A Macaroni & Cheese Roundup!

Macaroni and cheese is one of our favorite side dishes here in the Stirring The Pot kitchen. Originally I wanted to make Ina's newest Macaroni & Cheese recipe this week, her Overnight Macaroni & Cheese.

 

You know what they say about the best made plans, right? Well...my daughter got real sick with covid, it's my son's 16th birthday tomorrow, and our upstairs heater broke so we have zero heat. I could go on, bu,t basically I forgot to prep the macaroni and cheese the night before and since it's overnight mac and cheese it was a total bust today.

 

I thought about it long and hard and decided that I've made a lot of macaroni and cheese over the years and I've never done a macaroni and cheese roundup, so here goes!

If you love macaroni and cheese like we do, you might want to try some of these! 

Click on the recipe title to be directed to the original post and recipe!

Nigella Lawson's Butternut Squash Macaroni & Cheese

Ok, come on...doesn't this look delicious and perfect for your Thanksgiving dinner? Plus, you don't have to make the squash because it's already in the pasta. It's like a two-in-one!

Donna Hay's Spinach Macaroni & Cheese

Same kind of idea here...don't wanna make macaroni and cheese plus a green veggie? Just go ahead and put them both together. Look at us being multitaskers!

Jacques Pepin's Penne Au Gratin

Tomato makes a great pairing with macaroni and cheese and Jacques Pepin will never steer you wrong with one of his gratins!

Rick Bayless' Salsa Mac n' Cheese

If you're feeling a little south of the border, then Rick Bayless's Salsa Mac n' Cheese is just as good as any! I love the idea of doing different salsa variations. 

Ina Garten's Crusty Baked Shells and Cauliflower

If you're in the mood to be a little healthier with things, Ina's Crusty Baked Shells and Cauliflower is a terrific recipe. The cauliflower does a great job standing in for pasta and that crusty topping is oh so good!

Jacques Pepin's Pasta, Ham, and Veggie Gratin

 Once again, Pepin will never steer you wrong. He is pretty much a gratin genius! This mac and cheese is great if you have any leftover ham during the holidays that needs using up. This is a great way to do it and...everyone loves a one pot meal!

 

 

Classic Side Dishes @ IHCC

Mini Corned Beef Pot Pies and a Donna Hay Roundup!

I love corned beef and always buy one in March so I can enjoy one or two Ruebens.  Afterwards I always use the leftovers to make some corned beef hash, which makes for an awesome Sunday breakfast.  This time around I wanted to try my hand at these Mini Corned Beef Pot Pies and wow I'm I glad I did!  These little babies are excellent! 

The recipe begins with a simple white sauce, or roux, to which you can add onion, carrot, cubes of potato, and/or peas.  I added what I had on hand, which was half an onion and about a cup of frozen peas, but I think adding potato would make these even better!  We loved these pot pies and everyone made me promise to make them again next year!

Mini Corned Beef Pot Pies

Adapted from Donna Hay website

Makes 4 individual pies

2 tablespoons butter

2 tablespoons flour

2/3 cups chicken stock

1-1/4 cup milk

1 cup cooked corned beef, shredded or cubed

1 cup frozen peas

2 tablespoons chopped parsley

1 sheet puff pastry

1 egg, lightly beaten

 Notes: This recipe was created using Donna Hay's recipe for corned beef which includes a little carrot and onion.  If you'd like carrot and onion added to your pot pie then you may wish to saute one onion and one carrot in a little butter until somewhat tender and then add this to the pot pie filling.  

Preheat oven to 400F.  Melt the butter over low heat and add the flour, cook, stirring for 5-7 minutes until golden and sandy in texture.  Gradually whisk in the stock and milk, increase the heat to medium and cook about 5 minutes or until thickened.  Add the corned beef, and onion/carrot mixture*, peas, and parsley and stir to combine.  Place your ovenproof dishes (should be 4 dishes with 1 cup capacity) down on the puff pastry and cut out 4 rounds that are slightly bigger than your ovenproof dishes.  Remove the ovenproof dishes and place them onto a foil-lined baking tray. Spoon the pot pie filling into the dishes.  Place the cut puff pastry rounds over the filling.  Brush the pastry with the egg.  Decorate tops with various herbs and/or additional onions (if using).  Bake for 20 minutes or until the pastry is puffed and golden.

Our time with Donna Hay is coming to a close at I Heart Cooking Clubs.  We've cooked with many cooks/chefs over the years, but I must say that cooking with Donna has been extremely pleasant and somewhat effortless. Donna's recipes are simple, straightforward, and completely stress-free. I found myself looking forward to making her recipes and never once felt overwhelmed by the task.  I will definitely look to her recipes in the future when I am pressed for time and in the mood for fuss-free recipes.

Below are my Donna Hay favorites from the past six months in no particular order.  If you click on the recipe name you will be directed to the original post.

Raspberry Breakfast Parfaits

Salmon and Chive Parcels

Fusilli with Broccoli Pesto

Roasted Sweet Potato Pasta

Lamb Sausage Rolls

Frozen Vodka Slushie

Pumpkin Pie with Brown Sugar Mascarpone