This extra cheesy Jalapeño Mac and Cheese with Pumpkin is a creamy, slightly spicy dish that your family will love! It’s pure comfort food, perfect to enjoy this fall season! The ultimate macaroni and cheese recipe!
Mac and cheese is one of those classic comfort foods that people always enjoy. It’s fun (and tasty) to mix up the traditional dish from time to time by adding different flavors, like in this pumpkin jalapeño mac and cheese. I’ve simply added in some spice and pumpkin purée to take things up a notch, while still maintaining all the creamy and cheesy goodness.
These baked cheesy green beans are flavorful, easy and make the perfect vegetarian side dish. Made with fresh green beans, cabbage and cheese, this dish is sure to be a hit with the whole family! A delicious way to get some veggies into your family’s diet!
With pounds of green beans and cabbage to be picked in the garden, I have been trying to come up with new ways to eat our veggies. For dinner one night I was craving macaroni and cheese, but I also really wanted to use our green beans and cabbage. So, this unique cheesy green bean casserole meal was created. It’s like macaroni and cheese, but without the pasta!
Broccoli Cheese Casserole made with Stove Top Stuffing! This is one of my family’s favorite Stove Top Stuffing Recipes to make! This is an easy dish made with frozen vegetables, cream of chicken soup, rice and Velveeta cheese! It’s one of my favorite meals to enjoy with leftover Thanksgiving stuffing!
Homemade mac and cheese recipe with creamy pumpkin pasta sauce is the best comfort food. It’s so easy to make! This cheesy pumpkin mac and cheese recipe uses 1 cup pumpkin purée and 2 cups shredded cheddar cheese. It turns out so delicious, ultra creamy, and flavorful – my favorite homemade macaroni and cheese recipe for fall!
I know some of you don’t want the summer to end, but I’d like for you to take my hand and enter into Fall’s journey. It’s full of beautiful leaves, apple cider, chilly nights, cozy socks, ghosts and goblins, the color orange.
HEALTHY Creamy Bok Choy Spaghetti made with Parmesan Cheese! This is a great way to sneak in vegetables for a meal your family will love! This easy recipe only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make! Sometimes I like adding chicken to it for more protein!
The garden is filled with bok choy right now. Every week when we come home from the garden I’m carrying a few pounds of it, thinking of new recipe ideas. The words “creamy” and “bok choy” dont usually go together but this recipe was such a hit it’s become a staple in our kitchen during bok choy season.
You’ll need 12 oz of bok choy for this recipe, either from your garden or a grocery store. We grow baby bok choy (we use these seeds) in the garden and it’s a wonderful fast growing plant. Because we pick it when it’s baby sized, you just yank out the entire plant.
I love baby bok choy so we have planted over 90 plants – crazy, I know! If you end up with lots of bok choy plants at once, don’t worry, it freezes really well!
A bonus of this recipe is that even though it’s “creamy” it’s a pretty healthy dish. I only had to add 1/2 cup of Parmesan cheese to create a nice creamy consistency. That’s the only cheese you need which is pretty good considering lots of other “creamy” dishes are using cups of cheese.
Also I recommend a skinny noodle, like simple spaghetti, instead of a hollow noodle (example is rigatoni) as it won’t absorb the creaminess as good.
This Stovetop 15 Minute Broccoli Macaroni and Cheese is made with 1 pot and 3 ingredients Grab your pasta, Velveeta cheese and broccoli and make this easy creamy homemade mac and cheese recipe for dinner soon! Kids will love how delicious it is! Adults will love how simple it is to make!
You guys, you’re going to love this Broccoli Macaroni and Cheese. It’s a real 1 pot, 3 ingredient, 15 minute meal and it’s one of my favorite cheesy pasta dishes.
1 pot – seriously.
3 ingredients – Noodles, cheese and broccoli. Boom, easy.
15 minutes – A real 15 minute meal. Not 15 minutes plus prep time. You might even finish in 13 minutes!
So Broccoli and Macaroni and Cheese was the only way to go. But with comfort food, I want it quick. That way I don’t have to get out of my warm blanket for more time. I could wear my pink house robe while cooking to stay warm, but trust me, noone wants to see that.
You’ll love this creamy cauliflower pasta dish because it’s cheesy and full of vegetables. Plus it’ll be done in 15 minutes. Isn’t that a win win situation?
