Bacon Mac and Cheese

When I told Warren I was making Bacon Mac and Cheese for supper one night.. he thought he died and went to heaven.  This Southern boy loves him some bacon. 

This is really my basic Mac and Cheese recipe with bacon... easy to make... and always a hit.

TIPS

You can be flexible on quantities here… I used 6 thick slices of bacon… I wouldn’t use less than 4… and next time I will use 8 since my taste tester said it could use more…. so you decide how much bacon flavor you want.

Make the bacon in the oven... it's so easy... and no messy stove or pan to clean.  Line the baking pan with thick foil and after cooling just throw it away... you will never make bacon in a skillet again... trust me.  Click here for the "how-to".

Cook the bacon until it's cooked but still a little pliable... I don't make it until it's crispy... you can... but I think softer pieces in the mac and cheese is better.

I used whole milk, if you use non-fat or 1% milk… start making the sauce with 2 cups… and add more until you get the sauce to the thickness you prefer.

I used cheddar cheese… you can use shredded Colby Jack cheese or some American.

Do not salt the sauce ... the bacon will add more than enough salt.

I made it in individual bowls... or you can make one large dish.. either way...

This makes about 6 good sized servings.

I served a small salad with it and it was perfect.







Recipe: Bacon Mac and Cheese

All you need:

3 cups dry elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups whole milk
2 cups finely shredded cheddar cheese
6-8 thick slices of bacon, cooked and chopped
Cooking oil spray (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the elbow macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.

Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.

Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.

Add the shredded cheese and whisk until the cheese is completely melted and incorporated.

Add a little more milk if sauce is too thick, whisking constantly. Remove from the heat.

Dump the cooked macaroni back into the pot you cooked it in and add the chopped cooked bacon, mix completely.

Add the sauce and mix completely.

Lightly spray a 7 x 11 or 9 x 13 baking dish with cooking oil spray.  You can also make individual servings in small oven proof bowls (like I did this time).

Pour the macaroni mixture into the dish and bake for 30-40 minutes or until bubbly and the top is begins to brown.

Mexican Mac ‘n Cheese

We love all things Mexican… So it just stands to reason why I would try to put a Mexican spin on my Mac ‘n Cheese recipe…. delicious and easy… a complete meal the family will love.

Mac ‘n Cheese … a family staple everywhere in homes across America…. but in the years since I was a kid… things have changed… and in my opinion, for the better… there are so many varieties of Mac ‘n Cheese… it no longer has the “boring kid food reputation…. it has become a chic meal.. on menus in some of the hippest restaurants.

Here are some tips…

TIPS

You can assemble it ahead of time.. store it in the fridge.. and pop it in when you get home… If you do that.. I recommend you put it in a cold oven and set the temperature on 300.. when the oven reaches 300… kick the temp up to 350… and set your timer for 30 minutes… this way the increased temp won’t shock your baking dish and crack it.

Plan out your menus… next time you’re making Tacos… make a double batch of the meat… then store it in an airtight container or Zip Loc freezer bag… freeze it.. one less ingredient to make when you make this casserole.

I make my own Taco Seasoning.. it’s easy.. and I can control the ingredients… I keep it in a little glass jar… here is the recipe for my Taco Seasoning.

I always have canned tomatoes on hand.. I’ve mentioned that before in other posts… one brand I like is Rotel… they make really good canned tomatoes with chilies … if you can’t find them.. any other brand will be fine.  The Rotel cans come in a slightly smaller size than other brands.. like Hunts or Del Monte.. that’s okay if you use the other brands .. a little more of the tomatoes is fine.

While I’m on the subject of quantities of ingredients… quantities are for the most part adjustable.. add or leave out things you want or leave out what you don’t like…

The base casserole.. is macaroni… Taco meat… canned tomatoes with chilies… cheese sauce… the other ingredients just add to the flavors… sliced black olives… chopped green onion, chopped green, red and yellow peppers… extra shredded Mexican blend cheese on top…pick and choose from what you have on hand and what you like… it’s really that simple.

