Sandra lee cafeteria style mac and cheese

This looks amazing! I will definately give it a try! I hope I will manage as I am not a great cook! Your email address will not be published. Recipe Rating. Leave this field empty.

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  • Sandra lee cafeteria style macaroni and cheese!

Home About New? Share now with your friends. Prep Time. Cook Time. Total Time. Course: Side Dish. Cuisine: American. Keyword: cheese, macaroni, pasta. Servings : 6 servings. Calories : kcal. Bring 4 cups water to a boil in a separate pot; add salt and pasta. This recipe was brilliant.

Copycat Cracker Barrel Restaurant Mac and Cheese Recipe

The only thing I did different so I could say it was my variation was to coat the chicken with Dijon Mustard and bread it with Panko crumbs before layering on the ham and cheese. I then added the overall coating of Panko crumbs and baked as suggested. This eliminates any residual liquid in the pan if the chicken has too much moisture.

The finished product tasted good I drained off the liquid before serving but it made the breadcrumbs a little mushy around the edges of the chicken. Any thoughts on how to avoid this? A lot will depend on the brand of chicken and ham…especially those brands that have a lot of added water or broth injected and added.

I am horrible at commenting, but I just wanted to let you know that you are my go-to source for delicious and practical recipes.

Sandra lee cafeteria style macaroni and cheese free

It is certainly appreciated! The sauce put it over the top. It was a good thing we had to rush dinner last night or I might have gobbled up the rest. Thank you for the yummy recipe! This was so delicious! We had it with your spinach salad you recommended and mashed potatoes. D Lish! Thank you for this awesome recipe. I love this recipe.

Man tweets asking what 'mac' in mac and cheese is

Last night I made the modified version with the cubed ham and chicken. So I put a layer of spinach as the base this time. Baked up perfectly! As always thanks for your delicious recipes. I made this tonight— so good! I also used probably half the amount of ham. Thanks for a great recipe! This is so good. I like to make extra because we usually have it for dinner one night and then make sandwiches out of the leftovers the next day. I just toast some bread heat up the cordon bleu and add tomatoes,red onions and lettuce and more of the awesome sauce.

This recipe has been one of my go-to favorites for company and for comfort food since you originally posted it! Two thumbs way up for bringing this baby back out into the spotlight!! Facebook Live is so fun!

Love you, Mel! I really want to try this recipe…sounds sooo good. I know it sounds really dumb. Maybe I will still give it a go. Did anyone else have to bake it longer?

I think it depends on the thickness of the chicken breast to start out with- and every oven can vary I cooking time. I would give it 35 mins and then just check it, and cook it longer if needed. I would plan or maybe 45 mins the first time around and then you will know for the future how your oven does. A digital meal thermometer would help! I make this A LOT and have never baked it more than 30 min!

As Amy W stated, it will depend on the thickness of your chicken portion. Hope you enjoy it! So excited to try this easier, less-fussy version! Then today I open my email and find this recipe! This looks so easy that I can assemble it before hand and have time leftover to enjoy with him. Thank you Mel! I think you may have left out a step. Sounds Yummalicious, though!

I am so pleased to see you highlight this particular recipe. I am not exaggerating when I say I make it about times a month…. I prep the pan of chicken early in the day so easy! I highly recommend this to everyone! I am assuming that I am supposed to stir the bread crumbs and the melted butter together before sprinkling over the top? Or do you sprinkle the dry bread crumbs and then drizzle with the melted butter? You can do either — sorry it was left out of the recipe somehow went missing with the recipe update. Hi Mel, Thank you very much for sharing your recipe.

I have a part-time job cooking for 5 every Sunday Lunch. I tried the recipe today and they all loved it.. Will keep this recipe in my favorites. Thank you again. Great job, Mel, once again! Really tasty recipe. I used Parmiagiano Reggiano which I had on hand, and a little white wine. I have made this chicken several times now, my family loves it! It is so easy and delicious. Like everyone else I omit the salt completely. I think that the problem might be that people are using the kind of grated Parmesan you would put on pizza instead of fresh. You buy it on the shelf instead of the refrigerated aisle.

Anyways, I have used both and the fresh that you grate yourself is much tastier and a lot less salty. I also add a little more Dijon to taste. Thanks for the great recipe! Do you think corn starch would work instead of flour in the sauce? Same amount? Cornstarch acts a bit different in sauces since usually you want to mix it with a cold liquid and add it to a hot mixture.

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Definitely worth a try though — Good luck. I have made this recipe a couple of times and am making it again tonight. My family and I really enjoy it. I do omit the salt in the sauce recipe as I found it to be way too salty and instead sprinkle a little salt on the chicken breasts prior to putting on the ham and cheese. By the way, the sauce is really good and pairs with the chicken well! WOW-I will never go back to the mess and hassle of toothpicks. I didnt use your parm sauce, but instead just did a light cream sauce with chicken stock.

OMG — so so good…and so easy.