4 Sep 2015

Triple B Mac & Cheese

by | posted in: food, The Charming South Kitchen | 2

Triple B Macaroni and Cheese

BBQ.  Everyone has their opinions of it, especially in the South.  Vinegar?  Brown sugar?  Mustard? Smoked with sauce?  Smoked with sauce on the side?  Pork?  Beef?  Never-ending discussion on this subject.

I do like some BBQ better than others but one of the best parts about bbq is the side dishes that accompany it.  And this new macaroni and cheese would own up to the best bbq at any picnic table – especially this weekend, as it is the official last weekend of summer and many tailgating parties are happening as well.

Print
Triple B Mac & Cheese
Author: 
Recipe type: casserole
Cuisine: southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The perfect side dish to any bbq - or just a main dish waiting to be devoured
Ingredients
  • 8 oz shell pasta
  • 6 T unsalted butter
  • ⅓ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tsp country dijon mustard
  • 1 cup chicken broth
  • 1½ cup heavy whipping cream
  • 2 cups shredded monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup diced banana peppers
  • 3 strips bacon (already cooked, diced)
  • ¾ sleeve Ritz crackers
  • 2 T unsalted butter, melted
Instructions
  1. Boil water for pasta and cook the pasta according to directions, drain.
  2. Melt down butter in a pan.
  3. Once butter is melted add flour and salt. Whisk until combined.
  4. Add pepper and dijon mustard and mix well
  5. Add cream and stock and whisk for about 3 minutes
  6. Add monterey jack cheese and turn off the heat.
  7. Dump in the cooked pasta.
  8. Pour all into a buttered casserole dish.
  9. Top with grated sharp cheddar.
  10. Mix melted butter, crushed crackers, and diced cooked bacon. Sprinkle on top
  11. Bake for 20 minutes at 400.
  12. EAT!
Triple B: bacon, banana peppers, and baked.  Creamy.  You can’t go wrong.

10 Apr 2015

Cast Iron Macaroni and Cheese

by | posted in: food, The Charming South Kitchen, Uncategorized | 0

Cast Iron Macaroni and Cheese

My husband would quickly tell you that my favorite meal would either consist entirely of macaroni and cheese or maybe just throw a good medium steak topped with onion and mushrooms on the side for some more protein.

So, since my younger son is teething and longs for soft foods, I decided today would be the day to make some homemade cheesy goodness for their dinner – and to have as a side to some leftover bbq sliders for my husbands dinner.

 

 

Print
Cast Iron Macaroni and Cheese
Author: 
Recipe type: Main Dish
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Southern, baked, double the cheese, heavy cream - how delicious!
Ingredients
  • 1 box elbow pasta, cooked to al dente according to directions
  • ½ stick unsalted butter
  • ¼ cup flour
  • 1 T dijon mustard
  • salt and pepper
  • 1½ cup heavy cream
  • 1½ cup whole milk
  • 7 oz grated sharp white cheddar cheese
  • ¼ cup italian bread crumbs
  • 2 T cold unsalted butter
  • 2 oz shaved Parmesan cheese
Instructions
  1. Cook pasta according to directions. Cook with oil and salted water - so your pasta doesn't clump together.
  2. In a 10 inch cast iron skillet, melt butter over medium heat. Add in flour and whisk together until no clumps remain.
  3. Add in milk and cream and spices.
  4. Add in sharp cheddar.
  5. When all is blended together, fold in pasta.
  6. When pasta is all coated, sprinkle on Italian bread crumbs.
  7. Cut the butter in tiny pieces and place on top of the pasta.
  8. Sprinkle on Parmesan cheese.
  9. Bake at 400 for about 20 minutes until cheese on top is melted and browned.
29 Sep 2014

This Week in the Charming South Kitchen

by | posted in: The Charming South Kitchen | 0

Menu this weekthe

Bring on October.  These last two weeks of September through October are my favorite of the year.

