Tag Archives: mac and cheese

Southwestern Mac and Cheese with Sausage

When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.

So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes Β and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.

What is your favorite thing to make for lunch?

Ingredients:

  • 16 oz Macaroni Elbows, cooked according to package directions
  • 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Cloves Garlic, minced
  • 2 Cups Milk
  • 30 oz Tomato Sauce
  • 12 oz can Seasoned Black Beans, rinsed
  • 7 oz Chopped Green Chiles, hot or mild depending on your preference
  • 2 Cup Colby Jack Shredded Cheese

Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.

In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.

Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.

Mac and Cheese with Bacon and Peas

Looking for an easy weeknight dinner? I love mac and cheese, but once you reach a certain age and don’t have kids it just doesn’t seem right to make it out of a box (especially when you are trying to run your own food blog πŸ€—.) I have another mac and cheese recipe that is pretty good and it is made with some pesto. This one is similar. I had to have a recipe with peas in it though.

When I was growing up I absolutely love mac and cheese. And my mom always wanted to try and add something healthy when her kids were eating junk. I absolutely loved it! I always wanted peas in my mac and cheese. When I told Levi about this tonight he looked at me like I was crazy. But trust me. It’s delicious! I love how it adds a little bit of crunch and just a little bit of sweetness.

Let me know what you think!

Ingredients:

  • 1 pound Macaroni elbows, prepared according to package instructions
  • 6 slices Bacon, fully cooked, cooled and chopped or crumbled.
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 clove Garlic, minced
  • Pinch of salt and Ground pepper
  • 3 Cups Milk
  • 1 cup Medium Cheddar Cheese, shredded
  • 1/2 cup Colby Jack Cheese, shredded
  • 1 cup Peas, cooked

In a medium saucepan add the garlic and butter over low heat. Slowly melt the butter then whisk in the flour. Increase heat to medium and whisk for about 2 minutes until it starts to thicken and bubble. Add the salt and pepper. Slowly whisk in milk. Keep whisking until it also starts to thicken and simmer. This could take 5-10 minutes.

Add both cheeses. Whisk until melted. Remove from heat. Your sauce should be thick enough to coat the spoon, but still easily stirs. If you need to make it a little thinner then add a little milk. Pour the cheese sauce over the noodles. Add the bacon and peas and mix until combined.

I hope you enjoy this cheesy masterpiece!

What do you like to add to your mac and cheese? Comment below!

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Grown Up Mac & Cheese with Bacon and Pesto

As a child Mac and Cheese was a staple in my diet! I was quite partial to Kraft Mac and Cheese. Even though my mom tried to broaden my horizons with home made Mac and cheese with like 3 or 4 different cheeses. I would have none of it! It was creamy golden sauce for me! I did allow add ins like hot dogs or my personal favorite was peas!!

So now as “young adults”(that’s what Levi calls us) it’s time to take the love of Mac and cheese to the next level. And what is more grown up than pesto? I love pesto…..that burst of flavor in every bite is a joy. I would even go as far as to say it’s my favorite pasta sauce! Levi was hesitant about food with pesto, but I needed it in my life. So I thought what better way to sneak it into a meal than have it with bacon and cheese?!? He loved it! Yay πŸ™‚

 

Serves 3-4

Ingredients:

  • 1 pound Macaroni elbows, prepared according to package instructions
  • 6 slices Bacon, fully cooked, cooled and chopped or crumbled.
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 1 clove Garlic, minced
  • Pinch of salt and Ground pepper
  • 2 Cups Milk
  • 1/2 cup Cheddar Cheese, shredded
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/4 cup Bertolli Pesto

In a medium saucepan add the garlic and butter over low heat. Slowly melt the butter then add the flour. Increase heat to medium and whisk for about 2 minutes until it starts to thicken and bubble. Add the salt and pepper. Slowly whisk in milk. Keep whisking until it also starts to thicken and boil. Add both cheeses.

Whisk until melted. Remove from heat. Your sauce should be thick enough to coat the spoon, but still easily stirs.

Add the pesto and bacon.  Finally stir in the prepared noodles!

Stir and serve warm!!

If you do have to let it sit for a little longer than desired, just add a little more milk and stir and reheat!

The flavors in this dish just pop! I really love it….let me know what you think πŸ™‚