Roasted Garlic Mac and Cheese

Original Photo and Recipe

Annie's Eats is a great blog.  I don't think I have ever made something from Annie that wasn't just awesome, and this is no exception.  Holy moly is this good.  I did miscalculate and didn't realize that I had to have time to roast the garlic, so I had to just use my prepared garlic from a bottle (shhh) but it was still great.

Roasted Garlic Mac and Cheese
Serves: 6
Approx. 350 calories per serving

• 1 head garlic
• 1 tsp. olive oil
• 12 oz. dry pasta
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 3 cups milk
• ¼ tsp. dried parsley
• ¼ tsp. cayenne pepper
• 8 oz. garlic cheddar or white cheddar cheese, shredded
• 4 oz. crumbled garlic and herb boursin cheese, divided
• Salt and pepper
• Snipped chives, for garnish (optional)

To roast the garlic, preheat the oven to 350˚ F. 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. Rub with a bit of olive oil. 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 45-60 minutes, or until the cloves are easily squeezed from the skins (be sure to let cool before handling!) Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Increase the oven temperature to 400˚ F. Bring a large pot of water to boil. Cook the pasta until about 2 minutes shy of 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, dried parsley, and cayenne. 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 about 3 ounces of the boursin. Whisk until the cheese is completely melted. Season with salt and pepper to taste.

Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased 2 quart baking dish and top with the remaining boursin. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling. Let cool at least 5-10 minutes before serving. Top with snipped chives for garnish, if desired.

Spicy Mac and Cheese

Original photo and recipe

We loved this, and the leftovers were good too!  I made a couple substitutions but this was another winner from Annie.

Spicy Mac and Cheese
Serves:  4 piggies, 6 is more realistic
Calories:  About 3600 in the recipe, my way

4 cups pasta shapes (I used 2.5 cups of mini penne and it was perfect) 1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped (I used like 1/2 cup+)
1-2 jalapeno peppers, seeded and finely minced  (I used jarred sliced)
6½ tbsp. butter, divided
4 tbsp. all-purpose flour
2½ cups milk
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. ground black pepper
8 oz. colby jack cheese, shredded
4 oz. pepper jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
4 oz. baguette or crusty Italian bread, torn into large chunks  (I used about 2 cups of dry corn flakes, smashed)

Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions.  In the meantime, melt ½ tablespoon of butter in a small skillet over medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.  (Be careful not to burn!)  Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove the mixture from the heat.

Preheat the oven to 375° F.  Grease a 2-quart casserole dish. (I used a 2.5 quart)  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to the prepared casserole dish.

Use a food processor to pulse the bread into coarse crumbs.  Transfer the crumbs to a small bowl.  Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown.  Let stand 5-10 minutes before serving.

Lazy Sunday Casserole

Original photo and recipe

I really liked this, Matt said he isn't that into meat and potato dishes.

Lazy Sunday Casserole
Serves: 4
Calories:  About 450 per serving

4 sausages (beef or pork)  (I used hot italian sausages)
1 pound potatoes  (I used redskins)
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb  (omitted, used mushrooms)
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Peel the potatoes, wash them and cut each potato in four pieces. (I left the skins on)
Peel one large or two smaller onions and cut them in wedges.
Remove the base and stalks of the fennel, and turn that one into wedges as well.  (omitted, added large mushroom slices)
Slice 1/2 to 1 bell pepper in strips. (I also added some green peppers)
Grab a couple handfuls of baby carrots, or peel and cut a couple regular carrots

Place everything in a big roasting tray.  Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.  Pour over your veggies and toss them around a bit.
Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Slice each sausage in half.  You can use Italian sausage or any type of flavored sausage.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered.

Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for another 15 minutes or so, until everything is nice and brown.