The cheese sauce in this recipe is a little thicker than a “stand-alone” cheese sauce to make up for the added moisture of the canned tomatoes… even though you drain the tomatoes.. there is still a lot of added moisture… so I would recommend you follow my instructions for the sauce.

I warm my milk in the microwave before adding it to the butter and flour… I think it blends better when making the sauce.

For the cheese.. you can use and number or cheeses or a combination of cheese… Mexican blend, cheddar, Monterey Jack… Pepper Jack…I keep sliced cheese on hand for sandwiches or cooking…. I also like to throw in a few extra slices of cheese like Pepper Jack to my sauces to add some zip… a few extra slices of cheese… whatever kind you add, will not significantly change the sauce consistency but it can add flavor… so feel free to add!

For the diced peppers… you can use green, red and yellow… either one or any combination or all of them.  I to use all of them… red and yellow have a nice mellow flavor… the green has a stronger taste…

This recipe makes about 6 servings… we like leftovers…  it’s one less day I have to cook… you can easily cut the recipe in half if you prefer less.

If you want to serve a side salad… we serve shredded lettuce with a dollop of sour cream and guacamole … our local Mexican restaurant serves it with their entrees and I began doing the same… here is a good Guacamole recipe…

Easy and delicious… what could be better?

Recipe:  Mexican Mac ‘n Cheese

All you need:

1 pound pasta, cooked according to package instructions

2 cans canned tomatoes with chilies (any brand), DRAINED *see TIPS

1 pound ground beef Taco meat, cooked

3 tablespoons butter

¼ cup flour

2 cups milk, warmed

2 ½ cups shredded Mexican blend or cheddar cheese, DIVIDED *See TIPS

¼ cup chopped green onions

1 small can sliced black olives

½ cup green, red, and/or yellow pepper, diced *See TIPS

All you need to do:

Preheat the oven to 350 degrees F.

In a medium saucepan over medium heat, melt the butter, add the flour and stir to combine… cook for about 2 minutes to cook off the flour taste.  Slowly add the milk… whisking with a wire whisk so there are no lumps…. When all the milk has been added and it’s a smooth sauce… add 2 cups of the shredded cheese… stirring or whisking constantly so it melts quickly and the bottom of the ban does burn the sauce.  When sauce is smooth and thick, set it aside.

In a large bowl or pot… combine the cooked pasta and the drained canned tomatoes.  Add the cooked Taco meat.. making sure it’s broken up into small pieces (you do not have to crumble it).  Add the diced peppers, chopped green onion and sliced olives.  Mix well.

Add the cooked cheese sauce and mix it well.

Pour the mixture into a 9 x 13 baking dish.  I didn’t grease it.. it really isn’t necessary.

Sprinkle the remaining ½ cup shredded cheese over the top.

Bake for 30 minutes or until the casserole is bubbly and the cheese has melted on the top.

For the Love of Mac n Cheese - 6 Great Mac n Cheese Recipes

Winter time and comfort foods just seem to go together... Mac n Cheese is welcome on the dinner table anytime but in winter time even more so.

Gone are the days of only elbows with one only kind of cheese sauce... there a probably a hundred ways to change up this simple yet satisfying meal. 

Here are 6 terrific recipes to get you started...

Lobster Mac n Cheese - not your ordinary Mac and Cheese ... this is a more sophisticated dish with the sweet taste of lobster mingled with a blend of cheddar, Gruyere and Parmesan cheeses... a dish worthy of serving to guests.
 



Smokin Mac n Cheese - little mini sausages livens up the flavor of this version

 

Classic Mac n Cheese - plain or with diced ham... this Mac and Cheese has been a family staple probably since the invention of the elbow macaroni.

Hot Dog Mac n Cheese - a kid favorite for sure... even the pickiest eaters love this version... who can not love this combination?


