Pork Chop Mac And Cheese

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 1/2 cups chopped yellow onion
  • 4 (1/2-inch-thick) bone-in pork rib chops
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 5 cups whole milk
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 cups shredded  whole-milk mozzarella cheese*
  • 1 (16-ounce package cavatappi pasta, cooked according to package directions
  • 2 tablespoons panko (Japanese bread crumbs)
  • 1/4 cup grated Parmesan cheese
  • Garish: fresh rosemary

Directions

  1. Preheat your oven to 375 degrees.
  2. Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate for the time being. Pour the remaining oil into the skillet. Season the pork chops with 1/2 teaspoon salt** and 1/2 teaspoon pepper**, adding them to the skillet so they can get browned (about 3 minutes per side). Take the pork chops out and put them on a plate (not the one with onion on it).
  3. Add the butter into the skillet, turning the heat down to medium. Once the butter’s melted, put the flour in the skillet, stirring constantly for 1 minute (we slowly whisked the flour in and then stirred for a minute). Whisk in the following ingredients: milk, sage, rosemary, and the remaining 1 1/2 teaspoons each of salt and pepper. Turn the heat up to medium-high and wait for boiling to occur, stirring constantly during that time. Once boiling, turn the heat down to medium-low. Whisk constantly for 2 minutes or until the sauce has thickened, taking the skillet off the heat once it has.
  4. Add the mozzarella into the sauce, stirring until melted. Put the pasta in the skillet, tossing to get all of it coated in the cheese sauce. Put the pork chops on top of the mac and cheese, overlapping them a little. Sprinkle on the onion, bread crumbs and Parmesan.
  5. Place the skillet in the oven for 25 minutes or until the pork chops are tender and fully cooked. Garnish with the rosemary and you’re ready to dig in !

*The only whole-milk mozzarella we could find in our town was a 16 oz. package of fresh whole-milk mozzarella from Belgioioso. It was a hot mess trying to grate it, we had all kinds of pieces breaking off while grating but we were able to get the 1 1/2 cups of shredded cheese from that one package and we enjoyed just snacking on all the broken off pieces.

**1/2 teaspoon each of salt and pepper just didn’t seem like enough to season the pork chops with so we added extra salt and pepper on so that both sides of the pork chops seemed properly seasoned.

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The pork chops tasted so good that we actually considered gnawing on the bone just to get to every last bit of meat ! The pork chops are great but the macaroni and cheese is freaking awesome ! The cheese was ooey gooey and you could taste the sage but it wasn’t overpowering. The chopped onions tasted good with the pork chops and the macaroni and cheese. The rosemary garnish helped the flavor of rosemary come through a little more and it added some more color to the meal. This is a fantastic 2-for-1 comfort food dish that we hope you love as much as we did !

Recipe source unknown.

We weren’t paid in any form to mention Belgioioso.

Take care everybody !

Skillet Mac and Cheese with Crispy Breadcrumbs

Ingredients

  • 12 oz. uncooked large elbow macaroni (we used regular elbow macaroni)
  • ¼ cup salted butter
  • ¾ cup chopped yellow onion (from 1 onion)
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. finely chopped garlic (2 to 3 garlic cloves) (we went with the tablespoon measurement rather than the amount of cloves)
  • 2 cups whole milk
  • 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
  • 6 oz. processed cheese (such as Velveeta), cubed (about 1 ½ cups) (we used mexi-velveeta)
  • 1 cup mayonnaise (such as Duke’s) (we used Duke’s)
  • ½ tsp. kosher salt
  • 6 Tbsp. coarsely chopped fresh flat-leaf parsley, divided (we used 8 tablespoons, divided)
  • ¾ cup whole-milk ricotta cheese
  • 1 large egg
  • 1 ½ cups panko (Japanese-style breadcrumbs)
  • 2 Tbsp. salted butter, melted

Directions

  1. Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
  2. Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
  3. Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
  4. While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.

Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)

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This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !

This recipe came from Southern Living.

We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.

Take care everybody !

Cajun Mac And Cheese

Ingredients

  • ½ lb. andouille sausage, sliced
  • 3 tablespoons unsalted butter
  • ½ cup diced red bell pepper
  • ¼ cup diced yellow onion
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 cups cooked crawfish tails
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Swiss cheese
  • 8 ounces elbow macaroni, cooked
  • ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

  1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
  2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and onion, stirring now and then for 3 minutes. Add the flour into the skillet, stirring constantly for 1 minute. Now whisk in the milk, continuing to whisk for another 5 minutes or until the mixture has thickened. Stir the sausage, crawfish, Cajun seasoning and salt into the mixture just until everything’s mixed together. Take the skillet off the heat and move onto step 3.
  3. Stir the cheeses in until they’re melted, then mix in the pasta. Sprinkle the green onion over the top and enjoy !
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This is a delicious mac and cheese dish ! There’s a little bit of sweetness from the red bell pepper but the spices from the andouille sausage just balances it out perfectly. The green onion also adds a nice crunchy freshness to the dish. I hope you enjoy this as much as I did !

Recipe source unknown.

Take care everybody !

Baked Smokin’ Mac & Cheese

Ingredients

  • 1 lb. uncooked cellentani (corkscrew) pasta
  • 3 Tbsp. butter, divided
  • ¼ cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (12-oz.) can evaporated milk
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • ½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
  • 3 oz. cream cheese, softened
  • ½ tsp. table salt
  • ¼ tsp. ground red pepper, divided
  • 1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
  • Vegetable cooking spray
  • 1 ¼ cups cornflakes cereal, crushed
  • 1 Tbsp. butter, melted

Directions

  1. Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
  2. While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
  3. Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.
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This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Smithfield or Southern Living.

Take care everybody !

Gussied Up Mac ‘N Cheese

We found this recipe in a Southern Living magazine and just had to try it out !

Ingredients

  • 1 (16-oz.) package cavatappi pasta (we used corkscrew pasta)
  • 1 Tbsp. salt
  • ½ lb. andouille sausage, casings removed* (we used a whole pound of Roger Wood brand andouille)
  • 4 cups heavy cream
  • 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes (we used original Velveeta)
  • 2 cups (8 oz.) freshly shredded smoked Cheddar cheese
  • ½ cup freshly shredded aged Gouda cheese
  • ½ cup freshly shredded Parmigiano-Reggiano cheese
  • 1 (5-oz.) package unsalted kettle-cooked potato chips, crumbled (lightly salted potato chips may be substituted) (we used Lay’s Lightly Salted potato chips)

Directions

  1. Preheat the oven to 375 degrees. Look at the box the pasta came in for cooking instructions and follow those directions for the al dente results, adding that one tablespoon of salt to the water. Once cooked, drain the pasta and leave it off to the side for now (we put our pasta in a sealed mixing bowl so the pasta wouldn’t get dried out or stuck together).
  2. While the pasta’s cooking, quarter the andouille lengthwise. Now take each of the quartered pieces of andouille and slice them into ¼-inch-thick pieces.
  3. Take a Dutch oven out and set the heat to medium-high. Once the Dutch oven’s hot, toss the andouille in and let it cook for 3 minutes or until it looks browned around the edges, stirring constantly. Once browned around the edges, scoop out the andouille and lay it on a paper towel lined plate so any grease can drain off.
  4. Pour the cream into the Dutch oven and wait for it to come a simmer. As soon as you see the cream is at a simmer, turn the heat down to low and stir in the cheese product. Keep stirring until the cheese product has completely melted at which point you can add all the other cheeses in and toss the sausage back in, remembering to continue stirring constantly. Once all the cheeses have melted, turn off the heat and take the Dutch oven off the the stovetop. Stir the pasta in afterwards.
  5. Take a 3-quart baking dish or 12 (8-oz.) ramekins out and butter up the inside(s) of whichever one you go with (we used a 3-quart baking dish). Pour the Dutch oven mixture into the baking dish and top it with the potato chips you crushed earlier. Stick the dish in the oven for 20 minutes or until the dish is bubbly and looks browned. Take the dish out of the oven and let it sit for 5 minutes before serving.

