With confidence, I feel I have come up with my final recipe (for now), which uses Smoked Gouda to bring it all together. I’ve done things such as toying with different cheeses, eggs versus no eggs, adding Velveeta versus not, you get the point, etc. Thus, in regards to this recipe, I have experimented with making it in different ways. Mac n’ cheese just so happens to be one of those things, and I was determined to figure out a way to continue enjoying it. However, as I’ve aged my palate has become much more refined to the point I can’t eat some of the foods I once enjoyed. Now don’t get me wrong, as a kid, I didn’t mind and always found it to be delicious. And we are not talking about the boxed kind–I can’t hang with the powdered cheese or Velveeta anymore. Well of course what’s an American Holiday without an American Classic the mac n’ cheese. Transfer macaroni to a colander, rinse under cold running water, and drain well. Add macaroni cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Two of Michael’s good friends came over and polished off all the food LOL…no biggie, as I made sure to pack my leftovers for work the next day before they arrived. Cook macaroni: Fill a large saucepan with water bring to a boil. Meanwhile, I made my delicious mac n’ cheese that will be featured below, as well as carmelized sweet potato and kale fried wild rice by Iowagirleats, and my custom-created watermelon slushies that I’ve posted on my Instagram in the past. With our refrigerator’s freezer full of Ava’s favorite food (hint, hint), the deep freezer has come in very handy. Quick note: if you have the space to spare, and yet to purchase a deep freezer, definitely invest in one. Next, I put Michael to work on the grill to cook up the spicy chicken wings and breast that we picked up from Eastern Market a couple of weeks back. I first made a caramel apple bundt cake, which I’ll be posting later this week as well. Tons of fun, it gets quite packed very quickly so parking can be a bear.Īnyhow, we ended up staying home instead and I had the chance to whip up a really delicious Labor Day Meal. The booming town of Royal Oak, MI has an annual festival known as Arts, Beats, and Eatsthat is always a great time every year. I had initial plans to cook and either go out for a picnic or revisit a cool festival in the town I last lived in 2 years ago. Lucky for me I just so happened to be off today, which is always rewarding. Once the water boils, add the diced onion, salt, and pepper together with the macaroni. So some holidays I have to work and others I don’t. 1 Green Scotch Bonnet pepper (Decorative) 1 Red Bell pepper (Decorative) Cooking spray. As a nurse, I work in a field that is open 24 hours and seven days a week. For a simple change of texture and appearance, replace the elbow macaroni with mini penne or small or medium shell pasta.I hope everyone had a wonderful Labor Day that they enjoyed with awesome food, wonderful friends, and a loving family.Make it a little spicier with some finely chopped jalapeno pepper. Use part or all pepper jack cheese in place of the cheddar. For some Tex-Mex color and flavor, add about 1/4 cup of sliced ripe olives, a small can of chopped mild green chile peppers, and 1/2 cup of diced red bell pepper.For a main dish option, add about 1 to 1 1/2 cups of cooked diced ham to the macaroni and cheese mixture. Or brown about 1/2 pound of ground beef or pork sausage along with 1/2 cup of chopped onion.To make a mac-n-cheese with bacon, stir about 1/4 cup of diced cooked bacon into the sauce along with the cheese and macaroni.Sprinkle the breadcrumbs over the casserole before it goes into the oven. Add a breadcrumb topping: Omit the extra 1/2 cup of cheese in this recipe and toss one cup of fine soft breadcrumbs with two tablespoons of melted butter.
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