On a cold night after a long day, I can’t think of anything better than a bowl of macaroni noodles smothered in this cheesy, creamy sauce. Sure, I could order out from my favorite restaurant, but when you make it fresh, you can customize it so it’s just the way you like it. Don’t worry if this is your first time making your own mac ‘n’ cheese- it’s really easy and tastes great!

What’s the best type of cheese for this easy Baked Macaroni recipe?

This recipe calls for Sharp Cheddar Cheese and Gruyere cheese. This combination is so creamy with a slightly nutty taste. Of course, you can use your different cheeses in addition to or instead of these cheeses. I love a good sharp cheddar cheese, and I also enjoy pepper jack cheese for a little kick. Whatever you use, make sure it melts well.

How to get a creamy cheese sauce

To avoid a grainy cheese sauce, use freshly grated cheese. The stuff that comes pre-shredded has some added anti-caking agents that can interfere with its ability to melt. Buy a block and shred it yourself if you can. Trust me, it will taste much better.

Also, stir to melt your cheese on low heat! Melt slowly for the smoothest sauce. Otherwise, it will clump together and even possibly burn!

Ingredients

You only need a handful of basic ingredients to make this delicious Macaroni and Cheese dinner:

• Elbow macaroni
• Sharp Cheddar Cheese
• Gruyere cheese
• Butter
• All-purpose flour
• Dry mustard
• Whole milk
• Worcestershire sauce
• Salt
• Black pepper
• Panko-style bread crumbs
• Parmesan Cheese

How to make Baked Macaroni and Cheese

Pasta: In a large pot of salted water, cook the elbow macaroni according to the package directions for “al dente”. While pasta cooks, preheat your oven to 375 degrees F and prepare an 8×8 square baking dish by spraying it with nonstick cooking spray or greasing it with butter.

Melt butter in a medium saucepan over medium heat. Stir in the flour, and dry mustard, and cook, stirring constantly to form a roux. Let the paste cook and bubble a bit (but don’t let it brown) for about two minutes.

Slowly add the milk to the flour mixture, and the Worcestershire sauce, continuing to stir as the sauce thickens. Bring to a boil, then add the salt and pepper to taste. Lower the heat and stir in the sharp cheddar cheese and cook until melted, stirring constantly, before removing it from the heat.

Bread Crumbs: Melt butter in a small saucepan over medium-low heat. Add your bread crumbs and Parmesan cheese. Mix well. Remove from heat.

Assembly: Put the cooked macaroni into a large bowl and pour the cheese sauce over the top. Add the Gruyere cheese and stir well until completely coated, then pour the macaroni and cheese into the buttered baking dish.

Sprinkle the remaining cheddar cheese on top, then spread the buttered bread crumbs over the cheese. Bake uncovered for 30 minutes or until the top is golden brown and the sauce is bubbling. Let it cool slightly before serving, but it is definitely best served hot!

Add-in Variations

Want just a little more “something” in your mac and cheese? Try stirring in a teaspoon of garlic powder!

Try a pinch of cayenne pepper or some red pepper flakes for a little kick. I think it’s a great recipe as-is, but we all have different tastes.

Can I make this ahead of time?

You can make this classic homemade mac ahead of time up to the point where you would be adding the breadcrumbs. Then you can either store it covered in the refrigerator or freeze it for later!

To freeze: Let the macaroni and cheese cool completely, then pour it into a freezer-friendly dish, cover well, and freeze for up to 3 months. When you’re ready to bake, sprinkle cheese and breadcrumbs over the top, and bake from frozen for 70-80 minutes or until heated throughout.

You could also thaw the mac and cheese first, then cover it with aluminum foil and bake for about 20 minutes.

How do I store leftover Macaroni and Cheese?

This recipe will keep well in the refrigerator. Once it has cooled completely to room temperature, place it in an airtight container and refrigerate for up to four days for the best quality.

How do I reheat Mac and Cheese without drying it out?

You can reheat this in the microwave or in the oven. The key is to add some extra moisture as it reheats.

Microwave: Add one tablespoon of milk for each cup of macaroni and cheese. Reheat at 50 percent power for one minute and stir. Continue microwaving a minute at a time, stirring in between, until it has reached the desired temperature.

In the Oven (Best for large amounts): Add one tablespoon of milk for each cup of macaroni and break up any clumps of the leftovers. Add a little bit of extra cheese, then transfer the leftovers to a casserole dish. Bake at 350 until heated throughout and the sauce is bubbly, about 20 minutes.

