It’s Christmas season and of course we are watching our favorite Christmas movies every night! Home Alone is tonight’s choice, so I created a dinner inspired by Kevin McCallister’s Christmas Eve meal, macaroni and cheese, in the movie. This Stouffer’s Copycat Mac and Cheese turned out just as creamy and delicious as the frozen microwavable original- maybe even better! Make this comfort food dish tonight and have a Merry Christmas, ya filthy animal!

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Home Alone Stouffer's Copycat Macaroni and Cheese

Makes a large 9x13 pan full or approx 6 dinner servings

Ingredients

• 16 oz box Elbow Macaroni Pasta uncooked
• 1/4 cup 1/2 stick butter, unsalted
• 2 cups Cheddar cheese shredded
• 1 cup Gruyere cheese shredded
• 3/4 cup sour cream
• 10 oz can condensed cheddar cheese soup
• 2 tsp yellow mustard
• salt and black pepper to taste
• 2 Cups of Milk

Instructions

• Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside.
• Add butter to a large skillet and melt over medium heat.
• Stir in soup, mustard, and all seasonings.
• Whisk in shredded cheese, a handful at a time, until smooth.
• Next, stir in sour cream.
• Finally, stir in milk slowly. Whisk until smooth.
• Remove from heat and stir in pasta, coating completely.
• Scoop into large bowls, put on the "Home Alone" movie, and sit down and enjoy.

I picked up a microwave Stouffer’s meal similar to what Kevin ate in the movie so I could compare my recipe.

Start by gathering your ingredients. I think the cheese soup, cheddar, sour cream, and mustard (or mustard powder) are a must for this copycat recipe but the addition of gruyere had me on the fence. 

It definitely made it creamier and richer but slightly different. So I’ll leave that as an optional ingredient if you want to change it up!

Add butter to a large skillet and melt over medium heat.

Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside. 

Stir in soup, mustard, and all seasonings. 

Whisk in shredded cheese, a handful at a time, until smooth.

You can either use all cheddar cheese or substitute 1 cup of shredded gruyere cheese for a richer, nuttier flavor!

Next, stir in sour cream.

Finally, stir in milk slowly. Whisk until smooth. 

Remove from heat and stir in pasta, coating completely. 

We made a container of Stouffers mac too so we can compare.

They were close except the microwave version wasn’t as creamy and the gruyere in my first batch had a richer flavor.

But so, so good!

Creamy, cheesy, and delicious!

Scoop into large bowls, put on the Home Alone movie, and sit down and enjoy.

Also check out this Home Alone Interactive Movie Printable for a fun movie night game!

The post Home Alone Stouffer’s Copycat Macaroni and Cheese appeared first on For the Love of Food.

This creamy and cheesy Pumpkin Mac and Cheese is made with a rich pumpkin and Cabot cheddar cheese sauce.  It will be your new favorite fall meal!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

This is my second recipe for #PumpkinWeek . Check out my Spooky Pumpkin Shakes from Monday.

Today’s recipe is sponsored by Cabot.

Connect with Cabot
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Pumpkin Mac and Cheese

Servings 8 servings

Ingredients

• 1 lb pasta (I used pumpkin zucchette)
• 3 cups Cabot cheddar cheese shredded
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 tbsp butter
• 2 tbsp flour
• salt and pepper to taste
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 tbsp olive oil
• 1 tsp ground sage optional

Instructions

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes.
• Drain and set aside.
• In a large skillet, melt butter over medium heat.
• Whisk in flour and cook for one minute.
• Slowly stir in milk then add pumpkin.
• Whisk until smooth.
• Finally, add shredded cheese and mix until melted.
• Remove from heat then season with salt and pepper to taste.
• Pour cheese sauce all over the pasta and toss to coat.
• In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage.
• Sprinkle the breadcrumb mixture on top of the mac and cheese.
• Serve warm and enjoy!

I used this pretty natural shaped pumpkin pasta called zucchette for this mac and cheese. 

Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes then drained.

Melt butter in a skillet then whisk in flour. 

Slowly stir in milk.

Add pumpkin to the mixture.

Whisk until smooth.

Finally, add shredded cheese and mix until blended. Season with salt and pepper. 

Pour cheese sauce over pasta and toss to coat.

Creamy, cheesy, and delicious! 

In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage. 

Sprinkle breadcrumb mix on top of the mac and cheese and serve warm. 

