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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, and I would agree.

Meatloaf Withh Sundried Tomatoes (2)

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Equipment: 9 x 13 baking dish

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces Gruyère  cheese, grated (4 cups)
8-ounces white Cheddar, grated (2 cups)
4-ounces Mascarpone, room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/4 cup dried parsley flakes, plus extra for garnish
Finely shredded Parmesan cheese for garnish on top (optional)

Directions:
Preheat the oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6-8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1-2 minutes. Add the pepper, Kosher salt, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, stir in the Mascarpone first, then the Gruyére and white Cheddar. Add the cooked macaroni, and half the parsley, stir well. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika remaining parsley and toss to evenly coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

 

Meatloaf With Sundried Tomatoes

 

 

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Homemade Cheddar Drop Biscuits

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These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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The best thing about this recipe is that the food processor is going to do all the work. If you don’t have a food processor, you can mix all your ingredients in a large mixing bowl, and use a pastry cutter to cut the butter into the flour until the butter becomes the size of peas.

Add flour, baking powder, salt, and shredded cheddar to the food processor, and pulse a few times just to combine everything.  It’s important to add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

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A great tip is to keep the cubed butter in the refrigerator until you’re ready to add it to the flour.

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I start off with 1 3/4 cups of whole milk, but I may not have to use all of it. As you feed the milk slowly through the feed tube, the dough will start to come together. You can see this in the 2nd picture above.

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Listen, everyone’s oven can be a little different. I like to check on the biscuits once they’ve been baking for 14 minutes. Take a toothpick and stick it into the center of one or two of the biscuits to see if it comes out clean. This way I’ll know if a couple of minutes more of baking time may be necessary.

On the top of the stove, I’ve melted a stick of unsalted butter. I like to add dried parsley flakes to the melted butter for extra color.

You could also play around a little with the flavors of your drop biscuits and add garlic powder to the melted butter for the tops or freshly minced jalapenos along with shredded cheddar, delicious!

Once they come out of the oven, brush the tops of the biscuits liberally with the melted butter and parsley mixture. Pretty easy right? Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

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Yields: 8-10 standard size biscuits
Equipment: Food processor, 3 rimmed baking sheet pans, and parchment paper
Prep Time: 10 to 15 minutes
Cooking Time: 14 to 16 minutes
Total Time: 31 minutes

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
1 3/4 sticks of cold cubed unsalted butter, plus 1 extra stick of unsalted butter to melt for the tops of the biscuits
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of dried parsley flakes

Directions:
Preheat the oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor. Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube add the milk in slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops liberally with the melted butter and dried parsley mixture, serve warm or at room temperature.

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