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Revolutionary Mac & Cheese

Revolutionary Mac & Cheese
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: In a small saucepan, add pasta and milk. Turn heat off, add cheese & salt & and stir to combine. If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese.

Panera’s Stove Top Mac and Cheese Have you had Panera’s Signature Mac and Cheese yet? It’s insanely amazing! Velvety, creamy, cheesy, and worthy of only a spoon since it’s the closest utensil to a shovel. And here is the recipe for you! What I felt about other versions not tasting like they were cooked enough is not an issue with this version, even though the salt, dijon mustard, and hot sauce (oh yes!) *Recipe Change Note* – After having made this recipe a few times since posting it, I have decreased the amount of flour and increased the time needed to cook the flour. Panera’s Stove Top Mac & Cheese Ingredients 16 oz pipette pasta or other small pasta shapes4 tbsp unsalted butter1/3 cup all-purpose flour2 1/2 cups milk, heavy cream, or half-and-half4 oz white American cheese, chopped or torn into pieces8 oz extra sharp white Vermont cheddar, shredded2 tsp - 1 tbsp Dijon mustard (adjust according to your tastes)1 tsp Kosher salt1/4 tsp hot sauce (like Frank's) Instructions Source Copyright Smells Like Home.

Spicy Sausage Pasta My absolute favorite dinners are the easy weeknight kind. The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. This amazing little pasta dish is one of my favorite recipes from one of my favorite cookbooks, The Best Simple Recipes from America’s Test Kitchens. So let me tell you about this pasta dish. First things first — the sausage. So first, add a little olive oil to an oven-safe skillet over medium-high heat until just smoking. Add the sausage. And the onions. Here’s my little secret. Oh my gosh. Next add the dried pasta — this is so easy! Dump in some Ro-Tel, you don’t even have to drain it first. And the chicken broth. This is another brand that I love. Add the cream and 1/2 teaspoon each of salt and pepper. Like this. Dig in! 1. 2. 3.

Baked Spaghetti « Kids in the Sink by Heather and Melissa on March 19, 2012 Baked Spaghetti is something that we learned about from a dear friend whose children we both used to work with. What started out as a job for the two of us, over the years, became a second home. It’s even where we met! We both have Bachelors degrees in Psychology and we answered a newspaper ad to work with children with Autism. Little did we know, those children, that family, and the people we would meet there changed our lives. So, baked spaghetti is super easy and you can suit it to your tastes. Back to the spaghetti. If you’re having a lazy day and want a dinner that is fast and delicious and a little different than your typical spaghetti dinner, this is for you. -Heather and Melissa Baked Spaghetti Ingredients: 1- 1 ½ cups your favorite spaghetti sauce (recipe of the one we used below) 2 cups cheese, divided (we’ve used mozzarella and we’ve done a mixture of mozzarella and cheddar; use what you like) 1 package of spaghetti noodles Directions:

Enchilada Lasagna | Mogwai Soup This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Enchilada Lasagna Ingridients: 2 tbsp of vegetable oil 1 lbs chicken breast, chopped to bite pieces 5 cups of mexican blend cheese 1 can of cream of celery 1 can of cream of chicken 1 1/2 cups sour cream 1/4 cup canned and chopped green chillies (drained) small corn tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper Brown chicken in a pan on 2 tbsp of oil. Prepare the dish you will assemble the lasagna in. Count on getting at least seconds, it really is that good! Quick update...and thanks to J + P for reminding me! Thank you Andrea!

