One-Pot Mac & Cheese

Why dirty two pans making a cheese sauce and boiling noodles separately, when you can do it in one?  This is an easy weeknight meal, done in about 20 minutes!  Add in your favorite protein, veggies, and/or seasonings!

Enjoy!

One-Pot Mac & Cheese

2 Tbsp Butter
2 Tbsp Flour
3 Cups Water
4 Cups Milk
1 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Ground Mustard
4-5 Cups Shredded Cheddar Cheese
1/2 Cup Shredded Parmesan
1 lb Elbow Macaroni

Melt butter in large pot over medium-high heat.  Add flour, stir to combine, & cook for 1-minute.  Then, slowly whisk in 1 cup of the water until smooth & beginning to thicken.  Gradually pour in remaining water & milk - stirring until smooth/well combined.  Add in salt, garlic powder, ground mustard, & give a good stir.  Stir in uncooked macaroni noodles, continue cooking, stirring occasionally, until the mixture just reaches a simmer.  Reduce heat to medium-low to maintain simmer, continue cooking until the pasta is done al-dente (approximately 8-10 minutes - don't overcook pasta).  Remove from heat, stir in cheeses until melted.  Add additional salt & pepper to taste.  Serve immediately.

Notes:  Freshly shredded cheese is worth the effort for smooth sauce (already shredded cheese has a stabilizer that can make your sauce grainy).  Save time & grate cheese while the noodles are cooking.  Any combo of cheese can be used!  Cheddar is a staple, but Swiss, Gouda, and many others are wonderful too!

Ranch Party Mix

This ranch and dill snack mix is so addicting!  You can pretty much use any crackers, cereal, sesame sticks, peanuts, etc that suit your cravings!

Enjoy!

Ranch Party Mix

1 1/2 Cups Butter, melted
2 Packets Ranch Dressing Mix
2 Tsp Onion Powder
2 Tsp Garlic Powder
4 Tsp Dill Weed
2 Bags Oyster Crackers
1 Box Cheez-Its
1 Box Mini Triscuits
1 Bag Pretzels

Preheat oven to 250 degrees.  In a large bowl, combine crackers and pretzels.
In a separate bowl, mix dressing mix and other spices with butter.  Drizzle butter mixture over crackers and stir to coat.  Spread out in 2 large sheet pans.  Cook for 15 minutes, give a good stir, and cook for another 15 minutes.  Let cool and store in air tight container.  Will keep for a few weeks!

Cheesy Chicken Bacon Noodle Soup

I threw together this soup and I loved it so much that I decided I better write it down and share it!

Enjoy!

Cheesy Chicken Bacon Noodle Soup

3 Cups Cooked Chicken, shredded/diced
8 Cups (2 Qts) Chicken Stock
1 Cup Whole Milk
1/2 Cup Chopped Celery
1 Cup Chopped Carrots
1 Packet Ranch Dressing Mix
1/2 Cup Bacon Crumbles
4 oz Cream Cheese
12 oz Fine Egg Noodles
1 1/2 Cups Mild Cheddar Cheese, shredded

In a large pot (at least 6 qt), combine chicken, stock, milk, celery, carrots, ranch mix, bacon, and cream cheese over medium-high heat and bring to a boil.  Reduce heat and simmer covered 20-25 minutes, stirring occasionally to keep from sticking to bottom.  Add noodles and shredded cheese - serve once noodles are soft.

Notes:

• I used boneless skinless chicken thighs cooked in my instant pot (seasoned well with seasoning salt, pepper, and Italian seasoning, then cooked with half a onion (sliced), one clove minced garlic, and chicken broth). Chicken breasts, rotisserie chicken, etc will all work fine too!
• I find shredding your own cheese melts better and really doesn't take much extra effort. 
• I used Costco's Bacon Crumbles when I made this - fry up your own bacon if you prefer!
• The veggie measurements are approximate - throw in what your family loves!

Lemon Cheesecake Bars

You'll love these simple bars!  Lemon + cheesecake filling + sugar cookie crust = delish!

Enjoy!

Lemon Cheesecake Bars

Crust:
1 Cup Butter, softened
1 Cup Sugar
1 Tsp Vanilla
2 Cups Flour

Filling:
8 oz Cream Cheese, softened
1/2 Cup Sugar
1/4 Cup Lemon Juice
1 Tbsp Lemon Zest

Preheat oven to 350 degrees.  Line a square baking pan with parchment paper or foil and spray with cooking spray (I like to use the non-stick foil which does not require anything additional).

In a medium mixing bowl, beat butter, sugar, and vanilla together until well combined and fluffy (approximately 2 minutes).  On low speed, slowly beat in 1/2 cup of flour at a time to butter mixture until dough just comes together.  Press half the dough into prepared pan and refrigerate remaining dough until ready to use. Bake for 25-30 minutes, until light golden brown.  Cool crust before continuing on to filling.

In another medium bowl, beat together cream cheese, sugar, juice, and zest until smooth and creamy.  Pour filling over cooled crust and crumble remaining dough from crust evenly on top.  Bake for 30 minutes or until top is a light golden brown.  Cool completely, then remove bars from pan by lifting up foil and setting on flat surface for cutting.

*Once cooled, top with more lemon zest if desired.

Italian Meatball Soup

I love this one-pot soup - it is a bowl of comfort food!

Enjoy!



Italian Meatball Soup

2 Tbsp Olive Oil
1/2 Cup Chopped Onions
Couple pinches of Salt
2 Cloves Garlic, minced
1 - 14.5 oz Can Basil, Garlic & Oregano Diced Tomatoes
2 Tbsp Tomato Paste
1 Qt Chicken Broth
1 Tbsp Italian Seasoning
Couple Dashes Hot Sauce
Pinch of Red Pepper Flakes (or more if you want some heat)
Meatballs
1/4 Cup Parmesan, freshly grated
8 oz Ditalini Pasta
Pinch of Dried Oregeno
Pinch of Dried Basil

Heat olive oil in medium saucepan over medium/high heat.  Add onions and saute until translucent (about 3-4 minutes), add a little bit of salt, then add garlic to pan and saute for about a minute more.  Then add diced tomatoes (with juice), tomato paste, broth, Italian seasoning, hot sauce, red pepper flakes, and meatballs.  Simmer for 15 minutes.  While still simmering, add Parmesan and pasta and continue to simmer another 15 minutes.  Remove pot from heat, add oregano and basil.

Notes:

• I buy a tube of tomato paste and keep on hand in the fridge for these kinds of recipes.
• I use 24 frozen Italian meatballs (mine are from Costco because it makes this recipe easy to throw together) - definitely use your own baked meatballs if you prefer.
• I find my Ditalini pasta at Walmart, but you can use any kind of small pasta.
• The pasta will continue to absorb the liquid as it sits - do not be surprised if it turns to a casserole.  You can add more broth or another can of tomatoes to bring up the liquid or reduce/remove the pasta.
• Feeds about 4-6 people.