Baked Macaroni & Cheese

Creamy Mac 'n Cheese is an anytime-food. Whether you need a dish to share for a picnic, birthday, or potluck, this can be your go-to dish!

There is no comparison between stove-top mac and baked mac. I ate plenty of stove mac 'n cheese growing up but baked mac 'n cheese was a special dish! It's so easy, I think it should be made instead of the stove kind. Too bad we live in a world of convenience foods! Everyone's missing out on the good stuff!

A super simple dish that can be doubled or quadrupled to satisfy your crowd. With six ingredients, it doesn't get any easier!

I love the crunchy baked top but for this pan I stirred the mac once while it was in the oven. I was requested to make this for a birthday party and I know my nephew doesn't like the crunchy ones. ;)

This recipe is from my Great Aunt Donna.

Baked Macaroni & Cheese Recipe 

1 lb. elbow macaroni, cooked

4 Tbsp. butter 

1 lb. velveeta (or generic brand) cheese, cubed

3 green onions, chopped

2 cups milk

1/4 tsp. pepper
salt for water, about 1/4 tsp.

Cook macaroni according to the instructions on the box add salt to water. Drain, then pour into a 13x9 pan and add the butter. Add cubed cheese, green onions, milk, and pepper. Mix well.

Bake, uncovered, at 350 degrees F for 35-45 minutes. 

If you don't like a crunchy top, stir once or twice during the cooking time for a creamy mac and cheese. If you like it crunchy, just pop it in the oven and leave it!

This simple recipe is sure to be a hit at your next gathering! 

What's your favorite potluck dish?

Comment below!

Megan

Stir-Fry with Garlic-Crusted Chicken

I love vegetables and one of my favorite ways to eat them is in stir-fry! It's a quick, healthy dinner full of bright colored veggies. I can't wait for our garden to start producing this summer so we can have lots of fresh zucchini, squash, peppers, and tomatoes! 

I made this recipe up as I was hurrying to get dinner on the table. You can't ever go wrong with garlic and sesame oil, right?! I don't think so! I absolutely love the way the chicken turned out- moist and coated in garlic, sesame oil, and soy sauce. Such a yummy flavor combo.

Stir-Fry with Garlic-Crusted Chicken Recipe

3-4 Chicken breasts, trimmed and cut into 1-inch cubes

4 tsp. minced garlic, divided

2 tsp. soy sauce (may use less) + extra for drizzling 

2 tsp. sesame oil (may use less) + extra for drizzling

2 Tbsp. olive oil, divided

1 red bell pepper, cut in squares

1 yellow bell pepper, cut in squares

4-6 carrots, cut in thin strips

1 box (8oz.) mushrooms, cleaned and sliced

1 med. onion, sliced

2 zucchini, sliced

In a large skillet over medium-high heat, heat 1 Tbsp. olive oil until pan is very hot. Add cubed chicken to pan as well as 2 tsp. garlic, soy sauce, and sesame oil. Stir chicken to coat and cook evenly. Make sure chicken reaches an internal temperature of 165 degrees F. Pour chicken into a bowl and cover to keep warm.

In the same skillet add 1 Tbsp. olive oil and heat pan. When hot add red pepper, yellow pepper, carrots, mushrooms, onion, and zucchini. Add 2 tsp. garlic and drizzle soy sauce and sesame oil over veggies. Cook, stirring almost constantly, until veggies are bright, shiny, and soft. 

When finished, add the chicken to the skillet. If you need time to work on other sides, this dish will stay perfect if covered and the burner turned to low-heat, this also helps the harder carrots and peppers soften. 

Serve over rice or noodles. Other great sides: egg rolls, dumplings, fruit. 

What are your favorite stir-fry ingredients?

Comment below!

Megan

Healthy Quinoa Skillet

Healthy and easy...it doesn't get any better than that does it?!

I love this quinoa dish and it is ready in 30 minutes or under.

It's fluffy. It's just the right amount of spicy. It's full of fresh cilantro. It's versatile.

Only 10 ingredients! I usually have all of these ingredients on-hand too which makes for a quick meal.

Making the Quinoa Skillet

Heat the oil in a medium saucepan over medium-high heat. Stir onion and garlic and sauté until lightly browned. 

Pour quinoa into the skillet and cover with broth. Season with cumin, cayenne, and salt & pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.

While the quinoa and broth simmer I cut the zucchini ends off and sliced lengthwise. I scooped out the middle and lined the zucchini on a baking sheet. I popped them in the oven at 350 degrees F to start cooking while the quinoa finished simmering. 

After the 20 minutes, the quinoa should be cooked and fluffy. 

Mix in black beans, corn, cilantro, and heat through.

When the zucchini were soft, I removed from the oven and scooped some quinoa mixture into each boat and sprinkled with cheese. I put them back in the oven for a few minutes to melt the cheese.

 

My family received this recipe from one of my sister's college roommates and we absolutely love it!

Quinoa Skillet Recipe

1 tsp. olive oil

1 onion, diced

3 cloves of garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups chicken broth

1 tsp. ground cumin

1/4 tsp. cayenne pepper

salt and pepper to taste

1 can corn

1 can black beans, drained and rinsed

1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Stir onion and garlic and sauté until lightly browned.

Pour quinoa into saucepan and cover with broth. Season with cumin, cayenne, and salt & pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir corn and black beans in and heat through. Add cilantro and mix well.

Serve with your favorite toppings!
Some of our favorites are:
salsa, tomatoes, avocado slices, sour cream, or cheese

Eat many ways!
Some of our favorites are:
Fill enchiladas with this tasty quinoa
Fill zucchini boats and cover with cheese
In a bowl with our favorite toppings
As a side with tacos or fajitas
Straight out of the pan...

I love quick dinners that are so yummy!

What would you top the quinoa skillet with?

Megan