Hello again! This is Julia from Julia’s Album (you can also find me on PINTEREST) – a blog full of dinner ideas and savory recipes. I love quick and simple weeknight meals, and today I am sharing an excellent, family-friendly dinner recipe I found in Better Homes & Gardens archives – Mexican Mac and Cheese:
This Mexican pasta casserole is so ridiculously easy to make and so tasty – you’ll want to add it to your regular recipe rotation right away! If you love Mexican flavors, and if you want a delicious recipe that takes no time to make and produces quite a lot of food (12 servings), then join me together in making this amazing Mexican Mac and Cheese:
I’ve made very minor changes to the original BHG recipe: I only added a can of black beans and some diced green chiles! I am also providing a gluten-free option for this recipe.
And, here are the changes I made to the original BHG recipe:
- I added 1 can of black beans (15 oz) to combine with the meat mixture. Make sure to rinse and drain canned black beans before adding them.
- I added half a can of diced green chiles (2 oz) to the meat mixture.
- To make the recipe even easier than it already is, I didn’t do layers as step 3 suggests. I just mixed everything together in one pan (the meat mixture, the beans, chiles, and cooked pasta).
- My personal tip: when making pasta casseroles, I ALWAYS rinse cooked pasta in cold water and drain it – before adding it to the casserole. That stops pasta from cooking and getting mushy in a casserole dish!
- If you don’t have Monterey Jack cheese, you can easily use half Cheddar cheese, half Mozzarella cheese instead.
If you want to make the original BHG recipe gluten free, do the following SINGLE substitution:
- Use gluten-free brown-rice penne instead of rigatoni pasta
And, here are a couple of step-by-step photos of the cooking process. This is what the dish looks like when everything is mixed in together (cooked sausage, cooked onion, green salsa, drained and rinsed black beans, green chiles, cooked pasta, and half the amount of cheese) – right before baking the dish:
Then, you top the casserole with the remaining half amount of cheese (remaining 2 cups):
Then you bake your casserole – it will look nice and bubbly right after baking, with cheese all melted on top:
Top the casserole with sliced tomatoes and chopped green onions – so good!
Casseroles, Delish Dish, Mexican Casserole, Mexican Dishes, Mexican Recipes, Pasta | Tags:
black beans, casserole, cheese, Dinner Recipe, Mexican, Mexican recipes, pasta, pasta recipe, pork, salsa, Sausage, tomatoes, weeknight dinner
Hey guys! I’m Shawn, and I’ve been creating recipes over at I Wash You Dry for nearly 5 years now. I’m stoked to be one of BHG’s new contributors to Delish Dish and share some mouthwatering recipes with you.
You should know that I’m all about quick and easy recipes, so when I saw this Cheesy Pasta-Stuffed Shells recipe, I knew immediately that I needed to give it a try.
I think the first thing I noticed about this recipe was the fact that it was tiny pasta shells stuffed inside jumbo pasta shells. I mean, that’s a carb-lover’s dream right there. Then all the cheese… swoon.
The original recipe calls for Gruyere and sharp cheddar cheese. But I couldn’t help feeling like I needed to substitute the Gruyere with equal parts mozzarella and switch out the sharp cheddar with 1 cup of parmesan cheese and, because I’m a rebel, I decided to add in 1 cup of ricotta cheese too. The cheesy mixture resembled a silky and cheesy lasagna filling that the tiny shells were tossed in before being stuffed inside the larger shells.
This simple and comforting pasta dish can easily be adapted to whatever you’re in the mood for. Want to add more greens? Sauté a few handfuls of spinach and stir it into the sauce! Want to beef it up? Crumble and brown 1/2 pound of Italian sausage and sprinkle it over the cooked pasta shells before you bake it!
The possibilities are endless, so grab this Cheesy Pasta-Stuffed Shells recipe and make it your own tonight!
Bookmark this Pasta Sausage and Sweet Peppers recipe, so the next time you need a fast and hearty dinner in 30-minutes you’ll be all set.
It’s simple to pull together and it’s highly adaptable. That being said, I did just that–adapted the recipe to my palate. To start, I went for fettucine instead of bow tie pasta. I used loose sausage meat instead of ones in a casing. From there I kicked up the dish with some spice by adding Sriracha. If you decide to do the same, mix in 4 tablespoons—but, start with 1 tablespoon and mix it into the broth, then taste and add more according to your heat tolerance. In addition to that, for sweeter peppers I used yellow and orange peppers instead of the 2 red peppers the recipe calls for. Lastly, I added in arugula for a peppery bite.
See what I mean about it being highly adaptable? Get creative and make this your own.