More Macaroni and Cheese Recipes

If you love Macaroni and Cheese, you have to try this Easy BBQ Pork Mac & Cheese next time. It’s so filling and tasty! I also have a recipe for Kid-Friendly Macaroni and Cheese for those picky eaters who just want the good old basics!

You’ll love these Pasta Dishes too!

• Basic Macaroni Salad
• Lasagna Rolls with Meat Sauce
• Chicken Mozzarella Pasta
• Barbecue Chicken Rigatoni and Cheese
• Sausage Alfredo Rigatoni
• Spinach Lasagna Roll-ups

This recipe is adapted from The Fanny Farmer Cookbook.

Print

Macaroni and Cheese

Elbow macaroni, a creamy cheese sauce, and some buttered bread crumbs make this Homemade Macaroni and Cheese an all-time family-favorite comfort food recipe. Nothing's better than homemade Mac & Cheese!

Course Dinners

Cuisine American

Keyword Macaroni and Cheese

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 860kcal

Author Lynne Feifer

Ingredients

• ½ lb. elbow macaroni cooked
• ½ cup grated Gruyere cheese to be mixed in. Colby Jack will work as well.
• ½ cup grated Sharp Cheddar Cheese for topping

Cheese Sauce

• 5 tablespoons butter
• 5 tablespoons flour
• 1 ½ teaspoons dry mustard
• 3 cups milk
• 1 cup grated Sharp Cheddar Cheese
• 2 teaspoons Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon pepper

Buttered Bread Crumbs

• 2 tablespoons butter
• ½ cup Panko style bread crumbs
• ½ cup grated Parmesan cheese

Instructions

• Preheat oven to 375 degrees F. and prepare an 8 X 8 baking dish by spraying it with cooking spray.
• Cook the pasta al dente according to manufacturer's directions and melt the butter in a medium saucepan.
• Stir in the flour, and dry mustard and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes. Don’t let it brown.
• Add the milk, Worcestershire sauce, salt, and pepper continuing to stir as the sauce thickens. Bring to a boil.
• Lower the heat and stir in the 1 cup of sharp cheddar cheese. Cook for 2 minutes more, stirring constantly. Remove from heat.

Buttered Bread Crumbs

• Melt butter in a small saucepan. Add bread crumbs and Parmesan cheese. Mix well. Remove from heat.

Assembly

• Put the cooked macaroni into a large bowl and pour the cheese sauce over it.
• Add the Gruyere cheese and mix well together to completely coat.
• Pour into the baking dish.
• Sprinkle the 1/2 cup sharp cheddar cheese over the top and spread the breadcrumbs over the cheese.
• Bake, uncovered, for 30 minutes or until the top is golden and the sauce is bubbling.

Nutrition

Serving: 1serving | Calories: 860kcal | Carbohydrates: 67g | Protein: 34g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1229mg | Potassium: 532mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1601IU | Vitamin C: 0.4mg | Calcium: 841mg | Iron: 2mg

This post was originally published 5/2/11. It has been updated in format and with pictures on 3/22/23.

The post Macaroni and Cheese appeared first on 365 Days of Baking.

This gratin recipe is a little bit healthy and a little bit indulgent. The cauliflower is a great source of fiber and important vitamins, and the cheesy cream sauce gives some healthy fats and color to a pretty neutral dish. Add your favorite seasonings to bring out the flavor, and you’ve got a recipe everyone will love.

Have an air fryer? Give this Air Fryer Cauliflower a try! With a bit of garlic powder and Parmesan cheese, it will be ready for the table in just 15 minutes.

There are plenty of side dishes to choose from, but I’m positive you’ll be going back for seconds of this cauliflower gratin recipe!

What is Cauliflower Gratin? 

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then cooked in the oven until that topping is crispy. It’s basically a cooking term for “crispy baked top”. In this case, our cauliflower florets have a cheese and breadcrumb topping, so it is served “au gratin”.

Can I make this cheesy casserole ahead of time?

This is a perfect side dish for the holidays or any busy time because you can make most of it ahead of time! If you need to make your dish before you’re ready to serve it, simply follow the recipe below as directed until you get to the breadcrumbs. At that point, cover and place in the refrigerator until you are ready to bake. Then, uncover your dish, add the breadcrumbs, and bake!

If time constraints mean you need to bake the whole thing ahead of time, you can do so, then cover the gratin with aluminum foil and store it in the refrigerator for 3-4 days. To reheat, uncover and cook at 350 degrees until warm throughout, about 20-25 minutes.

