Polka Dot Macaroni and Cheese

elbow-macaroni

So as I stated in my book review of Peach Cobbler Murder, I don’t like Peach Cobbler at all not one bit.

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And since I don’t like to eat peaches in any other form than just eating the fruit, I decided to just skip it all together and post something completely different.

Thoughts Before Cooking:

So my niece wanted to make this recipe called Polka Dot Macaroni and Cheese, but when I looked at the recipe it asked for Cheddar cheese soup and some other stuff that didn’t sound good. So instead I choose a Paula Dean recipe for Macaroni and Cheese and added the extra items to make it “Polka-Dotted”.

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Ingredients:

  • 2 Cups of uncooked Macaroni
  • 4 Tablespoons of Butter
  • 2 Tablespoons of Minced Onion
  • 4 Tablespoons of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Teaspoons of Dry Mustard
  • 1/4 Teaspoon of Paprika
  • 2 Cups of Milk
  • 3 Cups of Shredded Cheddar Cheese
  • 2 Hot dogs (I use Hebrew National as they are the best)

Directions:

  1. Preheat the oven to 375 degrees.
  2. Lightly grease a 13x9x2-inch baking dish.
  3. Boil 6 cups of water, add macaroni, and cook until al dente.
  4. Drain the pasta.
  5. In a large saucepan, melt the butter.
  6. Add the onion and cook, stirring constantly until tender.
  7. Add flour, salt, dry mustard, and paprika; mix well.
  8. Add milk and stir for 5 minutes, or until thickened.
  9. Add 2 cups of shredded cheese and stir until melted.
  10. Stir in the macaroni and pour into the prepared dish.
  11. Cover the macaroni with remaining cheese.
  12. Cut the hot dogs into penny-thin slices.
  13. Sprinkle on top of the macaroni.
  14. Bake for 45-50 minutes.

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polkadotmac&cheese

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Thoughts After Cooking:

I’ve never been one for the hot dog and Mac & cheese combo; but I loved this. The Mac and Cheese is of course phenomenal, but the hotdog added an extra boost.

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For more recipes with macaroni, go to Pasta e Fagioli

For more recipes, go to Cocoa M&M Cookies

Pasta e Fagioli

So this isn’t from a mystery book, but it was a mysterious recipe in the fact that I wasn’t sure how well it would taste.

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Pasta e Fagioli

Thoughts Prior to Cooking:

I saw this recipe on the back of a Hunt’s Garlic and Herb can and it sounded really, really good. I decided to make it, but tweaked it a bit. You can buy a Hunt’s Garlic and Herb can and follow their recipe, or try out my variation.

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  • Bacon
  • A 14-oz package of Bird’s Eye Frozen Recipe Ready Grilling Blend containing zucchini, yellow squash, red onion, and bell pepper.
  • 1 Can of Hunt’s Garlic and Herb pasta sauce
  • 1 Can of Hunt’s Italian Sausage pasta sauce
  • 1 Cup of Carrots (optional)
  • 4 Cups of Water
  • 1 Can of Red Kidney Beans
  • Large Elbow Macaroni
  • Mozzarella Cheese

Cook the bacon in a saucepan until as crisp as you like it. Remove bacon from the pan

Take 2 cups of the frozen vegetables and cook them in the bacon pan. Eyeball the amount to see if you need to add more.

When the frozen vegetables are cooked, remove them from the pan and place them in a large pot. If you wish to add carrots, add them to the pot as well. After the vegetables; add the pasta sauces, water, and 1 cup of macaroni noodles.

Drain and rinse the red kidney beans, adding them to the pot as well.

Cook soup until it boils, then simmer until macaroni is cooked.

Stir in crumbled bacon.

Serve soup, topping with mozzarella cheese.

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Thoughts after cooking:

I loved it. I thought it not only smelled amazing but tasted amazing as well. I only wish I had taken a pic before eating it all.

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For  more soup recipes, check out my Gazpacho