Our cauliflower was picked in the beginning of June so I’ve been waiting to share this recipe with you! We love harvesting cauliflower. We love that one plant equals one head of cauliflower, so it’s always a little bit more special as you really have to take care of that plant. Some years we’ve had success with cauliflower and some years it gets hot too quickly and the cauliflower ends up the size of a tennis ball. It’s one of those plants we always have to decide at the beginning of seed planting calendar if we should grow that year, but somehow it always wins.
Plus, if the cauliflower grows, I’m one happy girl. I even do a little dance for it, but I won’t show you that.
I just love how it’s a bundle of joy, all wrapped up.
The garden season began months ago (officially with seeds) but when the hot and humid weather hits then it really seems like it’s garden time. That time is now! The garden is in full bloom right with all of our Spring and many of our Summer plants growing (cucumbers and cantaloupe seeds inside).
Every year we grow a few heads of bok choy. Do you remember the size of last year’s bok choy? This year is no exception. We decided to plant the bok choy in the long kale and onion box this year instead of the usual container. I was worried they wouldn’t grow as big, but they always like to show how great they are… and here they are:
Who doesn’t love macaroni and cheese? In this recipe we’re going to mix a comfort food favorite with some garden fresh sugar snap peas! It’s the perfect combo of creamy and crunchy!
Lately I’ve been wearing 2 winter coats at the same time, it’s that cold. Last night I was standing in the shower and was unsure if I was still freezing or the water was so hot it was burning me. It’s that cold. When I get home from work I grab all the cats at once, hold them against me and don’t’ release them until I am warm. Ok, it doesn’t matter if I’m cold, I always do that.
The storm last week in NYC wasn’t as bad as expected but we are expecting a little more snow today. 4 inches or 10 inches? Who knows. What I know is that all I want is warm food all the time during the Winter. It’s soup for lunch. It’s a warmed up brownie for a late afternoon snack. It’s tea nonstop. And it’s this Slow Cooker Macaroni and Cheese With Sugar Snap Peas for dinner.
You agree that everything should be extra cheesy, right? I mean with a dish full of cauliflower it’s basically minus calories. So we need to put cheese on this.. we need calories… our bodies need this cheese to function. You agree with this too, right? Ok, great!
Now here’s the Cheesy Mozzarella Cauliflower Casserole! Enjoy!
Looking for more cheesy recipes? Try these green beans with cheese!
Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!
Get ready for a creamy pasta meal full of vegetables! It’s the perfect combination!
As you saw earlier this week we picked a bunch of lettuce so I’ve been going dinner recipe crazy with coming up with ways on how to use it. Most people think salads when they have lettuce but we’re not big salad people so I always want to think of ways on how to use it for dinner. I love using lettuce as a main ingredient in adding crunch and healthy vegetables to a dinner dish. We love creamy pasta for dinner but often vegetables go unlooked when adding to it, especially lettuce. For this recipe here we added a big pile of lettuce and radishes to the dish which complimented the creamy pasta perfectly!
After dinner we both proclaimed this to be one of our new favorite dinner dishes… so bring on the lettuce in this creamy dish!
I hope you guys give this a taste for dinner soon! I think you’ll love it!
Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.
If you add tomatoes to macaroni and cheese, that makes it a healthy dish, right? I’m glad you agree with me!
For this recipe we are mixing 2 cups of fresh chopped tomatoes with some cheesy macaroni noodles. If you don’t have fresh, don’t worry I got you covered too. Instead substitute it with 1 can of diced tomatoes. I have a entire macaroni and cheese recipe section now and check out how many of them have vegetables in… I really love getting veggies cheesy! So next time you’re craving some homemade mac and cheese add some tomatoes! Enjoy!
“Hey quick, come over and check out this béchamel sauce” I yelled to Matthew.
“What?” he responded.
“Get over here, you have to check out this sauce. It’s so beautiful!” I demanded. Nicely.
Begrudgingly he arrived at the stove. “What?”
“What? Did you just what this sauce? Look at it!”.
Am I married to a man who can’t see and appreciate the beauty of this white sauce? “What? What again? Look at it! Look at how beautifully the milk has cooked making it oh so creamy.”
“Get out of here. Right now! No sauce for you!”
Sometimes other people just can’t see the beauty in things, but what are you going to do?
