Caprese Macaroni and Cheese

It's no secret that I love all things caprese. So when Stephanie posted this recipe for Caprese Macaroni and Cheese I was intrigued. Why had it never occurred to me to combine two of my favorite things into one dish?

This will come as no surprise, but this dish was outstanding. The gooey, cheesy mozzarella, the bright tomatoes and the fresh basil all worked so well with the creamy sauce. In an effort to make this a wee bit healthier I omitted the cream and upped the amount of milk. I also upped the amount of flour so the sauce would thicken. I used canned diced tomatoes, but if you've got tomatoes and basil in your garden I highly recommend using those instead. When I made this my basil plant hadn't started growing yet but thankfully my neighbors were overrun with basil and gladly shared some with me.

Caprese Macaroni and Cheese
As seen on Stephanie Cooks

1/2 pound elbows (or other short-cut pasta)
2 tablespoons butter
2 cloves garlic (I omitted)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup chicken broth
1 teaspoon garlic salt
Black pepper
1 1/2 cups shredded mozzarella cheese
1 cup diced tomatoes (fresh or canned)
minced fresh basil, to taste

Cook pasta according to package directions. Drain and place back in the pot.

In a large saucepan, melt the butter and garlic (if using), stirring well. Add the flour, mixing, until a paste forms. Slowly whisk in the milk, broth, garlic salt, and black pepper. Bring to a boil.

Remove the saucepan from the heat and stir in the mozzarella cheese, tomatoes and basil. Taste and season with salt and pepper, if needed. Add the cooked pasta, stirring, until covered in cheese sauce. Serve immediately.

Macaroni and Cheese with Bacon and Peas

I mentioned that I made two recipes from Katie's blog for the recent Blogger's Choice swap. This is the second, a version of the Panera mac and cheese I've made countless times - Macaroni and Cheese with Bacon and Peas. I think Katie is brilliant for adding bacon and peas to this recipe, two things my whole family loves and I always have on hand. This was the perfect recipe to make one weeknight when my planned meal went awry due to woody, thick, overpriced asparagus at the supermarket.

Once again Baby Girl impressed me with her eating, asking for multiple pieces of cooked bacon and snacking on frozen peas. Bacon was something she's tried before and kept claiming she didn't like. I guess she finally changed her mind. The frozen pea thing perplexes me - the kid loves eating things straight from the freezer.

I haven't been able to find pipette pasta in the store before (that's the shape Panera uses) but I was at a different grocery store recently, saw it in the pasta aisle and grabbed a box to keep on hand. I was so excited to finally use it. It holds the sauce so well and the opening was the perfect size for the peas to hide.

This is a fantastic version of one my favorite stovetop macaroni and cheese with the added bonus of a veggie built right in. And everything is better with bacon.

Macaroni and Cheese with Bacon and Peas
As seen on So Tasty, So Yummy

1 pound small pasta (shells, elbows, pipette)
4 slices bacon
1/3 cup flour
2 1/2 cups whole milk
4 ounces white American cheese, chopped or torn into pieces
8 ounces extra sharp white Vermont cheddar, chopped or torn into pieces
2 teaspoons Dijon mustard
1 teaspoon Kosher salt
1/4 teaspoon hot sauce
1 1/2 cups frozen peas

Cook pasta according to package directions. Drain well. Return to the pot.

While the pasta cooks, cook the bacon in a medium-size pot. Drain the bacon on paper towels and crumble. Leave four tablespoons of the bacon grease in the pot and whisk in the flour; cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Stir peas and bacon into the pot with the pasta, then add the cheese sauce. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Serve immediately.

Italian Mac and Cheese

I can't tell you the last time I made mac and cheese. I love the stuff, but pasta drenched in cheese sauce isn't exactly on the new diet plan. Recently I had some leftover salami and a basil plant that was getting out of control, so I turned to this Italian Mac and Cheese I saw on Cassie's blog.

I've been loving roasted tomatoes lately and I was happy to make my own pesto with fresh-from-the-garden basil. The sauce ended up being a bit too heavy for us, but I think a lot of that has to do with the way we've been eating lately. I've modified the recipe below to be a little lighter, upping the chicken broth and decreasing the milk. I also upped the amount of tomatoes to 2 pints because 1 pint was just not enough.

This was a great way to use up some odds and ends around the house, with nice bright summer flavors from the tomatoes and pesto.

