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Velveeta Macaroni and Cheese

10 Oct

Charity’s sensory issues have led me to cut artificial food dyes out of her diet.  Among the bajillion culprits lies Kraft’s Macaroni and Cheese, which uses yellow dye.  This has placed me on the hunt for a good homemade macaroni and cheese recipe.  In general I don’t like Velveeta recipes because they seem to turn out so thick and sticky.  And homemade versions using real cheddar, flour, and milk always seem a bit chalky and pasty to me.  This version of Velveeta macaroni and cheese, utilizing butter, flour and LOTS of milk creates a much creamier pasta than the recipe on the Velveeta box.

Ingredients:

  • 16 oz. uncooked macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 14 oz. Velveeta, cut into chunks
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs tossed with 3 T melted butter (optional)

Preparation:

Preheat oven to 350 degrees.  Prepare macaroni almost according to package directions.  Undercook by a minute or two and drain while still al dente.  You want a firmer pasta, so it doesn’t turn to mush as it bakes for 20 minutes.  Pour into a 13 x 9 inch baking dish.

Melt margarine in a large saucepan over medium heat.  Whisk in flour and cook for a few minutes, until color begins to darken without burning.  Whisk in milk and cook, stirring constantly until mixture bubbles and thickens.  Add chunks of Velveeta and stir to melt.  Salt and pepper to taste.

Pour sauce over macaroni. If desired, top with buttered panko.  Bake for 20-25 minutes.

Recipe inspired by food.com

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Baked Spaghetti Squash with Garlic Sage Cream

10 Oct

Baked Spaghetti Squash with Garlic Sage Cream b

This was a great pairing.  I plan to prepare and serve this garlic sage cream with other roasted vegetables.

Ingredients:

  • 1 medium spaghetti squash
  • 3/4 cup half and half or heavy cream
  • 1 T flour
  • 3 cloves garlic, minced
  • 1/2 tsp dried sage
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place in a warmed serving bowl.

Mix flour into cold cream until smooth and, while squash is baking, heat with garlic and sage over medium heat until thickened and bubbly.  Pour sauce over squash, salt and pepper to taste, and toss lightly.  Top with Parmesan and serve immediately.

Baked Spaghetti Squash with Garlic Sage Cream

Recipe inspired by food.com, photo by me, MyLittleFoodSpot.com

 

 

Creamy Mushroom Basil Spaghetti Squash Casserole

10 Oct

Creamy mushroom basil spaghetti squashWe have been receiving quite a few spaghetti squash from Derek’s Aunt Verna and Uncle Glen.  I am always looking for new recipes and have found a few winners this fall.  I like the creamy, toasty crunch that this one packs.

Ingredients:

  • 2 small to medium spaghetti squash
  • olive oil for sauteeing
  • 1 medium onion, diced
  • 8 oz. fresh, sliced mushrooms
  • 1 tsp dried basil
  • 3/4 cup sour cream
  • 3/4 cup shredded parmesan cheese
  • 1 cup seasoned panko bread crumbs
  • 3 T butter, melted

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds, then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place strands in a greased casserole dish, discarding shell.  Do not turn off oven.

While squash is baking, heat oil over medium heat and saute onion, mushroom, and basil until vegetables are just tender.  Stir sour cream and onion mixture into squash.  Gently mix in the parmesan cheese.  Combine the panko and melted butter and top casserole evenly with buttered crumbs.

Bake uncovered for 15 minutes.  Serve hot, creamy, and toasty!

Recipe inspired by allrecipes.com.

Photo by me, MyLittleFoodSpot.com

Mom’s Creamy Macaroni Salad

4 Mar

Ingredients:

  • 2 cup macaroni
  • 2 ea cucumber
  • 1 bunch green onions
  • 2 ea roma tomatoes
  • 1 ea  green, red, or yellow pepper
  • 1 cup Miracle Whip
  • 1/2 cup Hidden Valley Ranch

Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor, also this recipe can be adapted to the size and quantity you desire. Remember when I make this the macaroni is added by the handful, so the quantities listed are general. Experiment…can also add radishes, chopped ham,etc. or leave out the tomatoes if Tamra is going to be there.

From the kitchen of Cathy Knorr

Tamra’s Italian Pasta Salad

2 Mar

Ingredients:

  • 16 oz. combination of tri-color rotini and elbow macaroni
  • 2 cucumber, chopped
  • 1 bunch green onions
  • 1 green, red, or yellow pepper
  • 1 envelope Good Seasons powdered Italian dressing
  • 3/4 bottle or more Wishbone Italian salad dressing

 Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor.  Add powdered and liquid dressings and mix.  Chill before serving and, if salad is dry, add more bottled dressing accordingly.

From the kitchen of Tamra Blake

Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Roasted Cauliflower

15 May

roasted cauliflower-001

Ingredients

  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Recipe from epicurious.com
Photos by me, My Little Food Spot