I am obsessed with the béchamel sauce that holds together this macaroni and cheese dish. You’d think by looking at it the dish is full of cheese, but there is only 1/4 cup of cheese in this dish! The sauce is made slowly cooking the milk until it turns creamy, patience is key here. The sauce is velvety and oh so rich making it hold together your elbow noodles perfectly.
This recipe comes from one of my new favorite cookbooks “Italian Kitchen” by Anna Del Conte, published by Sterling. Not only are the recipes in it amazing (because honestly, they are) but it’s one of the prettiest cookbooks I’ve ever owned in my life. First of all, the book comes with no dust jacket which I love. I always take off my dust jackets anyways hoping for a pretty cover inside, but this one is just straight up off the shelf beautiful. Also the outside of the book cover is printed on a canvas that has the appearance of being worn, like you’ve been enjoying this cookbook with love for years. I’ve had this cookbook lying around the house recently and whenever anyone sees it they always comment on how great it looks.
And then as soon as you open up the book you’ll be stunned by great the first opening spread is. Whoever designed this cookbook needs a award, or maybe some dishes left at their doorstep. Because I’m crazy I googled this and the design is by Anna crone and the Photography is by Jason Lowe. I usually don’t list info like this here but it’s really one good looking book.
When you get to the Table of Contents you’ll see a short list of categories. I love that there’s only a few and the book focuses on what it’s intent is, Italian Cooking.
The pasta section is the key to my heart is full of so many recipes I’ve already made or am planning to Again, don’t you love the rustic design?
For you guys though, I really wanted to share the Pasta al Gratin Macaroni and Cheese recipe. As many of you know I’m a big time mac and cheese lover but this one here is not your average recipe, it’s so rich and deep with flavor making it a real star in serving. I love what the author of the book, Anna Del Conte, said about this recipe when she was discussing her favorite pasta dish with her husband. After asking her what her favorite was she said “Pasta al gratin”. “Oh really?” he said, and thought “What about that discerning palate she’s so proud of?” But he was thinking of the macaroni and cheese of his school days, and I was thinking of the velvety, cheesey delight of Pasta al Gratin. She goes on to say: Although it (this dish) is made with a sauce with a French name, the dish is Italian. it is made in many regions, with certain variations. In the north, for instance, Parmesan is used, sometimes mixed with Emmental or fontina, while in Naples, a buffalo mozzarella is cut up and pushed here and there among the penne (or elbows).
And without further taunting you with pictures, I open up the cookbook and share you with this delicious Pasta al Gratin Macaroni and Cheese recipe.
To make the bechamel sauce, heat the milk until hot but not boiling. Remove from the heat.
Melt the butter, remove the saucepan from the heat, and stir in the flour. Put the pan back on the heat and cook, stirring constantly, for about 30 seconds.
Remove the pan from the heat an add the milk gradually. Return the pan to the heat and cook until the sauce comes to a boil. Season with salt and pepper and a generous amount of nutmeg. Cook for a few minutes, stirring constantly.
To finish the sauce, leave cooking on low for 10-15 minutes, only stirring occasionally. This long, slow cooking makes it a rich sauce you would not be able to achieve if you cooked for a shorter time.
Add the cheeses to the sauce.
Cook the pasta in boiling salted water until al dente, as instructed on box. Drain.
Heat the oven to 350 degrees.
Coat a shallow baking dish with a little of the sauce. Dress the pasta with about 2/3 of the bechamel and transfer to the prepared dish. Spread the rest of the sauce all over the top. Bake for 30 minutes.
Remove from oven and let sit for 5 minutes before serving to allow the flavors to blend while cooking a little.
Hello beautiful Macaroni and Cheese.
I love you.
Please be mine.
Would you like to dance?
Let’s be friends.
These are all ways I like to greet this macaroni and cheese. Its real special.
This macaroni and cheese mixes a bunch of cut up cauliflower with pepper jack jalapeno cheese to add some spice. Then it’s all melted over pasta shells. Oh and there’s bread crumbs on top to add a bit of crunch.
Do you love pepper jack jalapeno cheese as much as I do? I love the kick of it. When I saw it the grocery store I threw it in my buggy right away. I knew I had to make something with it (besides eating it by the slice because I did alot of that too). Next time you’re in the supermarket try to look for this!
