It was getting closer and closer to dinner time, but I had no idea what to make. My girl and I flipped through Pintrest and came across this recipe and she said I should make it 🙂 This mac n’ cheese is so easy, you don’t have anymore excuses to buy boxed stuff, and if you can boil water, you can make this tasty macaroni and cheese! It’s pretty neat how cooking the noodles in milk makes all the difference. My daughter (aka. The Picky One) ate two servings of this – that is a very rare occurrence in this house. Thanks for reading, enjoy!
Miracle Macaroni and Cheese – heavily adapted from Budget Bytes
4 1/2 cups milk
1 pound elbow macaroni pasta
2 cups shredded cheddar cheese ( I used sharp white cheddar)
1 teaspoon dry mustard powder
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1/8 teaspoon Cayenne Pepper
1/4 teaspoon paprika
Combine the dry macaroni and 4 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring. As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture. Once the pasta is soft and has absorbed most of the milk, season with salts, pepper, paprika, and dry mustard, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/2 cup of milk. Turn the heat off and stir in the shredded cheese. Serve immediately.
Ha! Get it? 😉 To be honest, I was more excited to try this waffle cookie recipe out than the waffle recipe. These are fast, easy and tasty. My husband prefers underdone cookies (ick!) but he didn’t mind the crispness of these (I know because he had no problem eating lots). The next day they were even better, kind of caramel-y, chewy and not hard as a rock like some crispy oven-baked cookies. The next day, I took this cookie up a notch by shamelessly adding some to vanilla ice cream with a splash of milk. It’s a lazy-girl wookie milkshake! If you have a waffle iron try these, and if you don’t – hurry up and buy one! Thanks for reading, enjoy!
This is simple, weeknight fare at its best. My family loves shrimp, so I knew this would have to be a winner. I’m not usually a fan of less saucy pasta recipes, but this resulted in a light and flavorful pasta dish suitable for company. I served these with leftover breadsticks that I rewarmed in the oven, and Pecorino Romano cheese for grating over top all. The addition of lemon zest and juice was my adaptation of this recipe, plus the swap for white wine instead of using beer. I like the brightness of the lemon that cuts some of the richness of the butter and the light flavor of the wine over beer. Thanks for reading, enjoy!
Quick Post: This has to be the easiest, least-fancy dessert I have ever made. I’m not usually one to make something this unhealthy, but it’s one of M’s favorites. Don’t judge it’s outward appearance! I know chocolate would make all the difference, but this pie is decadent enough without it in my humble opinion. I know M would disagree, as he likes things so sweet it makes my teeth hurt! Also, he just really loves chocolate. If you decide to make this, make sure it sits in the fridge for at least four hours, but overnight would be even better. The last time I made this we didn’t wait too long – it tasted ok, but the day after it was so much better. Thanks for reading, enjoy!
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.