Skillet Mac and Cheese with Crispy Breadcrumbs

Ingredients

  • 12 oz. uncooked large elbow macaroni (we used regular elbow macaroni)
  • ¼ cup salted butter
  • ¾ cup chopped yellow onion (from 1 onion)
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. finely chopped garlic (2 to 3 garlic cloves) (we went with the tablespoon measurement rather than the amount of cloves)
  • 2 cups whole milk
  • 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
  • 6 oz. processed cheese (such as Velveeta), cubed (about 1 ½ cups) (we used mexi-velveeta)
  • 1 cup mayonnaise (such as Duke’s) (we used Duke’s)
  • ½ tsp. kosher salt
  • 6 Tbsp. coarsely chopped fresh flat-leaf parsley, divided (we used 8 tablespoons, divided)
  • ¾ cup whole-milk ricotta cheese
  • 1 large egg
  • 1 ½ cups panko (Japanese-style breadcrumbs)
  • 2 Tbsp. salted butter, melted

Directions

  1. Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
  2. Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
  3. Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
  4. While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.

Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)

This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !

This recipe came from Southern Living.

We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.

Take care everybody !

Cajun Mac And Cheese

Ingredients

  • ½ lb. andouille sausage, sliced
  • 3 tablespoons unsalted butter
  • ½ cup diced red bell pepper
  • ¼ cup diced yellow onion
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 cups cooked crawfish tails
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Swiss cheese
  • 8 ounces elbow macaroni, cooked
  • ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

  1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
  2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and onion, stirring now and then for 3 minutes. Add the flour into the skillet, stirring constantly for 1 minute. Now whisk in the milk, continuing to whisk for another 5 minutes or until the mixture has thickened. Stir the sausage, crawfish, Cajun seasoning and salt into the mixture just until everything’s mixed together. Take the skillet off the heat and move onto step 3.
  3. Stir the cheeses in until they’re melted, then mix in the pasta. Sprinkle the green onion over the top and enjoy !

This is a delicious mac and cheese dish ! There’s a little bit of sweetness from the red bell pepper but the spices from the andouille sausage just balances it out perfectly. The green onion also adds a nice crunchy freshness to the dish. I hope you enjoy this as much as I did !

Recipe source unknown.

Take care everybody !

Gussied Up Mac ‘N’ Cheese

We found this recipe in a Southern Living magazine and just had to try it out !

Ingredients

  • 1 (16-oz.) package cavatappi pasta (we used corkscrew pasta)
  • 1 Tbsp. salt
  • ½ lb. andouille sausage, casings removed* (we used a whole pound of Roger Wood brand andouille)
  • 4 cups heavy cream
  • 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes (we used original Velveeta)
  • 2 cups (8 oz.) freshly shredded smoked Cheddar cheese
  • ½ cup freshly shredded aged Gouda cheese
  • ½ cup freshly shredded Parmigiano-Reggiano cheese
  • 1 (5-oz.) package unsalted kettle-cooked potato chips, crumbled (lightly salted potato chips may be substituted) (we used Lay’s Lightly Salted potato chips)

Directions

  1. Preheat the oven to 375 degrees. Look at the box the pasta came in for cooking instructions and follow those directions for the al dente results, adding that one tablespoon of salt to the water. Once cooked, drain the pasta and leave it off to the side for now (we put our pasta in a sealed mixing bowl so the pasta wouldn’t get dried out or stuck together).
  2. While the pasta’s cooking, quarter the andouille lengthwise. Now take each of the quartered pieces of andouille and slice them into ¼-inch-thick pieces.
  3. Take a Dutch oven out and set the heat to medium-high. Once the Dutch oven’s hot, toss the andouille in and let it cook for 3 minutes or until it looks browned around the edges, stirring constantly. Once browned around the edges, scoop out the andouille and lay it on a paper towel lined plate so any grease can drain off.
  4. Pour the cream into the Dutch oven and wait for it to come a simmer. As soon as you see the cream is at a simmer, turn the heat down to low and stir in the cheese product. Keep stirring until the cheese product has completely melted at which point you can add all the other cheeses in and toss the sausage back in, remembering to continue stirring constantly. Once all the cheeses have melted, turn off the heat and take the Dutch oven off the the stovetop. Stir the pasta in afterwards.
  5. Take a 3-quart baking dish or 12 (8-oz.) ramekins out and butter up the inside(s) of whichever one you go with (we used a 3-quart baking dish). Pour the Dutch oven mixture into the baking dish and top it with the potato chips you crushed earlier. Stick the dish in the oven for 20 minutes or until the dish is bubbly and looks browned. Take the dish out of the oven and let it sit for 5 minutes before serving.

* This is how we removed the casing from the andouille:

We had trouble picking between all the scrumptious mac & cheese photos that we took so we’re posting several but really, is there such a thing as too many pictures of macaroni & cheese?

This is such a scrumptious comfort food dish. It’s creamy, the potato chips add a crunch to the dish. The pasta was perfect for catching all the sauce with. Naturally the andouille brought a ton of flavor to the dish as well. You do have to eat the mac & cheese when it’s hot though or else you’ll only be able to eat a small portion before feeling full.

We weren’t paid in any way to promote Southern Living, Roger Wood, Velveeta, or Lay’s.

Take care everybody !

Mac and Cheese with Bacon and Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, stemmed and halved
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 6 slices bacon, cut into ½-inch pieces
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 2 teaspoons kosher salt
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded sharp white Cheddar cheese
  • 8 ounces rotini pasta, cooked

Directions

  1. Preheat the oven to 425 degrees. Take a rimmed baking sheet out and line it with parchment paper. Add the Brussels sprouts to the lined baking sheet, pouring the olive oil over them afterwards, tossing them around to ensure the Brussels sprouts are coated in the oil.
  2. Stick the baking sheet in the oven for 15 minutes or until the Brussels sprouts look like they’re beginning to caramelize. Leave the Brussels sprouts off to the side for now.
  3. Take a large skillet out and set the heat to medium. Once the skillet’s hot, add the bacon in and let it cook for 8 minutes or however long it takes for the bacon to get crisp. Using a slotted spoon, take all the bacon out of the skillet and place it on a paper towel-lined plate for it to drain on. Leave 4 tablespoons of the bacon grease in the skillet. Toss the onion and garlic into the skillet, stirring constantly for 3 minutes or until they look softened. Now add the flour into the skillet, whisking continuously for 1 minute. Whisk in the milk, continuing to stir after it’s all poured in for 5 minutes or until the mixture looks thickened. Stir in the salt, mustard, and red pepper, taking the skillet off the heat once those three ingredients are incorporated.
  4. Add the cheese to the skillet, stirring until the cheese has completely cooked. Now mix in the pasta, Brussels sprouts, and bacon and serve immediately.

Much like when you eat macaroni and cheese, we decided you can never have enough, which is why we have so many pictures of the mac and cheese !

We love Brussels sprouts but this was the first time we’d ever had it in a macaroni and cheese dish or with bacon and it’s now another way we enjoy eating them ! The pasta was perfect for catching the sauce with, the bacon gave the dish a nice crisp texture and of course we enjoyed the roasted Brussels sprouts being in there !

Recipe source unknown.

Take care everybody !