Mac N Cheese Recipes

Bacon Mushroom Mac n Cheese

1¼ cups elbow macaroni

6 slices of bacon

2 cups baby portobello mushrooms, chopped

2 tbsp butter

1 tbsp flour

½ tsp salt

1 cup half & half

¾ cup shredded swiss cheese

Directions:

1. Add water to a medium sauce pan and bring to a rolling boil. Add macaroni and bring back to boil, stirring occasionally. Cook for approximately 8 minutes.
2. While the pasta is boiling, cook Bacon, drain grease and set aside.
3. In the same pan, sauté mushrooms adding 1 tablespoon butter if mixture seems too dry. When mushrooms are cooked, set aside.
4. Chop bacon into small pieces and add to mushrooms.
5. When pasta is finished cooking, drain and return to pan.
6. In a medium skillet melt 2 tablespoons butter, remove from heat and stir in flour and salt. Add half & half and place back on low heat, stirring constantly.
7. Once the sauce begins to thicken, stir in cheese until it melts and sauce is smooth and creamy.
8. Combine cheese sauce with macaroni and stir in mushroom and bacon mixture.

Chicken Cordon Mac

1½ cups elbow macaroni

1½ cups chicken (about 2 boneless skinless chicken breasts)

½ cup chopped deli ham

2 tbsp butter

1 tbsp flour

½ tsp salt

1 cup half & half

¾ cup shredded swiss cheese

¼ cup Italian breadcrumbs

¼ cup grated Parmesan

Directions:

1. Preheat oven to 350 degrees


2. Add water to medium sauce pan and bring to a rolling boil. Add macaroni and bring back to a boil, stirring occasionally. Cook for approximately 8 minutes.


3. While the pasta is cooking, cut chicken into bite size strips and fry in skillet with olive oil on medium high until cooked. Set aside.


4. Chop ham slices and cook in skillet until it starts to fry. Set aside.


5. In same skillet, melt butter. Remove from heat and stir in flour and salt. Add half & half and place back on low heat, stirring constantly.


6. Once the sauce starts to thicken, stir in cheese until it melts and sauce is smooth and creamy.


7. When pasta is finished cooking, drain and combine with cheese sauce, chicken and ham in a medium-size casserole. Top with combination of Parmesan and breadcrumbs.


8. Bake for 15-20 minutes. Finish under broiler for about 5 minutes or until top starts to brown.

Individual Mac N Cheese Pots

8 oz elbow macaroni
2 tbsp butter
¼ cup onion, chopped
2 tbsp flour
2 cups milk
2 cups sharp cheddar cheese, shredded
1 (8-oz) package American cheese slices, chopped into small squares
½ tsp dry mustard
Dash Tabasco
Salt & pepper, to taste
¼ cup shredded Parmesan cheese

Directions:

2. Preheat oven to 400 degrees.


3. Bring a medium saucepan of water to a boil. Add macaroni and cook to al dente. Drain and set aside.
4. While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Sauté onion in butter until soft. Stir in flour to form a paste and cook for 1 minute.
5. Reduce heat to medium-low. Whisk milk into flour mixture and slowly bring to a boil, stirring frequently. Reduce heat to low and stir in cheddar and American cheeses. Cook and stir over low heat until the cheeses have melted and the sauce is smooth.
6. Stir in dry mustard, Tabasco and salt and pepper.
7. Combine macaroni to cheese sauce.
8. Spray 6 mini casseroles/souffle dishes with cooking spray and place on a baking sheet. Divide macaroni and cheese evenly between dishes.
9. Sprinkle Parmesan cheese over the top of each dish.
10. Bake in preheated oven until hot and bubbly (about 20 minutes).

White Cheddar Mac n Cheese
1½ cups elbow macaroni

2 tbsp butter

1 tbsp flour

½ tsp salt

1 cup half & half

¾ cup shredded white cheddar cheese (or sharp cheddar)

1 tsp oregano

1 tsp parsley

Directions:

1. Add water to medium sauce pan and bring to a rolling boil. Add macaroni and bring back to a boil, stirring occasionally. Cook for approximately 8 minutes.

