Skillet Creamy Macaroni and Cheese

This is an easy last minute meal if you are feeling like comfort food or an easy "gourmet" side



From Mel's Kitchen Cafe

  • 3 1/2 cups water, plus extra if needed
  • 1 (12-ounce) can evaporated milk
  • 12 ounces (about 3 cups) elbow macaroni
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon hot sauce
  • 6 ounces cheddar cheese, shredded (1 1/2 cups)
  • 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
  • 2 tablespoons butter, cut into small chunks
  • Ground black pepper to taste
DIRECTIONS
  1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
  2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
  3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
NOTES
Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

My favorite Veggies

So, I know this may be lame, but I thought I'd post my favorite way of preparing veggies.  We eat a TON of veggies and I've found this to be the easiest and yummiest way to get them to the table...and have your kids enjoy them.



My Favorite Veggies
From Rachel

 Vegetables (I like a carrot, cauliflower and broccoli combo)
Olive Oil
Salt (try the Pink Himalayan salt at Costco- its much more nutritious than table salt)
Cajun Seasoning

You'll need a steamer of some sort on hand (I have a metal basket that fits on top of my regular stovetop skillet- got it at Williams-Sonoma for about $8).  Put water in the bottom of the skillet, but careful not to do too little or the veggies burn, or too much, or the veggies boil- you don't want the water to overflow onto your steamer basket.  Chop veggies to similar sizes to allow for even cooking. Place them in the basket and steam with lid covering until desired tenderness (I like mine with a little crunch).  Empty the water from your skillet and return skillet to hot stovetop.  Pour olive oil to coat bottom and heat slightly. Return veggies to skillet and season with salt and cajun seasoning.  Stir to coat and remove from heat- you don't want to cook your veggies any longer.  Enjoy.  I love serving these veggies tossed with these Simple Sesame Noodles.

Southwest Rice and Bean Salad

This was so delicious. The family was a little skeptical when I first put it on the table, but after one bite, we could not get enough. Oh, and don't even get me started about how delicious it was the next day....mmm. You could serve this as a side (although it was our main dish) or as a great dish at a shower or party. OR...its amazing stuffed in a burrito or quesadilla. Love it.
Picture courtesy My Kitchen Cafe
Southwest Rice and Bean Salad
From My Kitchen Cafe

5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12-oz.) can corn, drained
4 green onions, chopped

Dressing:
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the Mexican section)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Oriental Green Beans



I almost always cook my green beans this way (if I have a few extra minutes)--so delicious!

Oriental Green Beans
Adrienne Stowell, a friend from my ward

1 1/2 lbs. fresh green beans, trimmed (I buy a big bag at Costco, pre-trimmed)
3 Tbs. soy sauce
1 Tbs. oriental sesame oil (if you don't have this, sub olive oil, but it's better with sesame)
1 tsp. sugar
6 garlic cloves, minced (I also buy a big jar of minced garlic at Costco, refrigerated)

Steam green beans for 3-4 minutes. Combine soy sauce, oil, and sugar in small bowl. Spray wok or 10" skillet with cooking spray, or small amount of oil. Add garlic, cook for one minute. Add green beans, stirring constantly for 2 minutes. Add soy sauce mixture, continue to stir and cook a few more minutes until beans are brown and yummy (but not soggy).

Yummiest Jam EVER

I have discovered the best way to make jam! It only takes 3 ingredients: Ball Freezer Jam Fruit Pectin (bought mine at WalMart), Splenda, and fruit.

The thing that makes this different is that it only takes 1 1/2 cups of Splenda for the whole batch!! The jam takes on the natural fruit flavor and it is so good! Go ahead, try it, you won't be disappointed!

Hasselback Potatoes

This was a fun new way to make potatoes. They were really good hot or cold!

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn't have to be exact - I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.