Tag Archives: mac and cheese

Mac Attack!

Creamy, dreamy, melt in your mouth goodness.  Add crunchy and updated and you’d be describing an out of this world mac and cheese.

Just one cheese?  Nah.  Why use one cheese when you can use three?  Topping or no topping? Topping of course when it’s Panko.  It adds a layer of crunchiness and contrast to the creamy mac and cheese.  Throw on some chopped fresh parsley for green measure and you’ve got a delicious side that’s perfect with just about anything or perfect all by itself.

This recipe is from Mio Kitchen and Wine Bar in Pittsburgh.

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Taqueria Black Peppercorn Tilapia

You can make Taqueria Del Sol’s Black Peppercorn Tilapia, Jalapeno Mac and Cheese, and Marinated Artichokes at home with these great recipes.  This is a great flavor combination of creamy mac and cheese, heat from the peppercorn fish balanced out by the tartness of the artichokes and capers. This dinner is easy to make and you’ll be glad you tried it.   TIP: Try their margaritas when you go!

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Taqueria Jalapeno Mac and Cheese

Jalapeno Mac and Cheese from Taqueria Del Sol can be creamy and mild or fiery hot depending on your taste and how many jalapenos you add. My daughters and I took a cooking class from Eddie the chef/owner of Taqueria and just like at the restaurant, everything he made for us was delicious.

The Mac and Cheese was served topped with Black Peppercorn Tilapia and Marinated Artichokes. I love going to Taqueria but if you can’t make it there, this is the next best thing.

Tomorrow, I’ll post the recipes for the Tilapia and Artichokes.

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Scalloped Potatoes with Three Cheeses

For all the starch and white food group lovers like me, this an alternative side dish to Mac and Cheese with Roasted Tomato Slices from yesterday. It’s from cookbook author Rick Rogers who writes holiday themed cookbooks, like Thanksgiving and Christmas.  These potatoes go just as well with ham as they would turkey or veggies 4 my veggie daughters.  The original recipe calls for blue cheese but some reviews said they subbed in gruyere instead.  That was all the prompting I needed to have a COOK OFF!   I halved the recipe and made 1/2 with blue cheese and the other 1/2 with gruyere.   I’m a blue cheese fan but I didn’t like it because it had a harsh taste.  The gruyere potatoes were great!  Creamy with a nutty flavor that married well with the other cheeses.  This is a winner and you will be too if you make it for your friends and family!

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