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Posts Tagged ‘comfort food’

slow cooker mac & cheese

Slow Cooker Mac and Cheese

Ingredients
10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
1/2 stick butter, cubed
1 (12 oz.) can evaporated milk
1 1/2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
cooking spray

Directions
Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.

Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

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Triple-Cheese Macaroni

Triple-Cheese Macaroni

Ingredients
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Recipe found here: Triple-Cheese Macaroni

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Bacon Mac & Cheese
Bacon Mac & Cheese

Ingredients
6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups (8 ounces) shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Directions
Cook macaroni according to package directions; drain and set aside.

Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Bacon Mac & Cheese

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Ranch Mac & Cheese

Ranch Mac & Cheese

Ingredients
1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions
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 with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.

Recipe found here: Ranch Mac & Cheese

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My grandmother was born in Ireland, and as such, I had Irish Soda Bread all the time as I grew up. She also called it Johnny Bread. I love to have this with some tea. Makes all my troubles go away! Enjoy!

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Irish Soda Bread

4 cups flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk

1 Preheat oven to 425°. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

2 Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.

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3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.

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4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2” deep in an “X” shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It’s easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

Note: I use a regular casserole dish to bake it in and it turns out fabulous!

Adapted from Saveur Magazine.

I found this particular recipe (which is pretty close to what my grammy made) here: Irish Soda Bread

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