Chef Mia

Patti LaBelle’s Macaroni & Cheese

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Patti LaBelles Macaroni & Cheese Recipe

  • Author: Chef Mia
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Description

Patti LaBelle is an iconic singer and also an amazing home cook. Her recipes are divine and I always wanted to try her macaroni and cheese pasta.

Ingredients

Scale
  • 1 tablespoon of good ol' vegetable oil
  • 1 pound of your favorite macaroni
  • 8 tablespoons butter (get that rich kind!)
  • 1 tablespoon more butter (for good measure)
  • 1/2 cup Muenster cheese (shredded up real nice)
  • 1/2 cup mild cheddar ('cause we're mixin' it up)
  • 1/2 cup sharp cheddar (for that extra kick)
  • 1/2 cup Monterey Jack (shredded like a pro)
  • 2 cups half-and-half (creamy as a dream)
  • 8 ounces Velveeta cheese (cubed (the secret touch))
  • 2 eggs (lightly beaten, just like my grandma used to)
  • 1/4 teaspoon seasoning salt (for a little spice)
  • 1/8 teaspoon fresh ground pepper (none of that stale stuff!)

Instructions

  1. Get that oven fired up to 350, like the desert at noon.
  2. Take a deep 2 1/2 quart baking dish and butter it up, lightly now.
  3. Fill a pot, big as a canyon, with water, and bring 'er to a boil.
  4. Toss in your macaroni and that tablespoon of oil. Cook it for about 7 minutes or so, 'til it's a bit tender.
  5. Drain that macaroni well, and bring it on back to the pot.
  6. Now, melt yourself 8 tablespoons of that butter in a small saucepan, and stir it into the macaroni.
  7. Round up all them shredded cheeses in a large bowl.
  8. Add 1 1/2 cups of the shredded cheese, half-and-half, cubed cheese, eggs, seasoned salt, and pepper to the macaroni. Stir it like you mean it!
  9. Transfer to your buttered-up dish, and top it with the remaining 1/2 cup of shredded cheese.
  10. Dot it with that last tablespoon of butter, 'cause why not?
  11. Bake it up for 30-35 minutes, or until the edges are as golden as a Western sunset and bubbling like a hot spring.
  12. Serve it hot, friends and neighbors. Makes enough for 8, or maybe just one hungry cowboy.

The Best Classic Mac & Cheese with Crunchy Topping

Craving the ultimate comfort food? This best-ever classic mac and cheese recipe is perfect for a quick and easy dinner! With its creamy, cheesy goodness and a crunchy golden topping, this dish will quickly become your favorite. It’s a simple, vegetarian dinner recipe that’s easy to make and guaranteed to satisfy. Perfect for family dinners or cozy nights in!

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Classic Mac and Cheese Recipe (Crunchy)

  • Author: Chef Mia
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Description

Craving the ultimate comfort food? This best-ever classic mac and cheese recipe is perfect for a quick and easy dinner! With its creamy, cheesy goodness and a crunchy golden topping, this dish will quickly become your favorite. It’s a simple, vegetarian dinner recipe that’s easy to make and guaranteed to satisfy. Perfect for family dinners or cozy nights in!

Ingredients

Scale
  • 2 cups elbow macaroni (or pasta of your choice)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk (or half-and-half for extra richness)
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup Parmesan cheese (optional for added depth)
  • 1 cup breadcrumbs (preferably panko for extra crispiness)
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan
  • Pinch of smoked paprika or cayenne pepper (optional, for added flavor)

Instructions

  1. Start by boiling a large pot of salted water. Add the elbow macaroni and cook it according to the package directions until al dente
  2. In a large saucepan, melt 4 tablespoons of butter over medium heat. As soon as the butter melts and begins to bubble, whisk in the flour to form a roux. Continue whisking for about 12 minutes.
  3. Slowly pour the milk into the roux, whisking constantly to prevent lumps from forming. Allow the mixture to simmer over medium heat until it thickens and becomes smooth.
  4. Stir in the mustard powder, garlic powder, and a bit of salt and pepper for added flavor.
  5. Once the sauce reaches a smooth consistency, lower the heat and gradually stir in the cheeses sharp cheddar, mozzarella, and Parmesan (if using).
  6. Add the cooked macaroni to the cheese sauce and gently fold everything together.
  7. If you want to add a crunchy breadcrumb topping, combine breadcrumbs, melted butter, and Parmesan in a small bowl.
  8. Preheat your oven to 350°F (175°C). Pour the macaroni and cheese mixture into a buttered casserole dish. If youre using the breadcrumb topping, spread it evenly across the surface of the mac and cheese.
  9. Bake for 2025 minutes or until the edges are bubbling and the top turns golden brown.

Bobby Flay Slow Cooker Mac And Cheese Recipe

Bobby Flay Slow Cooker Mac And Cheese Recipe is the ultimate cheesy comfort food made effortlessly in the slow cooker. With sharp Cheddar, creamy evaporated milk, and tender elbow macaroni, this beginner-friendly side dish is perfect for busy days or crowd-pleasing gatherings. #BobbyFlayRecipes #SlowCookerMacAndCheese #EasyComfortFood #CheesySideDish #MakeAheadMeals #CrockpotRecipes

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Bobby Flay Slow Cooker Mac And Cheese Recipe

  • Author: Chef Mia
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Description

An incredibly easy, set-it-and-forget-it recipe for the creamiest, cheesiest macaroni and cheese, all made in the slow cooker for the ultimate comfort food meal.

