Wing-it Mac & Cheese

5.5 weeks just the kids and me.

1 week on vacation.

1 week celebrating my baby’s first birthday.

That’s a lot of days doing very little cooking. It’s no surprise my scheduled posts have petered out and there wasn’t much to pull from the archives to share.

The moment has finally come to share a poorly photographed original recipe.

I made this Mac & Cheese just shy of one year ago. At that point in my life I had a two week old. Daylight Savings Time had ended and the dark Ohio nights were cold. What’s a better pick-me-up than some macaroni?

I decided to save another dish to wash by making my macaroni in a Dutch oven and putting it directly into the oven instead of transferring it to a casserole dish.

An Original Recipe

Wing-it Mac & Cheese

Ingredients:

  • 1/2 lb elbow noodles
  • 1 tbsp vegetable oil
  • 1/2 sweet onion, chopped
  • 1/2 tsp minced garlic
  • 1/4 tsp ground mustard
  • 1 tbsp flour
  • 2 C whole milk, at room temperature
  • 2 1/4 C shredded cheddar cheese
  • 1/2 C panko breadcrumbs
  • 1/2 tsp Italian seasoning
  • olive oil, for drizzling

Steps:

  1. Preheat oven to 350 degrees F.
  2. Cook pasta in boiling salted water according to package instructions to al dente.
  3. Heat vegetable oil in a Dutch oven over medium high heat. Saute onion until tender. Add minced garlic and saute one minute. Stir in mustard, S+P, and flour.
  4. Whisk in the milk. Bring to a gentle bubble. Add in the cheese a handful at a time, stirring until melted before adding more. Once all the cheese is incorporated, fold in the cooked macaroni noodles.
  5. In a small bowl, whisk the panko and Italian seasoning. Spread over the macaroni. Drizzle with a little olive oil.
  6. Bake 30 minutes. Allow macaroni to rest 5-10 minutes before digging in.

Wing-it Mac & Cheese for a simple weeknight dinner | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Cheesy Turkey and Rice Skillet

Today’s Thanksgiving leftovers recipe is one that I’ve made in my kitchen before. I made this one pot meal last month when my mother-in-law was visiting. We had just joined Sam’s Club and had a coupon for a free rotisserie chicken! This skillet meal was a perfect way to use some of that chicken. We all went back for seconds. So when I decided to Thanksgiving leftovers leading up to Turkey Day I knew this dish would be on the menu.

What makes this meal perfect for after Thanksgiving is that it only dirties one pot. Okay, two pots because you need to cook some rice ahead of time. But after a whole day of pulling out casserole dishes you forgot you had, eating on that once-a-year china, and stacking up the Tuperware it’s nice to not have to wash eight thousand dishes.

This recipe can be adjusted based on your leftovers. Swap out the broccoli for some green beans or Brussels sprouts.

Cheesy Turkey and Rice Skillet

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 2 1/2 C broccoli
  • 2 tbsp flour
  • 2 C milk
  • 1/2 tsp ground mustard
  • 2 C diced cooked turkey
  • 2 C shredded cheddar cheese
  • 2 C cooked rice (brown, white, or a mix of both)

Steps:

  1. In a high sided skillet, melt butter over medium-high heat. Saute onion and broccoli until tender. Stir in flour. Slowly mix in the milk. Allow to simmer until thickened slightly. Season with ground mustard, S+P.
  2. Add in the cooked turkey. Melt in the cheese. Mix in the rice.

*This recipe is adapted from Lauren at http://www.laurenslatest.com/broccoli-cheddar-brown-rice-skillet/*

Skillet