My Camper Kitchen

Posts Tagged ‘Cheese’

Photo and Recipe by Carolyn Davidson Hicks

1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.

Photo and Recipe by Carolyn Davidson Hicks

Serves 2 to 4

1 1/2 cups of elbow macaroni

1 red Jalapeno seeds removed and finely chopped ( add more if you like a little more heat)

2 mushrooms finally chopped

1 cup of even blended shredded sharp cheese and mozzarella cheese

2 spring onions chopped

1/2 cup heavy whipping cream

1/2 stick butter

salt and pepper to taste

Directions:

Boil macaroni and drain while al dente’. Add cream while macaroni is on low to medium heat until it reaches enough heat to add the  cheese and vegetables. Stir well and cook for about 3 minutes stirring every minute to keep it from clumping and to allow blending of the cheese and vegetables. Remove from heat, sprinkle top with grated Ramona, Asiago and Mozzarella Cheese.

Serve warm.

Photo and Recipe by Carolyn Davidson Hicks

Serves Two

8 oz box of pasta (noodles, etc. your choice)Cook and drain according to package directions

1/4 cup cubed ham

1/4 cup heavy cream

1/4 cup mixed cheese (we use mozarella and mild cheddar)

Cook pasta, drain well. Add all ingredients, mix well. Stir on low heat to keep cream from scorching for a couple of minutes to allow the cheese and cream to thicken and melt. Set aside to cool before serving.

Photo courtesy of 12tomatoes.com Recipe adapted from there Grown up Mac n Cheese! We added Jalapenos…

Ingredients
1 lb elbow macaroni
1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
4 finely chopped Jalepenos (vein and seeds removed)
5 cups whole milk
8oz Monterey Jack cheese, shredded
8oz Cheddar cheese, shredded
1 cup panko bread crumbs

Directions
Preheat oven to broil.
In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.
Cook until noodles are tender (just past al dente).
Drain pasta and set aside.
In the same pot or dutch oven, melt 5 tablespoons butter until foaming.
Add flour, mustard, and cayenne pepper and Jalapenos. Whisk until well incorporated, about 1 minute.
Gradually whisk in the milk and bring the mixture to a boil.
Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.
Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).
Transfer the pasta mixture to a broiler-safe dish (9″x13″) and spread evenly.
Melt two tablespoons butter and mix with panko bread crumbs.
Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.
Broil for 3 to 5 minutes, or until bread crumbs brown.
Cool for 5 minutes before serving.

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 –  8 oz wheel of Brie
Honey
Blueberry topping or your favorite fruit topping or pie filling
Assorted Crackers and/or fruit!

Directions
Preheat the oven to 350 degrees F. Place the Brie in a 12 oz Ramekin bowl,  top with blueberry topping and drizzle with honey. Bake for 5 to 7 minutes, or until the Brie starts to ooze but not melt.

Serve warm with assorted crackers or fresh fruit. Just dip and spread, it’s delicious!