Seafood Mac and Cheese

I don't have a picture of this, but I promise, it is delicious!!


Ingredients 

• 2 cups Velveeta Cheese
• 1/2 cup Milk
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 cup chopped red and green peppers
• Any Seafood Desired (I used 1 small can of crabmeat (from the Tuna aisle), 2 steamed tilapia fillets, and 1 packet of precooked salad shrimp)
• 1 box medium pasta shells
• Italian bread crumbs
• 4 tbsp Butter

Directions

1. Combine the cheese, milk, cayenne pepper, paprika, red and green peppers and seafood together in a saucepan on medium heat.  Stir often to keep the cheese from burning.
2. Boil pasta according to the package directions, and drain.
3. Combine pasta and cheese sauce together, and pour into a greased square casserole dish. (you can butter the dish or just use cooking spray).
4. Sprinkle bread crumbs to cover the top.
5. Cut the butter into small slices and evenly place over the top.
6. Bake for 30-35 minutes, until the bread crumbs are crispy and golden brown.

My review:  This is delicious and oh so rich and satifying.  All I did was make my seafood cheese fondue recipe and added pasta and breadcrumbs.  Delicious!!

Stuffed Pepper Mini Meatloaves

I love the filling in stuffed peppers, but I never eat the actual pepper.  This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

• 2 green bell peppers, diced
• 1 sweet onion, diced
• 2 plum tomatoes, diced
• 1 pound ground beef
• 1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
2. Preheat your oven to 350 degrees F.
3. Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
4. Spray a regular size muffin pan with cooking spray.
5. Fill each muffin hole with the beef mixture.  Pack it in - they will shrink as they cook.
6. Bake for 30 minutes.
7. Top each with some cheese.
8. Bake for 10 more minutes.
9. Serve with a big green salad  -- I even broke up the loaves and mixed them into my salad.

My review:  This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers.  I loved this.  It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Loaded Baked Potato Casserole

4-6 russet "baking" potatoes
6 slices bacon, cooked until crispy and chopped
2 green onions, diced
4 tbsp butter
1 cup Cheddar Cheese
Sour Cream

Wash the potatoes and pierce each one a few times with a knife.
Microwave the potatoes for about 15-20 minutes, until they are soft and "baked" texture.
Let them cool until you are able to cut them, and dice.  Place the diced potatoes in a square baking dish that you can put in the microwave (8x8 or 9x9).
Top with butter, putting a slice every few inches so that most potatoes get a little butter.
Shake some salt and pepper on top of the potatoes for taste.
Sprinkle with bacon and onions.
Top with cheese.
Put back in the microwave, and cook for 2 minutes.
Serve with Sour Cream for topping!


My review:  I love making this!  It has a casserole feeling, but can all be done in the microwave.  Everyone loves it!  It's great paired up with a steak and salad.  What I like is that you can make it all up ahead of time before microwaving, go cook your steaks on the grill and then come back and microwave for the two minutes, and then you can eat!  If you're looking to save time, buy some real bacon bits instead of making the bacon.

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Crockpot Breakfast Casserole

I don't have a picture of this one -- but just imagine an egg casserole :)

1 dozen eggs
1 cup milk
1 (32oz) package frozen hash brown potatoes
1 lb cooked meat - sausage, bacon, or ham   (I've actually made it using a mixture of 2 meats before too)
1/2 cup onions, chopped
1 green pepper, chopped (optional)
3/4 pound cheddar cheese, shredded
1/4 tsp dry mustard
salt and pepper to taste

Using a crockpot that is at least 3 quarts, start layering the potatoes, onions, green pepper, and cheese, in about 2 or 3 layers each.
In a large bowl, beat the eggs, milk, mustard, salt, and pepper together.
Pour over the ingredients already in the crockpot.
Cook on low for 10-12 hours, until eggs are set and thoroughly cooked.


My review:  I took this in to work as a birthday brunch treat, and everyone loved it.  You can add any veggies you would like to it, I imagine some fresh spinach would be good.  It's great because you can prepare it before bed, and it's ready in the morning!  Served with some bagels and fresh fruit, this was a great brunch!  It's also a great dinner!!