Chicken & Spinach Pasta Bake - Saving Money Living Life It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Find our other favorite recipes here ! Related posts:

CREAMY BACON CARBONARA When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that I figured you didn’t need any pictures to make it. This recipe comes from The Kitchen Bitch Cookbook. “That’s even worse than the name of this blog!” I could easily consider this my favorite meal. Creamy Bacon Carbonara 2 eggs ¼ cup Cream or Heavy Cream (Whipping Cream) ⅓ cup Parmesan Fresh diced Parsley or dried flakes ¼ tsp. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. 2 eggs 1/4 cup Cream or Heavy Cream (Whipping Cream) 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect)

Broccoli Cheddar Chicken Crescent Braid Recipe Far too often we have week nights when my husband comes home late from work and we’re left scrambling to come up with dinner at the last minute. The end result of that scramble means fast food more often than I’d like to admit. It doesn’t help that I’m not much of a planner when it comes to meals because I never know what flavors I’ll be in the mood for. To help avoid our fast food splurges, I’ve been working on a few recipes we can use when time is lacking. This Broccoli Cheddar Chicken Braid is one of those that can be made in less than an hour, doesn’t cost very much to prepare and packs a lot of flavor into one dish (and fits quite nicely on my favorite jelly roll pan). Recipe: Broccoli Cheddar Chicken Braid Type: Main Dish Serves: 5 Ingredients 2 cans Pillsbury Original Crescent Rolls2 cups chicken chunks, cooked2 cups cheddar cheese2 cups broccoli, frozen, steamed and chopped½ cup light mayonnaise1 egg yolkfresh rosemary Instructions

Cheeseburger Pasta Recipe Did you pre-order Budget Savvy Diva’s Book Yet ?! Make sure to pin the recipe or REPIN Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE What You Need 1 pound of pasta cooked – penne or similar 1 pound of ground beef 3/4 cup of milk 1/2 teaspoon of garlic powder 2 cups of cheddar cheese 1 teaspoon of pepper 1/2 teaspoon of salt 1/4 cup of parmesan cheese What To do Brown beef in a medium size skillet – Add salt and pepper. In a medium sauce pan – over medium- low heat add milk and cheese – mix till cheese is melted. Add cheese sauce to beef and mix. Add cooked pasta to skillet and mix well. Enjoy! For gluten – free version use corn pasta Cheeseburger Pasta Sara @ Budget Savvy Diva : Main Brown beef in a medium size skillet – Add salt and pepper. Other recipes you'll love:

Civil War Macaroni and Cheese Recipe Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. Not only does it give you a clear and thorough understanding of the 3-day battle that took place there, but the photos and relics on display give us a fascinating glimpse into what life must have been like back then. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.

Easy & Healthy Shrimp Scampi « Smoked 'n Grilled My wife came across this recipe a couple of years ago and suggested I try it since I love shrimp so much. It’s a very healthy version of shrimp scampi and it’s amazingly easy to prepare. I tend to go for the surf and turf when we go out to a restaurant for dinner. Most restaurants prepare shrimp scampi in a lot of butter and white wine, where this recipe has no butter and cuts the white wine with low sodium chicken broth. So give this one a try. Modified for a printable and Google friendly recipe format on 12/13/2012. Easy & Healthy Shrimp Scampi Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges Preparation In a large nonstick skillet, heat the oil.

Drunken Pork Chops - absolutely scrumptious! I had an epiphany the other day. I am like the ying to Pioneer Woman's yang. She grew up on a golf course and was a total foodie. This meal from my friend Melissa is a total nod to the down home, hearty food of my youth. Super easy and super flavorful....don't wait to try this gem! Seriously Scrumptious Drunken Pork Chops5-6 pork chops- bone-in or boneless, your choiceSalt and pepper to taste1 bottle of beer (The darker beer the better. This recipe was linked up at: Mommy's Kitchen Sunday Potluck!

Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.

Homeroom's Classic Macaroni and Cheese Recipe {*style:<i> Adapted from Erin Wade and Allison Arevalo </i>*} Difficulty: Medium | Total Time: | Makes: 6 servings This recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. Panko is coarse Japanese-style breadcrumbs. Watch Erin and Allison make this macaroni and cheese recipe in this episode of You’re Doing It All Wrong: Macaroni and Cheese. For the béchamel: 4 cups (1 quart) whole milk 8 tablespoons unsalted butter (1 stick) 1/2 cup all-purpose flour 2 tablespoons kosher salt To assemble: 1 pound dried elbow macaroni 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups) 3 ounces grated Pecorino Romano cheese (about 1 cup) 2/3 cup panko (optional) Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.

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