Baked Mac and Cheese

Baked Mac and Cheese – it’s amazingly cheesy, deliciously comforting and perfect for holidays and weekends! Macaroni noodles are cooked to al dente then tossed with a luxuriously creamy cheddar and gruyere sauce, then topped with crispy toasted panko and oven baked. It’s one of the ultimate side dish recipes!

Baked Mac and Cheese

• Servings: 12
• Prep Time 20 minutes
• Cook Time 30 minutes
• Total Time 50 minutes

Ingredients

• 1 cup (2.5 oz) panko bread crumbs
• 6 Tbsp (3 oz) butter*, divided
• 12 oz. (3 cups) dry macaroni pasta
• 1 tsp salt, more or less to taste
• Pepper to taste
• 5 Tbsp (1.6 oz) flour
• 2 1/2 cups (590ml) whole milk, warmed**
• 1 cup (235ml) half and half, warmed**
• 2 cups (8 oz) extra sharp cheddar, shredded (I like to use Cracker Barrel)
• 2 cups (7.5 oz) Gruyere cheese, shredded, divided (I like to use Murray's)

Instructions

1. Preheat oven to 325 degrees. Spray a 13 by 9 or 12 by 8-inch baking dish with non-stick cooking spray.
2. Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Add panko and spread even, let toast, tossing frequently until golden brown. Pour into a bowl so it doesn't continue to brown and set aside.
3. Bring a large pot of lightly salted water to a boil. Cook macaroni just to al dente according to package directions (preferably add macaroni to boiling water just when you start to cook the cheese sauce in heated pan so they finish at the same time).
4. In a large saucepan or medium pot melt remaining 5 Tbsp butter over medium heat. Add flour and cook, stirring constantly 1 1/2 minutes. While whisking slowly pour in warmed milk and half and half. Season with salt and pepper to taste (I use about 1 tsp salt, and 1/2 tsp pepper).
5. Cook mixture stirring constantly until thickened (it should not boil!). Remove from heat let cool 1 minute then stir in 2 cups cheddar and 1 cup gruyere (it doesn't need to fully melt through).
6. Pour drained pasta into a large mixing bowl (or empty pasta pot), pour in sauce and remaining 1 cup gruyere cheese. Toss to evenly coat with sauce.
7. Pour into prepared baking dish, spread into an even layer. Sprinkle toasted panko over top and spread into an even layer.
8. Bake in preheated oven until edges are just barely bubbling, about 20 minutes (if top is browning during baking you can tent with foil, all ovens are little different).
9. Let cool just a few minutes and serve warm.

Recipe Notes

*Salted or unsalted butter works fine in this recipe.
**To warm the milk and half and half I pour together into a large glass liquid measuring cup then heat in the microwave for about 3 1/2 minutes until very warm. Beginning with warm milk reduces possibility of roux clumping plus it's less hands on stir time for the béchamel sauce.

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Cinnamon Rolls {Better Than Cinnabon!}

These homemade Cinnamon Rolls are my all time favorite (yes, they’re better than Cinnabon)! They are truly the best cinnamon rolls I’ve ever had, and I think it’s even safe to say you’ll never need another cinnamon roll recipe. This. Is. It!

They’re super soft and fluffy, perfectly chewy with a hint of gooey, they’re jam packed with cinnamon flavor and they’re covered in a luscious cream cheese cinnamon roll icing. You’ll be hanging onto this recipe for life!

Cinnamon Rolls {Better than Cinnabon!}

• Servings: 12
• Prep Time 45 minutes
• Cook Time 20 minutes
• Total Time 3 hours 35 minutes

Ingredients

Roll Dough

• 1/4 cup (60ml) warm water, 110 - 120 degrees
• 1 Tbsp active dry yeast
• 3/4 cup (180ml) buttermilk, at room temperature*
• 2 large eggs, at room temperature**
• 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
• 1 tsp salt
• 1/2 tsp vanilla extract
• 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
• 3 1/2 - 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)

Cinnamon Filling

• 6 Tbsp (85g) unsalted butter, well softened
• 1 cup (210g) packed light brown sugar
• 2 Tbsp (13g) Saigon cinnamon

Cream Cheese Icing

• 1/4 cup (56g) unsalted butter, softened
• 3 oz. cream cheese, softened
• 1/2 tsp vanilla extract
• 1 1/2 cups (190g) powdered sugar

Instructions

1. Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).   
2. Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined. 
3. Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined. 
4. Continue to knead on moderately low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
5. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours. 
6. Butter a rimmed 15 by 10-inch jelly roll pan (not a standard size cookie sheet!) then line with parchment paper***. Butter parchment paper and set aside.
7. Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
8. Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges). 
9. Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed). 
10. Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet. 
11. Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill****).
12. Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising. 
13. Bake rolls in preheated oven until centers are no longer doughy, about 18 - 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary. 
14. While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy. 
15. Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.

