Creamy Macaroni And Cheese

Once in a while our daughters ask for homemade Macaroni and Cheese and they actually say they taste even better the second day when reheated.

It’s so simple and quick to cook and truly a cheese explosion.

I like to serve our Macaroni and Cheese with a light salad since they are more on the heavy side and sprinkled with fresh parsley and a little bit of shredded cheddar.

Homemade Macaroni and Cheese

Ingredients

(serves 8)

500g pasta (I prefer elbow or shells)

1/4 cup butter

1/4 cup flour

1 cup milk

2 cups heavy cream

2 cups shredded cheddar cheese

1/4 tsp salt

a pinch of freshly ground black pepper

How to cook the Macaroni and Cheese

  • Cook your pasta according to package directions.
  • In the meantime prepare the sauce in a medium size pot.
  • For the sauce melt the butter and whisk in the flour. Let cook on medium heat for about a minute.
  • Whisk in the milk, heavy cream, pepper and salt. Keep heat on medium and continue whisking until it begins to boil.
  • Reduce the heat to low and stir in the cheddar until melted.
  • Drain the pasta.
  • In a large bowl combine pasta and sauce and let sit for a few minutes before serving.
  • Sprinkle with fresh parsley and some shredded cheddar and serve with a light salad as a side.
Cheese Explosion

Storing and to reheat

Store in an airtight container in the refrigerator for 3-5 days.

To reheat the Macaroni and Cheese, place in a skillet or sauce pan and add a little bit of milk. Reheat over low to medium heat, stir frequently and add more milk as needed to keep the dish moist.

Enjoy your Macaroni and Cheese

One Does Not Simply Resist Cheat Meals

If you try this recipe and love it, please leave a comment below or tag me on Instagram here

I also have this recipe on my YouTube channel here


Homemade Waffles

Waffles have been made for centuries and there are many variations or recipes throughout the world.

Soft or crunchy, fluffy or chewy, thick or thin we love them all.

I like to use spelt flour in my recipe since we try to incorporate more ancient grains in our diet for health benefits. The amount of waffles you can make with this recipe varies by the type of waffle iron you use.

Ingredients

2 cups spelt flour

4 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 tsp vanilla sugar

2 eggs (medium size)

1 1/2 cups warm milk

6 Tbsp melted butter

How to make the batter and cook the waffles

  • You will need two large bowls.
  • In the first bowl combine the dry ingredients (flour, baking powder, salt, sugar and vanilla sugar).
  • In the second bowl combine the warm milk, melted butter and eggs. I like to whisk in one ingredient at a time.
  • Pour the wet ingredients into the dry and whisk until everything is well blended and you have a smooth dough.
  • Preheat your waffle iron. Mine works perfect on medium heat but it always depends on the type of waffle iron you have.
  • Scoop the batter into your waffle iron and cook the waffles until they are golden brown.
  • Serve immediately plain or with your favorite toppings or cool on a cooling rack.
Homemade Waffles with Maple Syrup

Our favorite toppings

We love to eat our waffles with toppings. Some of our favorites are maple syrup or honey, hazelnut cream, powdered sugar, fresh or frozen berries.

Storing and to reheat

Store in an airtight container in the refrigerator for up to 3 days or you can freeze them in a freezer safe container for up to 3 months.

To reheat and crisp use the toaster oven or toaster.

Weekends are for Waffles

If you try this recipe and love it, please leave a comment below or tag me on Instagram here

I also have this recipe on my YouTube channel here