Just My Mac-n-Cheese

So Brandie responded to my "fancy mac-n-cheese" recipe wanting to know the recipe for my "basic" mac-n-cheese that I usually make all the time for my family. It's funny because I don't really have any measurements (until today). So I mentioned earlier that my husband just loves mac-n-cheese. I used to just make it using Velveeta and shredded cheddar but then my sister told me she always used flour and water in addition to her cheese. So I've played around with this dish many times and here's the best I can do at estimating how I make it. This is still my favorite way to make it, by the way.

Ingredients:
1 box macaroni
1/4 to 1/2 jar cheese whiz (it's up to you)
1 cup shredded cheddar cheese
A few tablespoons of flour or more
1/2 cup water (to start)


Instructions:

• Prepare macaroni according to package directions.
• In medium skillet, add cheese whiz and shredded cheddar. Over medium heat, stir until cheese is melted. Be very careful not to let it burn! (I learned from experience when I had it too high and got distracted doing something else, and it burned.)
  
• Add a few tablespoons of flour and 1/4 cup water. Stir until well-blended. (Note: Sometimes I have to stir it a while slowly until this all really blends together and the water "becomes" part of the cheese and isn't separated.) Add another tablespoon of flour and 1/4 cup water. You can repeat this procedure a third time until you get the consistency you want. If it seems too thick, you can also just add 1 or 2 T of water.
• Add the melted cheese mixture to the macaroni and stir until mixed well.
• You can eat as is or pop into the oven and bake for 15 minutes at 350 degrees for a crispier dish. Sometimes I add a pound of hamburger too if I am using this as my main dish.

ENJOY!

(Picture credit goes to free Microsoft Clip Art)

Fancy Mac-N-Cheese

My husband absolutely loves mac-n-cheese, and my son and I like it too. This time, I wanted to do something a little different and I found this one at The Pioneer Woman. I made a bunch of modifications including a lot less bacon and I used Sargento's 6-cheese mix instead of the specialty cheeses she used (Gruyere, Fontina, Chevre). I'm not sure this turned out "better" than our traditional mac-n-cheese where I use flour, shredded cheddar and cheese whiz, but it was a nice change of pace.


Ingredients:
4 cups macaroni
4 T butter
4 slices bacon
leftover bacon grease
1/4 cups flour
2 cups milk
1/2 cup half and half
2 egg yolks, beaten
salt and pepper to taste
2 cups Sargento 6 cheese Italian blend























































































Instructions:

• Preheat oven to 350 degrees.
• Cook macaroni for half of the time specified on the box directions. Drain and set aside.
• Fry bacon until slightly crispy. Place on paper towel. Once cooled, cut up into small pieces with kitchen scissors. Save grease.
• Melt 4 T butter in a pot. Add bacon grease and flour. Whisk to combine. Cook over medium heat for 1 minute, stirring constantly.
• Pour in milk, half-and-half and cook for 3 to 5 minutes until starts to thicken. Reduce heat to low.
• Separate egg yolks and beat with fork. Drizzle 1/4 cup of hot milk mixture into yolks stirring constantly. Pour egg mixture into sauce and cook for another minute.
• Add cheese and stir until melted. Add bacon and stir.
• Taste for seasoning - add salt and pepper to taste.
• Add cooked macaroni and stir until coated.
• Pour into baking dish and bake for 15 to 20 minutes or until sizzling and hot.

ENJOY!

"Lasagna Mac"

Well, this one's right off the back of the box of the Kraft Mac & Cheese! But WOW is it YUMMY! Probably because it's so cheesy. Being a Wisconsin cheese head myself, that's right up my alley. Last night, I was just going to make a basic meal of mac-n-cheese with cut up hot dogs, but then I saw this recipe on the back of the box but below I tailored it a bit. I had all the ingredients and it sounded good, so that was our dinner. We only had a little left over, so I made more today for lunch! J just loved it and ate his entire helping.


















Ingredients:
1 box (14 oz) deluxe mac and cheese dinner (we used Kraft's sharp cheddar with cheese sauce)
1 lb ground beef
1 jar (14 oz) spaghetti sauce
1/2 cup shredded mozzarella cheese (I used sharp cheddar)
*minced garlic
*chopped green pepper

* = my additions


Instructions:

• Prepare the mac & cheese as directed on package including mixing in the cheese sauce.
• At the same time, brown the ground beef. Add garlic and green pepper. Once the meat is no longer pink, drain and add spaghetti sauce. Let simmer for 5 or 10 minutes.
• Alternate a layer of the meat sauce and a layer of the mac & cheese. Repeat layers and then top with the shredded cheese.
• Bake for 15 minutes at 375 degrees.

Enjoy!

Baked Ziti; 3 cheese with chicken

This dish is kind of like macaroni and cheese with chicken but with ziti instead of macaroni. I like the white cheeses in it too.

Ingredients:
1 (16oz) package ziti pasta
1 lb boneless chicken breasts
1 jar Alfredo sauce
1 (8 oz) sour cream
1 (15 oz) ricotta cheese
2 large eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup parsley
1 1/2 cup mozzarella

Cut up chicken breasts and cook in pan. Cook ziti. Drain and mix chicken, ziti, alfredo and sour cream. Spoon HALF of the pasta/chicken mixture into a 9 x 13 dish. Stir ricotta and next three ingredients; spread over ziti. Spoon remaining ziti over ricotta mixture and then sprinkle the top with mozzarella. Bake at 350 for 30 minutes or until golden brown crust. Enjoy!