The weather in ATL has been kind of rainy – but definitely cooler.  Thanks to the gym my jeans and other clothes are fitting better.  And I’m getting to wear lightweight scarves.  Both of my boys were born within 4 weeks of each other (different years of course) and my mister and I celebrate our anniversary in between their birthdays.  It is full and packed with love and fun celebrations and highlights of the year for sure.

This week here is what’s going down in the kitchen.  Right now it is a total mess because we’ve had my parents here as a vacation follow-up so we’ve done more and I’ve not felt like cooking. Hello Monday.  Time to declutter.

Trader Joe’s Chicken and sweet pepper sausages – mashed potatoes – mixed vegetables

Jiffy corn waffles

Egg noodles with Trader Joe’s Pesto Gouda and some sweet grape tomatoes (trying to flash back to summer real quick)

Spaghetti and Meatballs

Taking these to our Brinner Fellowship Meal at our church on Sunday night.

Brinner for one night featuring some hawaiian rolls

And you know the normal sandwiches, quesadillas, and chicken nuggets during the day to feed some hungry and growing boys.

What’s cooking in your Fall kitchen this week?

16 Mar 2014

Eat This: Spicy 3 Cheese Macaroni and Cheese

by | posted in: food | 0

3 cheese mac

Macaroni and Cheese will live on in my taste buds as one of the best foods in the world.  Blue box or baked – if there is mac and cheese at a table, you can assure yourself that I will have some on my plate.

So, looking through my pantry and fridge this afternoon, I made up this one to take to community group tonight.  Enjoy it – and long live macaroni and cheese!

Print
Spicy 3 Cheese Mac
Author: 
Recipe type: Main Dish
Cuisine: Comfort, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Creamy macaroni and cheese sure to please
Ingredients
  • 8 oz elbow macaroni
  • 6 T unsalted butter
  • 3 T flour
  • 2 cups whole milk
  • 1 block cream cheese
  • 2 cups shredded cheddar cheese
  • 1 T stone ground mustard
  • kosher salt
  • pepper
  • ½ cup uncooked oats or wheat bread crumbs,
  • ¼ tsp sage
  • ¼ tsp oregano
  • ¾ cup Italian cheese blend
  • 2 T butter, chopped
Instructions
  1. Bring water to boil for pasta - include olive oil and salt to flavor water. Cook until done - about 8 minutes.
  2. In another pan, heat butter until melted. Add in flour and stir until combined about 2 minutes. Add in milk and bring to a boil.
  3. Stir in cream cheese and cheddar cheese and mustard. Then add in cooked pasta.
  4. Place in greased casserole.
  5. Top with Italian cheese.
  6. Top with oats (crushed in food processor) and seasonings.
  7. Dot with butter.
  8. Cook uncovered at 350 for 15-20 minutes or until brown and melted gooeyness.
 

4 Jun 2012

Sloppy Joe Casserole

by | posted in: food | 0

Comfort food, church cookbooks, and cheese.  Any complaints?  None here.  This recipe isn’t quite where  I want it yet, but it was yummy for dinner and I got no complaints from the husband.

Sloppy Joe Casserole – feeds 6

 

8 ox whole wheat small shaped pasta (I used medium shells)

1 lb ground sirloin – because I don’t like fatty meat in casseroles – nor does it like me

1 sloppy joe mix packet

1 small can tomato sauce

1 onion, chopped

1 small can tomato paste

1 1/4 cup water

16 oz small curd cottage cheese

3/4 cup grated sharp cheddar

 

Start your water boiling.  Saute chopped onion in a pan.  Add meat and cook until done.  Cook pasta once the water has begun to boil.  (I’ve learned that seasoning pasta water really is important, so please for the sake of your pasta dishes, season!)

Drain meat and pasta (seperately).  Put the meat back in the pan and add seasoning packet, both cans of tomato products, and water.  Simmer for 5 minutes.

Combine pasta, meat mixture, and cottage cheese to a greased casserole.  Add cheese on top.

Bake at 350 for about 30 minutes.

Enjoy with vegetables of your choice.

