- Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
- Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
- Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
- Serve immediately while still warm!
Mexi Mac ‘n Cheese
- 1 can (28 oz) Keystone Ground Beef, drained
- 2-3/4 cups water
- 1/3 cup chunky salsa
- 1-3/4 teaspoon chili powder
- 2 cups elbow macaroni, uncooked
- 1 cup bell pepper, diced
- 1/2 lb. (8 oz) Velveeta-type cheese, cut into 1/2-inch cubes
- 1/4 cup green onion for garnish (optional)
- Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni and cover. Simmer on medium-low heat 8 to 10 minutes or until most the water is absorbed. Add bell peppers, mix well.
- Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
- Garnish with green onions. ¡Muy bien!
Steakhouse Mac ‘n Cheese
- 1 can (28 oz) Keystone Beef, drained and chopped
- ½ pound fusilli pasta
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 ½ cups whole milk
- 1 cup extra-sharp white cheddar cheese, grated
- 1 cup cheddar cheese, grated
- 2 Tbsp. of horseradish
- Green onion for garnish
- In a large pot, cook the pasta according to the package.
- In a large nonstick skillet, melt the butter over medium heat, stir in flour until smooth, about one minute.
- Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.
- Reduce heat. Stir in all cheese until melted.
- Drain the pasta; add the pasta to the cheese mixture. Cook and stir for 2 to 3 minutes or until heated through. If the pasta mixture is too thick, stir in ¼ cup of water at a time to get the desired consistency.
- Stir in the Keystone Beef, heat throughly. Sprinkle green onions over the top for garnish. Serve immediately.
Easy Skillet Chili Mac
- 1 can (28 oz.) Keystone Ground Beef, drained
- 2 cans (14 oz.) chili sauce without meat
- 2 cups shredded cheddar cheese
- Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
- Add water to the skillet until the noodles are covered.
- Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
- Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
- Sprinkle the cheese on top, and stir until combined. Enjoy!
Easy Alfredo Pasta Bake
- 1 can (14.5 oz) Keystone Chicken
- 16 oz elbow macaroni
- 2 Tbsp. butter unsalted
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 3/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- Turn your broiler on. Cook pasta according to package instructions.
- In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
- Add the flour and continue whisking until sauce thickens.
- Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
- Add Keystone Chicken and pasta to pan and mix well.
- Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
- Add more parmesan cheese if preferred