Gruyere And Swiss Mac and Cheese

 

 

 

 

 

 

 

 

 

 

I make a lot of macaroni and cheese dishes but this is by far my favorite one.  So easy to make and so delicious. What makes it so good?  It’s creamy and gooey and perfect because of the evaporated milk and the fact that I do not use packaged Shredded cheese. I cube or shred my own from a fresh block. This is the one I choose for my Christmas dinner each year.

Gruyere And Swiss Mac and Cheese

2 (14.5 oz.) cans evaporated milk

18 oz. Swiss cheese block to shred or cube yourself

6 oz. Gruyere Cheese block to cube yourself

6 slices of white cheddar or Monterey Jack  

2 Tablespoons Cornstarch

½ teaspoons Dijon mustard

Salt and Pepper to taste

1 lb. macaroni, cooked al dente (about 1 to 2 minutes under the cooking time)

fresh Italian parsley (optional)

 

Pour the evaporated milk into a large pot and simmer over medium heat. Do not boil. 

 

 

 

 

 

 

 

 

Combine the cubed or shredded Swiss cheese and the Gruyere cheese with the cornstarch, making sure it is well combined and coated.

 

 

 

 

 

 

 

Add the cheese mixture to the simmering milk. Whisk constantly until the cheese and milk mixture is smooth and creamy, and thick about 20 minutes. Be careful not to scald or scorch the bottom of the pan. Add the mustard and mix well.

 

 

 

 

 

 

 

 

 

 

To test if the mixture is thick enough, use a spoon. If the spoon has a nice thick, silky coating on the back of the spoon, the mixture is ready. Season with salt and pepper to taste.

Add the cooked macaroni and continue to cook for 2 minutes more until the macaroni and the sauce is combined and heated through.  

Pour into a 9 x 13  casserole and top with sliced cheese. 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 25-30 minutes. Serve warm.

 

 

 

 

 

 

 

 

 

 

NOTE:   You can add a topping. Pour into a greased 9 by 13 inch baking dish. Combine ¾ cup seasoned or Italian style breadcrumbs with ½ cup melted butter.  Sprinkle over the macaroni and cheese mixture.  Bake at 350 degrees for for 25 to 30 minutes or until the breadcrumbs are golden brown.

 

 

 

 

 

 

 

 

 

 

Best Mac and Cheese ever! 

 

 

 

 

 

 

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Salted Caramel Brownie Bites

These Salted Caramel Brownies are going to take your brownie game to a whole new level.  Deliciously moist and fudgy brownies topped with ooey gooey melted caramel and chocolate and then sprinkled with chopped pecans.  YUM.

Turtle Brownie Bites

2 cups granulated sugar

½ cup butter

½ cup vegetable oil

1 teaspoon instant coffee

4 eggs

1 cup all-purpose flour

¾ cups unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon salt 1 2/3 cups chocolate chips, divided

30 soft caramel candies

1 tablespoon milk

¾ cup finely chopped, toasted pecans

Preheat oven to 350° degrees. Line a 12 cup muffin pans with liners or baking cups. 

 

 

Stir sugar, butter, oil and coffee in a large, heavy saucepan set over medium heat. Cook, stirring, until smooth and thick; remove from heat. Whisk in eggs, one at a time. 

 














Stir flour with cocoa, baking powder and salt in a bowl; stir into egg mixture until smooth. Stir in 1 cup chocolate chips. Divide batter evenly among baking cups. Bake for 25 minutes or until a toothpick inserted into the centers comes out with just a few moist crumbs. Cool completely in pans.

Heat remaining chocolate chips in a microwave-safe bowl on MEDIUM (50%) for 40 to 50 seconds; stir until smooth. Heat caramels and milk in another microwave-safe bowl on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until smooth. 




 



















Spread an equal amount of warm caramel onto each cupcake. Then pour melted chocolate over each cupcake and sprinkle with pecans. Let stand until set.

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My 3 Ingredient Biscuits

 My 3 Ingredient Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

Biscuits so light and fluffy you can eat a dozen.  With butter of course!   Only three ingredients and fairly easy to make if you don’t mind folding dough. 

My 3 Ingredient Biscuits

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2 cups self-rising flour (see notes for all-purpose flour)

1 ½ cups heavy cream (do not substitute, heavy cream is a must!)

½ teaspoon sea salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep cream cold in the fridge until you're ready to use it. 

Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

 

 

 

 

 

 

 

 

 

 

 

Place biscuits on a cookie sheet about 2" apart. Bake at 350 degrees for 12 minutes, until golden. Brush with butter. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

Notes

Trust me. You don’t want to try substituting whole or low-fat milk for heavy cream in this simple biscuit recipe! Heavy cream makes all the difference in the world for the best moist and flaky biscuits.

 You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine salt. Mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Turkey Salad with Grapes and Pecans

 Turkey Salad with Grapes and Pecans

When you have leftover turkey, make this simple salad. Turkey Salad with Grapes and Pecans is the perfect blend of savory and sweet. Tender turkey, juicy grapes, crunchy celery and pecans, and creamy mayo come together to create a delicious, versatile dish. I serve it over lettuce, on a sandwich roll…or I eat it right from the bowl! 

 

  Turkey Salad with Grapes and Pecans

    4 cups cooked turkey

¾ cups red grapes halved

½ cup celery diced

½ cup mayonnaise

½ cup chopped pecans

Salt and pepper to taste

In a large bowl, combine turkey, grapes, celery, and mayo. Mix to combine.  Fold in chopped pecans.

 

 

 

 

 

 

 

 

 

 

 

 

Taste and add in any salt and pepper necessary. Mix again and enjoy!

 

Storage

Once made, store this salad in a sealed container in the refrigerator for up to three days. 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.