Taco Mac & Cheese with Tomatoes and Green Chiles

Taco Mac & Cheese with Tomatoes and Green Chiles

1 lb ground beef (I use 80/20)

1-12 oz package Velveeta, cubed

1 cup whole milk

1 small onion, chopped

1 clove garlic, minced

1 can Rotel

1 envelope taco seasoning

1 tablespoon olive oil

1-16 oz box medium shell pasta 

Cook pasta according to package instructions; drain. 

Meanwhile in a large skillet over medium-high heat, heat the oil. Add the garlic and onions and cook for 5 to 6 minutes or until soft. Add the ground beef and brown until no longer pink. Once browned, drain and return to skillet. 

Add the Rotel and taco seasoning. Cook for another 5 minutes. Lower the heat to medium-low. Add the Velveeta and milk and stir continuously to combine as the cheese melts.

Add the cooked pasta shells and stir to combine. 

Place in individual serving bowls and enjoy. 

Footnotes - You can top or mix in crushed corn chips, tortillas, scallions, ground cayenne (if you like a lot of heat) or sour cream. 

Buttery Cracker Topped Baked Mac & Cheese

Or as I call it... The Best Mac & Cheese Recipe EVER!!





Buttery Cracker Topped Baked Mac & Cheese

2 - 14 oz. boxes Kraft Deluxe Macaroni & Cheese
1 pint heavy cream
4 oz. piece Velveeta
1 cup shredded mild cheddar cheese, divided
1 - 8 oz. container sour cream
1 sleeve Ritz crackers, crushed
4 tablespoons butter or margarine, melted
Paprika

Pre-heat oven to 375 degrees.
Meanwhile, prepare both boxes of the mac & cheese as directed on box. Stir in 1/2 cup of the cheddar shredded cheese, Velvetta and sour cream. Add the heavy cream and mix well. Spoon into a 2 1/2-quart casserole dish sprayed with cooking spray. Top mac & cheese with remaining shredded cheese. In a small bowl, combine the melted margarine with the crushed crackers then sprinkle over the casserole. Sprinkle crackers with some paprika.
Bake for 20 minutes and be ready to eat the entire bowl!

Footnote - I made this on Wednesday and my husband and I had it as leftovers for dinner yesterday. It heated up beautifully without having to add butter or more cream.

Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles

Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles

1 14-ounce package smoked sausage, sliced into rounds
1 tablespoon olive oil
1 cup frozen chopped onions
4 small cloves garlic, pushed thru a press
1/4 cup white wine
1 3/4 cups chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1 1/4 cups heavy cream
10 ounces uncooked ziti pasta
2 cups pepper-jack cheese, shredded
1/2 cup Monterey Jack cheese, shredded, divided
1/2 cup mild cheddar cheese, shredded, divided
Thinly sliced scallions
Salt and pepper, to taste

Heat oil in an over-proof skillet over medium-high heat.
Add the sausage and onion, and cook until lightly browned, about 6 minutes. Add in the garlic, and cook for a minute longer. Add the white wine to deglaze, scraping up any browned bits. Allow to cook for about 5 minutes.
Add the broth, Ro-Tel, heavy cream, uncooked pasta and season with the pepper; Stir to combine. Bring mixture to a boil, cover, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring a few time while cooking to prevent sticking.
Preheat the broiler.
Remove the skillet from heat, and stir in the pepper-jack and 1/4 cup each of the cheddar cheese and Monterey Jack. Add salt if needed. Top with the remaining cheddar and Monterey Jack cheeses. Sprinkle the scallions on top. Place skillet in the broiler and broil until the cheese is melted and lightly browned.

Footnotes - Original Style Ro-Tel tomatoes are spicy. They also make a mild version for those of you who do not like a lot of spice. If you prefer a less spicy mac & cheese, use the mild and substitute a little more Monterey Jack cheese for the pepper-jack cheese. It would also be really good with shrimp or chorizo instead of the smoked sausage.



Recipe adapted from America's Test Kitchen

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

1 lb. small pasta shells
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups fat free half and half
6 slices white American cheese, chopped
1 cup shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
6 slices cooked, crumbled bacon, extra crispy
3 ripe avocado, cubed

Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook for 1 minute, whisking constantly.
Slowly whisk in half and half and cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add both cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for about 5 minutes.
Remove from heat and place mac & cheese into a serving bowl. Gently fold in the avocado. Top with the crumbled bacon.

Footnotes - The bacon topping is optional. I usually don't add the bacon....it really depends on my mood. I also add a bit of onion powder and a sprinkle of chopped onion.

Scallops Feliciana

Scallops Feliciana

1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper

In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.

