you just can't be too cheesy

i have to admit that dairy is probably my favorite food group.

 i honestly don't know if i could survive without cheese and ice cream. 

must be my french heritage coming out.

i will say that the 2 recipes that i am about to post are not recipes that we eat on an every-day basis, or even monthly,  although i wish that i could eat them more frequently without seeing their results. ;)

crazy good 

bacon mac n cheese

this mac n cheese recipe has evolved over the past couple years.

and i must say that we have definitely enjoyed the 'experimental' process that i have gone through to come up with the {likely not so} final product.

just looking at this picture makes me want some... it's SOOOO good!

ingredients:

1 1/2 cups skim milk

One 12 oz can evaporated skim milk (evaporated milk keeps the egg and milk from curdling)

1/4 cup (1/2 stick) unsalted butter, melted & cooled to room temp

3 large eggs

1 tsp salt

3 cups (12 oz) shredded cheese 

(I used 2 cups Italian blend and 1 cup cheddar)

1/2 pound macaroni [i prefer the corkscrew pasta], par cooked and drained 

(*cook the pasta for about five minutes until tender but not completely cooked)

Freshly ground black pepper to taste

1/2 tsp. oregano

1/4 tsp. garlic powder

1/4 tsp. ground mustard

1 tsp. tabasco sauce or 1/4 t. cayenne pepper (optional)

6 slices bacon, cooked and crumbled

3 green onions, sliced thinly

1/2 cup grated Parmesan cheese

paprika

directions

{for slow cooker- i.e. crockpot}

1. Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

2. Add the shredded cheeses (not the Parmesan) and pre-cooked pasta, sprinkle with black pepper, oregano, garlic powder, ground mustard, and tabasco or cayenne. stir well.

Add green onions and bacon . Stir gently with a spatula to coat evenly.

Sprinkle the parmesan cheese on top and a little paprika then cover and cook on HIGH for 30 minutes

After 30 minutes, reduce the temperature to LOW and cook for 2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

it looks something like this.

in the slow cooker version, the edges browned a little more than my liking (although it did not burn).

so i decided to try it in the oven.

i baked it at 375 degrees for about 45 minutes. 

i made it in the dutch oven and in a glass 9" x 13" pan and both turned out beautifully! 

  

serve as a main dish or as a side at your next cookout.

my family told me that it goes great with barbeque sandwiches 

{unfortunately... i am a disgrace to my southern upbringing

and i do not like barbeque.

 but my mom made bbq and i made mac n cheese and everyone seemed happy} 

YUM!!!

cheesy stuffed mushroom bread

i originally got this recipe from my aunt deb when i was in jr. high.

and with some minor changes, this is the most insane cheesy bread that you ever put in your mouth!

yes, it looks about as ridiculous as it actually is, but it is A-MA-ZING!!!!!

ingredients:

1 loaf italian bread

2 sticks margarine, melted

1/2 lb. baby swiss cheese {or cheese of your choice}, shredded

8 oz. fresh mushrooms, sliced and sauteed (or a small can of mushrooms)

1/4 c. c chopped onion (about 1/2 of a small onion)

2-3 T. chopped fresh chives

2 T. poppy seeds

1 T dijon mustard

directions:

1. place bread on sheet of foil on a cookie sheet. slice bread horizontally.

2. mix cheese, mushrooms, onions, chives, poppy seeds, and mustard.

then pour the melted margarine over the cheese mixture.

mix the buttery, cheesy mess gently 

stuff the bread with the cheesy mushroom mixture.

seal inside the foil and bake at 350 degrees for 45 minutes.

let cool for 10-15 minutes before slicing.

slice into 12-15 pieces.

beware of food coma!!!