Family Favorite Macaroni and Cheese

No more box mac 'n cheese!!

Family Favorite Macaroni and Cheese Total Time: 50 Minutes
Serves 6

• 2 cups uncooked elbow macaroni (7 ounces)
• 1/4 cup butter or margarine
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon Worcestershire sauce
• 2 cups milk
• 2 cups shredded or cubed cheddar cheese (8 ounces)

Heat oven to 350 degrees.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

The Verdict

4.5/5. This recipe was super easy and super yummy! Scott and I ate every bite! I used a little bit of mozzarella instead of all cheddar cheese. If you wanted to change up the dish by adding veggies, meat, or different kinds of cheese I can only imagine it would get better! In the reviews on the betty crocker website, people suggested making the pasta and the sauce the night before or in the morning and then baking it. Also putting the whole thing together, letting it cool, and freezing it. I bet both of these would work well too! And even just putting the sauce over the noodles without baking it would be good! Try this-it's awesome!

Creamy Cucumber Salad

A refreshing change to plain ol' cucumbers!

Creamy Cucumber Salad
Total Time: 5 minutes
Serves 6

• 4 teaspoons prepared horseradish
• 4 teaspoons coarse-grain mustard
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 small cucumbers
• Bagel chips, crackers, or toasted bread

In a bowl, whisk together the horseradish, mustard, sour cream, lemon juice, salt and pepper until smooth. Halve each cucumber lengthwise and thinly slice.  Add the cucumbers to the dressing and toss to coat. Serve the cucumber mixture with bagel chips crackers or toasted bread.

The Changes/Lesson/Verdict

2.5/5. No changes were made. It was good, but not great. I don't know what I would do to change it, but the mustard flavor is very strong.

Ginger Salmon Fillets

This sweet and spicy glaze is awesome! Gives you a taste you don't expect!

Ginger Salmon Fillets
Total Time: 25 Minutes
Serves 4

• 2 tablespoons honey
• 2 tablespoons ketchup
• 2 tablespoons finely chopped ginger root
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 1 1/14 pounds salmon fillets, thawed

Heat broiler. In a small bowl mix all ingredients except for salmon

Place salmon on broil pan, and brush with honey mixture. Place in oven for 8-10 minutes, or until flaky.

The Changes

The original recipe calls for grilling the salmon fillets, but in my directions I put the broiler way. You could probably do it on the stove as well

The Lessons

Everything was great and easy to do!

The Verdict

4/5. People will either hate or love the sauce. It is definitely not for everyone. But if you like a little kick, you will LOVE this glaze! It's super easy and fool proof too!

Edamame Corn Chowder

A different flavor for an easy soup!


I have a picture, but for some reason blogger isn't letting me upload it. Check out the picture at bettycrocker.com!


Edamame Corn Chowder
Total Time: 40 Minutes
Serves: Six

• 4 slices bacon, chopped
• 1 medium onion, chopped
• 1 12-ounce bag shelled edamame soybeans
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups milk
• 1 can (14.75 ounces) cream style sweet corn
• 1 can (11 ounces) whole kernel sweet corn
• 4 cups frozen southern style hash browns

In 4-quart saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in pan. Cook onion in drippings, stirring frequently, about 2 minutes or until soft.

Using wire whisk, stir flour, salt and pepper into onion mixture. Cook over medium-high heat, stirring constantly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute

Stir edamame, both cans corn, potatoes and reserved cooked bacon into milk mixture. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender.

The Changes

I couldn't find edamame so I bought sugar snap peas instead. That worked just fine! I added some extra seasonings-garlic and a little more pepper, but you can do that all to taste!

The Lessons

Whenever you add flour to a soup, make sure to KEEP STIRRING! Otherwise it sticks to the bottom!

The Verdict

3/5. Definitely a different soup that is yummy! It isn't my favorite, but I'll definitely be making it again! It's super easy to make, and most stuff you already have on hand!

Asparagus Fennel Pasta Salad

This is a different flavored pasta salad that I really enjoyed! It is great warm which is a nice change!

Asparagus Fennel Pasta Salad
Total Time: 25 Minutes
Serves: 14

• 1 pound fresh asparagus, trimmed and cut into 3/4 inch pieces
• 2 medium onions, halved and thinly sliced
• 1 small fennel bulbs, sliced
• 2 tablespoons olive oil
• 8 ounces uncooked penne pasta
• 4 medium tomatoes, seeded and diced
• 12 pitted Greek olives, sliced
• 1 cup minced fresh parsley

VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 garlic cloves
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese

Place asparagus, onions and fennel in a 15-in. x 10-in. x 1-in. bakin pan. Drizzle with oil; toss to coat. Bake at 400 degrees for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.

In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

The Changes

I obviously cut this recipe in half since it is just me and Scott. It still turned out great! I added more to this dish than anything! I added mushrooms and celery since I had them laying around. They only added to the dish! 

The Lessons

I learned what fennel is for the first time. You can use it like an onion. Definitely gives a nice flavor to the dish!

The Verdict

3.5/5. Definitely a great vegetarian dish! Also, if I was going to a potluck or something, it is definitely a good dish for that! If we were to make it again for a meal, I might add chicken to it! I'll definitely be making it again!