Ingredients

Scale
  • 8 ounces elbow macaroni, cooked al dente
  • 5 cups sharp Cheddar cheese, grated and divided
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup melted butter
  • 2 large eggs, beaten
  • 1 tsp salt & a dash of pepper
  • Dash of paprika

Instructions

  1. Spray a 4-quart slow cooker with cooking spray.
  2. In the slow cooker, combine the cooked macaroni, evaporated milk, milk, butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated cheese.
  3. Stir everything together until well-mixed.
  4. Sprinkle the remaining 1/2 cup of cheese on top of the mixture, then sprinkle with paprika.
  5. Cover and cook on LOW for 3 hours and 15 minutes.
  6. Turn off the heat, give the mac and cheese a final stir, and serve hot.

CREAMY BAKED MAC AND CHEESE

CREAMY BAKED MAC AND CHEESE

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CREAMY BAKED MAC AND CHEESE

  • Author: Chef Mia
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Description

If theres one dish that makes its way across countless dinner tables and sparks nostalgia from the first bite, its the classic baked mac and cheese. Whether youre cuddling up on a winter night or just need that food hug after a long day, this gooey cheesy delight is almost always the answer.

Ingredients

Scale
  • 1 lb. elbow pasta (just like mama used to have)
  • 1/2 cup of good ol unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk (the creamier the better)
  • 2 1/2 cups half and half
  • 4 cups of medium sharp cheddar cheese (shredded (and dont you go buyin it pre-shredded))
  • 2 cups Gruyere cheese (shredded (again, shred it yerself, darlin))
  • A pinch of salt (about 1/2 Tbsp.)
  • 1/2 tsp. black pepper (for that kick)
  • 1/4 tsp. paprika (for a lil color and flair)

Instructions

  1. Preheat that oven of yours to 325 degrees F. Grab a 9×13 baking dish and give it a good greasin.
  2. Now, fill a big ol pot with water and a sprinkle of salt. Get it boilin, then throw in the pasta. Cook it a minute less than what that there package tells ya for al dente. Drain it, and give it a splash of olive oil to keep it from gettin all clingy-like.
  3. While youre waitin on that water, get to shreddin yer cheeses. Mix em together and divide em into three piles. About 3 cups for the sauce, 1 1/2 cups to layer in the middle, and 1 1/2 cups for the golden top.
  4. Melt yer butter in a big saucepan over medium heat. Toss in the flour and give it a good whiskin. Itll look a bit like wet sand from the creek bed. Let it cook for a minute, keepin that whisk movin. Gradually pour in the half and half, keep whiskin. Once its smooth, add the milk. Keep on whiskin til its thicker than a cowboys accent.
  5. Take it off the heat and mix in yer spices and 1 1/2 cups of the cheeses. Give it a good stir til its smooth as a prairie sunset. Add another 1 1/2 cups of cheese and stir until its as smooth as a country ballad.
  6. In a big mixin bowl, mix that drained pasta with your creamy cheese sauce. Pour half of it into your greased baking dish. Sprinkle 1 1/2 cups of cheese over the top, then add the rest of the pasta mixture on top.
  7. Top it all off with the last 1 1/2 cups of cheese, then bake it for bout 15 minutes. When its all bubbly and lightly golden, youll know its done to perfection.

Spinach Bacon Quiche

Tarta de espinaca

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Spinach Bacon Quiche

  • Author: Chef Mia
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Description

Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!

Ingredients

Scale
  • 1 (9 inch) pie crust
  • 2 oz diced bacon (or more to taste)
  • 1 small onion (chopped (about 1/2 cup))
  • 1 (6-oz) bag baby spinach (large stems removed, leaves lightly chopped if desired)
  • 1 cup shredded cheese (Monterey Jack, Gruyère or Cheddar are all nice)
  • 5 large eggs
  • 1 1/4 cups milk
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
  • ground black pepper (to taste)

Instructions

  1. Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9 inch pie plate and fit the crust inside. Prick the bottom of the pastry with a fork a few times. Place in the fridge until ready to use.
  2. Cook filling: Cook the bacon in a large frying pan until browned. Add the onion and cook until softened, then add the spinach and cook until wilted and excess moisture has evaporated. (Gently pat dry with paper towels if your spinach released a lot of water and still feels very wet.)
  3. Make egg mix: Whisk together eggs, milk, flour, salt, nutmeg and pepper in a medium mixing bowl.
  4. Assemble: Place the spinach mix into the prepared crust. Sprinkle with the cheese. Pour the egg mix over it.
  5. Bake: Reduce oven temperature to 375F. Bake for 45-50 minutes or until the middle is set. If the top gets too brown, loosely cover with a piece of foil. Let stand for 10 minutes before slicing into wedges to serve.

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