* This is how we removed the casing from the andouille:

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We had trouble picking between all the scrumptious mac & cheese photos that we took so we’re posting several but really, is there such a thing as too many pictures of macaroni & cheese?

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This is such a scrumptious comfort food dish. It’s creamy, the potato chips add a crunch to the dish. The pasta was perfect for catching all the sauce with. Naturally the andouille brought a ton of flavor to the dish as well. You do have to eat the mac & cheese when it’s hot though or else you’ll only be able to eat a small portion before feeling full.

We weren’t paid in any way to promote Southern Living, Roger Wood, Velveeta, or Lay’s.

Take care everybody !

Chicken Pot Pie Mac & Cheese

Ingredients

  • 8 ounces elbow macaroni
  • 5 tablespoons unsalted butter
  • 3/4 cup thinly sliced carrot
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 6 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups chicken broth (we used Swanson 33% Less Sodium)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh parsley (we used Italian parsley)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
  • 3/4 cup shredded sharp white Cheddar cheese, divided (we used 1 cup*)
  • 3 cups shredded cooked chicken (we used breast meat)
  • 1/2 cup frozen peas
  • 6 slices American cheese
  • 3/4 cup coarsely crushed buttery round crackers (we used Ritz crackers)

Directions

  1. Preheat your oven to 350 degrees.
  2. Look at the box your pasta came in and follow it’s directions for cooking. Drain the pasta and place it in a covered container to keep it warm.
  3. Take a 10-inch cast-iron skillet out and add the butter to it, setting the skillet over medium heat. Once the butter’s melted, add in the carrot, onion, and celery, stirring now and then for 5 minutes or until they’ve softened. Take the flour and sprinkle it over the vegetables, stirring frequently for 1 minute afterwards. Slowly whisk in the milk and broth, continuing to whisk even after you’re done pouring  until simmering starts to occur. Turn the heat down to medium-low and cook for another 2 to 3 minutes or until the mixture looks like it’s thickened. Now whisk in the thyme, parsley, salt, and pepper, taking the skillet off the heat afterwards. Immediately add in 1/2 cup of the Cheddar cheese, whisking until the cheese has melted.
  4. Take a large mixing bowl and stir the pasta, chicken, peas, and sauce together in it,  spooning it back into the skillet afterwards (we just mixed everything together carefully in the skillet instead of a bowl), topping with the cheese slices before sticking the skillet into the oven.
  5. Bake for 10 minutes, taking the skillet out long enough to sprinkle on the crushed crackers and the remaining 1/2 cup Cheddar. Stick the skillet back in the oven for another 10 minutes or until the crackers and cheese look lightly browned (10 minutes did it for us). Pull the skillet out of the oven and let it sit for 10 minutes before serving.

Makes around 10 servings.

*The ingredients list only calls for 3/4 cup but in the directions, they call for a cup’s worth so we decided to go with the 1 cup because when is extra cheese ever a bad thing?

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This is a delicious mash-up you’ll want to gobble up ! You have that wonderful creaminess you can get from a wonderful pot pie and that ooey, gooey factor from mac and cheese at the same time. It’s like having two wonderful comfort foods at the same time. ‘Cause the crackers do lose their crispiness with time, you’ll either need to eat it shortly after it’s done or have extra crackers on hand for later to still have that crispy-crunchy texture. We loved eating this dish and hope you do too !

Recipe source unknown.

We weren’t paid in any form to promote Swanson, Kraft, or Ritz.

Take care everybody !