Baked Macaroni & Cheese Your Way

This macaroni and cheese is very versatile because you can use any type of semi-hard cheese and/or soft cheese you'd like.  I would stay away from hard cheeses like parmesan or romano as they don't melt as easily.  They are fine to use on top. If you want to use a soft cheese, such as brie, it will give you a looser, creamier sauce. The typical cheese is a sharp cheddar. For this recipe I used a combination of extra sharp cheddar and Pepperjack as that is what I had on hand.  The peppers add a little bit of zip to it  Feel free to use a bacon and cheddar, garlic and herb, tomato basil, swiss or any other cheese that you'd prefer.  A combo of cheese adds a multi-layer of taste.  Experiment.  As long as the bechamel (white sauce) is done correctly, the cheese really doesn't matter.  A chunk of blue cheese in the mix is also a great taste!  Some people even like to add bacon!  Now, to personalize this even further, instead of extra cheese on top, consider crushed Ritz crackers, seasoned panko, crushed onions from the can, etc.  The choices are endless.  This really is Macaroni & Cheese YOUR WAY!
Here we go ...

Ingredients
1 lb. of cooked pasta, any shape will work
4 T butter
4 T flour
3 c whole milk
16 oz. cheese, divided
S&P to taste
Paprika

Boil the pasta for approximately 8 minutes or until al dente, using the water measurement specified on the box.  While the pasta is cooking, make the cheese sauce.
In a 2-quart sauce pan make a rue by melting 4 T butter; and whisking in the flour, Continue to whisk for about a minute to cook the rue and eliminate the raw flour taste.  While whisking, pour in the milk. Vigorously whisk until smooth; add salt and pepper.  Continue to cook until the bechamel thickens. Remove from heat and add 3/4 of the cheese.  Stir until completely melted.
After 8 minutes has passed, check the pasta for doneness.  It should be firm; but not hard.  (Note: Pasta cooks even more after it's been removed from the water.) Drain the pasta. Combine the pasta with the cheese sauce and pour into a buttered 2-quart casserole dish.  Top with remaining cheese; sprinkle with paprika.  Bake for approximately 25-30 or until bubbly.

Enjoy!

Mock Macaroni & Cheese Made with Cauliflower

You don't miss the macaroni at all!

Ingredients
1 medium head of cauliflower, chopped into small chunks and boiled just until tender, drain
6 T butter
6 T flour
4 c milk
1 tsp. salt
1 tsp. cracked black pepper
Paprika

Preheat oven to 350*.  Lightly grease a 2-qt. casserole dish.  Set aside.
In a large pot melt butter, add flour.  Whisk together and cook for 1-2 minutes whisking continually. Slowly add milk and whisk until smooth.  Add salt and pepper.  Continue to cook until mixture thickens.  Remove from heat and add all but 3/4 c cheese.  Stir until cheese is completely melted. Add cooked cauliflower, stir well and pour into prepared casserole dish.  Top with remaining 3/4 c cheese and sprinkle with paprika.  Bake for 20-25 minutes or until bubbly and cheese on top is melted.  Remove from oven and let sit for about 10 minutes before serving.

Yum!

Yam Casserole with Sweet Pecan Crumble

Simple and very tasty.  Almost like having dessert with your meal.  That said, a little goes a long way.

Ingredients

3 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Combine first 6 ingredients. Blend thoroughly and pour into a buttered 1 1/2 to 2-quart casserole dish.

Mix remaining ingredients together and sprinkle over top.

Bake at 350° for 30 to 40 minutes, until hot and browned.

Serves 6 to 8

Chicken Enchilada Casserole

Recipe adapted from Clinton Kelly's recipe on The Chew.

Clinton made his own enchilada sauce here, but I took the easy way out and bought El Paso's in the can.  It was delish!

Ingredients

2 10 oz. cans El Paso Enchilada Sauce, warmed

24 Corn Tortillas
1-2 Rotisserie Chickens (shredded) **I wanted more chicken, so used 2
1 cups Mexican Crema or Sour Cream
1 pound Jack Cheese (shredded; 1 cup reserved for topping)
2 cups Salsa Fresca
1 cup Cilantro (chopped)

Heat 1/4 inch of vegetable oil in a medium skillet to 350º F. Using tongs, dip the Tortillas into the oil one at a time for 10 seconds. Set aside and keep warm. Then dip each tortilla into the warm Enchilada Sauce. In a 13x9 baking dish, lay 6 of the smothered Tortillas in an even layer. Then spread half of the shredded Chicken on top of the Tortillas. Continue to build even layers with one-third of the following ingredients: Mexican Crema, Jack cheese, Salsa Fresca and Cilantro. Repeat the layers starting with the Tortillas. Top the casserole with another layer of Tortillas and sprinkle the reserved Jack Cheese over.

Bake casserole for 20 minutes, or until the Cheese has melted.

Serve with any or all of the following toppings:

Remaining Enchilada Sauce

Queso Fresco
Mexican Crema
Chopped Avocados
Pickled Jalapenos
Lime Wedges to serve; optional