I've made this a few times and it always turns out great! It's the creamy mac and cheese recipe that I'd always dreamed of. It's easy enough for a weeknight dinner, and memorable enough to bring to a get together.
Ingredients:
4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12 oz) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8 oz) packages sharp or extra sharp cheddar cheese, grated
1 (8 oz) package Monterey Jack cheese, grated
Paprika, for sprinkling
Instructions:
Preheat oven to 375 degrees. Butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil, then add salt and macaroni. Cook until al dente. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
*When you peek into the oven, the macaroni will be bubbling. Don't worry, it's supposed to do that! If your mac and cheese is layered all the way to the top of the baking dish, be very careful when removing it from the oven. The oil could spill over and seriously burn you.
Original Recipe: http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese?czone
Easy Tomato Tortellini Soup
This recipe is another favorite. Not too many ingredients, and again, simple enough for someone like me (aka a "beginner" chef). It's a good starter recipe, but it's sure to impress your dinner guests!
Easy Tomato Tortellini Soup
This recipe is another favorite. Not too many ingredients, and again, simple enough for someone like me (aka a "beginner" chef). It's a good starter recipe, but it's sure to impress your dinner guests!
Ingredients:
2 (14 oz) cans reduced-sodium chicken broth or vegetable broth
1 (9 oz) package refrigerated tortellini
1/2 (8 oz) tub cream cheese spread with chive and onion
1 (10 3/4 - 11 oz) can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
In a medium saucepan bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a medium bowl whisk 13 cups of the hot broth into the cream cheese until smooth. Return all ingredients to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.
Snipped fresh chives (optional)
In a medium saucepan bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a medium bowl whisk 13 cups of the hot broth into the cream cheese until smooth. Return all ingredients to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.
Original Recipe: http://www.recipe.com/tomato-tortellini-soup-1/?socsrc=recpin102412tomatotortellinisoup
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