 

 

Mac n Cheese and Kielbasa - can't say much more than... just delicious!

Mexican Mac n Cheese - this version uses pepper jack cheese and canned tomatoes with chilis for a little kick... yummo!

Recipe: Mac n Cheese and Kielbasa

There are so many ways to make Macaroni and Cheese.. adding kielbasa slices adds so much flavor... and it's just perfect with the cheddar cheese!

A kid friendly comfort food the whole family will love.

TIPS

I used cheddar cheese… you can use shredded Colby Jack cheese instead.

Use the salt sparingly when you’re making the sauce… don’t forget the kielbasa will add salt to the dish.

This makes about 6 good sized servings.

I served a steamed green beans with it.

Start Fall with a delicious comfort food everyone will love.








Recipe: Mac n Cheese and Kielbasa

All you need:

3 cups dry macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups skim milk
2 cups finely shredded cheddar cheese
1 kielbasa, sliced
Salt and white pepper to taste
Cooking oil spray (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the  macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.

Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.

Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.

Add the shredded cheese and whisk until the cheese is completely melted and incorporated.  Remove from the heat.

Dump the cooked macaroni into the pot with the cheese sauce and add the sliced kielbasa, mix completely.

Lightly spray 9 x 13 baking dish with cooking oil spray.

Pour the macaroni mixture into the dish and bake for 30 minutes or until bubbly and the top is begins to brown.

Recipe: Hot Dog Mac and Cheese

I know Hot Dog Mac and Cheese is not the most glamorous meal I could cook… but you know… it really hits the spot on a cold winter’s night… we like comfort food in the winter… living in the south… we’re lucky.. we don’t have terribly cold nights… but when it does get cold… we like hearty foods.. and this one fits the bill quite nicely.

This is definitely a kid-friendly meal that adults will love also.

TIPS

You can be flexible on quantities here… I used 6 hot dogs… I wouldn’t use less than 4… and next time I will use 8 since my taste tester said it could use more…. so you decide how meaty you want it.

I used whole milk, if you use non-fat or 1% milk… start making the sauce with 2 cups… and add more until you get the sauce to the thickness you prefer.

I used cheddar cheese… you can use shredded Colby Jack cheese instead.

Use the salt sparingly when you’re making the sauce… don’t forget the hot dogs will add salt to the dish.

This makes about 6 good sized servings.

I served a small salad with it and it was perfect.

Keep warm this winter with delicious comfort foods everyone will love.






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Recipe: Hot Dog Mac and Cheese

All you need:

3 cups dry elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups whole milk
2 cups finely shredded cheddar cheese
6-8 hot dogs, sliced
Salt and white pepper to taste
Cooking oil spray (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the elbow macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.

Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.

Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.

Add the shredded cheese and whisk until the cheese is completely melted and incorporated.

Add a little more milk if sauce is too thick, whisking constantly. Remove from the heat.

Dump the cooked macaroni back into the pot you cooked it in and add the sliced hot dogs, mix completely.

Add the sauce and mix completely.

Lightly spray a 7 x 11 or 9 x 13 baking dish with cooking oil spray.

Pour the macaroni mixture into the dish and bake for 30 minutes or until bubbly and the top is begins to brown.

Recipe: Lobster Mac and Cheese

This recipe for Lobster Mac and Cheese got started when my friend Lyn asked me for a recipe for it. Then we went out to eat shortly after that and lo and behold it was on the menu…. so I figured I’d better get moving on figuring out a good recipe… and so it began.

Actually the recipe came together really quite easily…. It uses a basic cheese sauce made with white cheddar and gruyere/Swiss combination… for a little extra umpf that I felt rounded out the flavor… I added some grated Parmesan cheese. The addition of chopped chives was an obvious choice… the delicate onion flavor really added to the dish….