Awesome Jambalaya

Ok so this isn't a true jambalaya, but I don't have a better name. If you want to make yourself feel better, add some chicken, shrimp, okra whatever. It doesn't matter anyway because this turned out awesome. Now, I really hate it when bloggers say "you must try this" because I always get suckered into trying it and usually it doesn't live up the to the expectations the blogger has built up in me. BUT.... you should probably try this =)


Awesome Jambalaya
Serves: 3


1/2-3/4 rope of Italian Style Smoked Sausage sliced (I thought it really made the dish)
1 tablespoon Cajun seasoning
1/2 cup onion diced
1/2 cup green pepper diced
3 cloves garlic, minced
1 can diced tomatoes, undrained
1/2 teaspoon red pepper flakes (depending on taste and freshness of flakes)
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon Franks hot sauce
2 tablespoons Worcestershire sauce
1 3/4 cups instant white rice
1 can chicken broth


1. Heat a little oil in a large fry pan and saute the sausage, onion, and pepper until tender. Add the garlic for a couple mintes at the end.

2. Stir in crushed tomatoes, cajun seasoning, red pepper, black pepper, salt, Franks, Worcestershire sauce and broth. Simmer for 10 minutes, stirring occasionally and then bring to a boil.


3. Stir in the rice and remove from heat. Cover and let stand for 5 minutes until rice is done.

**Depending on how much the liquid reduces, the rice/liquid ratio may be off a little. I originally used 2 cups rice and thought it might be a little too much.

Cheesy Chicken Skillet

I found this on Loves to eat's blog. It was really easy, I had all the ingredients on hand (which is huge for me... I love recipes like that), and it was yummy. We will definitely eat this again on a night when I have no clue what to make because chances are I will have all the ingredients!

Cheesy Chicken Skillet
Serves: 3-4

Ingredients:
2 cups of pasta (I used radiatore)
3/4 lbs chicken, cut into pieces (I used 2 breasts)
1 can Healthy Request cream of chicken soup (I used regular ol' Campbells)
1 (15 ounce) can diced tomatoes (I used Hunt's w/ Basil and Oregano and DRAINED them)
1 1/2 cup of milk (I used 1 cup)
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella

Directions: Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.

Chicken O'Brien

This was another one of the 'what's in the fridge that I can throw together and make a casserole' recipes. It was pretty good, but definitely needs more seasoning. I'm sure you can think of something that will make it even more tasty.

Chicken O'Brien
Serves: 3-4

4 chicken breasts (or thin sliced breasts or tenders)
1 can condensed cheese soup
1 cup milk
1 1/2 cups frozen corn
2+ cups of frozen potatoes o'brien hash browns
1 cup shredded cheese

1. Preheat the oven to 375. In a 9x13 pan, spray with non stick spray and lay out the chicken in a single layer. Mix together the soup and milk and spread over the chicken. Add the corn and a layer of potatoes then the cheese.

2. Bake for about 45 minutes, depending on the cut of chicken. You may want to broil for the last 2-3 minutes to crisp up the cheese. Just watch it or it will burn.

Ideas on how to kick up the seasoning?

Potato Pizza Casserole

This was another I-need-to-use-up-the-hamburger casserole. It was pretty tasty! Matt thought the potatoes were strange instead of pasta, but I liked it! Another find on allrecipes.com



Potato Pizza Casserole
Serves: 4

Ingredients:
+1 pound ground beef
+1 small onion, chopped
+salt and pepper to taste (I used montreal steak seasoning instead)
+1/4 teaspoon garlic powder (see above)
+5 cups peeled and thinly sliced potatoes (I used about 4 large red potatoes... or one good layer in th 9x13 pan)
+1 (3 ounce) package chopped pepperoni (I used slices... 1 layer in the pan)
+1 (10.75 ounce) can condensed tomato soup
+1 (10.75 ounce) can condensed Cheddar cheese soup
+1/2 cup milk
+1/2 teaspoon dried oregano (I omitted)
+1/4 teaspoon Italian seasoning (I used more)
+1/2 teaspoon brown sugar (I omitted)
+8 ounces shredded mozzarella cheese

1. Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.

2. Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. (I did this in a 4 cup pyrex measuring cup in the microwave) Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.

3. Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Beefy Casserole

Yet another recipe to use up ground beef. It was pretty good. Matt added a spice pack yet again. He loves that stuff on pretty much everything haha.