The cauliflower comes straight from the garden. In the winter. Seriously. We still have vegetables growing under the green house. It makes my gardening heart pretty happy to go up to the roof in my winter coat and cut off a cauliflower head (and then cover it in cheese).
Next time your’e craving macaroni and cheese, give this a try!
Welcome to a new week, I hope you all had a lovely weekend.
We have a new favorite dinner that we’ve been making almost bi-weekly now, it’s Easy Cheesy Lasagna Skillet. Lasagna is hands down one of our favorite dinners, but sometimes you just don’t have the time to organize the layers and bake in the oven, this skillet is quick, cheesy and oh goodness is it delicious. What makes this lasagna extra special? Well besides the ricotta cheese which makes everything creamy, there’s Sweet Italian Sausage which I’m pretty much in love with at the moment. After I brown the sausage there’s a good 3 minute period where I just stand by the stove and eat it out of the pan.
Added into the lasagna is garden fresh spaghetti sauce, fresh basil, green peppers and some mushrooms. In my opinion life is better when there is mushrooms and green peppers involved. Lately, we’ve been putting them on our pizza too – what a great combo.
So next time you are craving lasagna but don’t want to wait or do the extra work, throw all these ingredients in a skillet and you’ll have the creamiest dinner in all the land! This is definitely a keeper. Bonus: Leftovers are delicious!
CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner casserole!
French Fries, I have a real big crush on you. I love you straight. I love you crinkled. I love you curly. I love you covered in cheese. And chili. And beans.
Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you? I’m that way for a few things. When Goya is on sale I think I need 8 cans of hominy or pinto beans. Pasta, yes, let’s buy 10 boxes. Ketchup, well maybe I will have a cookout, better buy a few bottles. That 20 pound bag of rice is super cheap, what a deal, better buy it. Whenever French Fries are on sale, usually 2 bags for $5, I better get them too.
A few nights ago I was going through the process of “What to make for dinner”. There were a few rules:
-I wanted french fries.
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.
So French Fry Casserole was born!
When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction. It was pure excitement for this casserole.
If you like cheese fries then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.
The chili comes from chili beans which I could eat out of the can with a spoon. On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.
French Fry Casserole – perfect main or side dish!
We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.
Here are the steps to prepare this casserole quickly.
This cheesy casserole is gorgeous when it comes out of the oven!
I love the little kick the chili beans provide on top.
Serve yourself and enjoy! Then start diving into those cheesy fries..! Enjoy this french fry casserole everyone!
This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
I know you all used to watch Full House. And I know you all remember Uncle Jessie. So I know you all know the phrase “Have Mercy.”
So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”. And then I laughed. And then I looked around to make sure none of the cats were judging me. The coast was clear. I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”. This right here is a looker, a real beauty, a real head turner. You get the idea. It’s glorious.
I mean, come on, seriously. Don’t you just want to marry this dish? I do!
The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. It’s like your own vegetable garden that will live in your belly!
This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side. You will need a little bread to soak up that creamy goodness at the bottom, trust me. You will want it.
Please (takes your hand) make this dish. You deserve it. The world deserves it.
I know, I know, you know it, I love my peppers. I made this video while taking this picture. I’m totally sane.
Your wonderland of vegetables we’ll be using for this recipe!
And to tell you straight up, this corn/tomato/spinach mixture is a great side dish by itself. I took like 6 spoonfuls before it even went into the casserole dish.
Here’s all the steps to get to the top of bake. Into the oven.. you ready? Are you sure?
This is going in the “YES” section of my recipe book I keep.
And when you have your first bite, I hope you’re sitting! If not, have pillows on the floor!
Green Pepper Cheese Bake, I love you. Dearly. Truly. Forever.
This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
2poundsgreen peppers - cut up into bite size pieces
2cupscorn kernels -freshcooked or from a can (not frozen)
1cupcherry tomatoes - halved
1cupspinach - chopped up
2cupsshredded cheddar/monterey jack cheese
salt + pepper to taste
Heat butter in pan over medium heat. Once melted add your tomatoes, spinach and corn and saute to coat everything. Season with salt + pepper.
In a oven safe casserole dish, start to assemble the bake.
Put half of your green peppers at the bottom of the dish.
Put 1/3 of your shredded cheese on top.
Spread your tomatoes/corn/spinach mixture on top.