2. While the pasta is cooking, melt butter in a large skillet or medium sauce pan. Remove from heat and stir in flour and salt. Add half & half and place back on low heat, stirring constantly.

3. Once the sauce starts to thicken stir in cheese until it melts and sauce is smooth and creamy.

4. When pasta is finished cooking, drain and return to pan. Combine with cheese sauce, oregano and parsley.
I had to share these recipes because they are so yummy! My family and I love Mac n Cheese, so these were awesome and got great reviews in our household! Hope they do in yours also! The recipes and photos are from www.parentsconnect.com

Candied Cranberries

Candied cranberries

Ingredients:
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar ( I used 18 packets of Truvia)

Directions:
1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

We love to top frozen yogurt with these...

Baked Talapia with vegetables

A fish my kids love, and it is super easy!

Baked Talapia

Ingredients:

4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay
Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon,
sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper


Directions:

1.Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
2.Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3.Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Butter Parmesan Pasta

Ingredients:
Salt and freshly ground black pepper
1 pound cut pasta I like to use muellers ruffles or shells
2 tablespoons butter
1/2 teaspoon garlic powder (you can use fresh, ground garlic)
2 tablespoons sage
1/2 teaspoon parsley flakes
1 cup or more freshly grated Parmigiano-Reggiano


Directions:
1. Cook Pasta as directed
2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage, parsley, and garlic. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
3. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more freshly grated parmesan cheese at the table if you like.

Slow Cooker Dinner

Whats for dinner? How about a main dish, side dish, and dessert where the crockpot does all the work? Here are three very yummy dishes that make up one whole meal!

Slow Cooker Tacos

• 1 boneless beef roast (approximately 3 pounds), cut into 3 pieces
• 1 teaspoon chili powder
• ¾ teaspoon cayenne pepper
• ½ teaspoon seasoning salt
• 1 onion, chopped
• 3 cloves garlic, minced
• ⅓ cup picante sauce
• 1 cup low-sodium chicken broth
• tortillas
• All your favorite taco toppings

Directions:

1. 1. Place the onion and garlic in the bottom of the slow cooker.


2. In a small bowl, mix together chili powder, cayenne pepper, salt and cumin.


3. Rub the spice mixture all over the meat and place the meat on top of the onions and garlic.


4. Pour the salsa and the chicken broth over the meat.


5. Cook for 8-10 hours on low or 3½ to 4½ hours on high.


6. When finished, shred the meat with a fork and place it in the tortillas, along with all of your favorite taco toppings

Recipe from http://www.parentsconnect.com/

Crock pot Spanish Rice

• 1 cup chopped onion
• 2 green bell peppers
• 1 large (28 oz) can tomatoes
• 1 can (8oz) tomato sauce
• 2 1/2 tsp chili powder or to taste
• 1 1/2 tsp salt
• 2 tsp worchestershire sauce
• 1 cup rice uncooked
• 1 cup water

Combine all ingredients into the crockpot, stirring to blend well. Cover and cook on low for about 6 1/2 to 8 hours, or on high for 3- 3 1/2 hours, or until rice is tender but not mushy.

Now for the dessert! YUMMY! Yes a cake you bake in the crockpot!

Hot Lemon Blueberry Cake

1 cup fresh blueberries

4 large eggs, separated

Grated zest of 1 lemon

1/3 cup fresh lemon juice

4 tbsp (1/2 stick) butter, at room temperature

1 2/3 cups milk

1 cup sugar

1/3 cup all-purpose flour

1/8 tsp salt

Directions:

1. Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Spread the blueberries over the bottom of the slow-cooker insert


2. Beat the egg whites in a large mixing bowl until soft peaks form, and set aside.


3. Whisk the egg yolks in another mixing bowl. Add the zest and juice, butter, and milk and whisk until blended


4. Stir together the sugar, flour, and salt in another bowl and add to the egg yolk mixture. Beat until smooth, then fold into the reserved egg whites.


5. Transfer the batter to the slow cooker. Cover and cook on high for 2½ hours.


6. Allow the cake to cool slightly before serving

recipe from http://www.parentsconnect.com/

We tried this for Dinner last night, and the kids loved it!! I am lucky and only have one picky eater, but even he enjoyed it!

