I love love love love love fall! Do see all that love there? It’s real. This is by far the most wonderful time of year! The cool breezes, changing colors and of course, the clothes! All make my love affair with this season a very seductive one. Oh and then theres the food… how could I forget. This year’s first fall recipe on the line up is Apple Cheddar Pie! I took a baby shortcut and used a box mix for the pie crust, I put my own twist on it though with the cheese. If you have a super excellent pie crust recipe that doesn’t recipe jumping through hoops, send it my way!
The hint of black pepper adds a nice little touch to this savory, sweet dessert.
I’ve been drooling over carbs lately… I’m a totally carb lover. And I love love love baked Mac ‘n Cheese so of course when I made a batch this weekend I decided to spice up my normal Mac ‘ cheese! It got my super picky eater roommates approval with “the perfect amount of spice” not so hot you can’t keep eating but enough to give it a kick. Woohoo success!
2 cup of macaroni noodles
4 tbsp of butter
5 tbsp of flour
1.5 cups of milk
1/2 cup of heavy whipping cream
2 cups of shredded cheddar
2 cups of shredded Italian cheeses
Garlic powder (optional)
Preheat oven to 350 degrees. Boil macaroni noodles in another pot until al dente.
Then start on cheese sauce.
In a pot, melt butter and then whisk in flour.
Next, add milk and whipping cream. Whisk until completely blended with flour.
Next whisk in paprika and cayenne pepper. I started off with a teaspoon on each. Taste test to get the amount of spice you like.
Once you achieve your optimal spice level, add in a cup of shredded cheese at a time. Melt until smooth. Leave about a cup of cheese to use as a topping later.
Turn off heat. Combine your cooked and drained macaroni noodles into your cheese pot. Add a few spoonfuls of diced jalapeños and mix.
I mixed my bread crumbs with a little garlic powder for extra flavor.
In a baking dish, spread about the Mac ‘n cheese and top with bread crumbs.
Top with your last cup of cheese. Bake for 15-20 min at 350 degrees.
I made these jalapeño cheddar cornbread muffins to go with Meredith Cranch‘s Dumbo Gumbo. We were celebrating LSU’s victory over Alabama and chicken and sausage gumbo with cornbread seemed just the thing!
This recipe is super easy!
Cornbread mix (I used two packages of corn kits)
1 and 1/3 cups of milk
Shredded cheddar cheese
** if you use a different cornbread mix the ingredients and baking times may vary. Use the directions on your package**
Preheat oven to 425 degrees.
Combine the cornbread mix, eggs and milk.
Add a spoonful of jalapeños.
Add a couple handfuls of cheddar cheese.
Mix it all together.
Spray muffin pan generously with nonstick spray. Then put mix into pan.
Top with extra cheddar. Bake for 15min.
They will smell delicious!
Now the jalapeño cheddar cornbread muffins are ready to be paired with Dumbo Gumbo!
Cranch’s awesome gumbo. I asked her secret… She replied Tony Chachere’s.