Classic Macaroni & Cheese

Macaroni & Cheese

What do you do when you find yourself with several unopened blocks of cheese after a party for your three-year-old? Work on perfecting your go-to homemade mac and cheese recipe of course!

By George, I think I’ve finally done it! I’ve found our new favorite macaroni and cheese recipe without processed cheese or any products full of mystery ingredients. I’m not usually a fan of cheese sauces that start with a roux, but this one came out smooth, creamy and perfectly cheesy.

This mac and cheese can be made entirely on the stovetop (if you’re in a hurry to get dinner on the table) and is absolutely delicious. I ended up topping the stovetop mac and cheese with a little extra shredded cheddar and panko breadcrumbs and baked it for 25-30 minutes to give it a little crunch and take it to the next level. You guys, I’m in love. Worth every calorie.

Now if only I could convince my picky toddler to eat any macaroni and cheese that doesn’t come in the long, skinny noodles ala Kraft.  Sigh… crazy kid doesn’t know what he’s missing…

Macaroni and Cheese


  • 16 oz small shell pasta (or pasta of your choice)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • freshly ground black pepper (to taste or as desired)
  • 2 cups milk
  • 2 cups freshly grated cheddar cheese*
  • 1/4 cup Italian seasoned panko bread crumbs

*  I strongly recommend shredding the cheese yourself from a block rather than using the pre-shredded cheese due to the coating that is usually present on the bagged shredded cheese.


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions.
  3. In medium-sized saucepan, melt butter with minced garlic over medium heat.
  4. Stir in flour, onion powder, and paprika. Cook for 3-5 minutes to form a roux. Add desired amount of salt and pepper.
  5. Slowly add milk, stirring until smooth and bubbly. Bring to a low boil and cook until the sauce begins to thicken.
  6. Stir in cheese in parts until is fully melted and smooth.
  7. Drain pasta. Pour cheese sauce over pasta and stir to combine.
  8. Top with panko bread crumbs.
  9. Bake for 25-30 minutes.

Cauliflower Mac and Cheese

cauliflower mac and cheese

This cheesy baked dish starring cauliflower packs a powerful mac and cheese flavored punch for your taste buds. No, really. I mean it. I had my doubts that this recipe would be anything more than your typical cauliflower or broccoli with cheese sauce…but I could not have been more wrong. I swear this has to be the closest to tasting like creamy mac and cheese that a vegetable has ever come. We gobbled it down for dinner last night…as our main course! There are very few vegetarian, low-carb (at least sans pasta or bread) recipes that we tend to make as a main course.

This cauliflower mac and cheese has quickly founds it’s way into our tummies and favorite recipe collection. Even if you’re not a cauliflower fan, this cheesy goodness may have the power to change your mind. Give it a try and let me know what you think!


  • 2 heads of cauliflower
  • 1 cup heavy cream or half and half
  • 2 oz Cream Cheese, cut into small pieces
  • 2 Cups Sharp Cheddar, shredded
  • salt & pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • Panko breadcrumbs
  • parsley


  1. Preheat oven to 375 degrees.
  2. Chop the cauliflower into bite size pieces. Place in a large pot and cover the cauliflower with water. Bring to a boil.
  3. Cook the cauliflower in boiling water for 5-8 minutes or until tender. Drain and pat dry between paper towels to absorb extra moisture.
  4. Spray a baking dish with nonstick cooking spray.
  5. Spread cooked cauliflower out evenly in baking dish.
  6. Bring the cream to a simmer in a small pot. Whisk in the cream cheese until smooth. Add salt, pepper, and seasonings.
  7. Stir in 1 1/2 cups of the cheese and whisk until the cheese melts, about 1 to 2 minutes.
  8. Remove sauce from heat, pour over the cauliflower and stir to combine.
  9. Top with remaining 1/2 cup cheese and a sprinkling of Panko breadcrumbs and parsley.
  10. Bake until browned and bubbly hot, about 15 minutes. Serve.

Recipe from The Keto Kitchen

Green Beans with Toasted Almonds

green beans with almonds

With so many casseroles already planned for this years’ Thanksgiving dinner, we decided to stray from the traditional green bean casserole with canned soup and crunchy onions. These green beans with toasted almonds were the perfect addition. It was nice to have a lighter, healthier side there next to all my Thanksgiving favorites.


  • green beans (we used 2-3 lbs of green beans for Thanksgiving)
  • sliced almonds
  • 1 Tbs olive oil
  • 1 Tbs butter
  • salt & pepper


  1. Toast sliced almonds on baking sheet
  2. Steam green beans until bright green and tender (about 5-10 minutes)
  3. Toss cooked green beans with olive oil and butter to lightly coat
  4. Season with salt and pepper
  5. Add in toasted almonds and mix

Moore Cookin’ Original Recipe