Here you'll find all of the recipes we've made during our weekly Cooking Crew kitchen sessions! You can print and come back to these recipes as often you need them!
The Recipes
📖 Recipe
Five Cheese Baked Macaroni and Cheese
It's creamy, it's gooey, it's probably way too cheesy. It's perfect.
Print
Servings: 6 servings
Ingredients
- 8 ounces elbow macaroni if you like it less saucy, use 12 ounces
- 6 tablespoons butter divided
- 12 ounces evaporated milk 1 can
- 1 ½ cups milk 2% or greater fat content
- 1 bay leaf
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 tablespoon dry mustard
- 10 ounces sharp cheddar cheese shredded, divided
- 6 ounces Monterrey Jack Cheese shredded, divided
- 3 ounces American Cheese white or orange, shredded or cut into small pieces
- 1 ounce blue cheese crumbled
- ⅓ cup parmesan cheese freshly grated
- ¾ cups panko bread crumbs
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Cook the pasta per the box direction for "al dente", usually about 7 minutes. Drain and set aside.
- Combine the two milks and bay leaf in a large sauce pan and heat just until hot, not boiling.
- In a large saucepan, melt 3 tablespoons of the butter and sprinkle in the flour. Allow to cook for one minute, then stir to make a paste.
- Remove the bay leaf and add the hot milk to the flour and butter paste all at once and whisk until no lumps remain.
- Continue to cook over medium heat, stirring constantly until thickend- about 4-6 minutes longer. Remove from the heat.
- Stir 6 ounces of the sharp cheddar, 3 ounces of the monterrey jack, and all of the american and blue cheese into the milk sauce. Stir until the cheese is fully melted and smooth.
- Toss the remaining cheddar and jack cheese together in a small bowl.
- Grease an 8x8 baking dish and pour ½ of the cooked macaroni into the pan.
- Top with ½ of the reserved cheese mixture, then the remaining pasta.
- Pour all of the cheese sauce over the pasta, using a spoon to sumberge the pasta if needed.
- Top with the remaining cheese mixture and the parmesan cheese.
- Melt the remaining 3 tablespoons of butter and toss with the panko bread crumbs.
- Sprinkle the breadcrumbs evenly over the top of the casserole and place in the oven uncovered.
- Bake for 25-35 minutes or until the sauce is bubbling up from the sides of the dish and the breadcrumbs are golden brown.
Nutrition Facts
Serving: 1 serving | Calories: 791 kcal | Carbohydrates: 47 g | Protein: 37 g | Fat: 51 g | Saturated Fat: 31 g | Trans Fat: 1 g | Cholesterol: 149 mg | Sodium: 1275 mg | Potassium: 476 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 1573 IU | Vitamin C: 1 mg | Calcium: 1037 mg | Iron: 2 mg
ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!
📖 Recipe
Salted Caramel Strawberry Shortcake
It's like regular strawberry shortcake, just 200% better.
Print
Servings: 8 servings
Ingredients
For The Biscuits
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups heavy whipping cream
For the Caramel Sauce
- 1 cup brown sugar packed
- ½ cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For The Toppings
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 3 cups fresh strawberries sliced
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine the flour, 2 teaspoons sugar, baking powder and ½ teaspoon salt in a large bowl.
- Pour 1 ½ cups whipping cream over the dry ingredients and mix just until no dry spots remain. Dough will be stiff, use your hands to mix if needed. Set dough aside.
- Make the caramel sauce by whisking together 1 cup brown sugar, ½ cup cream, the cinnamon and salt. Mix until smooth and set aside.
- Grease an 8x8" baking dish or deep dish pie plate and pour the caramel sauce into the bottom.
- Portion the biscuit dough using a spoon or cookie scoop into 8 evenly sized biscuits. Nestle the bottom of each spoonful of dough into the caramel sauce.
- Place the biscuits in the oven and bake for 20-25 minutes or until the tops of the biscuits have begun to turn golden brown and the caramel sauce is bubbling on the sides.
- While the biscuits are baking, combine the remaining 1 cup of cream with 1 tablespoon of powdered sugar and beat with an electric mixer until thick and fluffy. Set aside.
- Combine the sliced strawberries and toss with 1 tablespoon of sugar. Set aside.
- Allow the biscuits to cool for at least 15-20 minutes before removing from the pan.
- Assemble the shortcakes by cutting off the tops of the biscuits and filling with a scoop of whipped cream followed by a spoonful of strawberries. Replace the top of the biscuit and serve!
Nutrition Facts
Serving: 1 serving | Calories: 559 kcal | Carbohydrates: 62 g | Protein: 5 g | Fat: 33 g | Saturated Fat: 21 g | Cholesterol: 122 mg | Sodium: 480 mg | Potassium: 322 mg | Fiber: 2 g | Sugar: 33 g | Vitamin A: 1319 IU | Vitamin C: 32 mg | Calcium: 140 mg | Iron: 2 mg
ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!