Barbeque Pork for Sandwiches

Barbeque Pork for Sandwiches

• 2 1/2 - 3 pounds of cubed pork
• 1 6oz can of tomato paste
• 1/4 Cup vinegar
• 1/2 Cup brown sugar
• 1 tsp salt
• 1 Tbsp chili powder
• 1/4 cup chopped onion
• 1 chopped green onion

Directions:
Mix all ingredients together in crockpot. Cover and cook on low for 6-8 hours. Shred meat with a fork before serving.

Crock pot Baked Apples

Crock pot Baked Apples

• 6-8 med cooking apples- cored
• 2-3 Tbsp raisins
• 1/4 cup sugar
• 1 tsp cinnamon
• 2 Tbsp brown sugar
• 2 Tbsp Butter

Directions

Mix raisins, sugar, and 1/2 tsp of cinnamon, and brown sugar; fill the center of the apples. Sprinkle with remaining cinnamon and dot with butter. Place in crockpot, pour 1/2 cup warm water around apples. Cover and cook on low for 6-8 hours, until apples are tender.

Creamy Brocolli and Chicken

Creamy Brocolli and Chicken

• 1 can cream of brocolli soup
• boneless chicken breast ( as many as you need)
• 1 bag frozen brocolli
• salt and pepper to taste
• 1 cup milk

Place chicken in crockpot and sprinkle with seasonings. Cover with frozen brocolli and cream of brocolli soup. Cook on low 6-8 hours, and 3-4 hours cooked on high. Boneless breast may be dry if cooked too long. Add milk 45 minutes before it is done. Serve on rice or noodles!

Smoked Sausage and Cabbage

Smoked Sausage and Cabbage with Potatoes

• 1 small head of cabbage
• 1/2 large onion finely chopped
• 2 large potatoes- peeled, and chopped
• 1 1/2-2 pounds of turkey or smoked sausage cut into 1"-2" pieces
• 1 cup apple juice
• 1 Tbsp Dijon mustard
• 1 Tbsp cider vinegar
• 1-2 Tbsp of brown sugar
• 1 tsp caraway seed- optional
• pepper to taste

Directions:

Layer cabbage, onion, potatoes, and sausage in a 5-6 quart crockpot (to make ina smaller 3.5 quart cooker use less cabbage or wilt it a bit by boiling about 10 minutes then drain and add). Whisk togetherjuice, mustard, vinegar, brown sugar, and caraway seed if added. Pour over ingredients and sprinkle with pepper to taste. Cover and cook on low for 8-10 hours.

serves 4-6

Slow Cooker Chili Cheese Dip

Chili Cheese Dip

• 1 1 pound package of Velveeta
• 1 can Chili- no beans
• 1 pound medium or spicy sausage- browned and crumbled

Combine all ingredients into the crockpot. Cook on low stirring occasionally until the cheese is melted and well blended. Keep in the crock pot and serve!

Picture from Real Mom Kitchen

Slow Cooker Pot Roast II

Pot Roast

• 2 to 3 lg. potatoes, sliced
• 2 to 3 carrots, sliced
• 1 to 2 small onions, sliced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 to 4 pound pot roast
• 1/2 c. water

Add all vegetables, salt, and pepper to the crock pot. Add meat and water. Cook at low for 10-12 hours or

high for 5-6 hours.

Teriyaki Chicken

Teriyaki Chicken

• 3 lg. frozen chicken breasts, with the ribs still attached (or thighs)
• 1 can (16 oz ) of pineapple chunks, partially drained
• 4-6 oz. of Kikkoman teriyaki sauce
• If desired you can add vegetables (broccoli, etc...)

Place chicken breasts in crock pot, with meat facing out toward coils. Dump in the pineapple, add teriyaki

sauce and veggies, cover. Cook on low for 6-8 hours, high for 4-6 hours (these times are for frozen

chicken, less for thawed). Serve over rice.