Recipe Notes

• *You can also warm buttermilk gently in the microwave to bring it to room temperature. Heat it on 30% power in a microwave safe cup, in 20 second increments stirring between each, until it registers about 75 degrees on an instant read thermometer (no more than 90 degrees or it will curdle!).
  
• **To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes.
  
• ****A 13 by 9-inch baking dish works as well I just like the result of the slightly bigger pan better as they have more room to expand.
  
• ****For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.
  

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Breakfast Casserole

A perfect homestyle Breakfast Casserole recipe! Filled with the works – including hash browns, eggs, ham, two kinds of cheese and fresh herbs. Then of course there’s some butter and half and half included to make it a richer breakfast worthy of holidays, celebrations and weekends!

Breakfast Casserole

• Servings: 12
• Prep Time 15 minutes
• Cook Time 50 minutes

Ingredients

• 1 (20 oz)pkg. refrigerated shredded hash browns
• 1/4 cup butter
• Salt and pepper, to taste
• 12 large eggs
• 1 1/2 cups half and half
• 1 cup shredded medium or sharp cheddar cheese
• 1 cup shredded swiss cheese
• 8 oz. diced ham, break up any clumps
• 1/3 cup chopped green onions
• 2 1/2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
2. Melt butter in a large 12-inch non-stick skillet over medium high heat. Spread hash browns into an even layer in pan, season with salt and pepper. Let cook until golden brown on bottom about 6 - 8 minutes, then turn potatoes and continue to cook 3 minutes longer.
3. Pour hash browns into prepared baking dish, set aside.
4. Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.
5. Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.
6. Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.
7. Bake in preheated oven until center is just set, about 40 - 50 minutes. Let cool about 5 minutes before slicing and serving.

Recipe Notes

• If you'd like it can also be made with 1 (24 oz) bag frozen hash browns. If doing so thaw hash browns, skip sautéing step (therefor omitting butter) and add to casserole dish and proceed as directed.
• This can be made in advance. Prep up through step 5. Cover and refrigerate, the following morning remove from fridge while oven preheats. Add about 10 - 15 minutes to bake time listed. 

Possible Variations:

• Switch up the cheese. I recommend other smooth melting cheeses like Monterey jack, muenster, provolone, colby, pepper jack, gruyere etc. 
• Swap ham for cooked bacon or even diced Canadian bacon.
• Add veggies like sautéed mushrooms or bell peppers.
• Try it with cooked breakfast sausage or cooked Italian sausage instead of ham.
• Use other herbs.
• Serve it topped with sliced or diced avocado and/or tomatoes.
• Top with warm hollandaise sauce to make it fancier.

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Mexican Scrambled Eggs and Soft Flour Tortillas

 

The other day I made us some tasty Mexican Scrambled Eggs for our lunch/supper.  We both enjoy Tex Mex flavours, and do enjoy a meal such as this every now and then. Quick each and incredibly delicious as well as being quite colourful! 

 

I decided to make my own tortillas for this.  I have a recipe of my own that I have been making for many years now. I started doing this back in the 1980's when mexican ingredients were not all that readily available.  You can get that recipe here.

 

My family loved my enchiladas and I started making my own tortillas so that I could make them enchiladas from my leftover turkey and other roasts. I had seen this recipe however on Pinterest from Cafe Sucre Farine.

 

I really wanted to try it.  They looked really good and I know that blog has a great reputation for producing good food.

  

I decided to use their recipe to make tortillas to serve with my Mexican Eggs.

    

The recipe was really easy to follow, although I always have had a problems rolling out perfect circles no matter what method I try to use.  I suspect that only a tortilla press will give me perfect circles.  These tortillas however, excellent. I highly recommend.  I have shared the British measurements here.

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Soft Flour Tortillas

Yield: Makes 16

Author: Marie Rayner

These are simple to make and nice and soft.  Delicious as well! Adapted with British Measurements from Cafe Sucre Farine.

Ingredients:

• 420g plain flour (3 cups all-purpose)
• 1 tsp salt
• 1 tsp baking powder
• 80ml canola oil (1/3 cup)
• 240ml warm water (1 cup)

Instructions:

1. Measure the flour, salt and baking powder into the bowl of a stand mixer (fitted with a dough hook) or into a bowl.  Give it a good whisk together to combine.  Mix together the water and oil.  Drizzle this mixture into the flour with your mixer running on medium speed until a soft dough is formed. Reduce the speed to low and beat on low for a further minute or so until smooth.  I needed to add a tiny bit more flour. (If you are doing this with a hand mixture. Tip out and knead on a lightly floured surface until you have a smooth dough.) 
2. Divide the dough into sixteen equal pieces.  Shape into balls. Flatten each ball slightly with your hands.  Cover with a clean soft kitchen towel and set aside to rest for fifteen minutes.  (You can leave to rest  for as much as 2 hours.)
3. When you are ready to cook them, place each dough round, one at a time, onto a lightly floured surface and, using a floured rolling pin, roll out to a circle 6 to 7 inches in diameter. (Mine were not completely round as much as I tried. I think the only way to get them truly round is to use a tortilla press.) Do not stack them as they will stick together.
4. Heat a 10 inch non-stick skillet over medium heat.  Working with one tortilla at a time, cook for 40 to 60 seconds on one side in the heated skillet (the tortilla should have some light brown blisters and some bubbles should appear on the uncooked side) and then flip over and cook for about 15 to 20 seconds longer. Remove from the skillet and stack in a covered container to keep warm while you cook the remaining ones.
5. These will keep in the refrigerator for up to one week in an airtight container or a zip lock bag. You can freeze them for longer if you wish.  Separate them in the bag with a square of baking or greaseproof paper.

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They were perfect to serve with the Mexican Scrambled Eggs.  I like toast with my eggs. I am an egg and toast person.

 

Mexican Scrambled Eggs however deserve a different kind of bread to accompany them and soft flour tortillas are the way to go!

 

This is the perfect lunch dish (or breakfast) for two people, with plenty of colour and flavour.

 

Two kinds of peppers, red and green  . . .  chopped red onion  . . .  a bit of pickled jalapeno for heat and some chopped fresh tomato. I used quartered cherry tomatoes.  Softened and mixed with perfectly scrambled eggs.

  

I like to serve them with some jack cheese melted on top, a dollop of sour cream and then a garnish of chopped spring onions or chives.  These were fabulous.

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Mexican Scrambled Eggs

Yield: 2

Author: Marie Rayner

These flavourful eggs make a great breakfast or lunch. Filled with plenty of colour and texture.

Ingredients:

• 3 large free range eggs
• 2 TBS milk
• 1/2 medium red onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 6 cherry tomatoes, quartered
• 1 TBS chopped pickled jalapeno peppers
• salt and pepper to taste
• 2 TBS of butter
• a handful of grated jack cheese to sprinkle
• chopped chives or spring onion to garnish
• sour cream
• warm soft flour tortillas to serve

Instructions:

1. Prepare your vegetables. Melt 1 TBS butter in a skillet. Add the onion and peppers. cook stirring until softened. Add the tomatoes and jalapeno pepper. Stir through and cook for one minute longer. Remove to a bowl. Keep warm. Wipe the pan clean.
2. Beat the eggs together with the milk. Season lightly.
3. Melt the butter in the skillet over medium heat. Once it begins to foam, pour in the egg mixture. Let set just until it begins to set on the bottom and around the edges, then begin to lie the cooked portion with a wooden spatula so that the uncooked portion can flow underneath. Repeat until the eggs are softly cooked. No stirring needed. They will be thickened through and yet still moist and fluffy.
4. Fold in the cooked vegetables and stir though.  Scatter the cheese on top and allow to melt.   Add a dollop of sour cream and sprinkle with spring onions or chives.  Serve immediately with warm soft tortillas.

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I don't think you can go wrong if you are looking for a nice light breakfast or lunch for two. I would even serve these as a light supper with a salad on the side.  These beautiful tortillas also really added a special touch! 

 

 

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Blueberry & Lemon Sheet Pan Pancake

 

 Pancakes were not something we had very often when I was growing up. We had them once a year, for supper, on Shrove Tuesday.  They were a real treat.  My mother had a huge round griddle pan tha she had gotten with her Wear Ever Aluminium Cookware set. 

