What’s Cookin’ Wednesday: Macaroni and Cheese

When one of my besties told me she was bringing Mac and Cheese to my New Years Eve Party, I was automatically excited. Mac and Cheese is one of my love languages. This one is so good, I’ve already made it twice this month.

Warning I didn’t get a picture of just the macaroni, but we topped ours with chicken and bacon crumbles last night!

Macaroni and Cheese

  • 2 cups elbow macaroni, cooked
  • 1/4 cup butter, divided
  • 1/4 cup flour
  • 1 cup milk
  • 1/2 lb (8 oz) Velveeta, cubed
  • 1/2 cup shredded cheddar cheese
  • 6 ritz crackers, crushed

Heat oven to 350 degrees. Melt 3 tbsp. butter in medium saucepan on medium heat. Whisk in flour. Cook 2 minutes, stirring constantly. Gradually stir in milk. Bring to a boil, cook and stir for 3-5 minutes or until thickened. Add Velveeta. Cook 3 minutes or until melted. Stir in macaroni.

Spray a 9×13 baking dish and spoon macaroni into the dish. Melt remaining tbsp. of butter and mix with crushed crackers. Sprinkle on top of macaroni. Sprinkle cheese on top. Bake 20 minutes or until heated throughout.

I ate so fast last night that I forgot to get a picture. So, here is my toddlers mac and cheese!

This is super versatile. We have had it as a side, but last night we topped it with chicken, bacon crumbles and jalapenos. So good!

What’s Cookin Wednesday: Crockpot Fritos Taco Bowl

We woke up this morning to some snow and rain, so a big bowl of chili was calling my name. And it was a great day to try out a new recipe! Here’s the link to the original recipe.

Here’s what you need:

  • 2 lbs of ground beef
  • 2 packets of taco seasoning
  • 1/2 onion, diced
  • 2 cans of chili beans
  • 1 can of rotel
  • 1 can of tomato sauce
  • 1 cup of water
  • bag of fritos
  • toppings: cheese, sour cream, etc.

Cook the ground beef with the onions. Drain once the onions are translucent. Add the taco seasoning and water. Mix well, and remove from heat.

Combine beans, rotel, tomato sauce, and beef mixture in the crockpot. Cook on high for 3-4 hours, or low for 5-6 hours.

Serve over fritos and top with cheese and sour cream!

This was so good, easy and a great cold weather meal.

What’s Cooking Wednesday: Irish Nachos

I should probably be embarrassed to even post this recipe and because it is absolutely not a healthy meal but that being said we have a ton of potatoes that I don’t want to go to waste, so we have been getting creative. I recall eating Irish Nachos at some point in my life, so we threw this together last week. They are amazing.

What you need:

  • Potatoes (at least one per person, more if you are a fat kid at heart like me. I think we did 5 for the 3 of us)
  • Oil
  • season salt
  • bacon crumbles
  • cheese
  • sour cream
  • ranch dressing

First, you’ll make the fried potatoes. Slice the potatoes, leaving skin on. Heat up a little bit of vegetable oil in a skillet and once the oil is hot add some potatoes. We probably made three batches so they’d have room to cook. Once they are nice and brown remove them from the pan and place them on a plate lined with paper towels so the extra oil can drain off. Season with season salt as each batch gets done.

Once they are all cooked put them on a cookie sheet lined with foil. Sprinkle with cheese and bacon crumbles. Broil until cheese is melted!

and Ta Da! They are done. Top with sour cream and/or ranch and any other toppings you would like. The possibilities are endless.