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Spice Waffles from 4 Sons R Us

Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Pie Chex Mix from Seduction In The Kitchen

Pumpkin Desserts:
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Pumpkin White Chocolate Mocha Sauce from The Redhead Baker
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy

a Rafflecopter giveaway

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

The post Pumpkin Mac and Cheese #PumpkinWeek appeared first on For the Love of Food.

Happy Superbowl Sunday!

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BBQ Mac and Cheese Waffle Cone

Makes 4

Ingredients

• 2 cups mac and cheese warm
• 2 tbsp barbecue sauce
• 4 waffle cones
• 6 slices thick cut bacon

Instructions

• Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.
• Make mac and cheese from scratch or use ready made. Make sure it is warm and extra cheesy!
• Spoon barbecue sauce on the inside of each waffle cone and spread to cover.
• Add a couple spoonfuls of mac and cheese then slide in one bacon slice.
• Fill the remainder with mac and cheese.
• Sprinkle on bacon crumbles and serve.

The post BBQ Bacon Mac and Cheese Waffle Cones appeared first on For the Love of Food.

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Lobster Mac and Cheese

Makes 10 servings

Ingredients

• 1 lb cavatappi pasta {or another small pasta}
• 1 lb lobster meat cooked and chopped {I use 3-4 1 lb lobsters}
• 4 tbsp butter
• 2 tbsp butter melted
• 1/2 Vidalia onion diced
• 2 garlic cloves. pressed
• 1/3 cup flour
• 3 cups milk
• 2 cups fontina cheese shredded
• 2 cups cheddar cheese shredded
• 1/2 cup seasoned panko breadcrumbs
• 1/4 cup Parmesan cheese shredded
• salt/pepper to taste
• 1/4 tsp nutmeg

Instructions

• Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
• Drain and set aside.
• Preheat oven to 400 degrees.
• Add 4 tbsp butter to a saucepan over medium heat.
• Melt then add onion and garlic and cook until softened.
• Add flour, stirring to combine and let cook a minute.
• Then whisk in milk slowly until smooth.
• Bring to a boil then reduce heat and simmer until thick.
• Season with salt, pepper, and nutmeg and remove from heat.
• Stir in cooked lobster {sometimes I add shrimp too}, reserving the meat from two lobster claws for garnish.
• Pour into a greased 9X13 baking dish.
• In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.
• Sprinkle on top of macaroni.
• Bake for 15 minutes, until golden and bubbly.
• Top with lobster claw meat for a garnish and serve warm.

I have had mac and cheese with many different kinds of pastas but my favorite is twisty cavatappi pasta.

They are the perfect size and to me they add a gourmet spin on the traditional elbow macaroni.

Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
Drain and set aside.

Add 4 tbsp butter to a saucepan over medium heat.
Melt then add onion and garlic and cook until softened.

Add flour, stirring to combine.

Let cook and darken for a minute.

Then whisk in milk slowly until smooth.
Bring to a boil then reduce heat and simmer until thick.

I use three different cheeses for this recipe:  Cheddar, Fontina, and Parmesan.

Add 2 cups each of shredded cheddar and shredded fontina cheese.

Whisk in, in batches if needed.

Keep whisking until smooth and remove from heat.

Steam lobster {I like whole Maine lobster} and set aside until cool enough to handle.
Depending on how much lobster you want in your mac and cheese add meat from 2-4 1 lb lobsters.
* You can also save time by having them steamed at the market when you buy them.

Peel lobster and place the meat from the claws and tails in a bowl.

Optional: reserve the meat from two lobster claws for garnish.

Sometimes I cook large shrimp, peel, chop, and add to the cheese sauce too.

Season with salt, pepper, and nutmeg.

Now stir in cooked pasta then spread into a 9X13 greased baking dish.

 In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.

Sprinkle on top of macaroni.

Bake for 15 minutes fat 400 degrees, until golden and bubbly.

Top with lobster claw meat for a garnish and serve warm.

Cheesy, rich, and decadent!
 The perfect gourmet side dish to serve with a special meal.

For our Valentine’s dinner this year, I made Lobster Mac and Cheese with a Filet, shrimp heart, and roasted asparagus. Yum!

The post Lobster Mac and Cheese appeared first on For the Love of Food.

New Pampers Cruisers Diapers on display at my local Target store.

Go from Sag to Swag with Pampers Cruisers! 