A buttery Panko crumb topping added the needed crunch to this… and I was done! It made a great lunch with a small salad…

Just a few tips…

TIPS

Gruyere is an expensive cheese… and while Lobster Mac and Cheese is not exactly a budget food… there is no need to break the bank to make it… I used Sargento’s Artisan Cheese Blend of Gruyere and Swiss Shredded Cheese… it was a perfect solution … it tasted great and wasn’t terribly expensive.

Use a good quality grated Parmesan cheese… there is a flavor difference for sure … using a cheap alternative will turn this dish into a run of the mill mac and cheese … which given all of the great ingredients would be a shame.

Lobster is an expensive ingredient…. no doubt… you can substitute imitation lobster … which I have done in the past… just be aware.. while the meal will be good… imitation lobster is missing that sweet flavor of the real deal.

Panko crumbs… if you haven’t used them before… you should try them.. they really are good… the texture is completely different from the ordinary bread crumbs… they are no longer expensive… Progresso makes them and you can find them by the other bread crumbs in the supermarket.

Chives… I know I use them frequently… but the flavor can’t be matched with a substitution.. even shallots are too strong a flavor to use as a substitution… you really want a light flavor so it combines with all the other flavors and doesn’t over power them.

I used whole milk, you can use fat free, 1% or 2%.... just be aware that the sauce will be thinner… I would recommend you start by adding about ½ cup less milk and as it thickens, add more until you get to the thickness you want.

Al dente is cooked to a chewy consistency… don’t overcook the macaroni because it will need to be baked … and you don’t want to end up with macaroni that’s too soft.

I made individual servings in small casserole dishes. This recipe made 4 servings.

This dish takes a comfort food to a whole new level… I hope you enjoy it!






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Recipe: Lobster Mac and Cheese

All you need:

For the Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
3 cups milk
2 cups shredded white cheddar cheese
1 cup Sargento Artisan Shredded Gruyere and Swiss cheese
¼ cup grated Parmesan cheese
3 tablespoons chopped chives
Salt and white pepper to taste

For the topping:

2 tablespoons unsalted butter, melted
3 tablespoons Panko bread crumbs
Chopped chives for sprinkling

Other Ingredients:

8 ounces chopped lobster meat
3 cups dried elbow macaroni, cooked al dente

All you need to do:

Preheat oven to 375 degrees F.

Cook the elbow macaroni, drain and set aside.

In a medium saucepan, over medium heat, melt 2 tablespoons butter. Add the flour and stir to mix well. Allow flour to cook for about 2 minutes to cook off the flour taste, stirring constantly.

Add one cup of the milk while whisking constantly. Whisk until all lumps are dissolved. Continue whisking until sauce begins to thicken… then add the remaining milk and continue whisking until milk is blended in.

Add the cheeses and stir until sauce has thickened.

Remove from the heat and add the chives.

Add salt and pepper to taste.

Dump the cooled macaroni into the original pot that you cooked it in. Add the lobster and chives, mix well.

Add the sauce and mix well.

Spoon generous servings into individual casseroles.

In a small measuring cup or bowl, mix the melted butter and Panko crumbs with a fork.

Sprinkle the crumb mixture on top of each casserole and then sprinkle with chopped chives.

Bake for about 25 minutes or until casserole bubbles along the sides and top is lightly browned.

Recipe: Smokin’ Mac n Cheese

This Smokin’ Mac n Cheese is a simple “family” meal that kids and adults alike will love… it’s quick and easy.. a perfect weeknight meal.