Italian Macaroni and Cheese
Slightly Modified from Cassie Craves

12 ounces penne
2 pints cherry tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper
2 tablespoons butter
1 onion, chopped
4 ounces Genoa salami, chopped
3 cloves garlic, minced
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 cup milk
2 cups shredded Italian cheese blend
1/4 cup pesto

Cook penne in boiling salted water according to package directions; drain.

Meanwhile, preheat the oven to 400 degrees. Place tomatoes on a foil lined baking sheet. Drizzle with olive oil, balsamic vinegar, and salt and pepper. Cook until tomatoes are bursting, about 15 minutes. Allow to cool slightly and remove the skins, if desired.

While tomatoes are roasting, melt the butter in a large saucepan over medium heat. Add onion and salami and cook until onion is softened. Add garlic; cook and stir for 1 minute. Add flour and stir until the ingredients are coated and the mixture is bubbling, about 1 additional minute.

Stir in wine and cook until reduced. Stir in chicken stock and milk. Heat to boiling, then reduce heat. Stir in cheese until melted, then add the pesto. Season with salt and pepper to taste. Combine penne, roasted tomatoes, and cheese sauce. Serve immediately.

Recipe Swap: Cajun Mac and Cheese

It's recipe swap time again. I love these recipe swaps and I'm thrilled that the ladies who participate enjoy them as well. As I've mentioned before, Blogger's Choice is the most popular theme for the swaps since it allows everyone the freedom to pick any recipe they want from their assigned blog. In fact, people love it so much I've decided to alternate between a theme and Blogger's Choice starting the end of July and going into mid-October.

This time I was assigned my friend Christina's blog, Tales from a Mad Men Kitchen. Christina had a lot of recipes I wanted to try, but I've had my eye on this Cajun Mac and Cheese since I saw it in Food Network Magazine and was disappointed when I didn't get it for the Noodle Swap. It was an obvious pick for me since we love mac and cheese.


Mary Ellen, the blogger who made this for the Noodle Swap, thought the flavors were a little flat so I made some changes to make sure this had plenty of oomph. I think the brand of andouille used probably has a lot to do with the spice level. Ours had a nice kick to it. I also made my own Cajun Spice Mix, which added another layer of spice. I opted to swap the cheddar for pepper Jack, not thinking that Monterey Jack is a mild cheese. In the recipe below, I changed the cheese to half cheddar, half pepper Jack, which I think will work perfectly.

This had a definite kick to it. The sauce was a little runny the first night, but perfect for leftovers the next day after the pasta absorbed some of the liquid. If you make your own spice blend you can control the heat, leaving out the cayenne if spice isn't your thing and increasing it if you want more kick. The little bites of andouille and red pepper were great and the onion flavor was nice and mild from the scallions. It's also a gorgeous plate of food. Just look at those colors. I served the mac and cheese with a salad made with mixed greens, diced tomato, diced avocado and some frozen corn I defrosted, tossed with a simple vinaigrette made with rice vinegar, oil, Dijon mustard, salt and pepper. Super simple and delicious.

Cajun Mac and Cheese
Slightly Modified from Christina Cooks

Kosher salt
12 ounces wagon-wheel pasta
2 tablespoons extra-virgin olive oil
6 ounces andouille sausage, diced
2 cups thinly sliced scallions
1 red bell pepper, chopped
1 tablespoon Cajun spice blend (see below)
2 tablespoons all-purpose flour
2 cups whole milk
4 ounces Pepper Jack cheese, cut into cubes
4 ounces sharp cheddar cheese, cut into cubes

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.

Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.

Cajun Spice Mix

3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Stir together all the spices until evenly blended. Store in an airtight container.

Bacon and Broccoli Mac and Cheese

So you may have realized we're trying to lose weight and be healthier overall. That can be very, very difficult when you love to eat. Thankfully a magazine like Cooking Light exists. A few months ago I won a subscription from my friend Heather over at Hezzi-D's Books and Cooks and once the subscription runs out I'll definitely be renewing it on my own. What a fantastic magazine. The recipes are things I love to make but healthier, like this Bacon and Broccoli Mac and Cheese. Bacon (and we aren't talking turkey bacon here) and creamy cheese sauce? Sign me up!


As soon as SP heard it was from Cooking Light he was skeptical, but after one bite he was hooked. I loved it as well, especially the subtle onion flavor from the scallions. The bacon added great flavor, but since you're only using two pieces it isn't overwhelming (or that unhealthy). I decided to cook the broccoli with the pasta instead of steaming it separately and even though I thought we had rigatoni in the pantry we didn't, so I subbed rotini. I was skeptical about this being enough food for 4 hungry people, but with a side salad it's a great meal. I reheated the leftovers the next day for lunch and the creaminess was lost, which can happen with stovetop mac and cheese.