Crustless Mushroom and Feta Quiche

I'm baaaaaaaack!  I apologize that I've been hiding behind loads of wedding planning, school, work, and LIFE, but I'm hoping to be back in action!


When I made this recipe, I cut it, and only made a 3rd, which filled my two small casseroles you see in the picture.  I'm going to give you the recipe sized for a 9x13 pan, so you can make it for a brunch or for more than 2 people, like I was.

18 eggs (yes, 18  -- they're good for you!  and this is serving lots of people!)
4 tbsp milk, cream, or half and half
1 pound mushrooms, washed and sliced
1 small onion, diced
Olive oil
1 1/2 cups crumbled feta cheese (use the reduced fat -- I think it has a better flavor!)
2 tsp Lawry's season salt
Pepper (fresh ground or the powdery stuff)

Preheat your oven to 375 degrees F. 
Spray a glass or pottery 9x13 dish with nonstick spray.  (Don't use a metal dish -- gives the eggs a funny taste!)
Heat some olive oil in a saute pan.
Once heated, add the mushrooms and onions, and saute them for about 5 minutes, until the mushrooms are brown and the onions are soft.  Drain any liquid off the vegetables when finished cooking.
Spread your mushroom mixture over the bottom of the pan.  Cover with the crumbled feta cheese.
Beat the eggs in a large bowl with your milk (cream or half and half), season salt and pepper.
Pour over the mushroom mixture in your dish, and then stir if necessary to make sure the mushrooms and cheese are distributed evenly and deliciously. :)
Bake for 45 minutes.  Make sure the eggs are set, and the top will be starting to brown.
If you like, top with a little extra cheese on top -- I used just a small sprinkle of mozzarella.

My review:  Yummy!  What a delicious easy recipe that was fun to make, and delectable to eat!  I made this for a friend and I for dinner, and we both agreed that it was very good.  You could add more vegetables, too, if you like.  I think it would be good with some broccoli or zucchini.

Spinach & Mushroom Lasagna Roll Ups

I seem to have lost the picture that goes along with this... I will post it if I find it...


10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles.  Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle).  Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review:  These were good!  If I make them again, I want to try adding some zucchini too!  One roll up was really filling, I paired it up with a small salad, and I was so full!

Chicken Wrapped Asparagus Cheese Bundles

Serves 2.

Two chicken breasts (boneless skinless), flattened to about 1/4 " thickness
About 10 stalks asparagus with the ends trimmed
1 tbsp butter
1 clove garlic, minced
2 slices provolone cheese
1 lemon, zest and juice
1 tsp dijon mustard
3 tbsp mayonnaise
Salt
Pepper
Italian seasoned Breadcrumbs

Preheat your oven to 350 degrees F.
Heat pan on medium heat.  Melt the butter.  Add in the garlic and let brown for a few seconds, then add the asparagus and saute for 5-10 minutes.
Mix lemon zest, juice, mustard, and mayonnaise together, and add salt and pepper as desired.
Salt and pepper one side of the chicken breasts.
Place a piece of provolone on each chicken breast.  Then top with 4-5 pieces of asparagus.
Roll up and secure with a toothpick if necessary.
Place seam side down in a greased baking dish.
Spoon mixture over top each chicken breast.
Top with breadcrumbs.
Bake for 30-40 minutes.

My review:  This was amazing.  I was skeptical of the mayo sauce, but it turned out amazing.  Delicious.  I hope to make this again soon!  It combined three of my favorite things: chicken, cheese, and asparagus.  2 thumbs up!  I served it with brown rice flavored with lemon juice and some dried basil, and tomatoes with fresh ground pepper and balsamic.

Ree's Springy Shells

In celebration of spring, I decided to finally make Ree's Springy Shells, and they were to die for.  I knew I was going to be visiting one of my local farmer's markets, and all of the green ingredients are in season right now, so I'd be able to find it all.  I'm not going to post the recipe here, because you can find it at the link above.