There are certain dishes that simply MUST make an appearance at my family’s Thanksgiving table, and macaroni and cheese is one of them.
There is something so comforting about a hearty bowl of macaroni and cheese. I think that’s why I immediately gravitated towards the original recipe of BHG’s Four Cheese Macaroni and Cheese. The decadence of the dish spoke to me and reminded me of my mother’s classic that she makes every holiday. I knew I just had to try it!
I planned on making it just as the recipe called for until my oven randomly stopped working. I think all of the recent baking made my oven call in sick so I had to change plans right away. The new plan was to use my crock pot, and Slow Cooker Macaroni and Cheese was born. Let’s just say that things always happen for a reason, and this new change in plans was perfecto!
Not only must you add this to your Thanksgiving menu stat, but you must make it once a month just to remind you how delicious the simple things in life can be. This will save you so much time during the holidays. Just think about it: While you baste your turkey, make your stuffing, bake several pies and entertain your guests, this amazing macaroni and cheese will be tending to itself and ready in a few hours. You simple toss all of the ingredients into the slow cooker like below and let it cook away.
I only made the following changes to the original recipe:
- I replaced the elbow macaroni pasta with penne but you can definitely still use the macaroni for a more traditional dish.
- I added two large beaten eggs to the mixture to create more of a custard as it cooked away.
- I replaced the milk with 1 1/2 cups of evaporated milk and 1 1/2 cups of half and half to make the macaroni and cheese richer. It is for the holidays after all right?
- I tossed in a 1/2 cup of melted butter as well.
- I toasted the panko crumbs over my stove top in a saute pan with a tablespoon of butter until golden brown.
- I tossed all of the ingredients together in the slow cooker except for 1/4 cup of the shredded cheese and the toasted panko crumbs. Once everything was combined, I topped the pasta with the cheese and panko crumbs and let it cook on low for 2 1/2- 3 1/4 hours.
- Cook less time if you want it super creamy and cook a bit more if you want the mac and cheese a bit firmer. Just make sure your pasta is nice and soft before stopping the cooking process.
This macaroni and cheese is really incredible. You will want to make this over and over again, especially since its so easy now. You can even have your kids make it. Now that is something to truly be thankful for.
Delish Dish, Easy Slow Cooker Recipes, Pasta, Side Dishes, Slow Cooker Recipes, Thanksgiving Appetizers & Side Dishes | Tags:
cheese, crock pot, macaroni, macaroni and cheese, pasta, slow cooker, Thanksgiving
With the weather cooling down, I’m all about cozy-ing up with a hot bowl of pasta! Pasta to me will always be the perfect comfort food. So get comfy, tuck in, and get ready for some really incredible ways to celebrate that nip in the air.
I’m all about a creamy sauce on pasta. I cannot wait to try this Pasta with Pancetta and Vodka Sauce! Just a Taste’s Kelly says to not skimp on the vodka you use. Don’t cook with anything you wouldn’t drink!
What is your favorite dish to cozy up with? Let me know in the comments!
More from BHG.com:
Hey guys! I’m Shawn from I Wash You Dry, where I blog about simple recipes with easy clean up. With school back in session, I’m all about no fuss dinners and the least amount of dishes as possible.
Who wants to spend more time than we need to in the kitchen?
Not this gal!
That’s why I love making one-skillet dinners like this cheesy One Skillet Baked Ziti and these mouthwatering Macho Nachos. When Better Homes and Gardens asked me to find a recipe on their site and recreate it, it was a no-brainer. This Chili-Pasta Skillet practically jumped right out at me and begged me to recreate it.
There wasn’t much that I altered from the recipe’s original state, just a couple things here and there to give it my own personal flare.
The recipe calls for a can of diced tomatoes, but I pumped up the flavor by using a can of fire roasted tomatoes, which added a little more depth to this saucy dish. I also used my family’s favorite – black beans, instead of the pinto beans.
Known fact – my three year old daughter could put away a whole can of black beans if I let her. Which I won’t, but still, that girl loves her beans!
The original recipe calls for elbow macaroni, but I used these fun swirly and twisted macaroni instead. Our family also loves the flavor of a good marbled cheddar over our chili, so instead of the monterey jack cheese it called for in the recipe, we used the marbled cheddar.
We also topped it off with some diced green onions and other chili toppings like diced tomato, avocado and of course, some sour cream!
My favorite part about this hearty, complete dinner?
Oh yes, ladies and gents, even the pasta gets cooked in the same pan! Which makes for one happy Mama. And when Mama is happy, the whole family is happy. Make sure you check out the full recipe HERE, and don’t be afraid to make it your own!
Be sure to stop by my BLOG and say hi! See you there!