Delicious Recipe

Ingredients 16 oz elbow macaroni, cooked (or other tubular pasta) 1 tbsp extra virgin olive oil 6 tbsp unsalted butter 1/3 cup all purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups sharp cheddar cheese shredded 2 cups Gruyere cheese shredded salt and pepper to taste 1 1/2 cups panko crumbs 4 tbsp butter melted 1/2 cup Parmesan cheese shredded 1/4 tsp smoked paprika (or regular paprika) Instructions Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until ni...

INGREDIENTS 10 ounces red enchilada sauce divided (I used mild) 1 pound ground beef 3/4 cup oats (I measure them then grind them in my blender until they are coarsely ground.) 2 eggs 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon hot sauce optional 2 cups grated cheese (cheddar, monterey jack, colby jack, and pepper jack are all good choices) cilantro for garnish, if desired Cheesy Mexican Meatballs are a little spicy, a lot cheesy, and one of those meals that the whole family goes crazy for! It’s a make-ahead meal which makes my life easier too, especially on super busy days! INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them. Form meatballs by hand or with a cookie sco...

INGREDIENTS 20 oz cheese-filled ravioli refrigerated 26 oz pasta sauce (your favorite) 1 tsp dried basil leaves 2 cups shredded mozzarella cheese INSTRUCTIONS Preheat oven to 400. Cook ravioli as directed on package. Drain and set aside. In medium/large pot, mix pasta sauce and basil and cook on medium heat until heated through (about 4-6 minutes). Add cooked ravioli and mix well. Pour into 9x13 pan. Top with cheese and bake for 12 minutes. ENJOY!

INGREDIENTS 2 cups uncooked elbow macaroni 4 tbsp butter 2 1/2 cups grated cheddar cheese 1/2 cup sour cream 1 10.75 oz. can condensed cheddar cheese soup 1/2 tsp salt 1 cup whole milk pepper INSTRUCTIONS Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside. In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.  Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.

INGREDIENTS 1 package frozen hash browns cubed and thawed 2 cans cream of chicken 1 can cream of celery 1 pint Half & Half 1 1/2 cups cheddar cheese grated 1/4 cup butter salt and pepper to taste INSTRUCTIONS Melt butter in crockpot. Add remaining ingredients (except cheese, salt and pepper). Cook in crockpot on high for 3-4 hours. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

INGREDIENTS 1 c. sour cream 16 oz. can refried beans 4 oz. cream cheese softened 1 pkg taco seasoning 1 c. Mexican cheese salsa up to 1/4 cup of your favorite kind - optional INSTRUCTIONS Preheat to 350. Mix beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with shredded cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!

INGREDIENTS 1 lb. elbow macaroni 3 tbsp. butter, plus 2 tbsp. melted butter 3 tbsp. all-purpose flour 2 c. milk 1 c. shredded cheddar 1 c. shredded Monterey jack 1/2 c. ranch dressing 1/3 c. buffalo sauce, plus more for garnish Kosher salt Freshly ground black pepper 8 slices bacon, cooked and crumbled 3/4 c. panko bread crumbs Chopped chives, for garnish DIRECTIONS Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes. Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with salt and pepper. Fold pasta and crumbled bacon into the cheese mixture and scrape into the prepared baking dish.  Toss panko wi...

Ingredients 1 loaf Rhodes frozen bread, thawed 10 slices mozzarella cheese Garlic Butter 1/4 c. butter, softened 2 tsp. garlic powder 1/2 tsp. dried basil Instructions Thaw a loaf of Rhodes white bread and cut into two halves lengthwise. Roll out till each half is a 10-12 inch baguette. Place the two baguettes on a greased cookie sheet and cover in a grease piece of wax paper. Let them rise till double in size. Then bake for 10 minutes. Combine softened butter, garlic powder, and parsley to make garlic butter. Spread over the top of each baguette and bake for another 10-15 minutes. Let cool then cut 10 diagonal slices into each baguette, but not all the way through to the bottom. Place a slice of mozzarella cheese into each bread slit. Place the baguettes back in the oven until the cheese melts.

Cheesy Jalapeno Popper Dip made of cream cheese, diced green chilies, shredded cheese, and fresh jalapenos is the ultimate party appetizer! Cheesy, creamy and with just the right amount of kick, this cream cheese dip is absolutely addicting! Jalapeno poppers are without a doubt the favorite appetizer in our house. They’re always first on our finger food list when we invite people over for game night or when we want a quick snack for an afternoon of TV-binging so when I came across the idea of a jalapeno popper dip on Pinterest and realized we could actually enjoy all the cheesy, creamy and spicy flavors we love without all the work, I’ve been churning up batch after batch every chance I get. Ingredients : 3 jalapenos 1 package (8 ounces) cream cheese, softened 1/4 cup mayonnaise 1 teaspoon garlic powder 2 1/2 cups Mexican Cheese blend, shredded 1 can (4.5 ounces) diced green chilies, drained Instructions : Seed and dice 2 of the jalapenos. Slice the remaining one jalapeno into thin rou...

Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce. This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too! INGREDIENTS 1 mèdium spaghètti squash 2.5 TBSP mincèd garlic 1 tsp olivè or avocado oil 5 oz frèsh spinach, choppèd 1/2 cup crèam 1 TBSP crèam chèèsè (optional but dèèèèlish!) 1/2 cup frèshly gratèd parmèsan chèèsè, plus èxtra for topping salt and pèppèr, to tastè gratèd or slicèd mozzarèlla for topping, to tastè INSTRUCTIONS Pre-heat oven to 400 degrees F. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will nee...