But I will tell you, that they are amazing.  And make sure to use lots of salt and pepper, otherwise they can be pretty bland.  My family enjoyed it, but they were hoping for some meat, so we had smoked pork chops with them.  The recipe makes a ton, so if you don't want to eat it for 10 days straight, you may want to halve or even quarter the recipe.

But definitely make it, you will not regret it.  Also, if you do try it and find it a little bland, I think adding some red sauce to the mixture would be delicious.  Maybe add 2 layers of red sauce into the mixture.  I'll let you know if I end up trying it!

Good Ol' Fashioned Hog Maw

The name is incredibly unappealing and the picture doesn't do it any justice, but the flavor = amazing!  Think of it as a meatloaf made with sausage...

2 pounds ground pork sausage
5 potatoes, peeled, cubed, and rinsed
20 baby carrots, sliced into coins
2 ribs celery, diced
1 medium onion, diced
1/4 head cabbage, sliced, diced, however you like
Salt and Pepper

Place sausage in a large bowl.  Add each vegetable one at a time, mushing together to distribute.
Once mixed together, you have two options:  Crock Pot or Oven.
In the crock pot, cook on low for 7-8 hours.  You may want to put a little water on it if you are afraid of it getting dry.  If you are cooking in the oven, place in a casserole dish or roasting pan, and cook for 1-2 hours on 375 degrees F.  I usually throw a little salt and pepper over the top for while it cooks.  Don't salt too much, unless you know that your sausage isn't salty!

Note:  the "REAL" way to make this is to stuff your "meatloaf" into a cleaned pig's stomach to cook.  If you want to be that authentic, go ahead.  Personally, I don't like to eat that part, and find it a waste of $8 to buy something just to cook the hog maw in.

My review:  One of my favorite home cooked meals.  Being cooked in the pig's stomach will undeniably give it a better flavor, but it is still delicious when cooked just like a meatloaf!  Serve with some flaky, buttery rolls.

Pioneer Woman's Meatloaf

Did I mention how much I love The Pioneer Woman's new cookbook??  I want to buy it for everyone on my Christmas list, except that most of those people don't like to cook, and it would be wasted, and that would make me sad.  So, tonight I ventured into making her meatloaf, adjusting it to serve four, which I will share those measurements here...

1/2 cup milk
3 bread slices
1 pound ground beef
1/2 cup grated Parmesan
1/2 tsp salt
1/8 tsp Lawry's season salt
Fresh ground black pepper
1/4 cup parsley
2 eggs, beaten
6 thin bacon slices

Tomato Gravy:
3/4 cups ketchup
3 tbsp brown sugar
1/2 tsp dry mustard
Hot Sauce, to taste

Preheat oven to 350 degrees F.
Pour the milk over the bread and let it soak in for several minutes.
Then, combine the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl.  Pour in the beaten eggs.
With clean hands, mix the ingredients until combined.
Form into a loaf on a broiler pan.
Lay bacon slices over the top, tucking underneath.
To make the tomato gravy, pour the ketchup in a small mixing bowl, and add the brown sugar, dry mustard, and Tabasco.  Stir until combined.
Pour one third of the tomato gravy over the meatloaf.  Bake for 45 minutes, then pour another third of the gravy over top.  Bake another 15 minutes.
Serve the remaining tomato gravy as a dipping sauce.

My review:  This had such a delicious, savory flavor.  John's first reaction was "it's wrapped in bacon, awesome!".  We both loved it.  Very, very good.

Stuffed Shells

1 jar spaghetti sauce
1 box Jumbo Shells
30 oz. Ricotta Cheese
2 cups Shredded Mozzerella
1/2 cup grated parmesan cheese
2 Eggs
1 tablespoon parsley flakes
1 tablespoon Italian Seasoning
1 tsp. garlic powder
Salt and Pepper to taste

Preheat your oven to 375 degrees F.
Cook shells according to package.  Drain and run cool water over them to cool.
Mix ricotta, half the mozzerella, parmesan cheese, eggs, parsley, italian seasoning, garlic powder, salt and pepper in a mixing bowl, using a fork.
Spread a thin layer of sauce in the bottom of a 13x9 baking dish.
Stuff a spoonful of cheese mixture in each shell, and place in a single layer on the sauce.  Cover the shells with the remaining sauce, then the remaining mozzerella.
Cover with aluminum foil, and bake for 35 minutes.
Let stand for 5-10 minutes before serving to allow cooling, and for the ricotta mixture to firm up.\

My review:  Yum! I always thought of stuffed shells being a lot of work, but they aren't at all.  And they are so worth it!  Delicious! Serve with garlic bread and a big green salad!  (and don't burn your garlic bread like I did...)