I had a hankerin’ for mac n cheese (like that?.. hankerin’… living in the south has surely had an influence on me!)… but .. problem number one is … it’s not high on Warren’s list… “Mr. I Don’t Like Cheese” … well the Mr. has changed over the years… now he qualifies it by saying.. he doesn’t like to eat just cheese (cubed cheese etc)… but put out a tray of cut-up sausage and cheese with fruit.. and lo and behold… Mr. eats away… (big sigh)… ya gotta love a man that stubbornly refuses to acknowledge a woman may have been right…

So back to my mac n cheese… he has liked my Mexican Mac n Cheese… so I have to think of ways to change it up a little… I had a package of Lil Smokies from Hillshire Farms in the fridge that I wanted to use… so I went to the Hillshire Farms site… and sure enough.. they had a recipe with Lil Smokies added to Mac n Cheese… not rocket science there.. but the recipe used half and half instead of milk and didn’t make a roux for the sauce first… (I went back to the site to find the recipe and now I can’t find it… oh well you will have to trust me)…so I thought I’d give it a try… of course I had to add my little twist to it..

I also added one can of Rotel Mild Tomatoes and Chilies… and I must say.. it was a great combo.. even Mr. I Don’t Like Cheese liked it! ….. even loved the left overs… big sigh.. I do have to remember when creating recipes he doesn’t like cheese.

TIPS

The sauce came out perfect… very smooth and cheesy and gooey… but I know half and half adds calories and fat… you can still make a traditional cheese sauce and add the ingredients in the recipe..

I cut the Lil Smokies into thirds… you can add them whole… but cutting them makes a great presentation.

If you don’t want the zip from the Mild Rotel Tomatoes.. use a can of Petite Cut Tomatoes instead…

I didn’t drain the tomatoes.

I used elbow macaroni.. but you can use any other shape you prefer.

Truly an easy meal.. and really tasty too!







Recipe: Smokin’ Mac and Cheese

All you need:

3 cups dried elbow macaroni (any type you like)
1 package Hillshire Farms Lil Smokies
1 can Rotel Mild Tomatoes with Chilies
2 cups half and half
2 tablespoons butter
1 cup shredded Monterey Jack cheese
2 cups shredded Mild Cheddar cheese

For Topping (topping is optional):

4 tablespoons butter or margarine, melted
1 tablespoon (Fajitia or Taco Seasoning)
1 cup unseasoned dry bread crumbs

All you have to do:

Preheat oven to 350 degrees F.

In a large pot, cook the macaroni according to package directions for al dente… you want it cooked but still chewy because you will be baking the casserole in the oven later.

Drain the pasta and return to the pot.

Meanwhile, in a medium pot add the half and half, 2 tablespoons butter and shredded cheese. Cook over medium heat until cheese has melted and sauce is smooth, stirring frequently.

Add the sausage and tomatoes to the cooked macaroni and stir well.

Add the cheese sauce to the pot of macaroni, stir well.

Pour the mixture into a 9 x 13 baking pan.

To make topping: (this is optional)

Put butter into a 2 cup measuring cup or bowl and melt in the microwave.

Add the seasoning and bread crumbs.

Sprinkle the crumb mixture on top of the casserole.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and continue to bake for about 20 minutes or until the casserole is bubbly.

Recipe: Classic Macaroni and Cheese

This recipe for Macaroni and Cheese is one I have made for years. Admittedly, I always made it “by eye”….. you know the type of cooking I mean…. annoying cooks that don’t measure exactly and just go on their merry way…. making foods that turn out great every time and the same every time …. getting a recipe out of them is like pulling teeth…. well…. my Macaroni and Cheese recipe is a little like that.

One of the secrets to cooking “by eye” is that I use the same pot every time… I know how much should be in there…. and I just do it….. have no fear though…. I measured exactly so I could write the recipe for you. It actually was hard to do…. I’m so used to grabbing the milk container and pouring it right into the pot…. but measure I did.

Now doesn't that look yummy??

I wrote my recipe and then surfed the net to compare my recipe with other ones out there…. I was surprised to find very few that used the traditional roux (flour and butter or margarine) and milk to make the starter white sauce…. and the ones that did… didn’t use nearly as much cheese as I do….