Slow Cooker Pot Roast

Slow cooker pot roast

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Recipe from http://www.allrecipes.com/

Baked Spaghetti

Baked Spaghetti

You can make this ahead of time, and put in the oven before dinner!

Ingredients:

Reynolds Wrap® Release® Non-Stick Aluminum Foil

1 (8 ounce) package spaghetti, cooked

2 tablespoons butter OR margarine

1 cup grated Parmesan cheese, divided

1 (24 ounce) carton ricotta cheese

1 pound ground beef (I used ground turkey, and it was still yummy)

1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

1 (8 ounce) package shredded mozzerella cheese

Directions:

1. Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum Foil with non-stick side toward food.


2. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.


3. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Recipe originally from Allrecipes.com, credits to the picture go to Allrecipes.com also.

Beef and Mushroom stew

Just put this recipe in the crock pot in the morning and let it go! Prep time only take about 15 minutes, and done in 8 hours!

1 (1 1/2) pound beef bottom round roast or chuck pot roast, cut into 1-inch pieces

ground black pepper

1/4 cup all-purpose flour

2 tablespoons vegetable oil

1 (10.5 ounce) can Campbell's® Condensed French Onion Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 teaspoon Italian seasoning, crushed

10 ounces mushrooms, cut in half

3 medium carrots, cut into 2-inch pieces

1 cup frozen whole small white onions

1/4 cup water

Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 or until the beef is fork-tender.
Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.

Recipe comes from Campbells kitchen

Cheesy Broccoli

1 large bunch broccoli, trimmed into florets

2 eggs, beaten

1 can (10 ½ ounces) Cheddar cheese soup

1 teaspoon Italian seasoning

1 can (14 ½ ounces) diced tomatoes

¼ cup Parmesan cheese

Directions:

Heat Oven to 350 degrees

Boil Broccoli for 5 minutes, then drain.

Combine eggs, soup, and italian seasoning, and stir in tomatoes, and broccoli.

Place in shallow baking dish, and sprinkle with cheese.

Bake at 350 F, uncovered for 30 minutes.

My kids love this recipe! Have you ever seen 5 kids under the age of 6 who love Broccoli and cheese???

Freezer Spaghetti Sauce

Ingredients:

4 onions, chopped

4 cloves garlic, minced

1 green bell pepper, chopped

1/2 cup vegetable oil

16 cups chopped tomatoes

2 tablespoons dried oregano

2 tablespoons dried basil

1/4 cup chopped parsley

1/4 cup white sugar

2 tablespoons salt

3/4 teaspoon ground black pepper

1 (6 ounce) can tomato paste

Directions:

In a slow cooker sauté` together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.

Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.

Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

When ready to use sauce, stir in can of tomato paste.

Cozy Cottage Beef Stew

Ingredients:

3/4 pound beef stew meat, cut into 1 inch cubes

2 onions, diced

3 cloves garlic, minced

1 large stalk celery, minced

2 carrots, finely chopped

1/4 pound green beans, cut into 1 inch pieces

8 ounces fresh mushrooms, coarsely chopped

3 potatoes, peeled and diced

1 (14.5 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 bay leaf

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

2 (14.5 ounce) cans fat-free chicken broth

1/2 cup all-purpose flour

2 (10.5 ounce) cans beef consommé

Directions:

1. In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.

2. Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Recipe from http://www.allrecipes.com/

Time saving Techniques

I love to have dinner at home around the table with my family. But there are days that there just isn't enough time in the day to cook a full meal, and sit around the table to eat it. So I compiled a few ideas from various sources to give you ideas for time saving techniques in the kitchen, to cut down the time we spend in there.

• Make ahead recipes- recipes that are made ahead of time and warmed up right before the time to eat.
• Freezer meals- meals that are froze and defrosted and cooked before time to eat.
• Slow-Cooker meals- enough said!!! :) LOVE THESE!
• Convenience cooking
• Half hour meals - who needs a large recipe with a complex directions? Pick shorter, easier recipes. Check out some meal planning sites like Cooking by numbers, Six O'clock Scramble, Meal Planning Mommies, or How about 10 minute meals.

This month we will posting recipes from each catagory. Hope you enjoy, and can use them!