… Mac n Cheese, and Chocolate Chip Cookies.
So I have a little obsession I’m going to share, it’s trying to find 2 specific things: The perfect Macaroni and cheese and the perfect Chocolate chip cookie. This is an adventure that my kitchen and I have been on for a while now. I couldn’t possible tell you how many different recipes I have tried..definitely more than I can
remember. Some are keepers, some are not, but I’ve yet to find the perfect recipe for either of these items.
Both of the following recipes are pinterest finds. The Mac and Cheese is one I tried a couple months ago and my husband dubbed it the best yet! It’s also super easy and a stove top homemade Mac and Cheese. I took this Mac and Cheese to several Christmas dinners and I didn’t have any left. Not even any of the double batch I took to one of my husbands family Christmas (his grandma only had 13 kids so it’s not like there a big family or anything!!). It was a great hit with the kids who told me how picky they are when it comes to mac and cheese. One of them even told me they liked that it wasn’t crunchy lol.
The Chocolate Chip cookie recipe is one my sister in law made for game night. She said ‘these are the ones everybody keeps telling me I have to make’. I tried them, fell in love, ate about a dozen of them and was soon stalking her pinterest board to find and find viagra pills them I did I may regret it later but right now I’m enjoying there yummy goodness. I hope you guys enjoys these recipes… until I once again find a version I like better. This will not be the last you see of mac and cheese and Chocolate chip cookies I’m sure.
1 16oz box pasta (shells, macaroni, bow tie) I used 3/4 or 12 oz for this recipe
4 Tablespoons butter
1 can cheddar cheese soup(10 3/4 oz)
1 can evaporated milk (12 oz)
1-2 cups grated cheddar cheese
Salt and pepper to taste or seasoned salt (like Johnny’s)
Cook and drain noodles. Add back to warm pot, stir in butter, cheese soup,
and half the can of evaporated milk. Stir until combined.
Add 1 cup of cheese to start with, add more until desired cheesiness.
Keep the burner on low to help melt things together.
If it gets too thick, add some reserve evaporated milk to thin down
Add salt and pepper to taste
Serve warm as side or main dish. Enjoy!
1 c. (1 stick) butter flavored Crisco
3/4 c. granulated sugar
3/4 c. dark brown sugar (or light brown sugar)
1 tsp vanilla
2 eggs, room temp
2 1/3 c. flour
1 tsp. coarse salt
1 tsp. baking soda
1 1/2 c. Milk Chocolate Chips
Preheat oven to 350.
In a medium bowl, mix flour, salt, and baking soda together and set aside.
In a mixing bowl, beat Crisco, sugars and vanilla until creamy. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in milk chocolate chips.
Using a cookie scooper, place dough onto a baking sheet lined with parchment paper. (I do fairly large scoops). Bake for 8-9 minutes, making sure the cookies don’t brown. Let cool on cooking sheet for 2-3 minutes then transfer to cooling rack and finish cooling.