 

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Mac and Cheese Cupcakes

Makes 12 cupcakes

Ingredients

• 8 oz macaroni pasta
• 1 cup Cheddar cheese shredded
• 1 cup Mozzarella cheese shredded
• 1/4 cup flour
• 5 tbsp butter
• 2 cups milk
• 1 tsp mustard powder
• salt/white pepper to taste
• 1/4 cup plus 1 tbsp Parmesan grated
• 1/4 cup panko breadcrumbs

Instructions

• Preheat the oven to 350 degrees.
• Grease a muffin tin or line with cupcake liners (I used silicone ones).
• Boil the pasta according to package directions, about 8-10 minutes. Drain and set aside.
• Over medium heat, melt 4 tablespoons butter.
• Add the flour and dry mustard. Stir constantly over medium heat for about three minutes until darkened and a roux is formed.
• Whisk in the milk.
• Turn heat to medium low and let simmer until sauce thickens, whisking often, about 10 minutes.
• Remove from heat, and stir in 2 cups shredded cheese and 1/4 cup Parmesan, stirring until melted. Season with salt and white pepper.
• Now add the cooked noodles and toss gently until all noodles are covered.
• In a small bowl mix together remaining 1 tbsp Parmesan cheese, 1/4 cup breadcrumbs, and 1 tbsp melted butter.
• Spoon macaroni into the prepared muffin tin. Sprinkle the breadcrumb topping over the tops of the cupcakes.
• Bake for about 25 minutes, until lightly browned.
• Remove from oven, let cool slightly before removing from the pan.

Grease a muffin tin or line with cupcake liners (I used silicone ones).

Boil the pasta according to package directions, about 8-10 minutes. Drain and set aside.

Over medium heat, melt 4 tablespoons butter.

Add the flour and dry mustard. 

Stir constantly over medium heat for about three minutes 

until darkened and a roux is formed.

Whisk in the milk.

Turn heat to medium low and let simmer until sauce thickens,

 whisking often, about 10 minutes.

Shred 2 cups cheese. I chose Cheddar and Mozzarella. 

Remove from heat and stir in 2 cups shredded cheese.

Then ass 1/4 cup Parmesan cheese.

Whisk until all the cheese is melted. Season with salt and white pepper.

Now add the cooked noodles to the pan.

Toss gently until all noodles are covered.

 

In a small bowl mix together remaining 1 tbsp Parmesan cheese and 1 tbsp melted butter.

Add 1/4 cup breadcrumbs and stir together.

Spoon macaroni into the prepared muffin tin.

Sprinkle the breadcrumb topping over the tops of the cupcakes.

Bake for about 25 minutes, until lightly browned.

Remove from oven, let cool slightly before removing from the pan.

Hope you and your little ones enjoy!

The post Pampers Cruiser Diapers and Mac and Cheese Cupcakes appeared first on For the Love of Food.

Get in my belly!

Here is the complete collection on Mode.com!

Check out Fun and Delicious Twists on Mac and Cheese!

by Nicole Hood at Mode

The post Crazy Comfort Food Combos: Mac and Cheese Style! appeared first on For the Love of Food.

 

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Fried Mac and Cheese Balls

Ingredients

• Simply Potatoes Macaroni and Cheese 1/2 a 20oz package
• 1 cup flour
• 1 1/2 cups seasoned panko breadcrumbs I used Italian seasoned
• 3 eggs beaten
• vegetable oil for frying

Instructions

• Using a small ice cream scoop, scoop mounds of macaroni and cheese and place on a baking sheet.
• Place in the freezer until firm, about 2 hours.
• Heat oil to 350 degrees in a tabletop fryer or deep cast iron skillet.
• Making a breading station with 3 bowls. One with beaten eggs, one with flour, and one with seasoned panko breadcrumbs.
• Remove mac and cheese from the freezer and remove each ball from the tray then dip in eggs then flour then back in egg then panko, letting excess drip off between each dip. Lay on a plate.
• Place 3 or 4 at a time (do not overcrowd!) in the oil and cook until golden, about 2-3 minutes.
• Remove to a paper towel lined plate and fry the remaining.
• Serve warm. This are so flavorful and gooey on their own they don't even need a sauce! But if you do want to dip them, try BBQ sauce!

 

 

Remove with tongs to a paper towel lined plate.

If you must dip- try BBQ Sauce!

The post Fried Mac and Cheese Balls and Simply Potatoes 5 Ingredient Fix Contest appeared first on For the Love of Food.

It’s Day 5 of this fun Recipe Challenge and Voting Contest with Mama Marys Gourmet Pizza Crusts!

