I can’t even tell you how many times I’ve tried to make homemade macaroni and cheese and failed. All the good recipes usually have processed cheese in them, anyway, and that means it’s not really homemade. Me and my family had always preferred the Kraft macaroni and cheese to homemade mac and cheese. Today I was really in the mood for homemade mac and cheese (which is very rare). I decided to try out yet another recipe… hoping that maybe… just maybe… this one would turn out. Miraculously, It did! I LOVED it! It was just the perfect blend of seasonings and sauces! Soooooo yummy 🙂
For the mac and cheese (makes 1 serving):
- 3 tablespoons uncooked macaroni
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. onion powder
- 1/2 cup milk
- A handful (about 1/3 cup) shredded cheddar (or whatever kind) cheese
- 1/8 tsp. ground mustard
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- 1 tsp. breadcrumbs
- additional cheese for top
Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. Bake for about 5 minutes. Enjoy!
Well, don’t ask me how I did it (because honestly I’m not sure), but I managed to make heart-shaped cake pops. I am so proud of me. I was originally going to use a mold but that was a disaster so I had to shape each heart by hand. It took FOREVER but they turned out really cute. Everyone loved them but they were so much work. I think I’ll stick to cupcakes 🙂
To tell you the truth, red velvet actually kinda scares me. The first time I made red velvet cupcakes (almost exactly two years ago, actually), they turned out terrible. Awful. Worst cupcake disaster of my life. Anyway, I had to make 100 red velvet cupcakes for this event at my church. I’m pretty sure everyone liked them… I know I did. I am very picky when it comes to cupcakes and I actually enjoyed these. This is Paula Dean from Food Network’s recipe. If you’re looking for a foolproof recipe for basic red velvet cupcakes, this it it 🙂
For the cupcakes (makes about 24):
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons (1 oz.) red food coloring
- 1 tsp. white vinegar
- 1 tsp. vanilla
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick or knife for doneness. Remove from oven and cool.
For the frosting:
- 1 stick butter
- 8 oz. cream cheese
- 2-3 cups powdered sugar
- 1 tsp. vanilla
Beat together all the ingredients until well combined. Frost the cupcakes.
Note: I’m sorry for the terrible picture.