I can't wait to make this again, and again, and again. Mac and cheese with less guilt? Yes, please!

Bacon and Broccoli Mac and Cheese
Slightly Modified from Cooking Light

8 ounces uncooked rigatoni
3 cups broccoli florets
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Cook pasta in boiling water according to package directions. Add the broccoli 4 minutes before the end of the cooking time. Drain and keep warm.

Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Panera's Stove Top Mac and Cheese

I love mac and cheese. I'm trying to eat less of it these days because it isn't exactly healthy, but that doesn't mean I've stopped loving it's cheesy goodness. I have a favorite baked version, but I've yet to find a stove top recipe that tastes as good. Then I saw Tara rave about this recipe for Panera's Stove Top Mac and Cheese and I figured I'd give it a whirl.


Disclaimer - I've never had Panera's mac and cheese (I can count on one hand the number of times I've eaten at Panera), but this was creamy, cheesy and delicious, with a nice tang from the Dijon. I might cut back on the mustard the next time simply because I felt it was bordering on overwhelming the other flavors. Otherwise this was fantastic and easy. I served it with pan-grilled ham steaks and roasted asparagus, which is unusual for me because generally I like to keep the mac and cheese the star of the show. This time I really wanted it to be a side dish.

Panera�s Stove Top Mac and Cheese
Smells Like Home

16 oz pipette pasta or other small pasta shapes
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 1/2 cups milk, heavy cream, or half-and-half
4 oz white American cheese, chopped or torn into pieces
8 oz extra sharp white Vermont cheddar, shredded
2 teaspoons Dijon mustard
1 teaspoon Kosher salt
1/4 teaspoon hot sauce (like Frank�s)

In a large stockpot, cook pasta according to package directions. Drain well.

While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve hot.

Roasted Garlic Macaroni and Cheese

It's no secret that I love macaroni and cheese. As SP once said, how can you go wrong with pasta and cheese. This recipe for Roasted Garlic Macaroni and Cheese is originally from Annie's blog, but I didn't know about it until I saw it on Cassie's meal plan one week. I was anxious to hear what she thought of it and when it came back with rave reviews I added it to my menu.


I didn't have penne so I subbed shells, which worked well. A word of warning - this is one rich mac and cheese. I had to sub in some American cheese because I didn't have a full 8-ounces of cheddar. I don't know if that made a difference but I was glad I had some simple steamed broccoli to cut the richness.


It was still a delicious dinner that even Baby Girl, who is quite the mac and cheese lover, enjoyed. I love that she eats things like roasted garlic. It makes me proud.

Roasted Garlic Macaroni and Cheese
Cassie Craves

1 head garlic
1 tablespoon olive oil
1 lb penne rigate
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container (usually 5 to 6 ounces) Boursin (garlic and herb spreadable cheese)
Salt and pepper

To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Bring a large pot of salted water to boil. Cook the pasta to al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted.

Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

Buttermilk Mac and Cheese

If you've been reading this blog for a long time you might remember my quest to find the perfect mac and cheese recipe. This was years ago and I was on the hunt for a recipe that reminded me of the mac and cheese they served at my college. It was so creamy and cheesy that I would stalk the online menu to see when it would be making an appearance in the dining hall. After many failed attempts to recreate it I finally found my perfect mac and cheese. I use this recipe 9 out of 10 times I make mac and cheese. But every once in awhile I like to try something new, just for variety. Enter this recipe for Buttermilk Mac and Cheese from Cassie.


I've never made a mac and cheese with eggs before, so right off the bat I was pretty skeptical. The preparation reminded me of making a strata or make-ahead breakfast casserole and the end result had a similar texture, with a consistency like cottage cheese instead of being smooth and creamy. SP was initially skeptical as well but went back for seconds, as did I. While it certainly tasted good and couldn't have been easier to make, I think I'll stick with my tried-and-true version. I just love that smooth, creamy, cheesy sauce.

Buttermilk Macaroni and Cheese
Cassie Craves

6 eggs
2 cups shredded sharp cheddar cheese
1 cup shredded Colby cheese
2 cups buttermilk
1/2 cup milk
1/2 cup butter, melted
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 ounces elbow macaroni, cooked according to package directions and drained

Preheat oven to 350 degrees.

In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, salt and pepper. Add macaroni; toss to coat.

Pour into a greased 13 x 9-inch baking dish. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the middle comes out clean.