Creamy Macaroni and Cheese. A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in. Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had. Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. Rather than growing up on lunches made from blue boxes and smeared on sandwich bread, our kids are generally dining on leftover fried rice, sandwiches made from leftover meat and a variety of soups and pastas, which do, in fact, include macaroni and cheese every so often.So, when our Costco recently started stocking their shelves with Kerrygold products, I felt inclined to share one of my favorite macaroni and cheese recipes with you.
The secret to this mac and cheese is in the farmhouse cheese that goes into the sauce. Macaroni and Cheese. Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do. I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish.
Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. 3 tablespoons butter. Mac and Cheese Cups. Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. Bacon and Cheddar Macaroni & Cheese. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) , paprika, white pepper (plenty, to help the spice factor), and garlic or onion powder, you’re doing just fine.
And you can add Cajun extras to this dish—things like Andouille sausage, crawfish, or shrimp. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Oh. Be generous! Creamy Caprese Pasta. Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Dumped hot coffee on your new white shirt? That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta!
Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday.