Creamy Macaroni & Cheese with Fontina

I used to think that boxed macaroni and cheese was really good. I actually really loved that packet of orange artificial cheese powder that was stirred into the noodles. I don't think I ever realized that you could eat macaroni and cheese from anything but a box! I tried out a classic mac and cheese recipe from a food blog, and although it was good, it wasn't mind blowing. Then I tried out this macaroni and cheese with fontina, and it was mind blowing! I also tried a gruyere mac and cheese recipe last night from Ina Garten, and it was also amazing. I have made this creamy macaroni and cheese recipe quite a few times, and Greg & I thoroughly enjoy it. I have to get my share of cheesy recipes in before the end of this year (4 more days), because Greg wants to try going lactose free at the start of the new year. Um, I am very worried about that, because I am a total cheese lover. I'll keep you posted on how long the lactose free thing lasts (wait a minute, does chocolate have lactose...), but for now, here is a delicious recipe full of all the dairy that I love! Enjoy.

Recipe for Creamy Macaroni & Cheese with Fontina 

INGREDIENTS:
1 16-oz box of medium-sized pasta shells
2 tsp. kosher salt
5 ounces of unsalted butter, divided
8 ounces of cream
A pinch of salt
A couple of dashes of ground nutmeg
Freshly ground black pepper
7 ounces of grated Fontina cheese
1/4 cup of panko bread crumbs
1/4 cup of finely grated Parmesan cheese

DIRECTIONS:
Add the 2 tsp. of salt to a large pot of boiling water and cook pasta shells according to package directions so they are cooked 1 minute shy of al dente.

While the pasta is cooking, heat the cream in a small saucepan over low heat until it is warmed. Remove cream from heat and cover until ready to use. Cut 4 Tbsp. of the butter into small pieces and put into a large bowl.

Once the pasta is finished cooking, drain it completely in a colander. Add the pasta into the bowl with the butter and toss well. Stir in the cream, salt, black pepper, and nutmeg. Then add in the cheese and stir until cheese is melted and creamy. Pour the pasta into a very lightly buttered 2-quart baking dish.

Preheat the oven to 375 degrees. In a smallish bowl, melt the 1 Tbsp. of butter. Stir in the panko bread crumbs and finely grated parmesan, and mix so the bread crumbs and cheese are coated with the butter. Sprinkle the bread crumb mixture evenly over the pasta.

Place the pasta into the oven and cook for 30 minutes. Let cool for about a minute before serving. This dish goes well with a green salad or green vegetable. Enjoy!

Recipe Source: Annie's Eats 

Best Coconut Macaroons Ever X 2 (w/almonds & chocolate)

Please visit my new blog, Make It and Bake It with Beth, for the coconut macaroons with almonds and chocolate recipe. 

Potato, Chorizo & Goat Cheese Tacos with Smoky Aioli

Well, I finally got around to making the potato, chorizo, and goat cheese tacos again - and this time I made enough so I could create this posting! Last Saturday night we had our friends Tara and Marcus over for dinner to celebrate Tara's 29th (youngin') birthday. Before we sat down for dinner, Tara commented on the "interesting" things that were on the table for the tacos. As she was eating her tacos, she said "Wow Beth, I got to be honest, I was a little concerned when I saw everything out for the tacos. But it's like the weirdest things come together and make this totally delicious combination of flavors!" I took it as a compliment.

I got the idea for the "weird" tacos from Paladar Restaurant. I dined at Paladar with my husband, and I was eyeing the tacos on the menu. But Greg wanted to order other things, so I didn't get the chance to try them. I decided that I would attempt to make them at home. They are super, super yummy. I am not sure if I like the sweet potato tacos or potato, chorizo, and goat cheese tacos better. They are both so good. But as my friend Krista says, all tacos are good tacos. Serve the tacos with slow cooker refried beans and sweet corn pudding. Enjoy!

