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Panera’s Stove Top Mac and 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. Related:  casserole

Cheesy Macaroni and Cheese I am going to call this our go-to mac and cheese. This has been the creamiest one I've made, and that's how I like it. Other baked mac n cheeses tend to come out dry and are horrible for leftovers, not this. Cheesy Macaroni and Cheese 16 oz macaroni pasta (any shape pasta you like, gluten free) 1/2 C unsalted butter 1 tsp salt 1/2 tsp pepper 1/2 C flour (gluten free blend) 3 1/2 C milk, warmed 1/4 C white wine (or sub w/chicken broth) 1/2 lb Velveeta cheese, cubed 1/2 lb cheddar, cubed Topping: 1/2 C panko bread crumbs (gluten free bread crumbs) 1 Tbl parsley 2 Tbl butter, melted Heat 350' oven. Combine the panko, parsley and melted butter in a small bowl. ~Be sure to follow my recipe blog so you can get all the latest goodies! enjoy,

Deep-Fried Ravioli On a Stick Deep-Fried Ravioli On a Stick At the very tip top of my food blogger inspirations list is a man whose blog I have admired since the first time I ever hit “publish” on Just a Taste. And that’s why the second his cookbook hit stores, I sprinted to my nearest Barnes & Noble and picked up a copy. Matt Armendariz, you are one talented dude. Matt’s book, On a Stick! Deep-Fried Ravioli On a Stick Yield: 4 servingsPrep Time: 15 minCook Time: 10 min Ingredients:1 quart vegetable oil 1 cup all-purpose flour 2 eggs, beaten 1 cup plain bread crumbs ½ cup grated Parmesan cheese, divided 2 Tablespoons dried oregano 2 Tablespoons dried basil 1 Tablespoon dried thyme 2 teaspoons garlic powder 1 teaspoon salt ½ teaspoon pepper 12 store-bought ravioli (or 20 tortellini)Directions:Preheat vegetable oil in a large, heavy pot over medium-high heat.Place flour in one shallow dish and eggs in another.

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. 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. As a side dish this makes enough for 4 people with no leftovers (can easily be doubled). *Also, I’ve found that mac & cheese can depend greatly on your personal preference.

Cinnamon Sugar Pull-Apart Bread Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. But that place actually, when I think about it, is a kind of little heaven… on earth. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. 14. 15. 16. 17.

A Whisk and A Prayer: Magazine/Cookbook Monday: Slow-Baked Mac and Cheese Happy Monday! And my second official Magazine/Cookbook day! awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Sprinkle the Parmesan cheese on top.

Not-Your-Average Mac and Cheese Nearly every mac and cheese recipe you will ever encounter starts with a white sauce. And white sauces are fantastic. Seriously, it's just buttery, milky, cheesiness that's about to cover noodles. This recipe, however, has no white sauce. Gasp! But how is it cheesy and delicious, you ask? Yep, that's right. You can use any number of noodles for this mac and cheese. Look at how little it is! Boil your pasta of choice according to package directions to al dente. While it's boiling, shred some cheese. Then chop up some green onions. When the pasta is done, return it to the pot and mix the shredded cheese into it while it's still hot. Combine ground mustard, garlic powder, salt, and pepper in a small dish. Add the spices, milk, onions, cottage cheese, and sour cream to the pasta and stir it very well, until evenly distributed. Then spread this mixture into the fabulous Rachael Ray bakeware your boyfriend's mom got you for Christmas. Now we're going to kick it up a notch. Directions 1.

Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

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. 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). Boil the maccaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the maccaroni, putting breadcrums over, which brown before the fire all together. How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.

Quick and Easy Peanut Butter Granola Bars via How Sweet It Is Fun, Refreshing, Healthy with a touch of bacon on top. Yup, that is the food blog ‘How Sweet It Is’ that Jesscia Merchant created. Jessica is a former personal trainer who writes about food, fitness and living a healthy, balanced life at How Sweet It is. She believes in loving what you do and doing what you love, and enjoys bacon and the treadmill equally. I enjoy Jessica’s blog as she seems so sweet and based on her storytelling, lots of fun. Okay, so anyhow, I was doing the daily check-in at her blog and saw that she made some 5 Ingredient Peanut Butter Granola Bars. 5 Ingredient Peanut Butter Granola Bars (Yield 12-16 granola squares) 4 cups rolled oats 2 tablespoons chia seeds (these are optional, I just love the texture they give) 1/2 cup unsalted peanuts, chopped 3/4 cup natural peanut butter, melted 1/2 cup brown rice syrup (honey works too!) add ins! Preheat over to 350. In a large bowl, combine oats, chia seeds and peanuts.

Skinny Baked Broccoli Macaroni and Cheese Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it's finest. I first made this back in 2011, and it has since been very popular. It's perfect if you're craving macaroni and cheese but don't want to waste a days worth of calories in one meal. When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I've been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out. To speed things up, I used pre-cut fresh broccoli. Skinny Baked Broccoli Macaroni and CheeseSkinnytaste.com Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 ptsCalories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g • Sugar: 4 gSodium: 215.7 (without salt) Ingredients: In a large, heavy skillet, melt butter.

Arancini (Rice Balls) with Marinara Sauce My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara. If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge. 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:

Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

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