Beefy Casserole
Serves: 4-6

Ingredients:
-3/4-1 pound of ground beef
-2 1/2 cups of elbow macaroni (uncooked)
-1 cup sour cream
-4 oz cream cheese, softened

-half onion, diced

-1 can tomato sauce
-handfuls of shredded cheese (colby jack or cheddar)

1. Preheat the oven to 350 degrees.

2. Get a pot of water boiling and cook the macaroni per package directions. Drain and dump into a 9x13 baking pan.

3. Meanwhile, brown up the beef and onions. I added a little Montreal Steak Seasoning. Drain the grease. Dump in the tomato sauce and cream cheese, reduce heat and cook until the cream cheese is pretty much melted in. Add the sour cream and stir.

4. Dump the mixture over the macaroni. Cover with handfuls of cheese and bake for about 15 minutes. I broiled it for an additional 2 minutes to get the cheese all bubbly and browned.

Zesty Mac

Well once again we didn't have any food in the house, so I had to think up something that didn't have any meat. We didn't want plain old mac & cheese again, so I spiced it up. We liked this a lot. It wasn't GREAT as leftovers, but it fed us. We will make this again.



Zesty Mac
Serves: 4

Ingredients:
+3 cups dry penne pasta
+1 12 oz can evaporated milk (yes, I had this 'on hand')
+1/2 cup chicken broth
+2 tablespoons butter
+2 tablespoons flour
+2 tablespoons Dijon mustard
+1/4 cup grated Parmesan cheese
+salt & pepper
+4 oz. cubed pepper jack cheese
+4 oz. cubed cheddar cheese (I think I had medium laying around)
+2 teaspoons chili powder
+2 teaspoons cumin
+1/2 cup salsa
+1/2 can chopped green chilies

1. Bring 2 quarts of water to boil in a large pot. Add salt and pasta. Cook per the package and drain, set aside. Preheat the oven to 400 degrees.

2. Microwave the milk and chicken broth in a 2-cup or larger Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Add in mustard, Parmesan, cubes cheeses, spices, salsa, and chiles.

3. Add drained pasta to sauce, and stir until everything is well combined over low heat.

4. Dump everything into a casserole dish (like 9x13) and sprinkle just a little shredded cheese on top (optional.. just for looks). Pop in the oven for like 5 minutes, then set to broil for 3-5 minutes. WATCH IT. Broil unil it is browned and as crunchy as you like it. If you walk away, you will burn it and be very mad.

5. Serve with a green veggie or some fruit. Yum.

Tot-sserole

In trying to keep with the 'spend less, use up more' philosophy, I looked thru our cabinets and started dragging out some old standbys. I thought this was pretty darn good. Matt however was ALL OVER IT. He ate it for dinner then leftovers twice and loved it each time. Sure he kept dumping Franks red hot sauce on it... but he still loved it! He said "Put this on the regular rotation please!" Oh, and I don't know what the crap happened to the pictures I thought I took.. sorry! It basically looks like a hot mess of delicious slop!

Tot-sserole
Serves: 4

Ingredients:
+1 can drained french style green beans (peas would work too)
+3/4-1 pound ground beef
+1 onion, chopped
+salt and pepper to taste (lots!)
+about a half bag of tater tots (like 16 oz? I used Schwans tater rounds)
+1/2-3/4 can cream of mushroom soup (just do it)
+1 can condensed cheese soup
+1/2 cup milk
+1 1/2 cups shredded colby jack or cheddar cheese

1. Preheat oven to 350 degrees

2. In a large pan, brown the ground beef with the onions and salt & pepper. Drain fat.

3. In a 9x13 pan, spread the green beans evenly. Top evenly with beef. Arrange as many tater tots as you can/want over top.

4. In a bowl, mix the soups and milk. Dump over top of casserole. Sprinkle handfuls of cheese over top.

5. Bake for about 30 minutes plus, or until cheese is as browned as you would like.

6. Serve! Matt says to add hot sauce =)