Cauliflower Gratin Ingredients

Here’s what you’ll need for this au gratin recipe:

• 1 head of cauliflower
• Butter
• All-purpose flour
• Milk
• Salt
• Black pepper
• Parmesan cheese
• Gruyere cheese
• Worcestershire sauce
• Colby or Sharp Cheddar cheese
• Seasoned bread crumbs

How to make Cauliflower Gratin

While you prepare your cauliflower, preheat your oven to 400 degrees and prepare a 1-quart baking dish with cooking spray. 

Break down your cauliflower into florets and cook in a large pot of boiling salted water for 5-6 minutes. Then drain and place the cooked florets into the prepared baking dish. Season with a teaspoon of salt and some ground pepper. 

To prepare your cream sauce, melt butter in a medium saucepan over medium-high heat. Whisk flour in so that it creates a light roux. Gradually add milk, whisking to blend with the roux.

Continue to cook and whisk the butter-flour mixture with the milk until the sauce thickens, but turn down to medium heat and do not boil! Add salt and pepper to taste. 

To make the creamy sauce, add the parmesan cheese and gruyere cheese, then stir with a wooden spoon until the cheese is melted. Pour the creamy cheese sauce over the tender cauliflower. Sprinkle the Colby or Cheddar cheese over the top of the cauliflower. 

Melt butter in a small bowl, then mix in bread crumbs with a fork. Sprinkle the bread crumbs over the entire dish. Bake for 15-20 minutes or until bubbly and golden brown. The topping should have a crispy bread crumb.

What can I serve with Cauliflower Gratin?

This recipe works with a meaty main dish as well as many other popular dishes. Why not try it for the holidays with our Herb Roasted Turkey? It would also be a great accompaniment to this Easy Meatloaf Recipe or our flavorful Chicken Piccata. It’s also great with a big green salad!

Need more side dish inspiration?

These Maple Bacon Brussel Sprouts are another delicious fall dish. These Brown Sugar Glazed Carrots are a family favorite. For more cheesy goodness, try these Cheesy Mashed Potatoes.

This cheesy cauliflower side dish will be perfectly paired with your favorite protein and is one the whole family will enjoy.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cauliflower Gratin

The cheesy cream sauce over steamed cauliflower makes this delicious Cauliflower Gratin a dish you’ll want to add to your weekly meal rotation!

Course Side Dish

Cuisine American

Keyword Cauliflower Gratin

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 344kcal

Author Lynne Feifer

Ingredients

• 1 head of cauliflower broken down into florets
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup freshly grated Parmesan cheese
• ½ cup shredded Gruyere cheese
• ½ cup shredded Colby/Cheddar cheese
• 2 teaspoons Worcestershire sauce
• 2 teaspoons butter melted
• ½ cup seasoned Panko bread crumbs

Instructions

• Preheat oven to 400 degrees, and prepare a 1-quart baking dish with cooking spray. 
• Cook cauliflower florets in a pot of salted, boiling water for 5-6 minutes. 
• Drain and place into the prepared baking dish. Season with a pinch of salt and ground pepper. 
• To prepare sauce, melt butter in a small saucepan over medium-high heat.  Whisk flour in so that it forms a light roux. 
• Gradually add milk, whisking so that the roux blends in completely. Continue cooking and whisking until sauce thickens. Do not boil. Add salt and pepper.  
• Stir in Gruyere and Parmesan cheeses and stir until cheeses are melted. Mix in the Worcestershire sauce. Pour sauce over cauliflower. 
• Sprinkle Colby/Cheddar cheese over the cauliflower. 
• In a small bowl, combine melted butter and bread crumbs. Mix until thoroughly combined with a fork. 
• Sprinkle bread crumbs entirely over cauliflower. 
• Bake for 15-20 minutes, until bubbly and golden brown. 

Nutrition

Serving: 1person | Calories: 344kcal | Carbohydrates: 17g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 657mg | Potassium: 261mg | Fiber: 1g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 0.4mg | Calcium: 511mg | Iron: 1mg

This post was originally published 2/2/12. It has been updated in format and with pictures on 11/15/22.

The post Cauliflower Gratin appeared first on 365 Days of Baking.

What could be better than starting your meal with a hot basket of cheddar biscuits much like these soft and tender cheese scones?

I’ve got to give the folks at Red Lobster some serious credit.
They’ve figured out the secret for getting people hooked on a restaurant: free biscuits. Specifically: buttery, flaky biscuits with cheese delivered hot and fresh to your table.

SAVE THIS RED LOBSTER BISCUIT RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Come to think of it, the bread basket is my favorite part at a lot of restaurants. My family loves Texas Roadhouse rolls so much I created a copycat Texas Roadhouse Rolls recipe so we can enjoy them all the time.

