Ingredients

• 12 ounces dry elbow macaroni
• ¼ cup butter
• ¼ cup flour
• 1 ½ cups milk
• 1 cup light cream about 10-12% MF
• ½ teaspoon dry mustard powder
• 1 teaspoon onion powder
• salt & pepper to taste
• 1 can condensed cheddar cheese soup optional 10.75 ounces
• 4 cups sharp cheddar divided
• ½ cup fresh parmesan cheese

Instructions

1. Preheat oven to 425°F
2. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water
3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened
4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using
5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese
6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving

Note

Cook pasta al dente (firm) so it doesn’t overcook in the oven. I usually undercook by about 1-2 minute

Salt the pasta water

Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking

Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts

Rest before serving this will thicken the sauce and allow the casserole to set

Watch the timer Most importantly of all… do not over-bake this recipe

NUTRITION INFORMATIO

Calories: 539, Carbohydrates: 39g, Protein: 24g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 529mg, Potassium: 246mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1031IU, Vitamin C: 1mg, Calcium: 560mg, Iron: 1mgN…..ses……

Deviled Eggs Recipe

This recipe is one of the thousand quick and easy recipes for breakfast, lunch, or dinner.SO To make this easy deviled eggs recipe, you will simply need :

Ingredients

• 6 hard-boiled eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• salt and pepper to taste
• paprika for garnish

HOW TO MAKE DEVILED EGGS?

1. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
2. While the eggs are boiling prepare an ice water bath and set aside.
3. After 14 minutes, remove the eggs from the water and place in the ice water bath.
4. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
5. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.
6. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

BEST CROCKPOT MEATBALLS

Meatballs are a great aperitif for celebrations, showers, and major gatherings!

My husband is particularly fond of the recipe, and he’s been asking for it a couple of times since the New Years’ got together, and I’m glad he’s doing it because they’re so nice!

HOW TO MAKE  CROCKPOT MEATBALLS?

INGREDIENTS:

• 1 jar. Of Grape Jelly, I used the large size-32oz.

• A bottle.Of 12oz Of Chili/BBQ Sauces.

• 1 large PKG.Of Meatballs.

• 2 Tbsp.Of ketchup.

• 1 Tbsp.Of brown sugar.

• And water.

INSTRUCTIONS:

1. Put in a CrockPot all ingredients, cover with a lid, and let it cook for a couple of hours at low heat, only until it’s all heated, Quick!
2. If you make your meatballs from scratch, cook at LOW for 6 hours.

Slow Cooker Barbequed Beef Ribs

You already know that the crock pot is a device widely used in the domestic kitchen in the US. Many of the recipes that come from there are based on, so to speak, meat to the beast. Beef, pork, T-Bones and steaks left and right, carnitas and cochinitas taken from their Mexican neighbors.

In Crockpotting, the Spanish way is cooked without disgust international cuisine, such as these barbecue ribs that we are dealing with today, a recipe of those to eat with paper napkins, lick your fingers even with noise, and leave the plate done a few foxes. That at the table we are going to enjoy and it is a pleasure to stop convention.

This recipe is very simple to make, simply mark the meat on the grill (it can be done without marking it, but it does not come out as rich) and let it cook for several hours with barbecue sauce. I recommend eating them immediately, without allowing a long time to rest and reheating them as little as possible, although if you have to do it with any leftovers, do it in a saucepan over low heat and avoid the microwave, which in this case would only dry out the meat.

INGREDIENTS

• 750 g of pork ribs

• 400 ml barbecue sauce

• 1 BBQ Spice Mix

• 25 g brown sugar

• 1 Salt

• 1 Freshly ground black pepper

• 1 Oil for the iron

INSTRUCTIONS

1. Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
2. Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
3. Prepare a grill plate and heat it up.
4. Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don’t turn black, control the time and heat).
5. Smear each rack with barbecue sauce and reserve the remaining one to serve.
6. Place the ribs in the removable container standing upright, holding each other, for even cooking.
7. Cooking for 4 h on HIGH or 8 h on LOW.
8. Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
9. If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
10. Serve the ribs immediately with the leftover barbecue sauce.

NOTES

1. If you don’t like the idea of ​​adding sugar to meat, don’t put it on.
2. The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
3. Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
4. When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
5. The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
6. You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.

Wendy’s chili

Wendy’s Chili Copycat Made With Kidney Beans, Onions, Chilis, Bell Peppers And Tomatoes With A Spicy Chili Powder And Cumin Spices. The Perfect Copycat!

Wendy’s Chili is a no brainer now that the weather is cooling down in a hurry. This copycat recipe is actually so spot on that when I tested it on an unsuspecting family member who loves it she replied, “If you got Wendy’s where is my FROSTY!!”

Sadly, I had not made a Wendy’s Frosty for her, but the chili is in fact a very spot-on copycat. Plus I love serving it with my Jalapeno Popper Cornbread Muffins.

Wendy’s Chili seems like it would be a tough recipe to make, but honestly the most difficult part is waiting for it to cook low and slow. In fact here are some tips and tricks for making this the PERFECT chili recipe.

• Add in a tablespoon of butter at the end of cooking. It helps mellow flavors and provide the best texture. It adds a richness with minimal calories (it is only 1 tablespoon for the whole pot!).
• Cook on a “simmer” which is lower than “low” usually. Cooking on a simmer is just the smallest of bubbles.
• If you find your chili doesn’t look the same as below you may have the heat on too high so too much water has evaporated or on too low and too much water is remaining.
• If you’re nervous about cooking it uncovered just stir more frequently. You’ll be able to feel if any of the chili is sticking to the pot.

Slow Cooker Wendy’s Chili Recipe?

• Brown the beef before adding to the slow cooker. Add in the rest of the ingredients and cook on low for 8 hours or on high for 4 hours.

Ingredients:

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.