Macaroni Cheese With Parsley


  • 1 lb macaroni (penne, shells, fusilli, elbow macaroni or any other type of pasta you like)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup Parmesan cheese, grated
  • 1 cup mascarpone
  • 1 cup Cheddar cheese, grated
  • 2 cups milk
  • 1/2 cup fresh parsley, chopped
  • 2 shallots, finely chopped
  • salt, pepper

Cook the pasta in a large pot of boiling water with a teaspoon of salt, respecting the cooking time indicated on the pasta pack.

In a pan, heat one tablespoon of butter, add the shallots and saute them until they turn light brown. In another pan, melt the remaining butter and add the flour. Cook it on low to medium heat, stirring continuously. Start adding the milk gradually, stirring well, until the composition becomes smooth.

When the mixture starts boiling, reduce the heat and keep on cooking for about two more minutes. Remove it from the heat, add the cheese and stir until it melts.

Drain the pasta, put it in a pot, then pour the melted cheese over it and stir until it gets evenly coated. Sprinkle with freshly ground pepper and with parsley and serve hot.

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Crab and Green Onions Quiche


  • 1 pie crust, not baked
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 1 can crab meat, drained and minced
  • 2 cups Swiss cheese, grated
  • 1 cup green onions, chopped small
  • 2 eggs, beaten
  • 1/2 cup cream (you can replace it with low fat yogurt for a healthier version of this recipe)
  • salt, pepper to taste

In a large bowl, beat the eggs, then add flour and cream. Add about 1/2 teaspoon salt (or less, if you prefer the quiche less salty). Mix well.

Preheat the oven to 350F.

Melt the butter in a pan, then add the green onions and cook for about 3-4 minutes over medium heat.If you want, you can use olive oil instead of butter. However, butter gives a special flavor to green onions, so that’s my favorite combination.

Add the cooked onions, the cheese and the crab meat to the egg mix, stir well and pour into the pie crust. Bake at 350F for about 45-50 minutes.

This quiche recipe is a quick one, because it doesn’t call for blind-baking the pie crust. Nonetheless, if you fear the pastry won’t bake well together with the filling, you can bake it separately for 30 minutes, then add the filling and bake it for 40 minutes more. Again, if you have plenty of time and you want homemade pie crust, that would add one more hour to the total time required for preparing this recipe from scratch to serving it on the dinner table.

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Macaroni and Cheese with Bacon and Tomatoes

Macaroni cheese is such a great dish! Not only the basic mac & cheese recipe is delicious, but also its variations are really good. For example, bacon and tomatoes give it an awesome flavor, turning it into a complete meal for the whole family.


  • 1 pound macaroni
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 2 cups milk
  • 4-5 bacon slices (about 1/2 pound)
  • 2 cups Cheddar cheese, shredded (you can use a mix of various cheeses if you want)
  • 2 average size tomatoes, sliced
  • 1 onion, finely chopped
  • salt
  • pepper

Preheat the oven to 350 F. In a big pot, cook the pasta in boiling salty water, as per instructions on the pack.

Melt the butter in a saucepan and brown the onion for about 2-3 minutes. Cook the bacon until it becomes crispy, then remove it from the pan. Add flour, salt and pepper to the browned onion, then gradually add the milk, while stirring frequently. Bring it to a boil, them lower the heat and let it simmer for 3-4 minutes. Remove the pan from heat, add the cheese and stir until it melts and blends into the mix.

Drain the pasta very well, return it into the pot, then add the cheese mixture and the crumbled bacon to it. Blend well and transfer in a greased casserole. Bake it uncovered for 15-20 minutes, then arrange the tomato slices on top of the food and put it back in the oven. Let it bake for maximum 10 minutes more. Serve hot.

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Leek And Potato Soup

Leek and potato soup is one of the cheapest and easiest homemade soups. Besides, it’s so tasty that even fussy eater children will love it. Here’s a basic recipe which you can tweak by adding your favorite spices.


  • 2 leeks
  • 2 potatoes
  • 2 garlic cloves
  • 2 tablespoons butter
  • 2 vegetable stock cubes
  • 4 cups water
  • salt and pepper

Clean the leek, trim the top and bottom and remove the outer layer. Section the leek longitudinally in quarters, then chop them. Rinse the chopped leek thoroughly in running water. Peel and dice the potatoes.