I have good news for Cheddar Bay Biscuit fanatics too: it’s incredibly easy to make a copycat version at home! This Red Lobster biscuits recipe tastes every bit a satisfying as the ones you love at the restaurant.

In our opinion they’re even better. These cheddar biscuits are made completely from scratch. After baking to golden brown perfection, you brush them with melted garlic butter and parsley for the perfect finish.

Best of all? From start to finish, they’re ready in just 25 minutes.
So DO NOT buy the mix at WalMart, I highly encourage you to make them from scratch.
You WON’T be disappointed!

AND, you won’t be able to eat just one of these buttery, flaky, cheesy cheddar biscuits.
Sorry, not sorry.

What do I need?

You need these ingredients to make copycat Red Lobster Cheddar Bay Biscuits:

• Flour
• Baking powder
• Sugar
• Garlic powder
• Cajun seasoning
• Salt
• Butter
• Milk
• ‘Rustic Cut’ Cheddar Jack cheese
  GAME CHANGER – I had previously used two types of cheddar cheese in this recipe, but this time I changed it using the Rustic Cut Cheddar Jack cheese and OMG, were they absolutely delicious! The rustic cut has larger shreds and they’re clearly visible in the biscuits, but also you get delicious pieces of cheese in every single bite, too!
• Dried parsley

I can’t begin to tell you how in love with these biscuits I am. I almost couldn’t stop eating them long enough to make the rest of our dinner.

Like most homemade biscuits, cheddar bay biscuits are best enjoyed warm. I’m sure they would be good room temperature too but every time I make cheese biscuits they disappear before they get a chance to cool down. You can also reheat them in the microwave, too!

Can I freeze cheese biscuits?

Yes, you can freeze biscuits made with cheese. Cheddar Bay Biscuits keep well in the freezer for several weeks.

If you choose to freeze your homemade cheddar biscuits, let them cool completely first. Then wrap them tightly in either foil or cling wrap before placing them in a freezer bag. Thaw them in the refrigerator overnight and then you can reheat the biscuits in the oven when you’re ready to enjoy them.

Bread Recipes

I love bread. Based on my enthusiasm for these Red Lobster Biscuits, Texas Roadhouse Rolls, and my grandmother’s incredible Italian Bread you’ve probably gathered this already.

Biscuits, rolls, loaves, pita. There’s no way I could choose just one favorite kind of bread!

Since we’re talking about biscuits made with cheddar cheese today, I have to mention this Asiago Herb Biscuits recipe too. I make them often for Thanksgiving, but some years I change it up with Pumpkin Biscuits.

These 7-Up Biscuits are one of the easiest biscuit recipes out there. It takes hardly any more effort than it does to make them from a can.

Don’t forget about your furry friend. Make some Homemade Dog Biscuits for fido to enjoy while you chow down on Cheddar Bay Biscuits!

Give these other amazing savory bread recipes a try next.

• English Muffin Bread
• Parmesan Bread Bites
• Italian Bread
• Pepperoni Bread

What to serve with cheddar biscuits?

Red Lobster Cheddar Bay Biscuits are a versatile side dish you can serve with just about any meal! They’d be perfect with Lemon Herb Roasted Chicken as a main course and a Strawberry Spinach Salad on the side.

One of my favorite easy meals for a cold day is a bowl of Creamy Tomato Basil Soup. Add a side of these cheesy biscuits and you have one comforting dinner!

To stick with the Red Lobster copycat recipe theme, serve these biscuits with your favorite seafood dish. But don’t be surprised if you fill up on biscuits before dinner even hits the table. It happens to the best of us!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

I found this recipe over at my dear blogger friend, Donna’s site, The Slow Roasted Italian, and just made a few changes to it.

Skip the restaurant and make this copycat Red Lobster Cheddar Bay Biscuits recipe instead! Hot cheesy biscuits with flaky buttery layers are ready to eat in 20 minutes.

Print

Red Lobster Cheddar Bay Biscuits – Copycat Recipe

Red Lobster Cheddar Bay Biscuits are delicious biscuits filled with sharp and mild cheddar cheeses. A touch of Cajun spice and a buttery herb topping give an authentic touch to this copycat recipe!

