SERIOUSLY the BEST Mac and Cheese in the WORLD

I love mac and cheese more than anything and for YEARS I've been trying to find the perfect mac and cheese recipe. I like my mac and cheese creamy and cheesy (but who doesn't?!), and I will NOT settle by using velveeta. As I may have mentioned before, I hate the stuff. In order to find the perfect recipe, I am constantly trying different techniques, but nothing seems to do the trick. Usually, the mac and cheese turns out to not be creamy enough, or taste cheesy enough. Fear not though!! After continuous trial and error, I have FINALLY found the million dollar winner. THIS recipe is BY FAR the BEST mac and cheese I have ever had. As you can see, it is ridiculously rich and creamy, and it is SO flavorful. If you want to treat yourself, or impress someone special, make this recipe. If you follow the recipe perfectly, I can GUARANTEE you will love it!! This is the only mac and cheese recipe you will ever need.

Just a side note, this is a stove top recipe. If you like baked macaroni and cheese, follow these directions after making the mac and cheese: 1. Preheat the oven to 350 degrees; 2. Spray a baking dish with Pam; 3. Pour the mac and cheese in the baking dish; 4. Mix panko bread crumbs with melted butter or olive oil; 5. Top the mac and cheese with shredded cheddar; 6. Sprinkle the panko on top; and 5. Bake the mac and cheese for 25-35 minutes, or until the mac and cheese is golden brown.

Ingredients:

• 1 pound cellentani pasta
• 4 tablespoons butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 12 oz. can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 4 cups freshly grated sharp cheddar cheese

 Recipe:

• Cook pasta according to package directions
• Melt butter in a large skillet over medium heat and whisk in flour. Whisk for 2 minutes then turn heat to low. Whisk in milk. 
• In a small bowl, whisk cornstarch into evaporated milk.
• Add the evaporated milk to skillet.
• Add the Dijon mustard and all remaining seasonings to the skillet.
• Bring mixture to a boil, whisking constantly, then reduce heat to medium and simmer until thickened (continue to whisk). 
• Whisk in sharp cheese until melted. 
• Add pasta and toss until evenly coated.

Creamy Baked Gnocchi

It's hard to believe that its been almost 2 months since I last posted. I have been so busy this summer and it is just flying by!! After a busy long weekend with ongoing activities the only thing I wanted to do on Sunday was to rent a couple movies, enjoy some comfort food, and relax. I came up with this amazing baked gnocchi recipe. It's the next best thing, if not better, than mac and cheese. This recipe is especially creamy, cheesy, and indulgent. I'm telling you, the best thing I ever learned to make is a good cheese sauce. This girl loves her cheese, and I use it as a base for so many things!! I usually take the general gist of the recipe and use whatever cheese I have on hand. You can also add so many things to it (like the ham and peas I used in this recipe!). Hope you like it (actually I know you will !!)

Ingredients:

• 1 pound gnocchi
• 1 bag frozen peas
• 1 ham steak, cubed
• 2 cups shredded cheese (i used pepper jack)
• 1 cup Gruyere cheese
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons flour
• 3 tablespoons unsalted butter
• 1/2 yellow onions, chopped
• Olive oil
• Panko bread crumbs

Recipe:

• Preheat the oven to 375°F. Lightly grease a pan with nonstick spray.
• Place chopped onions, cubed ham, and half a bag of frozen peas into a skillet with about 2 tablespoons of olive oil. Sautee on medium heat until onions are sauteed and ham is browned.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes . Drain the gnocchi, toss with olive oil, then set aside. Return the pot to the stove.
• In the large pot, melt the butter then add the flour. Wisk until combined. Add milk and cream gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, 2 to 3 minutes. Add the cheese gradually, whisking until the cheese is melted.
• Once cheese sauce is thickened to your liking, add the ham, onion, and pea mixture. Then, stir in gnocchi until everything is coated with the cheese sauce.
• Place gnocchi cheese mixture in the greased pan.
• Coat the top of the gnocchi with panko bread crumbs.
• Drizzle olive oil on the top of the panko bread crumbs.
• Bake in oven for 15 minutes, then place the dish under broiler for a couple minutes to brown the top.

Butternut Squash Macaroni and Cheese

This may be my favorite recipe on this site. I know that is a pretty strong statement, but trust me on this! This mac and cheese is DELISH! I should probably add that I am a mac and cheese connoisseur so you can trust me on this. The butternut squash makes the mac and cheese especially creamy and gives it the best golden color. I most definitely will be making this again and again and again!

Recipe Source: Cooking Light

 Ingredients:

• 3 cups cubed and peeled butternut squash
• 1-1/4 cups fat free chicken broth
• 1-1/2 cups fat free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat free greek yogurt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cup shredded Gruyere cheese
• 1 cup grated pecorino romano cheese
• 1/4 cup grated parmiginao-reggiano
• 1 pound uncooked cavatappi pasta
• 1 teaspoon olive oil
• 1/2 cup panko breadcrumbs

Recipe: 

• Preheat oven to 375 degrees.
• Combine squash, chicken broth, milk and garlic in a saucepan.
• Bring this mixture to a boil over medium-high heat.
• Reduce heat to medium and simmer until squash is tender. This will take about 25 minutes.
• Remove from heat.
• Place squash mixture in a blender. 
• Add salt, pepper, and greek yogurt to the mixture.
• Blend until smooth. (Be careful with this! Its hot!!)
• Stir in gruyere cheese, pecorino romano cheese, and 2 tablespoons of the parmigiano reggiano cheese. Stir until combined.
• Cook pasta according to directions.
• Add pasta to squash mixture. Stir until combined.
• Coat a baking dish (13 X 9) with cooking spray.
• Pour in pasta/squash mixture into the dish. 
• In a skillet over medium heat, heat oil. 
• Add panko breadcrumbs to the oil and coo until colden brown. Stir in 2 tablespoons of parmigiano-reggiano cheese.
• Sprinkle breadcrumbs over pasta mixture. 
• Coat top of pasta dish with cooking spray.
• Bake for 25 minutes until bubbly!!