Eggplant Parmesan

What do you do when you find cheap eggplants at a farmer's market?  You make eggplant parmesan!

1 large eggplant or 2 small eggplants
2 eggs
2 tsp milk
1 cup flour
1 1/2 cup Seasoned Breadcrumbs
3 tbsp Parmesan Cheese (the powdery stuff)
Olive Oil
1 tbsp butter
1 jar of your favorite pasta sauce
Sliced Mozzerella Cheese (anywhere from 4-8 slices) (about 1/2 cup - 1 cup)

Slice your eggplant(s) into discs, about 1/2 inch thick.
Crack the eggs into a bowl, add the milk, and beat with a whisk or a fork.
Put the flour in another bowl.
And finally, in another bowl (yes, I do LOVE doing dishes.... haha), put your breadcrumps and parmesan cheese.
Dip each eggplant disc into the flour, then the egg, then the breadcrumbs, and arrange in a single layer on a plate.  Doing this with a fork while reduce the mess, but if you like to get your hands dirty, be my guest.
Heat olive oil in a pan, making sure that you have enough to cover the whole bottom of the pan, but you don't want your eggplant to swim in it.  Medium heat should be good enough for this.  Add your butter in as well (this will give a nice, golden brown crust to the eggplant.  If you want to leave it out, that's fine).
Once the oil is hot, fry your eggplant until the breading is browned. 
Dry the eggplant on paper towels to soak up the extra olive oil
Spread some sauce in the bottom of a 13x9 baking dish.  Layer the eggplant slices in the dish.  Pour your desired amount of sauce on top and spread around.  Then sprinkle cheese on top.  I don't like a ton of sauce, so I don't normally use the whole jar.
Bake for 35 minutes at 350 degrees F.
Serve with hot pasta or fresh Italian bread.


My review:  This was delicious!  Very easy to make, and tasted like it was from a restaurant.  I actually halved the recipe, and made it in an 8x8 baking dish.  It was perfect!

Baked Chicken Pot Pie

1 (10 oz.) package of frozen peas and carrots
1/3 cup butter (6 1/2 tbsp)
1/3 cup flour
1/3 cup onion, chopped
1/2 tsp salt
1/3 tsp pepper
1 3/4 cup (1 can) chicken broth
2/3 cup milk
2 1/2 - 3 cups chicken, cooked and chopped OR 1 large can chicken, drained (you can also substitute Tuna)
1 box Pillsbury (or store brand) pie crust, for 9 inch, 2 crust pie

Heat oven to 425 degrees F.
Melt the butter in a 2-3 quart saucepan over medium heat.
Stir in flour, onion, salt, and pepper.
Stir constantly until mixture is bubbly, and remove from heat.
Stir in chicken broth and milk.
Heat to boiling, stirring constantly.  Boil for one minute, while stirring.
Stir in chicken and peas and carrots.  Remove from heat.
Roll out one pie crust, and fit into the bottom of an 8x8 square baking dish.  Make sure it goes up the sides.
Pour chicken mixture into crust.
On the other crust, make a few cutouts, or at least one in the middle.  It's fun to use a small cookie cutter for this.
Place the crust over top of the chicken mixture, and fold the sides in, pressing them to seal with the bottom crust.  Use the cutouts to decorate on top of the pastry.  (Or if you're gross, and like to eat dough like me... eat it!  I won't tell...)  Make sure to press all your edges together into the pan.
Bake for 35 minutes, until golden brown.


