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Super Creamy, Extra Cheesy Macaroni and Cheese

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

There's only 15 minutes standing between you and the dreamiest creamy macaroni and cheese ever! This homemade stovetop mac and cheese is so easy, a great kids recipe, and quick enough to make for a weeknight meal.
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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese


Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 6 tablespoons unsalted butter
  • 1/2 cup white flour
  • 2 cups whole or 2% milk
  • 1 teaspoon salt
  • 8 ounces shredded mozzarella
  • 8 ounces American cheese
  • 4 cups cooked macaroni pasta (about 2 1/2 cups uncooked)
Instructions
  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 

  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.

  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.

  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 

  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week. 

Recipe Notes

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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Meat-free, fresh and tasty, super easy and quick to make. Yep – I think you’re gonna love these. (more…)

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Overnight Blueberry, Maple Syrup, and Almond Milk Chia Pudding is lactose-free, cool and delish, and the perfect quick, grab-and-go breakfast for hot summer mornings!

I’ve always had a sort of love and hate relationship with breakfast. It’s not my favorite meal of the day, that’s for sure. I’m never really hungry when I first wake up, although if I don’t eat, I find myself Jekyll-and-Hyde-ing by about 10 am and get that hangry feeling.

Enter this overnight chia pudding! It’s perfect for the summer, cool and easy to eat, and requires very little thought on my behalf; I can grab it out of the fridge and eat even before the caffeine of my morning coffee kicks in.

It’s a play on the idea of blueberry pancakes, but with a twist!

Instead of regular cow’s milk, I used almond milk, which gives a slightly nutty flavor that feels a lot more ‘pancake-ish’ than plain cow’s milk.

It’s the perfect summertime breakfast, especially since it really shines when you use the freshest and juiciest of blueberries. And since this overnight chia pudding is thickened in the fridge, it’s the perfect treat for a hot summer morning when the temps are already climbing before you even have a chance to turn on the coffee machine.

Chia seeds are a superfood, loaded with anti-oxidants and good omega-3 fats. When they’re soaked, they form a gelatinous ‘shell’ around the core of the seed. This makes whatever liquid they’re suspended in thick and pudding-like, but studded with crunch from the seeds. I love the texture!

You make this overnight chia pudding at night, and leave it to thicken before you eat it the next morning.

First, cook the blueberries down into a jam-like consistency on the stovetop. This might sound like it takes a while but it’s really only about 10 minutes or so.

I’ll put the blueberries on to cook while I’m cleaning up from dinner or packing lunches for the next day. It takes only a few minutes to whip up the rest of the overnight chia pudding, after which it gets wrapped in plastic wrap and sits overnight in the fridge to chill and thicken.

I like to make a couple overnight chia puddings at a time so that I have a handful of breakfasts to eat all week long. It’s a great addition to your weekly Power Hour of meal prep!

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Overnight Blueberry and Maple Chia Pudding
Prep Time
15 mins
Cook Time
5 hr
Total Time
5 hr 15 mins
 
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk. It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
Servings: 2
Author: Ruthy Kirwan
Ingredients
ingredients
  • 6 ounces fresh blueberries (about 1 cup), plus more for garnish
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup water
  • 1 cup almond milk (play up with sweetened or flavored here if you wish!)
  • cup chia seeds
  • teaspoon salt
equipment
  • small saucepan
  • 2 small drinking glasses , 6 ounce ramekins, or another vessel to hold the puddings
Instructions
method
  1. In a small saucepan over medium heat, stir together the blueberries, maple syrup and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)
  2. Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  3. Stir a small pinch of salt into each glass.
  4. Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  5. When ready to serve, garnish each glass with a few fresh blueberries.

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