Southern Macaroni and Cheese

My Dad found a recipe for Macaroni and Cheese in Southern Living Magazine. He asked me if I would make it for him. This is very creamy and cheesy, just the way I love macaroni and cheese. I realized at the grocery store I was going to have to modify this recipe because they did not have the tools and equipment to make it just like the original recipe. For example, no way to grate cheese and my grocery store did not sell a grater. So here is my version, a modified version.

Ingredients:

1 box (16 ounces) large elbow macaroni remember to make your water salty like the sea

6 Tablespoons of butter

1/2 cup of grated sweet onion

2 teaspoons of dry mustard

1/8 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon Cayenne Pepper or more for heat

6 Tablespoons of All Purpose Flour

3 1/2 cups whole milk

1 3/4 heavy cream

2 teaspoons Worcestershire Sauce

16 ounces sharp cheddar cheese, divided

8 ounces mozzarella cheese, divided

Preheat heat oven to 350 degrees. Prepare pasta al dente according to directions on the box. Spray 13 x 9 pan with nonstick spray.

Melt butter in a large saucepan over medium heat. Add the onion, mustard, nutmeg, salt, pepper, cayenne pepper and flour. Cook 2 minutes until golden. Slowly whisk in milk and cream. Bring to a boil and whisk occasionally. Reduce heat to medium low and whisk occasionally until thickened, about 5 minutes. Stir in Worcestershire Sauce. Add 1 1/2 cup of sharp cheddar cheese and 1 cup of mozzarella cheese. Stir until melted. Add in pasta and combine. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and cover the top with remaining cheeses. Place baking rack about 6 inches away from broiler. Put macaroni and cheese under broiler for about 2 minutes until the cheese is melted and bubbly. Let sit about 10 minutes after it’s removed from the broiler. Yields 10 generous servings. I paired my macaroni and cheese with a Caesar Salad and garlic bread. Enjoy!

Recipe inspired by Southern Living Magazine.

Advertisements

Ham and Swiss Cheese Green Noodle Casserole

I used to make this casserole for my family whenever I had leftover ham. However, this casserole is so yummy, I actually purchased a couple of thick cut ham slices so I could make this for the blog. This is a very rich and creamy comfort food casserole dish that will satisfy ham and cheese lovers.

Ingredients:
1 16 ounce package of spinach noodles
2-3 cups of ham, cut into bite size pieces
8 ounces of Swiss cheese, grated
3 Tablespoons of butter
3 heaping Tablespoons of flour
1 quart of heavy cream
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons pepper, or more to taste
2 1/2 teaspoons of dry ground mustard
1/2 teaspoon nutmeg, optional

Preheat oven to 350 degrees. Put water on to boil in a large pot. Grate Swiss cheese and set aside. Cut ham into cubes and set aside. Once water starts to boil, add spinach noodles. Cook al dente. While noodles are cooking, prepare white sauce. Melt butter in a large saucepan, add flour to make a roux. Cook until butter has been absorbed in flour. Roux should be tight. Whisk in heavy cream. Add salt, pepper, dry mustard, onion powder and nutmeg. Bring to a boil and continue to whisk. Continue to have sauce at a low boil for 5 minutes or you will have a flour taste instead of a cream taste. Add ham and grated Swiss cheese. Drain noodles and add to creamy ham and cheese sauce. Bake in a 2 1/2 quart pan covered for 30 minutes. Enjoy!

2015/01/img_9951.jpg

2015/01/img_9953.jpg

2015/01/img_9954.jpg

Tortellini Caprese Salad

I love Caprese Salad. I could eat it daily. I love it so much I have incorporated it in two recipes now. The first was my Caprese Pizza and now my Tortellini Caprese Salad.

Ingredients:
1 package of frozen tortellini (my bag was 1 pound 3 ounces)
1 container of grape tomatoes
I package of fresh mozzarella pearls
1/4 cup olive oil
1/4 heaping cup scallions, mine were tiny, I used green and white snipped with kitchen shears
1/2 teaspoon Italian Seasoning
Basil leaves, I love basil and I had some tiny new leaves and I snipped probably 8 leaves total (use as many as you like, to taste)
Balsamic Glaze on top as garnish (can be purchased at grocery store near vinegars)

Prepare frozen tortellini according to package directions. My package was cooked in 3 minutes. Drain and rinse under cold water until tortellini is cool. In a bowl, combine all ingredients except balsamic glaze. Drizzle balsamic glaze, garnish with additional basil leaves if desired. Manga, manga!

IMG_8116-0.JPG

<img src=

Loaded Lemon Pasta


I have created a pasta dish that is loaded with lemony flavor. The great thing about this recipe is that you can have it with or without meat. Load it up with fresh vegetables of your choosing. It’s a quick and easy dish that is budget friendly. I loaded my pasta with chicken tenders, sautéed mushrooms and onions.

Ingredients:
Zest of one lemon
8 ounces of Angel hair pasta
3 -4 Tablespoons of herb garlic butter, I used Land of Lakes (can be found at Super Walmart where butter is sold)
2 cups of baby spinach
1/3 (or more) cup of Parmesan cheese, grated

1 package chicken tenders*

1 6 ounce package of sliced mushrooms*

Salt and pepper to taste

*Add steamed or stir fried vegetables to make this a vegetarian side dish or main entree.

*In my picture, I browned up a package chicken tenders, place them in a warm oven to keep warm while I sautéed a 6 ounce package of mushrooms and a sweet onion. I cooked the vegetables while the pasta was cooking.

Cook and drain pasta according to directions. In a bowl, combine zest and butter. Add cooked pasta and toss until butter has melted. Add remaining ingredients. Serve immediately. Enjoy!

Recipe adapted from Aprons.

20140804-131221-47541259.jpg

Southwest Pasta Salad

After a long delay, sorry it took so long to get this post to you. This is a quick, easy put together pasta dish. If you added chicken, it could be a meal.

Ingredients:
8 ounces of Rotini pasta, or whatever you have on hand
1 can of Bush’s Seasoned Black Beans, drained, not rinsed
1 can of corn, drained
I 4 ounce jar of chopped pimentos, drained
1/2 cup of cubed sharp cheddar cheese
1/4 cup onion, diced fine
1 small green, yellow or red pepper, diced fine (you pick the color)

Dressing:
1 cup of salsa, I used Pace chunky medium
1 cup of sour cream

Smokey paprika and green onions to garnish, optional

Cook pasta according to package directions. Rinse with cold water after draining. Add beans, corn and pimentos. Stir to mix. Add onion and cheese, stirring to mix.

Combine salsa and sour cream together in a separate bowl. Add to pasta salad. Garnish right before serving.

If pasta dries out in the refrigerator, add more sour cream and salsa together.

20140530-194434-71074936.jpg

20140530-194516-71116751.jpg