National Mac n’Cheese Day

I just found out that here in the U.S. we celebrate National Mac N’ Cheese Day! Who doesn’t LOVE mac n’ cheese? Nothing beats the creamy goodness of these delicious bite-sized portions. Celebrate the day with this homemade recipe. You won’t regret it!

mac3

This is one of my favorite recipes for pleasing a crowd because everyone loves them! There is something about homemade mac n’ cheese that is hard to resist. These keep and reheat really well, but they don’t last long when served so you might want to whip up a few batches!

Mac N’ Cheese Bites

Makes about 4 dozen bites (when using a mini cupcake pan)

Ingredients:

1/2 lb. cooked whole wheat elbow macaroni (whole wheat makes a markedly superiour texture for these)

2 T. butter

2 T. flour

1 1/2 cups whole milk

2 cups shredded SHARP cheddar (plus about 1 cup for sprinkling on top)

2 oz. cream cheese

few dashes worcestershire and hot sauce

paprika, salt, and pepper

1 egg, beaten

Preheat oven to 400F

Whisk the butter and flour in a large pot over med-high heat until smooth. Reduce heat and slowly add milk; bring to a simmer to thicken. Add 2 cups of good aged cheddar and everything else but the egg. Remove from heat.

Add the cooked pasta and egg to the creamy sauce in your pot. Stir until evenly coated.

Spray mini muffin tins with non-stick spray. (This is enough for 2-24 cup pans if you have them).

Spoon the mixture into the pan and top with additional shredded cheese. Bake about 15 minutes or until desired browning (I like mine with crispy edges).

Allow to cool 5-10 minutes until they maintain shape when removed.

mac2

Happy Mac N’ Cheese Day! Enjoy!

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National Mac n’Cheese Day

I just found out that here in the U.S. we celebrate National Mac N’ Cheese Day! Who doesn’t LOVE mac n’ cheese? Nothing beats the creamy goodness of these delicious bite-sized portions. Celebrate the day with this homemade recipe. You won’t regret it!

mac3

This is one of my favorite recipes for pleasing a crowd because everyone loves them! There is something about homemade mac n’ cheese that is hard to resist. These keep and reheat really well, but they don’t last long when served so you might want to whip up a few batches!

Mac N’ Cheese Bites

Makes about 4 dozen bites (when using a mini cupcake pan)

Ingredients:

1/2 lb. cooked whole wheat elbow macaroni (whole wheat makes a markedly superiour texture for these)

2 T. butter

2 T. flour

1 1/2 cups whole milk

2 cups shredded SHARP cheddar (plus about 1 cup for sprinkling on top)

2 oz. cream cheese

few dashes worcestershire and hot sauce

paprika, salt, and pepper

1 egg, beaten

Preheat oven to 400F

Whisk the butter and flour in a large pot over med-high heat until smooth. Reduce heat and slowly add milk; bring to a simmer to thicken. Add 2 cups of good aged cheddar and everything else but the egg. Remove from heat.

Add the cooked pasta and egg to the creamy sauce in your pot. Stir until evenly coated.

Spray mini muffin tins with non-stick spray. (This is enough for 2-24 cup pans if you have them).

Spoon the mixture into the pan and top with additional shredded cheese. Bake about 15 minutes or until desired browning (I like mine with crispy edges).

Allow to cool 5-10 minutes until they maintain shape when removed.

mac2

Happy Mac N’ Cheese Day! Enjoy!

Easy Key Lime Cheesecake

I wanted to find an easy recipe that would welcome new residents to our South Florida neighborhood. This recipe will charm the pants off your guests. Shhh, don’t tell them it’s so easy!

Not only is this the quickest and simplest recipe I’ve come across, but the Tiramisu-style layering makes it look extra stylish without the work!

keylimecakes

 

Easy No-Bake Lime Cheesecake

1 c. graham crumbs
3 T sugar
½ t salt
5 T butter, melted and cooled
2 pkgs (8oz, each) cream cheese or Neufchatel, room temp
1 can (14 oz) sweetened condensed milk
2 t freshly grated lime zest
1/3 c. fresh lime juice
½ t vanilla
½ c heavy cream

Combine the graham, sugar, and salt. Stir in the melted butter. Use this for the “crust” layer.

Whip the cream cheese and sweetened condensed milk until fluffy. Add the zest, juice, and vanilla.

Beat the cream in a separate bowl until stiff peaks form. Fold into cream cheese mixture.

Layer graham crumb and cream cheese mixtures in layers into serving dishes. I liked the messy look personally and didn’t fuss over it.

Cover and chill overnight.

Top with whipped cream, lime slices, or a little freshly grated zest and nutmeg when ready to serve.

It’s literally THAT easy! Enjoy!