im trying to get back into cooking
so i need recipes
let me know your personal ones so I can cook them and EAT IT
YUMMM
anyone have yummy yum yum recipes???
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this is my friends moms Mac n cheese recipe soooo yum! Ingredients16 oz elbow macaroni, cooked (or other tubular pasta)1 tbsp extra virgin olive oil6 tbsp unsalted butter1/3 cup all purpose flour3 cups whole milk1 cup heavy whipping cream4 cups sharp cheddar cheese shredded2 cups Gruyere cheese shreddedsalt and pepper to taste1 1/2 cups panko crumbs4 tbsp butter melted1/2 cup Parmesan cheese shredded1/4 tsp smoked paprika (or regular paprika) Instructions
Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately. VideoNutritionCalories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg More IdeasFor all appetizer recipes, go HERE. Have a great day!CommentsHi Trish! I want to try this recipe, but I have a question: how many ounces of cheese is 4 cups shredded? Thank you for your help! Amazing mac n cheese recipe! I suggest adding some minced garlic to the rue while the butter is browning to add a little bit of extra flavor. I have been making your lovely Mac ‘n’ cheese recipe for 7+ years and I just went back on your website to print off the recipe as my original one has seen better days. I have had so many nice comments from my guests and especially my family that I just wanted to say thank you to you. My go to favorite Mac & cheese recipe!! I even make it gluten free , everyone loves it ! Thank you so much !! This was good. I didn’t have unsalted butter so I used all salted butter and went easy on the “salt to taste”. I couldn’t taste test from a bubbling pot of roux lava, so I couldn’t tell what it tasted like before the final product. Not as flavorful as I expected, it seemed like it was missing something but I couldn’t quite put my finger on it. I’ll be making some tweaks to it for future dishes, but this is a great base recipe. I am preparing dishes, ahead of time to take up to the cottage. Do you recommend freezing this and and when we decide to eat it far and then make the topping before going in the oven This is the best Mac and cheese recipe!! I get requests to make it all the time! Thank you so much for sharing. Leave a ReplyYour email address will not be published. Comment * Email * Website POPULAR POSTS         COPYRIGHT ©2026, MOM ON TIMEOUT. ALL RIGHTS RESERVED. DESIGN BY PIXEL ME DESIGNS Ingredients16 oz elbow macaroni, cooked (or other tubular pasta)1 tbsp extra virgin olive oil6 tbsp unsalted butter1/3 cup all purpose flour3 cups whole milk1 cup heavy whipping cream4 cups sharp cheddar cheese shredded2 cups Gruyere cheese shreddedsalt and pepper to taste1 1/2 cups panko crumbs4 tbsp butter melted1/2 cup Parmesan cheese shredded1/4 tsp smoked paprika (or regular paprika) Instructions
Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately. VideoNutritionCalories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg More IdeasFor all appetizer recipes, go HERE. Have a great day!Comments
Hi Trish! I want to try this recipe, but I have a question: how many ounces of cheese is 4 cups shredded? Thank you for your help! Amazing mac n cheese recipe! I suggest adding some minced garlic to the rue while the butter is browning to add a little bit of extra flavor. I have been making your lovely Mac ‘n’ cheese recipe for 7+ years and I just went back on your website to print off the recipe as my original one has seen better days. I have had so many nice comments from my guests and especially my family that I just wanted to say thank you to you. My go to favorite Mac & cheese recipe!! I even make it gluten free , everyone loves it ! Thank you so much !! This was good. I didn’t have unsalted butter so I used all salted butter and went easy on the “salt to taste”. I couldn’t taste test from a bubbling pot of roux lava, so I couldn’t tell what it tasted like before the final product. Not as flavorful as I expected, it seemed like it was missing something but I couldn’t quite put my finger on it. I’ll be making some tweaks to it for future dishes, but this is a great base recipe. I am preparing dishes, ahead of time to take up to the cottage. Do you recommend freezing this and and when we decide to eat it far and then make the topping before going in the oven This is the best Mac and cheese recipe!! I get requests to make it all the time! Thank you so much for sharing. Leave a ReplyYour email address will not be published. Comment * Email * Website POPULAR POSTS COPYRIGHT ©2026, MOM ON TIMEOUT. ALL RIGHTS RESERVED. DESIGN BY PIXEL ME DESIGNS |
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Yoo I think I saw a hot honey chicken recipe somewhere here you could look just click food categorie and search if I found it I will send it to you I found ittt it’s published by lollilag so credits go to her Hot Honey Chicken Wraps🛒 Ingredients (Makes 7 Wraps) 🌯 Chicken:
Veggies:
Sauce:
🌯 Wraps: 7 flour wraps (60 calories each) by foggywinter; ; Report |
Report
Hailey says
July 25, 2026 at 6:54 PM
I’ve made this twice already! I cut down the Panko to 1c and I also added about 1.5Tbsp of Dijon mustard to the sauce. Make sure you really press the Panko mixture down onto the top of the mac and cheese. If you don’t press it enough, it turns into a crumbly mess when serving. Definitely the best Mac and cheese! I let it cook for about 45min to make sure the top gets browned and crispy.