Chili-Cheddar Bow Ties

Chili-Cheddar Bow Ties

1 lb. bow tie pasta, cooked according to package instructions and drained
1 - 7 oz. can chipotle chiles in adobo sauce
2 tablespoons butter
1/2 cup bacon, cooked crisp and crumbled
1 cup scallions, sliced thin
2 tablespoons flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups milk
3 cups shredded cheddar cheese, divided
Ground red pepper, to taste

Preheat oven to 400 degrees.
Remove 1 teaspoon adobo sauce and 1 chile from can. Mince the chile. Melt butter in a large Dutch oven over medium-high heat. Add the scallions and saute 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly, about 4 minutes, stirring constantly with a whisk. Remove from heat. Gradually add 2 1/2 cups cheese and cilantro, stirring until cheese melts. Stir in the cooked bacon. Add pasta to pan and toss well to combine.
Spoon the pasta mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Sprinkle with the ground red pepper. Bake for 15 minutes or until golden brown.

Buffalo Chicken Mac n' Cheese

Buffalo Chicken Mac n' Cheese

1 pound corkscrew macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's red hot sauce
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half & half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes
1 cup pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko breadcrumb
7 tablespoons unsalted butter, plus more for the dish
2 tablespoons chopped fresh parsley
Kosher salt

Preheat the oven to 350 degrees and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Crabby Mac & Cheese

Crabby Mac & Cheese

3/4 lb. elbow macaroni
1 tablespoon olive oil
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, heated
1/2 cup heavy cream, heated
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste
2/3 lb. lump crab meat, picked over for shells
3 tablespoons chopped fresh chives
1/2 cup finely shredded fontina or Emmentaler cheese
1/2 cup plus 3 tablespoons grated Parmigiano-Reggiano cheese
1 cup plus 3 tablespoons finely shredded white cheddar cheese
1/2 cup dried bread crumbs

Preheat an oven to 400 degrees. Butter a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the macaroni, stir well and cook until al dente, 10 to 12 minutes. Drain, rinse under cold water. Transfer to a bowl and toss with the olive oil. Set aside.
Melt 4 tablespoons of the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, until fully incorporated, about 3 minutes; do not allow to brown. Slowly add the milk and cream, whisking constantly. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until smooth and thickened, about 5 minutes. Season with salt, pepper and nutmeg.
Add the sauce to the macaroni and mix well. Fold in the crab meat, chives and 1/2 cup each of the fontina, Parmigiano-Reggiano and 1 cup of the cheddar cheeses. Transfer to the prepared baking dish. Top with the 3 tablespoons each Parmigiano-Reggiano and cheddar, sprinkling evenly over the surface. Then sprinkle with the bread crumbs. Finally, cut the remaining 2 tablespoons butter into bits and use to dot the top of the pasta. Bake until bubbly and golden brown, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes, then serve.

Footnotes - If you can't find Emmentaler, you can use Swiss cheese.

Creamy Double Cheese Macaroni

Creamy Double Cheese Macaroni

12 oz. mini ziti pasta
1 - 16 oz. jar Alfredo pasta sauce
2 cups shredded mild Cheddar cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons seasoned bread crumbs
2 tablespoons butter, melted

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, heat Alfredo sauce and Cheddar cheese until cheese melts. Drain pasta, reserving 1 cup of the pasta water. Add the hot pasta to the skillet and toss to coat. Stir in a little hot pasta water to loosen if needed. In a small bowl, combine the Parmesan cheese, bread crumbs and melted butter. Transfer pasta mixture to a serving bowl and top with Parmesan and bread crumb mixture.

Macaroni and Cheese with Bacon and Caramelized Onions

Macaroni and Cheese with Bacon and Caramelized Onions

1 lb. mini penne pasta
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
10 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
1/8 teaspoon brown sugar
1/4 cup chopped fresh parsley
1/2 cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot pepper sauce

Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
Preheat an oven to 400 degrees.
Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13-inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
Bake in oven until bubbling, hot and golden brown on top, about 30 minutes.

Jalapeno Popper Mac n' Cheese

Jalapeno Popper Mac n' Cheese

1 lb. cavatappi (corkscrew) pasta
3 jalapeno peppers, seeded and thinly sliced
2 serrano peppers, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk
8 oz. cream cheese
2 tablespoons dried minced onion
2 cups shredded monterey jack cheese
1/3 cup panko bread crumbs
3 tablespoon melted butter
Olive oil
Salt and pepper

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the jalapeños, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta. Pre-heat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper. Transfer the pasta to a baking dish top with panko bread crumbs and drizzle with the melted butter. Broil until browned, about 5 minutes.

Macaroni & Cheese Three Ways

I have loved macaroni and cheese since I can remember. There are so many variations that you can come up with with a little imagination. As much as I love the blue box, these are a few of my favorite "adult" versions.

