Our neighbourhood has become quite the little hub for regular social events, get-togethers, celebrations and pot luck dinners. I’m one of the regular food contributors and this has become one of my more popular go-to and super easy to prepare dishes. I used to bring mac and cheese for the kids but I started to tinker with the recipe when I saw the adults always line up for a few helpings. I cut back on the fake cheese powder and added some creamy cheeses that you can’t go wrong with. Topped with a little bit of crunchy yumminess on each individual serving and this recipe is always a big hit. It’s especially travel friendly - I always make it ahead of time and then just pour it into a large crock pot. When it’s time to serve, I add about a 1/4 cup of milk and just mix it up over low heat until it gets creamy again.
3 packages White Cheddar macaroni and cheese
1 cup Philadelphia cream cheese, softened to room temperature
3/4 cup Moscarpone cheese
3/4 cup Panko breadcrumbs
6-8 slices bacon
1/2 cup butter
1 cup milk
Make pasta according to package directions, but make sure to cook to al dente.
Cook bacon until crisp. Chop.
Toast Panko in a frying pan until browned.
When pasta is ready, drain and return to pan.
Over low heat, add butter, milk, Philadelphia cream cheese, Moscarpone cheese and 1 of the cheddar flavour packets. Do not use the two others.
Combine until thick and creamy.
Remove from heat.
Serve immediately. When serving, sprinkle each individual serving with a generous amount of bacon and Panko.
This 3-Step Pasta Will Become Your New Favourite Dinner
This recipe is a real crowd pleaser! We are known at our house for always supplying some interesting libations to kick off our dinner parties or weekend gatherings. Now that the weather is getting cooler, this recipe makes a regular appearance. I actually have to make double, as almost everyone goes back for seconds.
4 cups chocolate milk
6 tbsp cocoa powder
8 heaping tsp marshmallow topping
1 can sweetened condensed milk
1/4 cup brandy
1/4 cup Kahlua
1/4 cup cinnamon whiskey
Heat milk until hot but not boiling.
Combine all ingredients except alcohol and marshmallow in a blender.
Take extra care when blending hot liquids in a blender. Depending on your blender, you may want to blend this in two parts to avoid any issues with steam build up.
Blend on low speed, working your way up to high speed for 2-3 minutes total until mixture has been aereated and has thickened.
Add alcohol and continue to blend.
Divide mixture between 8 mugs.
Top each mug with 1 heaping tsp marshmallow topping.
Take a mini butane torch (like one used for Creme Brûlée) and toast the marshmallow topping until well scorched.
Blondies are a classic favourite around here. The un-chocolate version of a sort-of brownie always hits the spot with a big glass of milk. Blondies make a great base to add all kinds of goodies to. I like to mix in nuts like walnuts or pecans, or add dried cranberries or dried cherries. You can have some fun with peanut butter or chocolate chips or add one of my favourite things like I did in this recipe - Nutella! It's a great way to gets the kids to help out when you can give them some ingredients to get a little creative with. I like to make mine in a muffin pan, so I can change up the items to add and make them into individual serving sizes, perfect for a dessert portion.
1 cup brown sugar
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups all purpose flour
2 eggs, lightly beaten
1 tbsp water
1/2 cup butter, melted and slightly cooled
1/2 cup Nutella
Butter to butter the baking pan
Pre heat oven to 350.
Butter an 8 inch baking pan or a muffin tin.
Set butter in a saucepan on low heat until melted. Set aside to cool slightly.
Combine flour, baking soda, baking powder and salt together in a mixing bowl.
In another mixing bowl, lightly beat eggs (you can use a fork).
Add water, vanilla, butter.
Add sugar and mix together until well combined.
Add in dry ingredients and mix. Batter should be quite thick..
Spoon 1/2 the batter into your baking pan.
Spoon Nutella in dollops over batter.
Cover with remaining batter.
Take a toothpick and swirl batter in circles.
Bake for 25-30 mins or until a toothpick inserted comes out cleanly.
If baking in one large pan, cut into squares.