Quick and Easy Stovetop Mac and Cheese

Quick and Easy Stovetop Mac and Cheese

Olivia and Noah are in the kitchen making a family favorite side dish today. This recipe is great to make with a kitchen buddy because it's good to have one person continuously stirring as the other slowly adds the cheese.

If your mac and cheese comes from a box on the supermarket shelf and glows like a neon orange radioactive waste dump, it's time to change your ways and discover something immeasurably better. What we love about this great basic recipe is the number of flavour combinations possible just by switching up the type of cheese and adding a different herb, spice or other flavour element. White Cheddar and Chipotle, Monterey Jack and Jalapeno, Swiss and Fresh Herbs, Colby and Chive; just about any cheese that will melt smoothly can be used alone or with an added flavour element and that doesn't even begin to consider blended cheese combinations! Add some cooked sausage or ham for a complete lunch or dinner meal too.

½ lb pasta, cooked al dente, We like penne and rotini best because they hold the cheese sauce so well.
4 tablespoons butter

Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.

12 ounces evaporated milk, split in 2 six ounce portions
2 large eggs
1 ½tsp dry mustard powder
½ tsp kosher salt
¼ tsp black pepper
12 ounces aged cheddar cheese, grated and separated in 4 equal portions

Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.

Cheddar Chive Biscuit & Tomato Eggs Benedict

Cheddar Chive Biscuit & Tomato Eggs Benedict

Here's a little lighter version of Eggs Benedict without using high fat Hollandaise sauce. In terms of flavor, I actually prefer this version with the high impact flavors of smokey ham, fresh tomato and warm from the oven cheddar chive biscuits. This is always on my weekend menu whenever we cook our favorite Dijon Mustard and Demerara Sugar Glazed Ham. I like to thinly slice the ham ans lightly pan fry it to use in this terrific brunch dish. This one could become your Sunday brunch classic.

This delicious brunch uses half a large, cheddar chive biscuit as the base, topped by lightly fried glazed ham, perfectly poached eggs and warm , spicy, fresh tomato compote. One outstanding brunch.

Cheddar and Chive Biscuits

Makes about 10 three inch biscuits

Preheat oven to 425 degrees F.

In a food processor, blend together

4 cups all purpose flour

9 tsp baking powder

1/2 tsp baking soda

Pulse in

1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)

1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Toss in:

1 cup sharp cheddar cheese, diced small

1/4 tbsp chopped fresh chives

Pour in

2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches. Using a sharp 3 inch or larger biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. Alternately, you can cut the dough into three or for inch squares with a sharp knife. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.

Spicy Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here's a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

Serves 10-12

In a large pot saute together for a few minutes:

4 cloves minced garlic
1 large red onion diced

3 tbsp olive oil

When onions are softened add:

6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)

Simmer together slowly for bout a half hour then add:

6 cups Chili Pulled Pork - find that recipe HERE

Simmer slowly for an additional 10 minutes and serve.

Cheddar and Onion Cornbread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients, then fold in:

1/2 cup cheddar cheese, diced 1/4 inch

1 green onion, chopped ( chopped Jalopeno is good too!)

Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Barbeque Bacon and Cheddar Sliders

Barbeque Bacon and Cheddar Sliders

Everybody loves it when I serve these little hamburgers at get-togethers and they are a great thing to make when serving a large crowd at parties. The fact that the burgers are slowly simmered in hot barbeque sauce makes them very easy to stay warm in a 200 degree oven at a party and then simply put together as you need them. I have made batches of several dozen this way in the past. You can even set up a slider bar and let your guests put together their own.

I have included a barbeque sauce recipe here as well and it is a good idea to bring the sauce up to boiling before pouring it over the patties as this will speed up the oven time and not cool down the burgers.

• 2 pounds lean ground beef
• 2 cloves minced garlic
• ½ small red onion finely chopped
• 1 egg
• ½ tsp salt
• 1 ½ tsp black pepper
• 4 tbsp hot sauce (optional)
• ½ tsp ground cumin
• 1 tsp ground coriander seed

Sauté the garlic and onions in 2 tbsp olive oil until softened. Add to the remaining ingredients and mix well.

Form the mixture into 16 small patties and fry in a little oil until completely cooked. Place in a roasting pan and cover the patties with some heated barbeque sauce. Place on a 200 degree oven for half an hour before serving on toasted dinner rolls with melted cheddar and crisp cooked smoked bacon.

Molasses Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 1/3 cup fancy molasses
• 1 tsp ground ginger
• 1 tsp cayenne pepper (optional or to taste)
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together very slowly for about a half hour, stirring often.

Easy Puff Pastry Bacon and Cheddar Quiche

This simple bacon and cheddar quiche is a really quick and easy recipe for Sunday brunch. No need to make pastry, just use store bought frozen puff pastry. No need to roll out the pastry either or even trim it into a circle for a standard pie plate, just use a square baking dish instead and save the fuss.


Serves 4

1 sheet frozen puff pastry, thawed
6 eggs
6 slices smoked bacon
2 cloves minced garlic
½ cup whipping cream
1 cup shredded cheddar cheese
½ tsp salt
½ tsp freshly ground black pepper

Preheat oven to 375 degrees F.

Place the puff pastry sheet in a 8x8 inch baking pan, covering the bottom and sides.

Cut the bacon in small pieces and fry to crisp in a heavy skillet over medium low heat.

Whisk together the eggs, whipping cream, salt and pepper. Fold in the garlic, cheese and bacon. Pour into the pastry crust and bake for about 30 minutes or until the eggs are fully set. Cut and serve.

Cod au Gratin

Cod au Gratin

By request for a reader who is feeling a little homesick this week. This is a pretty basic recipe but still has plenty of flavor. Hope you enjoy!

• 3 pounds fresh cod fillets
• 3 tbsp butter
• 3 tbsp flour
• 2 cups whole milk
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• Salt and pepper to season
• 1/2 cup shredded Parmesan cheese
• 1 tsp savoury (dill or tarragon make good substitutions)
• 3/4 cup shredded medium cheddar cheese
• 3/4 cup shredded part skim mozzarella cheese
• 1 cup cracker crumbs
• 1 tablespoon olive oil
• 1 tsp savoury for crumbs (optional)

Scald the milk in the microwave for about 4-5 minutes. Meanwhile, in a medium saucepan add the butter and flour and cook together for 2 minutes. Slowly pour in the scalded milk whisking constantly. Cook until the sauce begins to thicken. Add the lemon zest, Dijon mustard and season with salt and pepper to taste. Stir in the Parmesan cheese just before pouring on the fish.

Arrange the fish in the bottom of a greased 9x9 inch baking dish or in individual gratin dishes if you prefer. Pour the sauce over the fish.
Top with the cheddar and mozzarella cheeses.

Mix the cracker crumbs with the olive oil (and savoury if you are using it) and sprinkle over the cheese. Bake for 45 minutes to an hour at 350 degrees F until bubbling and the top has evenly browned. Individual gratin dishes should take about a half hour or until they are bubbling well.