Recipe for Potato, Chorizo & Goat Cheese Tacos

INGREDIENTS:
3 lb of golden potatoes, peeled & cut into small cubes
3 Tbsp. of olive oil

salt and pepper

2 lb of chorizo sausage, casings removed

Shredded red cabbage

Cilantro leaves

Crumbled goat cheese

Smoky aioli (recipe below)

16 soft corn tortillas (taco size)

DIRECTIONS:

Preheat oven to 425 degrees. Put the cubed potatoes on a baking sheet and toss with the olive oil, salt, and pepper. Roast the potatoes for 12 minutes, then use a spatula to loosen the potatoes and toss around. Put potatoes back in the oven for another 10 - 12 minutes, or until they are lightly golden brown. Leave the potatoes on the pan and set aside. Lower the oven temperature to 270 degrees. 

Cook the chorizo. Put into a large pan and use a spatula or spoon to crumble the sausage as it cooks. Cook until sausage is completely done and make sure it is crumbled small.

Once chorizo is fully cooked, put it onto the pan with the potatoes. Toss together. Put pan back into the oven while you prepare the fixings.

Put cabbage, cilantro, and goat cheese into small serving bowls. Make the smoky aioli (recipe below). Put tortillas on a plate and cover with a paper towel. Heat in the microwave on low for about 25 - 30 seconds. 

Once all the fixings are prepped, take the potatoes and sausage out of the oven and put into a serving dish. Put tortillas, cabbage, cilantro, goat cheese, potatoes & chorizo, and smoky aioli out and allow everyone to assemble their own tacos. 

Recipe for Smoky Aioli

INGREDIENTS:

1/3 cup real mayonnaise

Juice of one lime

1 garlic clove, pressed (or 1/2 tsp. of garlic powder)

1 1/4 tsp. of smoked paprika

salt and pepper

DIRECTIONS:

Place all ingredients into a bowl and mix well.

Potato Latkes (potato pancakes)

I love latkes! Potato latkes were one of my favorite meals that my mom would make for us during the holiday season. On Wednesday night, Greg and I went out to get our Christmas tree and then I made latkes for dinner. I have made them a few times before, but the recipe I used Wednesday was super yummy. I served them with homemade applesauce, sour cream, and ketchup (the ketchup is for Greg - he loves ketchup)! Latkes are a delicious and fun meal for everyone. Enjoy!

Recipe for Potato Latkes

INGREDIENTS:
2 1/2 Tbsp. of finely chopped onion
1 small clove of garlic, minced
3 eggs, beaten
1/4 tsp. of kosher salt
1/8 tsp. of black pepper
3 Tbsp. of all purpose flour
2 large russet potatoes, peeled and grated (peel & grate right before you are ready to cook the latkes)
3 - 6 Tbsp. of peanut, vegetable, or canola oil (I used canola)

DIRECTIONS:
Put the chopped onion, minced garlic, eggs, salt, black pepper, and flour into a large mixing bowl. Peel and grate the potatoes, and add the grated potato into the mixture. Stir together to mix all of the ingredients. In an electric skillet set on medium heat, heat 2 tbsp. of oil. When the oil is hot, use a spatula to carefully place about 1/4 - 1/3 cup of the potato mixture onto the hot oil. Flatten with the spatula to make into a pancake. Repeat that step. Allow the pancakes to heat for a few minutes on each side, and then flip. Watch to make sure the heat is at a good temperature, and adjust as needed. When the pancakes are crispy and browned on each side, use the spatula to transfer them to a paper towel lined plate. Continue to make pancakes with the rest of the mixture, adding more oil to the skillet as needed. If desired, place the already cooked potato latkes onto a baking sheet and place in a warm oven (set at about 270 degrees) so they don't get too cold while the others are cooking. Before serving, sprinkle the potato latkes with a little bit of salt.

Serve with applesauce and sour cream. And ketchup...

*Recipe makes about 8 potato latkes.*

NOTE: If you plan on making this homemade applesauce to go along with your latkes, be sure to double the recipe!

And here is our Christmas tree!
We finally finished decorating it today. 

A menorah (Latkes are a traditional meal served during Hanukkah) made by my sister
and 3-year old nephew. Made with toilet paper rolls & artwork from school. How cute!