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I've kicked off November (the biggest food month of the year!) by resolving to give thanks for something every day. And in a few weeks, when it's holiday time, there's one thing that I'll be grateful for: our recent recipe series dedicated solely to macaroni and cheese. We sifted through numerous recipes to come up with 10 timeless dishes that, regardless of what kind of Thanksgiving you're planning, will be a smash hit. Ready for the macstravaganza? Then read on.
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I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role. Read More »- Let’s talk: Comment (5) | Blog
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You love pesto, I love pesto! I have to admit I was giddy when I found a recipe that combines the comfort of mac and cheese with pesto. It also uses another one of my favorites, goat cheese.
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From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese. Read More »
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When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac.
Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta — what can I say, it's a guilty pleasure! — with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more. Read More »
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