Easy Peasy Baked Mac & Cheese!

 

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! 

 

Add 1 cup sour cream, seasoned salt and pepper and lightly fold it in!

Pour into a 9" x 13" casserole dish that has been sprayed with nonstick spray.

Sprinkle the top with the reserved cheddar cheese!    Place in a preheated 350 degree oven and bake for 40 to 45 minutes!

It should be just starting to brown a little around the edges!  Remove from the oven and enjoy!

It's delicious!

 

Roasted Rosemary Parmesan Chicken and Veggies!

I love what I call 'one dish' meals, because they are so easy on the cleanup when you have a lot going on.  This "Roasted Rosemary Parmesan Chicken and Veggies" is a one sheet pan meal. This all cooks on one large sheet pan and it tastes amazing!  Everything turns out so juicy and full of flavor.   You will love the ease of it. 

 I am going to start trying to create one of these 'one sheet pan meals' once a week or at least every other week. This recipe is not only delicious and easy, it's also fairly healthy.  

 Here is all you need:

3/4 cup olive oil

1 envelope of dried Italian dressing mix

2 Tbs. snipped fresh rosemary (you could use 1 Tbs. dried)

1/4 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

Juice of 1/2 lemon

4 boneless, skinless chicken breasts

seasoned salt

3 cups mini potatoes, cut in half or you can use something like Yukon Golds quarted

2 cups baby carrots

1 bunch of asparagus

1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees.

In a bowl whisk together the olive oil and the next five ingredients.  Whisk in the juice of 1/2 lemon until the mixture is emulsified or blended.  

Cover a large sheet pan with aluminum foil for easy cleanup.  I like to use the nonstick Reynolds wrap.    Place the chicken breasts on one half of the sheet and drizzle both sides with the seasoned oil mixture. Sprinkle lightly with the seasoned salt.  It just gives them good color. 

 Place the rest of the mixture in a gallon zip lock bag.   Put the potatoes and carrots in the bag.  Seal and toss them around to coat with the oil and herbs.   Using a large spoon, take them out and place on the other half of the sheet pan.  You need to use a spoon for this, because you will need to do the same process with the asparagus and if you just dump it you won't have enough left in the bag for that.

Leave some room at the bottom of your pan for your asparagus, which will be added later. Place the chicken, potatoes, and carrots in the oven.  Roast for 25 minutes.  

At this point add the asparagus to the pan.  Asparagus cooks really fast, so if you add it with the rest, it will be over cooked. Once the asparagus is added.  Sprinkle chicken and all of the veggies with the parmesan cheese.  Place back in the oven for 15 minutes.

That's it, dinner is served and you have one sheet pan to cleanup!  Could it get any easier and it's delicious and healthy!





Taco Stuffed Taters!

 

 

 

"Taco Stuffed Taters" is something I have made for years!   It turns a simple baked potato into a meal and everyone loves these!  It's also nice because each person can garnish their own to their liking.  I cook for picky people so this is an important part of my meal planning!   You can have these on the table in less than 30 minutes, if you use the microwave to bake the potatoes.

 

Here is what you will need:

 

4 large baking potatoes, baked

1  1/2 lbs. ground chuck or ground beef

1 pkg. taco seasoning mix

salt

black pepper

2 cups shredded Monterey Jack Cheddar blend cheese (could use all Cheddar)

salsa

sour cream

green onions

black olive slices

cilantro

jalapeno slices

 

 

Brown the ground chuck and drain any excess grease.  Add the taco mix and water called for on the package. Bring to a boil then decrease to simmer and just let it cook long enough for some of the water to evaporate...just like you do for tacos. 

 

Cut the baked potatoes in half and place on a baking sheet.  I lightly score them to make it easier to dig into when they are served.  Lightly sprinkle with salt and pepper to taste.  Pile some taco meat on each potato half, dividing it between the 8 halves.  Sprinkle with cheese, covering the tops.  Place in a 375 degree oven for about 15 minutes or until the cheese is nice and melted.  I serve like this with the various toppings in bowls so everyone can garnish their own!

 

I like to top mine with salsa or taco sauce, sour cream, green onions, black olives, cilantro, and jalapeno slices!   Whatever you like on a taco is good!

 





Hot Ham and Cheese Crescents!

These bundles of cheesy goodness are delicious for lunch or a quick supper or to go with soup or a salad!  They are also good for a casual party or for game day snacking! We even eat them leftover for breakfast!  They are so easy, I almost didn't even post them, but we all need an easy recipe every now and then and sometimes those are the ones everybody goes crazy for! 

 Here is what you will need for these:

1 (8 oz.) pkg. cream cheese, softened

1Tbs. dry ranch dressing mix

1/2 tsp. Dijon mustard (could use yellow mustard)

1 can refrigerated crescent rolls ( I used Pillsbury Grands Crescent Rolls, but regular works fine also)

1 cup finely chopped cooked ham

1 /2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1 Tbs. poppy seeds (optional)

Preheat oven to 375 degrees.

In a bowl, mix the cream cheese, dry ranch dressing mix, and mustard.  Open the crescent rolls and separate into triangles.  Spread each  one with about a thin layer of the cream cheese mixture.  Sprinkle with chopped ham and a little of each of the cheeses.   Roll up starting at the widest end into a crescent!  Place on a cookie sheet or pizza pan that has been sprayed lightly with nonstick spray.  Sprinkle each one with poppy seeds, if you are using them.  These are mainly for looks and if you don't have them, they taste just as good without

Place in a 375 degree oven on the center rack for about 10 to 11 minutes or until lightly browned. 

Remove with a spatula and serve immediately!

These are actually good reheated the next day for breakfast or lunch also!