Jayme's Mac N Cheese

Smothered Mac N Cheese

Ooey, gooey, artery clogging good!

This is not something we have for Thanksgiving but it might be something we begin to include. My neighbor, Jayme, made this the other night for her family and we were hanging around. I snapped a few pics, got the recipe and it's a sure fire winner. 

Creamy noodles smothered in cheesy goodness with a crisp, cheese topping!

What You Need

Elbow macaroni, 16 oz

9 T butter

3/4 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

1/2 cup 4 cheese mexican blend

8 oz cubed Velveeta

1 1/2 cups half and half

2 eggs, beaten

1 t hot sauce

Seasoning salt to taste

How To Prepare

Preheat oven to 350. Bring water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to pot. Melt 8 tablespoons butter and add to macaroni. In a large bowl, mix together 1 3/4  cups of the different cheeses, cubed processed cheese food, half and half, eggs, hot sauce, seasoning salt. Add macaroni to this mixture. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Let's Connect

Let me know how you liked this. Connect with me on Google + or Like and Follow me at https://www.facebook.com/monicawritesblogspot?ref=aymt_homepage_panel

Enjoy!

Mom's Mean Meatloaf

with roasted red-skinned potatoes and asparagus

Voila! Mom's Mean Meatloaf with Roasted Red-Skinned Potatoes and Roasted Asparagus

It is becoming meatloaf weather in Maryland, and one of the dishes that makes everyone happy is my meatloaf. Served with roasted potatoes and roasted asparagus, this makes a satisfying and healthy comfort meal.

What You Need:

1.3 lb ground beef or turkey
1 egg
3/4 tsp minced garlic
1/3 cup favorite croutons, crushed
2 T parmesan cheese
1 tsp italian spices
1/2 cup ketchup
3 tsp brown sugar

Red-skinned potatoes
olive oil
garlic salt

Fresh asparagus
olive oil
salt 
pepper

How To Prepare:

Preheat oven to 350. Put ground meat, egg, garlic, cheese and spices into mixing bowl. Put croutons into blender and grind until crushed. Pour croutons into mixture. Mix together thoroughly with hands. Place into a loaf pan and press firmly. Mix ketchup and sugar in separate bowl. Pour onto meatloaf and spread. Cover meatloaf with foil and bake for approximately 45 minutes. 

Everything's in and ready for your hands!

Set oven to 450, remove foil and bake until some of the ketchup is caramelized. Can also use broiler.

While meatloaf is cooking, wash and dry potatoes. Drizzle with olive oil and rub with garlic salt. Place on pan covered with foil. Cut off ends of asparagus. Rinse, pat dry, and drizzle with olive oil, salt and pepper to taste.

Ready for Oven.

Place potatoes and asparagus into 450 degree oven. Frequently, use a fork to separate and move asparagus around, like you would on a grill,  so bottom side doesn't burn. 

Remove asparagus when you prefer. If you like them crispier and charred, let them stay in longer. If you prefer them more "al dente" then remove earlier. Usually, I leave them in for about 30 minutes. Remove potatoes when you can insert fork all the way through. Skin should be crispy.

Plate and enjoy!!!

Other Options:
To make this gluten-free, all you have to do is use some kind of GF cracker, pretzel, or toasted bread that is already seasoned. When I don't have croutons, I'll use Cheez-Its, goldfish, cornmeal (that requires added spice because it's unflavored), etc. You can't go wrong!