This recipe will satisfy simple comfort food tummies or kiddos who are picky eaters.

17 Dec 2010

Baked Macaroni and Cheese

by | posted in: Uncategorized | 1
Very warm comfort food that has a deep rich flavor. One of my favorite things. Wish it was healthier – but at least it is yummy and comforting.

4 cups medium shells (almost a whole box)
5 Tablespoons unsalted butter
¼ cups flour
2-½ cups skim Milk
2 teaspoons dry Mustard
1 egg
1 pound cheese, I used sharp cheddar and an italian blend
½ teaspoons Salt (and don’t forget to salt the water when boiling the pasta)
1/2 tsp dijon mustard
½ teaspoons ground pepper
Optional Spices: Paprika, hot sauce (which I put some in)

Cook pasta till firm and drain. Melt butter and add flour and stir for 5 minutes. Don’t let it burn. Add spices and milk, stir until combined. Add cheese and everything else. Dump in the pasta and stir. Put into an oven-proof pan at 350 for about 25 minutes. I topped mine with homemade croutons and parm cheese.

Delicious!

13 Nov 2010

Chicken Pesto Bowties

by | posted in: Uncategorized | 0

I made this on Wednesday to celebrate two people: Rach, who has a birthday this coming week, and Lindsay, who I miss terribly (she lives 9 hours away) and made this recipe for me last year. So good of comfort food.

1 box bowtie (or other shaped) pasta (16 oz)
2-3 cups chopped chicken (I jused deboned a rotisserie chicken because I got such a good deal on it – 1$)
1/2 cup basil pesto
1/2 milk
1 can cream of chicken soup
s/p

Cook pasta. Heat rest together. Combine all. Eat.

5 Mar 2010

Roast Turkey with Rigatoni

by | posted in: Uncategorized | 0

New babies! I love them. And with all the siblings – this recipe was a hit with the kiddos (one even went back for seconds). I served this with roasted broccoli and red peppers and peanut butter cookies.
I found a recipe similar to this on Simply Recipes, and just changed it up to my liking!
1 lb rigatoni (I like these shapes when serving to kids because they can eat them easier – trick I learned from Mrs Italian cook herself, Lauren)

12 oz sliced mushrooms
1 stick unsalted butter
1/4 cup flour
1 cup skim milk
1/2 cup half and half
1/4 cup white wine (I used Quail Creek, a CA wine that the Whole Foods guy recommended)
2 cups homemade turkey stock (made from simmering the turkey bones from my roast turkey recipe a few recipes down)
3 cups chopped roast turkey – from Ina Garten recipe I made
1 1/4 cup frozen peas
1/2 cup parm cheese
1/2 cup mozz cheese, grated
juice of one lemon
s/p/pinch of nutmeg (nutmeg goes great with cream sauces)
1/3 cup parm cheese
1/2 cup mozz cheese
Cook mushrooms (I did in evoo and Quail Creek), for about 10 minutes.
In separate small saucepan, melt butter, whisk in flour, then milk and half and half on low (so it doesn’t scorch or boil over), then the cheese, finally spices and lemon juice.
Cook rigatoni till al dente and drain.
Mix all together. Top with remaining cheese.
Pour into 9×13 pan, lightly sprayed with pam. Bake uncovered at 375 for about 35 minutes or until top is lightly browned.
Enjoy!
16 Feb 2010

Tuna Spaghetti (2010.6)

by | posted in: Uncategorized | 0

Bon Appetit in its editor section usually has little basic recipes. This was one of them. Not great, but not throw away worthy either. I may just toss some on top of some greens.

Not amounts, almost

Spaghetti (I used whole grain spaghetti)
1 can tuna (oil packed preferred, but I used water packed)
1 fat garlic clove, chopped
1/2 tsp red pepper flakes
evoo
pepper
lemon juice
(I added the garlic and red pepper and didn’t have any parsley)

Cook noodles. In pan, saute everything else. Drain pasta, reserving a bit of the water. Mix all together.
This just didn’t have much of a flavor to me.