I will have a new post up soon. I promise. But until then, here’s another delicious recipe from the archives!
Yesterday was quite blustery in the Dairy State. Comfort food was definitely needed! And nothing says “comforting” in Wisconsin more than Macaroni and Cheese.
But here’s the deal.
I love this recipe, and hate it. I love it because it is creamy and delicious – just how mac ‘n cheese should be. I hate it because it uses – I hate even saying it – processed cheese. I am a purist when it comes to cheese, but honestly – I have yet to find a mac and cheese recipe made with real cheese that isn’t gritty. When I made this yesterday, I tried half Velveeta and half real cheese. Still a little gritty. Nacho dip is much the same way… impossible with real cheese.
Oh well, it tastes incredible, so I will not think about how I am violating my upbringing. (Actually, not really… the cheese factory most of my family worked at made processed cheese. But Still!)
16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
1. Preheat oven to 350 degrees.
2. In a pan cook butter, salt, pepper and flour and stir until smooth.
3. Remove from heat add milk, return to heat and bring to a boil.
4. Boil 1 minute.
5. Remove from heat and add cheese, stir until melted.
6. Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
It crept upon me and I didn’t realize until now that it is What to Eat Wednesday!
Unstuffed Pepper Soup
My kids all like this one and usually ask for seconds… with lots of mozzarella, like a good little cheesehead.
3 large green peppers, chopped
1 large onion, chopped
2 (14 ounce) cans beef broth
2 (10 ounce) cans tomato soup, undiluted
1 (28 ounce) cans crushed tomatoes, undrained
1 1/2 cups cooked rice
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, and tomatoes.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally
4. Add the rice, heat through and serve.
Ever have a difficult time coming up with a meal for dinner? Well, I’m here to help! What to Eat Wednesday will feature a tested family recipe that is loved by adult and child alike. Let me know if you try these, and what you think!
*Recipes are not original with Redhead Mama.
Crock Pot Chicken with Black Beans and Cream Cheese
This is such an easy recipe that I am tempted to make it all the time!
- Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
- Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
- Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
- Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
- I usually shred the chicken and serve it with rice or tortilla chips.