Once a day this week I have posted five fun “out of the box” pizza recipes using Mama Mary’s Pizza Crusts.
Simply scroll to the bottom of this post and vote for your favorite and
enter the contest below! One lucky reader will win a $100 VISA gift
card and VIP Product Coupons for Mama Mary’s. 

Here’s some more exciting news: the winning pizza recipe chosen by my readers and Mama Mary’s fans will be featured on Mama Mary’s products in stores nationwide!

This was one of the last meals I made for my hubby before he left for deployment. I had made two of our favorites, Crockpot Rootbeer Pulled Pork and Macaroni and Cheese the previous night and we had a lot of leftovers. So I went in the pantry to see what I could throw together for dinner. Then I saw the Mama Mary’s Pizza Crust on the shelf and I knew I wanted to make a BBQ Pork Pizza!

Then it hit me—why not add my leftover Mac and Cheese too? Then I topped it with more cheese and crunchy pickles and I swear it tasted just like a bbq sandwich! This is now my husband’s favorite pizza and I know when he gets back this will probably be one of his first requested meals!

Try my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza for yourself today- 

you’re gonna love it!

 

Scroll down to see all five pizzas and comment and vote for your favorite. 

Then you are entered to win!

Come back on Sunday to see if you are the winner! 

 

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BBQ Pulled Pork and Mac and Cheese Pizza

Ingredients

• 2 cups Shredded Seasoned Pork like my Crockpot Rootbeer Pulled Pork
• 1 cup Macaroni and Cheese
• 1 cup Shredded Cheddar Cheese
• 1 1/2 cups BBQ Sauce of your choice
• Mama Mary's Large Pizza Crust
• 1 tbsp olive oil
• Dill Pickle Slices chopped for garnish (optional)
• 2 tbsp Green onions diced for garnish

Instructions

• Preheat oven to 425 degrees.
• Brush olive oil on bottom (one side) of Mama Mary's Pizza Crust. I used the Flatbread Crust for this recipe.
• Warm up BBQ sauce in a saucepan or in the microwave then spread 1/2 cup-1 cup on pizza crust (depending on how much sauce you like).
• In a bowl toss warm shredded pork with remaining BBQ sauce.
• Now add warm shredded pork, spread out and piled all over the pizza.
• Top with a few scoops of warm macaroni and cheese, spread out across pork.
• Finally add shredded cheddar cheese on top.
• Bake for 7-8 minutes or until cheese is melted and heated through.
• Optional: top with sliced dill pickle slices (for the ultimate BBQ pizza experience!)
• Slice, serve, and enjoy this Finger Lickin' Good BBQ Pizza!

I love that Mama Mary’s includes coupons and recipes in with all their pizza crusts!

Here’s my recipe for easy
Crockpot Rootbeer Pulled Pork

The post Finger Lickin’ BBQ Pulled Pork and Mac and Cheese Pizza appeared first on For the Love of Food.

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Crunchy Bacon Mac and Cheese

About 12-14 servings.

Ingredients

• 16 oz. macaroni pasta
• 6 tablespoons butter plus 4 tablespoons melted butter
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 5 cups milk
• 4 cups shredded cheddar cheese
• 2 cups shredded mixed cheese I used Mexican style
• 8 slices bacon add a spicy kick with peppered bacon
• 1 cup panko bread crumbs

Instructions

• Boil the pasta according to package directions. Drain and return to the pan you boiled it in.    Set aside.
• Preheat the oven to 375 degrees.
• Over medium heat, melt the 6 tablespoons butter.
• Add the flour,
• salt, dry mustard, pepper, and paprika. Stir
• constantly over medium heat for about three minutes.
• Stir in the milk.
• Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
• While the sauce cooks, cook the bacon until crisp. Drain and chop into small pieces.  Set aside.
• Remove from heat, and stir in 4 cups of the cheese, stirring until melted.
• Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
• Add the noodles to a large casserole dish, about 9X13.
• Sprinkle the rest of the cheese on pasta, then cover with bacon crumbles.
• Bake for about 25 minutes, until it is bubbly and lightly browned. Remove from oven and turn on broiler to low.
• In a small bowl mix panko and the 4 tablespoons melted butter.
• Sprinkle topping over mac and cheese and broil until the panko is browned  and crunchy, about 2-3 minutes.
• Remove from oven and enjoy!

Bacon makes everything better!

The post Crunchy Bacon Macaroni and Cheese appeared first on For the Love of Food.