My review:  This was my first ever attempt at making baked chicken pot pie.  I've always liked the frozen ones, but wanted to try it myself.  And this was delicious.  It needs a lot of salt and pepper, but I like to do that myself after cooking.  This was a really quick meal to prepare, too.  I can't wait to have it on a cold day, because it's comfort food at its finest! 

Easy Cheesy Lasagne

3/4 lb. extra-lean ground beef (you can also use ground turkey)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 16 oz. container Low Fat Cottage Cheese
1/4 cup Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg. Shredded Mozzarella Cheese, divided



Heat oven to 375 degrees F.
Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce and simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
Mix egg, cottage cheese and Parmesan cheese together in a bowl. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9 baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce. Cover with foil.
Bake for 30 min. or until heated through.
Uncover and top with remaining mozzarella.
Bake, uncovered, for another 5 min. or until mozzarella is melted. Let stand 5 min. before serving.


My review: This is the recipe I always use to make lasagne. If I have any veggies sitting around, like zucchini, onions, peppers, or mushrooms, I throw them in with the sauce, too. If I'm feeling naughty, this gets paired with Texas Toast. But, if I'm trying to stay away from extra carbs, I'll have it with a big greeny salad. Either way, it's delicious, and fool-proof!

Baked Oatmeal

I got myself all hot and bothered and hungry for breakfast earlier, so I thought I would finish it up and add another breakfast recipe...

2 eggs
1/2 cup applesauce
3/4 cup sugar
1 cup milk
3 cups of quick cooking oats
1 tsp salt
1 Tbsp baking powder
2 Tbsp brown sugar
1 tsp ground cinnamon
2 cups fresh fruit (whatever you like: peaches, blueberries, strawberries, bananas, or a mixture!)
Vanilla or plain yogurt, or cream, or milk



Preheat your oven to 350 degrees F.
In large mixing bowl, whisk up your 2 eggs, applesauce, sugar and milk. Once creamy, add oats, salt and baking powder and mix through. (If you are adding in any fruits, add 1 cup of them now!)
Pour batter into greased 9×13 baking dish. Sprinkle top with brown sugar and cinnamon and the remaining fruit.
Bake at 350 degrees F for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Don’t wait too long, as you want to serve it warm!
Top with your preferred topping: I like vanilla yogurt or milk. Or ice cream... (hey, i was in a pinch one morning, and I couldn't help it! it's dairy. kinda)


My review: I love this stuff. I love oatmeal. I can't help it. And it's so good in the summer when you have so many different fresh fruit choices for cheap. So enjoy!

Chicken Broccoli Divan

So so easy! and a great way to use up leftover chicken or turkey! When I have leftovers after roasting a chicken or turkey (which I rarely do, so I make a big one for this reason...), I usually chop it up and throw it in the freezer, so I can whip up quick meals like this one!


1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken or turkey (use leftovers! or a rotisserie chicken from the store!)
1 can Condensed Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine, melted



Arrange broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.

Mix soup and milk and pour over all.

Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.

Bake at 400°F. for 25 min. or until hot.

Broil about 1 min. to lightly brown topping.


My review: I love chicken and broccoli together. I don't know what it is. But I like it. and this was so simple that it was even better! Definitely a keeper.

Cream Cheese Stuffed French Toast

I love breakfast food. I would eat breakfast food for every meal if I could. Bacon, Sausage, Pancakes, Eggs, and French Toast, and everything amazing like that... So, obviously, I liked finding this recipe...


10 eggs
1 cup milk
1/8 cup favorite syrup
1/2 tsp cinnamon
about 12 thin slices of French bread
2 old spotty bananas
4 oz cream cheese
4 granny smith apples or any other favorite fruit that you're going to want to serve with your delicious french toast
Syrup


Preheat your oven to 350 degrees F.
In large bowl, whisk eggs and milk. Whisk in syrup and cinnamon.
Using a mixer, blend bananas and cream cheese until smooth and creamy.
In 8x8 baking dish, pour about 1/2 cup of egg mixture into the bottom of the dish, just enough to cover the bottom.
Place bread on top of egg mixture to cover as much of the dish as possible.
Spread banana/cream cheese over the top of the bread. Cover with more bread slices.
Pour the remaining egg/milk mixture over the top of the bread and cover with plastic wrap. Refrigerate at least 2 hours, but all day or overnight would be the best idea. It gets all goopy and delicious then, and you won't regret it, I promise.
Bake at 350 for 30 minutes when you're ready to dig in.
Slice apples or other favorite fruit.
Serve with syrup and sliced fruit.


