This creamy soup features everything you love about mac and cheese, but in a soup. It’s nicely rounded out with the addition of diced ham, fresh broccoli florets, onions, and added seasonings. Mac And Cheese Soup is a bowl full of classic comfort that appeals to the kid in us all.
Do you remember where you went or who came over for one of the biggest milestones of your elementary school life? What event you may be wondering, since at that age there are so many ‘firsts’ to choose from– your first sleep over. The youngest son finally got to have one this Fall and if you could die from excitement– he’d have been a goner. Everything had to be perfect–even dinner, so when he requested spaghetti pie (and let me know he actually meant a spaghetti pie) I knew I had to come up with something to fit the bill. He thought my idea for a baked spaghetti pie with pepperoni sounded perfect.
Some days I seriously don’t think I’d survive without my quick one pot meals. Seriously. With everything life throws at me some days having these quick and easy meals the whole family can get behind is my saving grace. It may not be actual tacos, but it tastes just as good without all the chopping, dicing, etc.
Give it a try and this recipe for 15 Minute Taco Pasta will soon be just as stained and well-worn as some of the other quick and easy family favorites in your recipe binder.
Italian food seems to speak right to my family’s soul. Probably because the hubs is (almost) a full blooded Italian, and through him, my boys are pretty close. We make it a point to talk to them about their heritage since it’s something we’re proud of, and we also make it a point to teach them how to make the same authentic dishes their Nonna & Nonno made for their Dad growing up so that they too can keep the tradition going for their kids.
If you grew up in the South pasta salad was and still is a staple, but it typically just involves plain pasta and some sort o mayonnaise base. Shake things up with this fun new twist- Pepperoni & Basil Tortellini Salad, in a creamy Caesar dressing with sliced sweet grape tomatoes too.
Do you love the taste of Pierogis, Those Eastern European dumplings stuffed with cream mashed potato goodness, but dread the amount of work involved with making the dough, stuffing, and sealing them by hand? Then this here’s the thing for you. Pierogi LASAGNA. Now it’s true you could go to the frozen food aisle and just buy a bag (and I will, in a pinch) but they can’t ever compete flavor wise with the real thing. Or even with our more modernized version.
Pasta, potatoes, cheese, and bacon. Does it get any better than that? I’m pretty sure those are the hubs and sons four favorite food groups 😉
Still, they might not be the best groups to associate with, especially all at once, if you’re watching your carb intake … Or ya know, flavor.
Alternating layers of rich cottage cheese, and creamy mashed potatoes whipped together with bacon or ham and a generous serving of cheddar cheese are sandwiched between your favorite lasagna noodles before being topped with another sprinkle of cheddar cheese and crisp, crumbled bacon and oven-baked to perfection.
You need this in your life. At least once, or twice. And with the colder days and colder nights approaching, there’s no better time of year to give it a try.
12 cooked lasagna noodles
2 cups cottage cheese
3 thinly sliced green onions with a sprinkling of salt (or 1 tsp onion salt)
2 cups grated cheddar cheese, with 1/2 cup separated
2 1/2 cups mashed potatoes
1/2 cup bacon (fried crisp and crumbled) OR diced ham.
1 onion, chopped and cooked until clear
8 slices bacon, fried crisp and crumbled
- Mix together the cottage cheese, egg and green onion, stirring until evenly combined.
2. In another bowl, mix together the 1/2 cup of cheddar cheese, the mashed potatoes, the 1/2 cup of bacon/ham crumbled and the sautéed onion.
3. Line the bottom of a greased 9 x 13″ baking dish with 4 of the lasagna noodles.
4. Spread half of the cottage cheese mixture out evenly over the noodles.
5. Add 4 additional noodles and cover evenly with half of the potato mixture.
7. Top with remaining 4 noodles, remaining cheese and crumbled bacon.
8. Bake at 350 degrees for 30 minutes.
9. Serve warm with sour cream, if desired.
If you think egg rolls are only to be found on Chinese take-out menus, or in the Asian section of the frozen food aisle, it’s time to think again. If you’re an egg roll purist who firmly believes this American-iced version of the traditional spring roll should only be hiding a blend of pork, cabbage, maybe a few other veggies, and a bevy of seasoning that’s cool, we have the perfect easy egg roll recipe for you.
But if you can close your eyes and picture that perfectly fried, crispy egg roll shell breaking open as you bite into it, revealing a filling of creamy Mac & Cheese, studded with ham or bacon then you’re on the same level as we are with this recipe.
These just call to the kid in me, the fun foodie, and the carb enthusiast within. Why yes, I’d like some carbs with my carbs. Because, all the carbs. Serve them with a side of your favorite barbecue sauce for dipping.
Macaroni & Cheese (with ham or bacon) Egg Rolls
2 cups macaroni and cheese, chilled
4 slices cooked bacon, crumbled, or 1/2 cup cooked, diced ham
8 egg roll wrappers
vegetable oil, for frying
barbecue sauce, for dipping
- Heat oil in a deep fryer, Dutch Oven, or other safe pot to 350 degrees F.