Course Side Dish

Cuisine American

Keyword Cheddar Bay Biscuits, Cheddar Biscuits, Red Lobster Cheddar Bay Biscuits

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 28 biscuits

Calories 116kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• Baking Sheet
• parchment paper
• tablespoon or cookie scoop
• pastry brush

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 2 teaspoons garlic powder
• 1 teaspoon Cajun seasoning
• ¼ teaspoon salt
• 8 tablespoons unsalted butter melted
• 1 cup milk
• 8 ounces Cheddar Jack Cheese I use Rustic Cut (larger pieces of shredded cheese)

Butter Topping

• 4 tablespoons unsalted butter melted
• 2 teaspoons dried parsley
• ¼ teaspoon salt

Instructions

• Preheat oven to 450 degrees F.
• Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder, Cajun seasoning, and salt.
• Add the 8 tablespoons of melted butter and milk. Mix until just combined.
• Fold in shredded cheese.
• Drop by heaping tablespoonfuls onto the prepared baking sheet.
• Bake for 10-12 minutes, or until lightly golden.

Prepare Butter Topping

• In a small bowl, mix together 4 tablespoons melted butter, 2 teaspoons dried parsley, and 1/4 teaspoon salt.
• Upon removing biscuits from the oven, brush butter mixture onto the top of each one.

Notes

Yes, you can use just regular shredded cheese, but for best results, I suggest shredding it yourself from blocks of cheese. I discovered that using the ‘Rustic Cut’ of the Cheddar Jack cheese which is the larger shredded pieces made a really delicious difference in the recipe. Try it!

Nutrition

Serving: 1biscuit | Calories: 116kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 96mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

This post has been updated in format and with picture on 3/11/22. It was originally published on 3/27/14.

The post Cheddar Bay Biscuits appeared first on 365 Days of Baking.

You can’t eat just one of these snack crackers.

Good thing they’re perfect for popping in your mouth! Homemade cheese crackers are a perfect alternative to the highly processed store bought versions kids beg for. These crackers are made with cheddar cheese and a savory seasoning blend. So they taste even better than the packaged crackers too!

SAVE THIS EASY CHEESE CRACKER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love how versatile crackers are. You can tuck them into a school lunch box or throw them in your purse for on-the-go snacking.
Like this Oyster Cracker Snack Recipe! With just a few simple ingredients, these little crackers will remind you of churros with their cinnamon sugar flavor and you’ll just want to keep popping them into your mouth.

And cheese crackers are so flavorful that you don’t need to add any dips or spreads to make them truly satisfying.
The tangy, savory cheddar flavor in these crunchy cracker squares makes them impossible to resist! Put a bowl of these homemade snack crackers out at your next party and watch how fast they disappear.

What do I need?

You might assume you need a bunch of hard to find ingredients to make homemade crackers from scratch. That couldn’t be farther from the truth! This recipe calls for a very simple list of ingredients:

• Cheese
• Butter
• Flour
• Salt
• Lawry’s seasoned salt
• Milk

That’s it! The Lawry’s seasoning adds a perfect zesty kick that enhances the cheesy flavor in these crackers. You’re seriously going to love them!

Best Cheese for Crackers

You can make cheese crackers with almost any hard cheese you like. That said, I find that cheddar cheese produces snack crackers with the best flavor and crunchiness. The sharper the better! I always use extra sharp cheddar in this cheese cracker recipe.

One more tip about the cheese. If you can, it’s well worth grating the cheese yourself. I buy my cheddar in blocks at the store, then shred it with a box grater. The flavor is better than packaged shredded cheese and the cheese incorporates more smoothly into the cracker dough.

How to Make Cheese Crackers

This recipe is super easy to make once you have all your ingredients ready to go.

1. Combine the ingredients for the dough.
2. Roll the cracker dough into a rectangle.
3. Cut in to squares. Poke a hole in the centers.
4. Bake.
5. EAT!

Wondering how to store homemade crackers? I keep them in an airtight container on the counter top. Because they don’t have preservatives, they will not stay fresh as long as the store bought ones. That’s never a problem in my house because I can hardly resist grabbing a handful every time I walk by the kitchen.

Snack Recipes

Cheese crackers aren’t the only homemade alternative to processed snack foods. Once you’ve gotten your fill of cheese crackers (as if!), you’ll want to explore all the other delicious homemade snack recipes out there.

This Cookie Butter Snack Mix is an easy sweet snack that the kids will love. Or try this Cinnamon Sugar Popcorn for your next movie night!

If it’s savory snacks you’re craving, check out these Baked Spiced Almonds. Nutty, spicy and simple to make.

Cheese Recipes

Who doesn’t like cheese? I have no shortage of recipes with cheese here on the blog that you’re going to love!

• Red Lobster Cheddar Bay Biscuits
• Cheesy Mashed Potatoes
• Meat and Cheese Boards
• Ham and Cheese Party Sandwiches
• BBQ Pork Mac & Cheese
• Smashed Potatoes with Cheese.

