Tuesday, June 12, 2012

Mac & Cheese Plus A Giveaway!

I'm so happy to share another recipe with you today because this represents my 100th post!!! And to celebrate my little blog's accomplishment, not only do I have for you a delicious recipe, but also, I'm giving away a beautifully illustrated pdf copy of my new ebook, Love Cook Eat ~ The Best 2012. Two of my fantastic email subscribers will have the chance to win this ebook which contains a countdown of the top 10 most popular recipes on my blog for the last year.

Here's how you enter:

First, make sure you're an EMAIL SUBSCRIBER to Love Cook Eat. If not, no worries, you can SUBSCRIBE HERE.

Next, enter by leaving a comment ON THIS POST telling me what recipes you would enjoy seeing featured on future posts of Love Cook Eat. (Only 1 entry per person please!)

Finally, sit back and see if you're a winner!

This giveaway ends Wednesday, June 20 at 12pm EST. I will randomly choose the 2 winners from the comments received from my email subscribers. Winners will be anounced Thursday, June 21.

Now, for today's recipe...

Everyone loves a good mac & cheese, right? It's the food star of every dinner. Comfort food at its very best. My version uses 4 white cheeses that produce a rich and savory dish that is sure to be a crowd-pleaser!






1 lb uncooked rotini pasta
3 tbsp butter
3 tbsp flour
2 1/2 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1 cup sharp white cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup cream cheese, cubed (room temperature)
1 tbsp flour

Preheat oven to 350 degrees.

Cook the pasta until just al dente (2 minutes before the cooking time on the package).

Meanwhile, in a large pot, melt the butter.

Whisk in 3 tablespoons of flour until smooth.

Warm the milk in the microwave for 1 minute. Gradually stir in the warmed milk.

Add in the seasonings.

Bring to a low boil and cook, whisking constantly, for about 3-5 minutes or until thickened. Remove from heat.

Before adding the white cheddar, Monterey Jack, and mozzarella cheeses to the pot, put them in a large plastic baggie and add in about 1 tbsp of flour. Shake the bag around to evenly coat the cheese. Then add in all the cheeses to the pot, stirring until melted.

Drain your pasta and add to the cheese sauce, mixing gently.

Pour the pasta into a generously buttered 2-qt. baking dish.

Bake uncovered at 350 degrees for 20 minutes. So yummy!

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3 comments:

  1. Your mac n cheese looks so rich and creamy! I would say I am on board for anything healty you want to post. I can't wait to see the ebook!

    ReplyDelete
    Replies
    1. would like to see healthy bean receipes. p. luke

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  2. Can't wait for the ebook... I know you were working so hard on it.

    ReplyDelete