Sweet Tea and Cornbread: cheese and pasta recipes

This "Cheeseburger Macaroni Skillet" is one of those recipes you only have to use one skillet to make, so clean up is a breeze! This is like a from scratch Hamburger Helper, but it tastes so much better!

If you are feeding big appetites on a budget, this is a winner, because it makes a huge amount and it's very filling! It's just good old comfort food.

Here is what you will need:

1 lb. ground chuck

1 medium sweet onion, diced

1 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. elbow macaroni, uncooked

3 cups milk

8 oz. Velveeta cheese, cubed

1 cup sour cream

2 cups shredded cheddar cheese

In a large oven proof skillet, brown the ground chuck and diced onion. Season with the seasoned salt, black pepper, and garlic powder. Stir in the uncooked macaroni, milk, and Velveeta cheese cubes.

Bring to a low boil, reduce heat to simmer, and simmer uncovered for about 10 - 15 minutes or until the macaroni is tender and the cheese has melted.

Turn the heat off and stir in the sour cream until it is all incorporated. It's a good idea to temper the sour cream by stirring a little of the hot mixture into it until it is warmed up, that way it doesn't break when you add it.

Sprinkle the top with the 2 cups cheddar cheese. Place in a 375 degree oven for about 15 -20 minutes or until the cheese is melted and starting to brown. Serve with a salad and bread and dinner is done!

As most of you who have been following my blog for several years know, I have some definite ideas about macaroni and cheese and how it should and shouldn't be made! I wrote extensively about this in my post for my original Traditional Southern Macaroni and Cheese.

Nothing has really changed about my views on this and I still make that recipe, because I really like it that way, but I have created a somewhat easier version of baked mac and cheese that's also really tasty!

This "Easy Peasy Baked Mac & Cheese" is almost as easy as the stovetop version some people are making and calling mac and cheese. It does need to be baked though, I just can't skip that step and call it mac and cheese. You knew that though.

This recipe bakes up a bit lighter than my original recipe. It's still cheesy, but just not maybe as heavy on the cheese! I can't really describe it, but it has met with approval from some of my best mac and cheese judges...my son, my nieces and nephews and now my great niece! They all seemed to heartily approve!

This is the face of approval...lol!!!

Here is what you will need:

1 (1 lb.) box of elbow macaroni, cooked according to directions

1/2 cup butter or 1 stick cut in pats

1 lb. Velveeta cheese, diced

3 cups whole milk

1 (12 ounce) can evaporated milk

3 cups shredded sharp Cheddar cheese, divided

2 cups shredded Swiss or Gruyere cheese

2 eggs, beaten

1 cup sour cream

1/2 tsp. seasoned salt

1/2 tsp. pepper

Preheat oven to 350degrees. Cook the pasta in a large pan. Make sure to liberally salt the water. There is nothing worse than macaroni and cheese that has pasta that has not been salted. Drain the pasta and then place it back in the warm pan. We are going to mix in this pan. It helps it all to blend and incorporate.

Add the pats of butter and the diced Velveeta and toss. Add the milk and the canned evaporated milk. Add 1/2 of the sharp cheddar cheese, saving the rest for the topping. Add the Swiss or Gruyere cheese. Toss lightly to mix.

Add the beaten eggs at this point. It's important to wait to add eggs after the milk and cheese so you don't unintentionally scramble them in the hot macaroni! The eggs give this a sort of custard like texture that is unique to southern mac and cheese! It's a very good thing in my opinion!