Grab a block of cheese and get baking!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Homemade Cheese Crackers

Learn how to make Cheese Crackers at home with this easy recipe. Made from scratch with real cheddar, these homemade cheese crackers are a fantastic kid-friendly snack. No preservatives or sugar in these salty snacks!

Course Snacks

Cuisine American

Keyword Cheese Crackers, Crackers made with Cheese, Homemade Cheese Crackers

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 180kcal

Author Lynne Feifer

Equipment

• 1 grater
• 1 Large Mixing Bowl
• 1 pastry cutter or two knives
• 1 wooden spoon
• 1 piece of parchment
• 1 Baking Sheet

Ingredients

• 6 ounces extra-sharp cheddar cheese about 1 1/2 cups, grated
• 4 tablespoons butter room temperature
• ¾ cup flour plus more for dusting
• 1 teaspoon Lawry’s Seasoned Salt
• ⅛ teaspoon salt
• 1 tablespoon milk

Instructions

• Preheat oven to 350 degrees F.
• Prepare a cookie sheet by lining it with parchment paper.
• In a large bowl, combine cheese, flour, Lawry’s Seasoned Salt, and salt. Cut butter into smaller pieces and add to flour mixture. Then with a pastry cutter, cut butter into mixture, and combine until it resembles coarse meal.
• Add milk and with a wooden spoon, stir until the dough comes together in a ball. This may take up to 10 minutes, and you may need to bring the final bit together with your hands, but trust me it will turn into a ball of dough.
• On a lightly floured surface, roll dough, using a lightly floured rolling pin into a rectangle that measures 8 X 10-inches and is about 1/8 of an inch thick.
• With a pizza cutter, cut strips in both directions of the rectangle 1-inch thick, so that each cracker is a 1-inch square.
• Place crackers about 1/4-inch apart on the prepared cookie sheet. With the end of a chopstick, poke a hole into the center of each cracker.
• Bake for 12-15 minutes, until edges are just or very slightly browned. Transfer parchment to a wire rack to cool completely.
• Store in an airtight container.

Notes

Recipe makes about 80 1-inch square crackers. 
Nutritional information has been calculated for 10 crackers per person.

Nutrition

Serving: 1person | Calories: 180kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 510mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Calcium: 159mg | Iron: 1mg

This post was originally published 1/21/12 and has been update in format and with pictures on 2/14/22.

The post Homemade Cheese Crackers appeared first on 365 Days of Baking.

SAVE THIS CHICKEN, BLACK BEAN AND TORTILLA PIE TO YOUR FAVORITE PINTEREST BOARD!

This is similar to the Chicken Tortilla Bake I made back on Day 139 of the 365 Days of Baking and that one was pretty good. This one today has a few different ingredients and earned a higher rating from the family. It’s also interesting to see how much prettier today’s pictures are, no to mention the food. LOL!

This is adapted from Martha Stewart’s Everyday Food – Great Food Fast, p. 236; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-35416-7.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE
NEWSLETTER BELOW!

JOIN THE
365 DAYS OF BAKING AND MORE
FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY
LIVE FB VIDEOS,
SHARE RECIPES AND MORE!

Print

Chicken, Black bean and Tortilla Pie

Course Main Course

Cuisine American

Keyword Chicken pie

Servings 6 servings

Calories 260kcal

Author Lynne Feifer

Ingredients

• 4 tortillas (10-inch)
• 1 tablespoons canola oil
• 1 large onion, minced
• 1 jalapeno chile, cored, seeded and diced
• 2 cloves garlic, minced
• ½ teaspoon cumin
• salt and freshly ground pepper
• 2 15 oz. cans black beans, dried and rinsed
• 1 ½ cups water
• 1 10 oz. package frozen corn
• 1-1 ½ cups shredded, cooked, seasoned chicken breast
• 4 plum tomatoes, diced
• 4 scallions, thinly sliced for garnish
• 3 cups shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F. In a large skillet over medium-high heat, and heat the canola oil.
• Add the onion, garlic, and jalapeno, and cumin. Add salt and pepper to season.
• Cook until onion is soft and translucent, about 5-7 minutes. Add beans and water. Bring to a boil.
• Reduce heat to medium and simmer until the water has practically evaporated about 8-10 minutes.
• Add the corn, chicken, and tomatoes and scallions. Mix to combine and remove from heat. Season with salt and freshly ground black pepper to taste.
• With a paring knife, trim tortillas to fit a 9-inch springform pan using the bottom of the pan as a guide.
• Put springform pan back together and spray with cooking spray. Place one tortilla in the bottom of the pan.
• Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese. Repeat process three times.
• Cover the top layer of beans with 1 cup of shredded cheese.
• Bake for 20-25 minutes until warm throughout and cheese is melted.
• Sprinkle with scallions and remove from pan, leaving the bottom intact. Cut into wedges and serve.