Put 1/3 of your shredded cheese on top.
Put the remaining half of your green peppers on top.
Put the last 1/3 of your shredded cheese on top.
In a bowl beat eggs, heavy cream and salt + pepper to taste.
Pour this mixture over the top of your bake evenly.
Bake at 425 for 10 minutes.
Turn your oven down to 350 and bake for 25 more minutes.
CHEDDAR CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.
Ok, we have the 3 C’s here. Let’s talk about them.
Cheesy – who doesn’t love cheesy dishes (hello Cheesy Scalloped Potatoes!)? Mozzarella, Cheddar and Parmesan are my favorites for recipes. And this recipe has 2 of them in! Cauliflower – beautiful cauliflower, fresh from the garden, I love you. You can’t go wrong with cauliflower, you just can’t! Casserole – I love casseroles. You put them inside the oven and magic happens. That’s the only way I can describe it.
We love this casserole, especially when we can pick the cauliflower straight from the garden. We usually have it as our dinner main dish because it’s pretty filling, especially if you add a piece of crusty bread on the side. You can also serve the casserole a side dish, it would be great paired with a meat at the holiday table.
DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.
1head cauliflowercut into florets
8ouncesshredded cheddar cheese
1/4cup+ 2 tablespoons Parmesan cheese
Preheat your oven to 375 degrees.
Steam your cauliflower for 3 minutes, drain.
Add cauliflower into casserole baking dish.
In a bowl stir together your Cheddar cheese, 1/4 cup Parmesan cheese, heavy cream, dried sage, minced garlic, salt and pepper.
Pour everything in your bowl over cauliflower and toss to coat evenly.
Sprinkle remaining 2 tablespoons Parmesan cheese and bread crumbs on top.
Bake for 30 minutes or until top is slightly browned.
When I first found a great cauliflower pizza casserole recipe it called for pureed cauliflower, but pureeing cauliflower that we grew seemed like a absolute sin to me. I can’t give so much energy and love to our garden cauliflower and then just blend it up, that would be the saddest thing ever. If we were ever to sell produce commercially I would put on every single package a (cute) warning sign that says “YOU MAY NOT PUREE ME, IT WILL MAKE PAMELA VERY SAD, PLEASE LOVE CAULIFLOWER WHOLE. THANK YOU VERY MUCH”. So in my recipe, we cut it into small bite size pieces. I prefer it this way as well as the cheese will get in all the nooks and crannies of the cauliflower. And who doesn’t’ like cheese? Especially with cauliflower. This is a absolute win situation. Here’s your cauliflower. Mine happens to talk.
Here’s your cream, butter and garlic mixture. Pizza always needs a little garlic.
And here’s your pepperoni. I quartered each slice. Do this with scissors, a knife or just tear it apart with your hands.
This is step 1 of the casserole, your cauliflower/butter mixture/pepperoni are all mixed up.
Step 2: Add your pizza sauce.
Step 3: Add your cheese! Be brave, cover this sucker.
Step 4: Pepperoni time. Feel free to eat a few slices too, I won’t tell anyone.
Then into the oven it goes…
And out of the oven it comes! Mamma-Mia!
The cheese is melted, a little bubbly, a little brown. I have pure joy right now.
Then take a few whole basil leave and put it on top. I love pizza with fresh basil.
Cauliflower Pepperoni Pizza Casserole, it’s like having your own garden pizzeria! Major winner here – enjoy!
We’ve harvested alot of broccoli this season. Every single plant produced a beautiful big head of broccoli. You guys know I love broccoli already, but do you know I love macaroni and cheese too? Macaroni and cheese is a comfort food and it holds dear memories of my father making me dinner every single day he was home from work during high school. He knew I loved that mac and cheese so he made it once a week, I was a very happy girl. Thanks Dad!
So what happens when you mix comfort food with happy harvest? You get one of my favorite broccoli dishes: Baked Broccoli Macaroni and Cheese. I love macaroni and cheese of all sorts. I’m fine with the box, I’m super fine with homemade. I’m fine with it made with cheese that comes in a foil package (Where my Velveeta fans at?), I’m super fine with a baked version. This recipe is a in between, yes it’s baked, but the inside of the dish is still soft and cheesy and gooey. It’s just perfect, the best of both worlds.
So if you like mac and cheese and you like broccoli, this dish is for you!