Back in junior high, we had to take home ec (economics) where one semester was cooking and the other was sewing…. (I’m probably dating myself)…. I guess the school district felt obligated to make us into good little homemakers…. well… macaroni and cheese was one of the dishes we had to learn to make…. no shortcuts… we had to grate our cheese… and make our white sauce base and then make the cheese sauce…. etc…. so maybe my recipe has roots going back to junior high…. but in any case… my son had it often while growing up and always loved it…

Just look at that ooey gooey cheese...mmmm

TIPS

I love cheese… and my macaroni and cheese has a smooth cheese sauce… and the sauce is very cheesy… I used mostly sharp cheddar with some mild cheddar…  you can use only mild or a combination including Monterey jack cheese….

You can use different types of pasta…. elbows, bow ties, rotini, shells…. your choice…

Sprinkle some extra shredded cheddar on top for the last 10 minutes of baking and you will get a slightly crisp golden color... yummy too!








Recipe:  Classic Macaroni and Cheese

All you need:

1 pound macaroni, cooked according to package directions
4 cups skim milk (you can use 1%, 2% or whole also)
3-4 tablespoons margarine
¼ cup flour
4 cups shredded sharp cheddar cheese
2 cups mild cheddar cheese
Salt to taste
Pepper to taste

All you need to do:

Preheat oven to 375 degrees F.

Cook macaroni to al dente (cooked but chewy) according to package directions. Drain.

Using the same pot, melt the margarine over medium heat.

Add the flour and mix… to make the roux...it will be very pastey….

Add about a cup of milk and whisk vigorously until lumps disappear… you may add a little more milk if the roux is too dry.

Slowly add about 2 cups of the milk…. whisking constantly and vigorously.

When mixture begins to thicken… slowly add remaining milk… the consistency will be a little runnier than cream…

Continue to whisk over heat until sauce thickens some more.

Gradually add handfuls of the cheese into the sauce… stirring constantly with a cooking spoon.. until all the cheese has been incorporated….

The sauce should be the consistency of heavy cream…. If yours is still too runny … (it shouldn’t be but if it is…) you can add more cheese or in a measuring cup mix 1 tablespoon flour with about ¼ cup of milk … whisk with a small for until smooth… add some of the sauce into the measuring cup and whisk… then add the mixture into the pot and whisk. Give it a few minutes and it should thicken the sauce a bit more... make sure you whisk constantly.

Add the macaroni to the pot and mix thoroughly.

Add the ham, if using, mix thoroughly.

Pour the mixture into a baking dish (13x9) or two smaller dishes.

Bake for 25 minutes or until casserole is bubbly and top is golden.

Now watch it disappear!

Recipe: Mexican Mac N Cheese

This is a little twist on the usual Mac n Cheese…. it has a little bite to it… you can crunch up some Tostitos for a quick topping if you like…. A great family supper.

This was a quick supper I put together one night when I wanted Macaroni and Cheese but didn’t want the same old casserole.

If you don’t want it this spicy … use just diced tomatoes.

Variation: add 2 cups cooked chicken breasts, cubed.

Serve this with a salad... and you're all set!







Mexican Macaroni and Cheese Recipe

All you need:

1 lb. Rotini, cooked according to package directions
1 lb. Mexican Velveeta block cheese, cut up into small cubes
1 ½ tablespoons flour
1 cup milk
3 slices Pepper Jack cheese, broken up
1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies, drained

All you need to do:

Preheat the oven to 350 degrees.

Cook the Rotini according to package directions and drain.

In same the same pot you cooked the Rotini, add the cubed Velvetta cheese.

Toss with the flour.

Add the milk.

Add the Pepper Jack cheese pieces.

Stir constantly over medium heat until the cheese is melted and sauce is smooth.

Add the cooked Rotini and mix thoroughly.

Add the can of tomatoes (make sure they are drained).

Mix thoroughly.

Pour the mixture into a 9x 13 pan.

Bake for 25 minutes until casserole is bubbly and top is a little crisp.