Nutrition

Calories: 260kcal | Carbohydrates: 3g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 355mg | Potassium: 91mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 417mg | Iron: 0.5mg

I rate everything I make on a scale of 1-4 and this Chicken, Black Bean, and Tortilla Pie earned a unanimous 4 rolling pins from the family. I have to admit I was surprised by their reaction. I hadn’t started eating yet and already they were chiming in with their votes. Either they REALLY liked it or they were famished! LOL! No, I agree with them. It was just that good.

The post Chicken, Black Bean and Tortilla Pie appeared first on 365 Days of Baking.

With the gooey cheddar cheese, coated bread crumbs, and baked macaroni, this Mac and Cheese is something else.

It seems like it’s been forever since I’ve posted anything, but it’s only been 2 days. I think it’s because I keep thinking that today is Thursday, too, instead of Friday.

Ok, DUH! I really meant to say that the other way around – feels like it’s Friday, instead of it actually being THURSDAY. Yeah, and this while I’m drinking a LARGE cup of java. I don’t know, some days I’ve got it, some days not so much. This could be one of those days. haha

Today I give to you Kid-Friendly Macaroni and Cheese! I’m calling it “kid-friendly” because it only contains one type of cheese, sharp Cheddar, and not the Gruyere as in this recipe for mac & cheese that I posted on Day 94. I look at that as being the more “adult version”.

I’m not too sure kids under the age of 10 would go for Gruyere since they’re so used to what comes in the blue box from Kraft. I love that stuff, too, on occasion, but homemade mac and cheese warms my heart and brings me back to 6th grade Home Ec. class.

That mac and cheese we made that day was the best I’d ever had! Granted I was only 11, but still! I haven’t been able to duplicate it and seeing as how it’s been (ahem) over 30 years, I don’t know if I’d even remember how it tasted.

SAVE THIS MAC AND CHEESE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I also wanted to make a version that a toddler would eat. When I went over to Athena’s the other night to give her a HUGE hug upon hearing the news that Ava would be returning home, she mentioned that Mac & Cheese is her daughter’s favorite food.

Ava is the toddler I’ve written about who had been missing since February 22 when her biological father did not return her after a custodial visitation. They were located over the weekend in Mexico and her father was arrested for kidnapping. Ava was reunited with her mommy on Tuesday and needless to say, it was an extremely joyous reunion. It was a long and extremely stressful time for the family while she was missing.

Ava on her way home from the airport!! Such a WONDERFUL site to see!!

I decided to make Ava a meal to celebrate her homecoming complete with Mac & Cheese, applesauce, salad, and brownies. I admit, I only made the entree from scratch even though I have made applesauce and of course, brownies in the past.

It was absolutely wonderful to see mother and daughter together last night when I dropped the food off, to see this child playing with the toys that hadn’t been touched for well over a month, and to hear the joyous sound of her laughter.

Ava is home.

Thank you again for all of your prayers and positive thoughts! It made a world of difference and I know the family is extremely grateful for all of the help and support they received during that difficult time!

This recipe was adapted from my New Doubleday Cookbook, p. 475-476; authors, Jean Anderson and Elaine Hanna; publisher, Bantam Doubleday Dell Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Kid-Friendly Mac and Cheese

Course Main Course

Cuisine American

Keyword Mac and Cheese

Servings 6 people

Calories 295kcal

Author Lynne Feifer

Ingredients

• ¼ cup (4 tablespoons) unsalted butter
• ¼ cup flour
• 1 teaspoon ground mustard
• 2 ½ cups milk
• 3 cups shredded sharp cheddar cheese
• ¼ teaspoon salt, and more if needed
• freshly ground pepper to taste
• ½ lb. elbow macaroni
• 5-6 slices French bread, cubed
• 2 tablespoons salted butter, melted
• 1 tablespoon Worcestershire sauce

Instructions

• Preheat oven to 350 degrees, and prepare an 8x8-inch baking dish by spraying it with cooking spray. 
• Place the French bread cube in a single layer on a rimmed baking sheet. Drizzle with butter and toss to coat; set aside. 
• Melt butter in a large saucepan over medium heat. Whisk in flour and mustard. 
• Slowly whisk in milk and continue to cook until thickens. 
• Mix in 2 cups of the shredded cheese, salt, pepper, and Worcestershire sauce. Add more salt if needed. 
• Cook and stir until cheese melts. Remove from heat and mix in the macaroni, stirring until thoroughly combined. 
• Pour into prepared baking dish. Sprinkle 1/2 the remaining cheese on top. 
• Cover with buttered bread cubes and sprinkle with remaining cheese. Bake for 30 minutes or until golden brown. 