In a deep skillet, melt the butter, then add the leek, garlic and potatoes and cook over low heat for about 10 minutes. Stir for a few times. Add water, vegetable stock cubes and a little salt (if stock cubes are already salty, you may not want to add more salt at all). Cook for 15-20 minutes, stirring occasionally, until the potatoes are done. You can check them with a fork after the first 15 minutes of cooking to see if they are soft.

If you prefer your leek and potato soup to have a chunky texture, you’re done. Ladle it into bowls, sprinkle some chopped fresh parsley and some ground pepper on top and serve it hot.

If you’d rather have your potato leek soup creamy, just let it cool for several minutes, then blend it with a handheld food processor. You’ll need to reheat it a little before serving.

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Crockpot Macaroni And Cheese


  • 1 pound macaroni
  • 2 tablespoons white flour
  • 2 tablespoons butter
  • 1/2 teaspoon dry mustard
  • 3 cups milk
  • freshly ground black pepper
  • 3 cups Cheddar cheese, grated
  • paprika
  • 1 teaspoon salt

In a pot, mix the flour with dry mustard, salt, pepper and milk. Cook it on stovetop, on low temperature, stirring frequently, until it thickens. Remove from heat. Add the butter and 2 cups of Cheddar cheese. Stir well, until the cheese melts.

Cook the macaroni in salty, boiling water according to the instructions on the pack, but 1-2 minutes less. You want the pasta to be cooked “al dente”. Drain it well. Mix it with the cheesy sauce.

Butter the slow cooker dish on the bottom and on the sides, then place a layer of macaroni, followed by a layer of extra cheese, then repeat until you finish the macaroni. Sprinkle with paprika. Set the slow cooker on Low and cook the macaroni and cheese for about 3 hours.

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Creamy Mac And Cheese

This is maybe the easiest macaroni and cheese recipe ever. Although it doesn’t have those special flavors one would get when adding improvements such as multiple cheese types, bacon, broccoli or spices, it’s still an awesome dish, one of those comfort foods that warmed up our childhood. This is how my grandma used to make macaroni and cheese.


  • 1 pound macaroni
  • 1 stick butter
  • 1 large can condensed milk
  • 1 small bag grated Cheddar cheese

Boil the macaroni as per pack instructions. Drain well. Melt the butter in a small pot, add milk, stir well, then add the cheese. Pour everything over the macaroni, mix and heat in the oven until bubbly. Serve hot.

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Easy Stovetop Mac And Cheese

This is a simple macaroni and cheese recipe which can be ready in as little as 30 minutes. It’s a great idea for an easy, yet delicious dinner. This recipe serves 3-4 persons.


  • 1/2 pound macaroni
  • 2 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups Cheddar cheese, grated
  • 1/2 teaspoon salt

Cook the macaroni as per instructions on the pack. Meanwhile, melt the butter in a pan over low heat. When butter is melted, stir in flour and salt, then add the milk. Keep on stirring and cooking until the mixture becomes bubbly. Add the cheese, stir and cook until it melts. Drain the cooked macaroni, add to the cheese mix and stir well.

Serve hot with freshly ground black pepper on top.

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Basic Macaroni Cheese Recipe


  • 400g macaroni
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 tablespoons butter
  • 3 cups Cheddar cheese, grated
  • 1 cup soft breadcrumbs
  • 1 small onion, chopped

Boil the macaroni until tender. In a small pot, warm the milk. Add the butter and stir until it melts. Add the salt and the chopped onion, then pour the mixture over the bread crumbs. Add the eggs and half of the grated Cheddar cheese amount. Mix in the cooked macaroni. Put the mixture in a baking dish, top it with the rest of grated cheese, then bake it in the oven on medium to high temperature for about 40 minutes.

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Baked Macaroni And Cheese With Broccoli


  • 1 lb macaroni
  • 1 large block Velveeta, cut in cubes
  • 3 tablespoons butter
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 package frozen broccoli
  • 1 package broccoli in cheese sauce
  • 1/2 cup breadcrumbs


In a big pot, boil the macaroni as per instructions on the pack. Heat the olive oil in a skillet and cook the broccoli in cheese sauce and the frozen broccoli, according to the instructions on the pack. Add the Velveeta and the milk and stir well. Drain the macaroni, mix everything together in a baking dish and bake in the preheated oven at 250 F for about 20 minutes. Take out, stir again, add breadcrumbs on top, then bake it for 20 more minutes. Serve either hot or cold.

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