My review: OMG. I love this. I love this very much. Please make this and enjoy this. It's freakin' yummy. For realz. Not even kidding you. You can even throw some blueberries or whatever in it to bake it up and give it lots of flavor. Go nuts. and then let me know what you did, and if it was good, and then I can try too!

Macaroni and Cheese

So, last night, I was determined. I wanted to make Macaroni and Cheese. from scratch. No Shells and Cheese here, just good ol fashioned homemade Mac and Cheese. And I had never made it before. So I did a little bitta research on how it's done, and made my own little interpretation...

2 cups dried macaroni
2 tbsp butter
1/8 cup flour
1 1/4 cups milk (whole milk is best here... i know, i know, i don't use it either)
1 heaping tsp dry mustard
1 egg, beaten
2 cups cheese (use cheddar. i love cheddar. i used cheddar)
1/4 cup cheese (cheddar!)
1/2 tsp season salt
1 tsp black pepper
Tiny bit of cayenne pepper (not too much!! and you can leave it out, if you like)
Paprika, Thyme, and Parsley are sometimes added as well, so do what you like.


First of all, cook that macaroni like the package says, except leave it too al dente to eat straight outta your pan. (test this by sneaking a piece or two. this is my problem when cooking, i could just grab handfuls of plain ol' pasta.) Back to the macaroni, throw that junk in your colander in the sink, and let the babies cool while you work making the sauce...

Melt the butter in a saucepan on lowish heat. Don't burn it. I hate burnt butter. Once it's all melted, mix in the flour, and whisk it like you've never whisked before, and keep whisking it while it cooks up for about 2-3 minutes. Add in the milk and the mustard, whisking whisking whisking all the while, and cook on medium low heat, until it gets thick and bubbly, which will be about 5 minutes. but keep stirring it and whisking it, because it will burn, and then you will be unhappy. Reduce your heat to low.

Now comes that beaten egg. Beat that sucker. then, take a large spoonful of your happy sauce, and stir it into your egg, and keep stirring so you don't cook the egg. Then, plop it all back into the big sauce mixture. Add in the cheese and keep stirring til it melts. Then add all your seasonings. Taste it. If you want to add more, add more. It all depends on how weak all your stuff is. Make sure it's all mixed together and smooth, and then throw in all that delicious carbiness of macaroni, and stir to combine. The macaroni is screaming "hello, lover"...

So, you now have a choice.

You can eat it now. Just like it is.

OR

You can pour it into a buttered dish (a square glass 8x8 is what I used), top with that extra cheese I told you about, and bake for 25 minutes on 350 degrees F. It will be all bubbly and golden on top and everything mac and cheese should be.



My review: Delicious delicious delicious. Soooo good. But it also took way more effort than my shells and cheese that I adore. I would totally make it again, on a day that I have more time. It was amazingly delicious, both before baking and after. Depends how you like it. But you will like it. I promise.

Ham and Asparagus Gratin

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 tsp. onion powder
1/4 tsp. ground black pepper
1 1/2 cups cooked cut asparagus (fresh or frozen)
1 1/2 cups cubed cooked ham
3 cups hot cooked corkscrew-shaped pasta
1 cup shredded Cheddar cheese OR Swiss cheese (or a combination of both!)


Preheat oven to 400 degrees F.
Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in 2-qt. shallow baking dish.
Bake at 400 degrees F for 25 min. or until hot. Stir.
Sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.


TIP: this is also good with leftover chicken or turkey too!!


My review: I like this. but then, what's not to like about pasta, asparagus, cheese, and meat? It's a good casserole for the summer to use up leftovers, and it is delicious paired with a nice fresh salad! yum!