Nutrition

Calories: 295kcal | Carbohydrates: 37g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 241mg | Fiber: 1g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 0.9mg

I rate everything I bake on a scale of 1-4 with 4 being the best and this Kid-Friendly Macaroni and Cheese earned 3 1/2 rolling pins. I actually tripled the recipe – twice for Athena and her family, filling a 9 X 13-inch dish for them, and I made the 8 X 8-inch dish for us, hence the pictures of the half-eaten baking dish.

Everyone liked the flavor of this mac and cheese, but I think I preferred the depth of flavor in the other one more.
I was going to make this with some shell macaroni, but elbows are always fun to eat and more likely to remind a toddler that this is their mac and cheese. Oh yeah, and the buttered cubes of bread on the top?

Pasta is something we have often at the 365 household, and we certainly don’t want the same thing every time. So, these recipes are kid approved and really delicious.

Crockpot Pork Ragu

Caprese Pasta

Chicken Mozzarella Pasta

A must and so warm, and comforting and they add a really awesome crunch. I hope you enjoy it!

Oh yeah!

Tomorrow, I’ll be doing my first guest post!!! I’m SO excited about it! It’s on a WONDERFUL blog and I’ll be sharing one of our family’s MOST FAVORITE recipes!! This dish is only made on special occasions such as Easter or birthdays which makes it that much more special.

The post Kid-Friendly Macaroni and Cheese appeared first on 365 Days of Baking.

I found this beautiful picture for this recipe on Pinterest and wanted it immediately!
I also think I wanted it immediately because it was like 2 in the morning  and I hadn’t eaten dinner.
I was very hungry.
And yes, I was on Pinterest until 3 am.
Have you checked that site out??!!
I started with it about a month ago and really wasn’t giving it any attention, but yesterday!
OMG!!!
I could NOT remove myself from the computer to do anything productive once my the family dispersed for the evening and I had some quiet time.
Like 6 HOURS worth of quiet time (or maybe 8) (or so, I’m just guessing).
Seriously, check out Pinterest. If you haven’t joined you need to request an invitation and then be prepared to spend HOURS pinning pictures to different boards suited to your personality. I have 42 of them, but I don’t have pictures in all of them yet.
Don’t worry, I’ll be working on that.
Come. Follow me.
*singing* It’s lots of fuuuuunnnnnn………..*

I adapted this from Jamie Cooks It Up!

Crispy Cheddar Chicken – serves 4

4 boneless skinless chicken breasts
1 cup buttermilk
1 1/2 cup finely shredded cheddar cheese
1 cup finely crushed Ritz Crackers, use a food processor or blender
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Fresh chopped parsley for garnish, if desired

Sauce
10 ounces cream of chicken soup
6 tablespoons heavy cream
2 tablespoons butter

Preheat oven to 400 degrees F.
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
On a piece of wax or parchment paper, lightly pound chicken breasts so that they are uniform in thickness, about 1/2-inch thick and cut each breast in half.
In a medium bowl, combine Ritz crackers, thyme, salt and pepper, Mix well.
Place the buttermilk and cheddar cheese into two additional bowls.

Put a piece of chicken into the buttermilk, coating both sides.
Place chicken into the cheese making sure both sides are coated.

Put chicken into cracker crumbs, coating both side completely.
Place chicken into prepared baking dish and repeat with remaining pieces of chicken.

Sprinkle with parsley.
Cover baking dish with tin foil and bake for 35 minutes.
Remove tin foil and bake for an additional 10 minutes until chicken is edges are golden and crisp.

In a small saucepan, over medium high heat, whisk together the can of soup, heavy cream and butter.
Stir until sauce is smooth and sauce is hot.
Serve sauce separately or over chicken.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Crispy Cheddar Chicken earned 3 1/2 rolling pins.
I really. loved. this.
I’m a HUGE fan of Ritz crackers, always have been.
They’re delicious.
I knew I would like this chicken covered in crackers and cheese.
And I did.
We did.
I’ll be making this again.
The chicken was just a tad bit dry, but the sauce really pulled the whole thing together.
Enjoy it!

The post Day 319 – Crispy Cheddar Chicken appeared first on 365 Days of Baking.