Stovetop Macaroni and Cheese

I'm not typically a huge mac and cheese eater, but I will enjoy a little bit on occasion.  If I had my choice, I'd eat this version every other week. The hubby on the other hand, loves it. Anytime we get to go out to eat, if given the choice he usually goes for mac and cheese as a side dish, besides fries of course.

I absolutely despise the blue box variety and I'm sorry if you happen to like it, no judging here. There's just nothing about it I like, from the taste to the unnecessary ingredients they use. In an attempt to make a delicious homemade version, I have tried several recipes over the years. Mostly baked in the oven and most of them not very good.

I'm confident I have finally discovered my go-to recipe, with a little help from Cook's Illustrated. I can always count on their recipes when I need some help. This particular version cooked up very quickly and I love that! We had ham steak with this the other night and it was really good all mixed together. I also can't wait to experiment with other varieties of cheese, maybe a little pepper jack for a kick.

What do you think, what's your favorite cheese to add in macaroni?


Stovetop Macaroni and Cheese

Ingredients:
8 oz. elbow macaroni
2 eggs
12 oz. can evaporated milk
2 tsp hot sauce
1 tsp salt
1/2 tsp pepper
4 tbsp butter
12 oz. grated cheese (I used a medium cheddar)

Directions:
Bring a large pot of water to boil, cook macaroni until al dente.

While that's cooking, combine eggs, 1 cup of the milk and hot sauce. Set aside.

Drain pasta when done and return back to pot. Add in butter and toss together until melted. Pour in egg mixture along with 3/4 of the cheese. Stir well until cheese melts. Add in salt, pepper,remaining milk and cheese and let cook on low for five more minutes, until cheese is melted. Season with additional salt or pepper if needed.

Serve while warm.

Adapted from: Cook's Illustrated

Queso Dip

The Super Bowl is this weekend and while we'll have the game on in our house, I probably could care less about the outcome. I don't mind watching football but I am more of a baseball kind of gal. But having a nice spread of snacks, now that's a must!

I love a good dip, especially a cheesy dip like queso. It can be pretty darn addicting and I could make a meal out of it if I don't control my portion size.

What I like best about this recipe is the versatility.  You can add in a little meat for something more hearty. I can also throw it in the oven and let the dip come together while I attend to other tasks.  You could certainly adapt it to the slow cooker as well.

If you're in need of a quick last minute appetizer for Sunday, add this easy dip to your menu!


Queso Dip

Ingredients:
8 oz. cream cheese, softened
3 cups grated cheese (I used a combo of cheddar & Monterey jack)
10 oz. can diced tomatoes w/chiles
3/4 cup salsa

Directions:
In a one quart casserole dish combine all ingredients together. Cover with a lid or foil and bake at 350 degrees for 25 minutes or until creamy and heated through. I recommend stirring at least once or twice during cooking time.

Remove from oven. Serve immediately with tortilla chips.

Queso Fundido

Occasionally instead of a traditional meal we like to have a few different appetizers for our dinner. It gives this mama a chance to try out some new recipes and the kids don't mind having finger foods and the like. That's what we did a couple Sundays ago. We made up a good size skillet of this cheesy dip and dug right in.

I've come across recipes for queso fundido but had never made it before. I first spotted it in my Not Your Mother's Make Ahead and Freeze Cookbook. Interesting, I know, especially as a freezer meal. I keep reminding myself to give that a try.

Then as I was doing a little menu planning one day, I stumbled on The Pioneer Woman's version. Sounded easy enough and who doesn't like a good plate of cheesy goodness?

Everyone loved it, we pretty much devoured the whole pan, only leaving a tiny bit. I can only imagine how much better this appetizer would taste during the summer, when tomatoes and peppers are at their peak flavor here in the Midwest.

Queso Fundido

Ingredients:
1/2 lb. mild pork sausage, cooked and crumbled
1 green bell pepper, diced
1 yellow bell pepper, diced
16 oz. block Monterrey Jack cheese, grated
1/2 tsp cumin
1/2 tsp chili powder
2 small tomatoes, diced
handful of cilantro, chopped
1 avocado, diced
Tortilla chips

Directions:
Preheat oven to 375 degrees.

In a 10-inch skillet {oven-safe}, cook diced peppers over medium heat for about 5-6 minutes, just until softened. Remove from stove and transfer to a plate.

In the same skillet, add 1/3 of the grated cheese to the bottom. Then sprinkle half of the cooked sausage over top of cheese. Top with another 1/3 of the cheese, then about 3/4 of your peppers {save the rest for omelets or a frittata the next day}. Sprinkle on the remaining cheese and sausage. Lightly sprinkle the top of the mixture with both the cumin and chili powder.

Place skillet in the oven and let cook for a good 5 minutes. Cheese should be completely melted.

Remove from oven and immediately top with diced tomatoes and avocado. Serve with tortilla chips. Feel free to return back to oven for a couple minutes if cheese needs to be melted again.

Adapted from: The Pioneer Woman

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Speaking of freezer cooking, it's been almost a year since I've hosted a freezer swap with some friends. This Saturday, five other gals and I will be getting together to cook the day away! We're each preparing 2 main dish recipes and 1 side item. All in all, we plan to go home with 18 different dishes to stow away in our freezers. Fun times, be sure to watch for an update!