 

She would stand there ladling pancakes onto it a few at a time, until they were all cooked.  I imagine it was a bit of a chore as the griddle pan was bowed in the middle and I can remember it turning around on the burner whenever I used it.  I am sure she found it quite annoying. I know I did.

 

The only other pan she had for frying in was a small 10-inch frying pan that came from the same set. The set of pots and pans was bought the first year they got married, in 1954.  It was still being used when she passed away last year. 64 years.

That's an incredibly long time in the life of any pan I'd say.  My parents would have celebrated their 66th wedding anniversary this year.  That makes me sad to think about. 

 

They got divorced when I was in my 30's, but remained good friends for the rest of my mother's life. Admittedly it was a bit touch and go at the start, but once the dust all settled things were good.  That was the greatest gift my parents could have ever given us. It enabled us to be able to love our parents equally without having to feel like we needed to divide our loyalties. Not everyone is so blessed.

 

My father still calls the house when he knows my sister isn't there, just so he can hear the telephone message that my mother recorded a while back.  He loves to hear her voice. He says he always leaves a message. He misses her.  The greatest gift a father can give his children is to love their mother. I know my father loved my mother.  He was just not the saying marryied kind of man.

 

Anyways, pancakes! When my own children were growing up, I made pancakes on Shrove Tuesday for supper of course, and thenm anytime they had a friend stay over or on special occasions (like Birthdays) I would make them for breakfast.

 

My oldest son makes them for his boys every Saturday morning.  They are a tradition.  And I think a very tasty one. 

 

If I had had a recipe as simple as this sheet pan pancake I think I might have made pancakes even more often, although I would have had to double the with my crew!  My two oldest boys would have gobbled this up all by themselves!

 

You can of course just bake it plain  . . .  but then again, why not make things a little bit more special with just a few additions . . .

  

I totally adore lemon curd and blueberries.  It seemed only natural to combine the two in this fabulously tasty pancake!

 

Each quarter of the pancake was drizzled with some lemon curd and then topped with a few blueberries prior to baking in a very hot oven.  After only 15 minutes bake time it is ready to serve . . .

 

Cut into quarters and served hot with a few extra berries and a drizzle of your favourite pancake syrup. In our case, pure maple syrup  . . .

 

I did dust them with some icing sugar to brighten them up a bit for the camera, but its not necessary if you are just making them for your family.

  

I think if mom could have made pancakes as easy as these we might have been treated to them a lot more often!

Blueberry & Lemon Sheet Pan Pancake

Yield: 4

Author: Marie Rayner

This delicious pancake bakes in the oven. It bakes in 15 minutes and is hands free rather than standing over the stove cooking individual pancakes, leaving you to get on with other things. Simply cut into four squares when done.  Serve with additional berries and your favourite pancake syrup.

Ingredients:

• 175g plain flour (1 cup + 4 1/2 TBS)
• 2 TBS sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 large free range egg
• 240ml buttermilk (1 cup)
• 2 TBS butter melted
• 4 TBS lemon curd, thinned with a bit of lemon juice
• 20 blueberries, plus more to serve
• your favourite pancake syrup to serve

Instructions:

1. Preheat the oven to 230*C/450*F/ gas mark 7.  Line a small rimmed baking sheet with foil, leaving an overhang to lift it out and then spray it generously with some canola oil spray. (Mine is 10 inches square)
2. Whisk the flour, soda, baking powder, sugar and salt together in a bowl.  Whisk together the egg, buttermilk and melted butter.  Add all at once to the flour mixture and stir together just to combine.  Pour onto the prepared baking sheet and spread it out evenly.
3.  Whisk your lemon curd and a bit of lemon juice together until it is thin enough to drizzle comfortably. (Depending on your lemon curd, you may not need any.)  Dividing the pancake into quarters, drizzle some of the lemon curd decoratively into each quarter.  Place five blueberries into each quarter, spacing them out evenly.
4. Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away from the side of the pan.  Remove from the oven.  Lift out onto a cutting board and cut into squares to serve.
5. Serve hot with some additional berries and your favourite pancake syrup to drizzle over top.

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I love the mix of just a few cooked berries and the some fresh berries scattered over top when you go to eat them.  The lemon curd isn't overpowering, but adds  a subtle touch of sweet moreish lemon. In all truth these are excellent even without any syrup.  Truth. 

 

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