Baked Macaroni and Cheese with Shrimp and Shallots

1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1 ½ cups fat free half and half
1 cup fat free, reduced sodium chicken broth
2 tablespoons olive oil
3 gloves garlic, pushed thru a press
1 pound shrimp, peeled and deveined
4 large shallots, sliced thin
1 cup grated Parmigiano-Reggiano cheese
1 cup shredded Asiago cheese
Salt and pepper
Pinch of nutmeg

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, drain and set aside. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute then whisk in the half and half and chicken broth. Season the sauce with salt, pepper and nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes. In a large skillet, heat the olive oil over medium heat. Add the garlic and shallots and cook until the shallots are tender, about 10 minutes. Add the shrimp and cook until no longer pink, about 4 minutes. Preheat broiler. Stir the Parmigiano-Reggiano into the white sauce. Add the pasta and shrimp mixture and toss. Pour into a buttered casserole and top with Asiago cheese. Broil until cheese is melted, about 3 minutes. Serve hot.

White Cheddar Mac & Cheese with Bacon

1 pound bow tie pasta
6 slices thick cut bacon, coarsely chopped
1 onion, finely chopped
5 tablespoons butter
1/3 cup flour
5 cups low-fat milk
One – 8 ounce package low-fat cream cheese, cut into chunks
One – 8 ounce bag shredded white cheddar cheese
Salt and pepper

In a large saucepan boiling, salted water, cook the macaroni until al dente. Drain, then return to the pot. Meanwhile in a large, deep skillet, cook the bacon and onion over medium-high heat, stirring occasionally, until the bacon is just crisp and the onion is softened, about 8 minutes. Transfer the mixture to a bowl. Melt the butter in the skillet, whisk in the flour and cook, stirring constantly for one minute. Whisk in the milk and bring to a boil. Lower the heat to medium-low and simmer, stirring often until just thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly until just melted. Remove from heat and stir in cheddar cheese a handful at a time, until smooth. Add the cheese sauce to the past and stir until combined. Season with salt and pepper. Top with bacon and onion mixture.

Italian Mac & Cheese

12 oz. uncooked mini penne pasta
6 tablespoons butter
6 tablespoons all-purpose flour
1 clove garlic, very finely minced
1/8 cup dry white wine
1 teaspoon salt
2 cups milk, warmed
3/4 cups grated Romano cheese
Dash of ground nutmeg

Cook mini penne according to package; drain. Meanwhile, melt butter in a large saucepan over medium heat. Add the garlic and saute until just fragrant, 2 minutes. Add the white wine. Gradually whisk on milk until well blended. Cook 3 to 4 minutes or until slightly thick end, whisking occasionally. Remove from heat and stir in cheese and nutmeg. Toss penne with the sauce and sprinkle with additional cheese.

Italian Mac & Cheese with Ham

Someone once called this a "culinary orgasm"....LOL!







Italian Mac & Cheese with Ham

12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups grated Fontina, packed
3/4 cup finely grated Parmesan, packed
3/4 cup grated mozzarella, packed
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Footnotes - If possible, use fresh cheeses and grate them yourself.

Ranch Mac & Cheese

I'm hungry and I just found this recipe in a magazine.....looks good!










Ranch Mac & Cheese

1 package elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic powder
1 teaspoon garlic pepper blend
1/2 teaspoon salt-free lemon-pepper seasoning
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1/2 cup shredded white cheddar
1 cup sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce and top with the saltines. Sprinkle with Parmesan cheese.

Footnotes - You can substitute Panko Breadcrumbs for the saltines. Great side dish for ham.

Spicy Smoky Macaroni & Cheese with Turkey Bacon

This is my favorite macaroni and cheese recipe. You can adjust the amounts of paprika, smoked paprika and cayenne pepper to suit your tastes. I like spicy food so the recipe as it is written is spicy.

Spicy Smoky Macaroni & Cheese with Turkey Bacon

1 lb. medium shell pasta
10 slices turkey bacon or bacon
1 - 16-oz. package Velveeta cheese product, cubed
3/4 c. heavy cream
1/2 c. half & half
1 tsp. paprika
1/2 tsp. ground cayenne pepper
1/4 tsp. plus 1/8 tsp. smoked paprika

Cook shells according to package. Drain well and set aside. While the pasta is cooking, cook the turkey bacon in the microwave until crispy. Allow to cool slightly, then crumble; set aside. In the same pot as the pasta, add the half & half, heavy cream and cubed Velveeta and cook over medium low heat stirring constantly until cheese is melted and sauce is smooth. Remove from heat. Add cayenne pepper, paprika and smoked paprika to the cheese sauce and blend well. Add the turkey bacon and mix. Add the shells back to the pot and stir to combine the shells with the cheese sauce.

Enjoy!!!