Tag Archives: Panko

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

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