2. Mix the macaroni and cheese and the bacon or ham together. Spoon about ¼ cup onto each egg roll wrapper. Dampen the edges of the egg roll wrapper with water. Roll up, into a closed egg roll, according to the package directions.
3. Cover the uncooked egg roll with a damp paper towel until ready to fry.
4. Repeat the steps with the remaining ingredients.
5. Working with just a few of the assembled egg rolls at a time, fry them until well browned, about 4 minutes. Place the cooked egg rolls onto a layer of paper towels to drain and get rid of any excess grease.
6. Serve them warm with barbecue sauce on the side, for dipping.
Like what you see? Check out these other fun ‘egg roll’ ideas…
We’re interrupting our regularly scheduled program. Ice Cream/Frozen Treat Week ( # 2 ) will return bright and early Monday morning. Until then, we’re going to leave you with these snack-tactic cucumber recipe. You’re not gonna want to miss it.
This quick and easy recipe makes the perfect summer side salad. Seriously. Even better? It only uses a few simple ingredients, but it’s chock full of crispy, crunchy cucumbers and packs a ton of flavor with just the right amount of kick. It’s a great addition to any end of summer bash.
Asian Cucumber Salad
2 English cucumbers, finely sliced
3/4 cup rice wine vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
3 cloves minced garlic
1 teaspoon sesame oil
dash of red pepper flakes
1-2 tbsp sesame seeds
- In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the slo Ed cucumbers, tossing to coat. Let the cucumbers ‘marinate’, chilled, for about an hour.
- Before serving, sprinkle sesame seeds over top. Serve chilled, but the longer these sit they will eventually turn into Asian-flavored pickles 😉 We make sure to use them within 24 hours.
I think it’s safe to say that we all look forward to pizza night every other Friday. Some nights, it means placing an order on the computer and having it delivered about 45 minutes later. Other nights, it means Mom thawing out the pizza dough the night before and getting busy with a variety of toppings. It could be your traditional pepperoni, or even as funky as Mac & Cheese pizza. We love pizza. Period. But then, naturally, you’ve got those ‘oops’ moments. You know the ‘pizza night’s come up again, and even though you told yourself multiple times, posted sticky notes, and tied a ribbon around your finger, you still forgot to thaw the dough out’ moments. And it’s 30 minutes until you told everyone to be at the table. See, an ‘oops’ moment. Luckily for me, one of my guys favorite pizza flavor combos will forever be meatlover’s.
And what’s not to love? Especially for a meaty, hearty kind of appetite. Where else are you going to find beef, pepperoni, sausage, ham, and occasionally bacon thrown together into one incredible dish? This is my pizza night savior on those no-dough nights. Instead of a traditional pizza crust, I opted to mix there favorite flavors with some pasta. And man, oh, man is it good! All their promised favorite flavors, mixed with some fun pasta shapes.
And it’s customizable. Use whatever pasta is your family’s favorite shape. I didn’t include them in the recipe, but add in some ground beef, or swap it for something else. The sons consider it a real treat when I sprinkle some crispy, crumbled bacon over top the pepperoni and cheeses. So whether you forgot to plan ahead like moi, you don’t want to do delivery, or it seems like too much work, with this meal you won’t have to let that stand in the way of you and your family enjoying your next pizza night.
Meatlover’s Pizza Casserole
1/2 lb bow tie pasta
1 lb mild pork sausage
2 (26 oz) jars spaghetti sauce
1 large onion, diced
1 lb cooked ham, cubed
3 (8 oz) bags of shredded mozzarella
6 tbsp grated Parmesan cheese
2 tbsp minced garlic
1 tsp dried oregano
1. Cook pasta according to the package directions, or until al dente. Run under cold water to stop the cooking process, drain and set aside.
2. Add the sausage, onions, garlic, and oregano until the sausage has cooked through and the onions are translucent. Remove them from heat, drain if necessary, and set aside.
3. Lightly grease a 9×13 inch baking dish. Add some sauce to the dish, just enough to lightly coat the bottom when spread out.
4. To create the first layer, add 1/3 of the cooked pasta and spread it out evenly into the dish. Cover the pasta with 1/3 of the remaining sauce. Sprinkle one bag of cheese out evenly overtop. Sprinkle two tbsp of Parmesan out evenly over the mozzarella. Add the cooked sausage mixture and spread it out evenly.
5. For the second layer, spread half of the remaining pasta into the dish. spread half of the remaining sauce out over the pasta. Sprinkle another bag of mozzarella and two tbsp of Parmesan evenly over top. Sprinkle the diced ham out evenly to finish the layers.
6. To prepare the final layer, add all the remaining pasta, the rest of the pasta sauce, the last bag of mozzarella and the rest of Parmesan, and finally top with all the sliced pepperoni.
7. Bake at 375 degrees for 40 minutes. Let sit for 5 minutes before serving.
A creamy Chicken Florentine and Farfalle pasta dish is the ultimate Italian American comfort food. Lunch, dinner, no matter what this dish- featuring chopped rotisserie chicken, fresh baby spinach, and tangy Parmesan- is made to be something quick & easy that’s sure to satisfy anyone.