Buttermilk Cinnamon Rolls with Cream Cheese Frosting

A Light & Fluffy Family Recipe Passed Down with Love 

There are some recipes that feel like a warm hug from the past, and these cinnamon rolls are one of them.

My aunt used to make the most incredible homemade rolls. They were light, airy, and filled the whole house with the sweet scent of cinnamon and butter. Whenever we visited, she would always tuck a few into a container for us to take home. It felt like such a special treat.

This recipe comes straight from her recipe box — one of those treasured, handwritten recipes meant to be shared and passed down. These cinnamon rolls are soft and fluffy with a rich cinnamon-sugar filling, all topped with a smooth cream cheese icing that melts right into the warm swirls.

They’re perfect for Sunday mornings, holidays, or any day you want your kitchen to smell like comfort and love.

Dough:

1 1/2 Tbs. active dry yeast (2 standard size packets)
1/4 c. warm water
2 Tbs. sugar
1 c. buttermilk*, warmed to about 100°F 
1 stick butter, softened to room temperature 
2 large eggs, at room temperature
1/2 tsp. salt
2/3 c. granulated sugar
4 1/2 c.flour or bread flour, plus more as needed

Filling:

6 Tbs. butter, softened to room temperature
1/2 c. sugar
1 1/2 Tbs. cinnamon

Cream Cheese Icing:

4 ounces cream cheese, softened to room temperature
1 c. confectioners’ sugar
1 Tbs. heavy cream or milk
1/2 tsp. vanilla extract 

 *If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit for 5 minutes.

Directions: 

Oven temperature: 350° F.  A greased 13" x 9" baking pan

In a large bowl, mix yeast, warm water, and sugar. Let sit in a warm place for about 10 minutes until foamy.

In a small saucepan, heat the buttermilk to about 180°F (do not boil). Remove from heat and add butter. Let cool to about 100°F before using.

Add the lukewarm milk mixture, eggs, salt, sugar, and 2 cups of flour to the yeast mixture. Beat well for about 2 minutes.

Gradually add remaining flour until a soft dough forms. Turn out onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking. The dough should be smooth and elastic.

Place dough in a lightly oiled bowl. Turn to coat all sides. Cover and let rise in a warm place until doubled, about 2 hours.

Punch down the dough and turn out onto a floured surface. Roll into a 10×16-inch rectangle.

Spread softened butter evenly over the dough.

In a small bowl, mix cinnamon and sugar together. Then sprinkle the cinnamon sugar evenly over the butter.

Roll tightly into a 16-inch log. Slice into 12 rolls and place in a greased 13x9" baking pan.

Bake at 350°F for about 25 minutes, or until lightly golden brown.

Let cool for 10 minutes while preparing the icing.

Beat cream cheese until smooth. Add powdered sugar, cream, and vanilla. Mix on low, then increase to high and beat until creamy.

Spread over warm rolls and serve.

Tips for the Best Cinnamon Rolls:

• Don’t overheat the milk mixture — yeast can die if it’s too hot.
• If the dough shrinks while rolling, let it rest for 10 minutes.
• For extra soft rolls, don’t overbake — they should be lightly golden, not dark brown.
• For overnight rolls: prepare through shaping, cover, refrigerate overnight, then let rise at room temperature before baking.

How to Store:

Room Temperature:   
Up to 2 days, tightly covered. 

Refrigerator:  
Up to 5 days.

Freezer: 
Freeze unfrosted rolls up to 2 months. Thaw and warm before icing.

How to Reheat:

Microwave: 
15–20 seconds per roll.

Oven: 
Cover loosely with foil and warm at 300°F for 8–10 minutes.

Variations & Substitutions:

• Add chopped pecans or walnuts to the filling.
• Swap cream cheese icing for a simple powdered sugar glaze.
• Add a sprinkle of nutmeg or cardamom for extra warmth.
• Use brown sugar instead of white sugar in the filling for a deeper flavor.

Serving Suggestions:

• Serve warm with coffee or hot tea.
• Pair with scrambled eggs and fresh fruit for a special brunch.
• Perfect for Christmas morning, Easter, or Sunday family gatherings.

Frequently Asked Questions:

Can I make these cinnamon rolls the night before?

Yes. After shaping and placing the rolls in the 9×13 pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 45–60 minutes before baking.

Why do I need to heat the buttermilk to 180°F?

Heating the milk helps improve texture and softness. Just be sure to cool it back down to about 100°F before adding it to the yeast mixture.

Can I use all-purpose flour instead of bread flour?

Yes. All-purpose flour works beautifully. Bread flour will give a slightly chewier texture, but both are excellent.

How do I know when they are done?

The tops should be lightly golden, and the center rolls should no longer look doughy. An internal temperature of about 190°F means they’re fully baked.

Can I freeze cinnamon rolls?

Yes. Freeze them unfrosted. Thaw overnight in the refrigerator, warm gently, then frost before serving.

Why are my rolls dry?

They were likely overbaked or too much flour was added. The dough should feel soft and slightly tacky before rising.

 

Cheesy Taco Cream Cheese Pasta

A Creamy, Budget-Friendly Family Dinner That Stretches a Pound of Beef

This Cheesy Taco Cream Cheese Pasta is one of those simple family meals that was born out of necessity — and turned into a favorite. My mom made this dish to help stretch a single pound of ground beef to feed everyone at the table. It was affordable, filling, and always satisfying.

The creamy sauce, seasoned beef, and melted cheese make it warm and comforting, while the taco-inspired spices give it just enough flavor to keep everyone coming back for seconds. It’s the kind of easy baked pasta recipe that tastes even better the next day.

If you’re looking for a budget-friendly dinner that feels hearty and homemade, this one is a keeper.

Ingredients:  

3/4 bag ziti noodles, (or about 12 ounces; any pasta shape works)
1 lb. ground beef
1 onion, chopped
1 Tbsp. chili powder
1 1/2 tsp  cumin
1/2 tsp. smoked or regular paprika 
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
salt to taste
Pinch cayenne pepper
1 cup water
4 oz.  cream cheese, room temperature
1 1/2 cup shredded cheese  

 

Directions: 

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, place a heavy oven-proof skillet (such as cast iron) over medium heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is soft and translucent. Drain excess grease if needed.

Stir in the chili powder, cumin, paprika, pepper, garlic powder, onion powder, oregano, salt, and cayenne. Mix well to coat the beef evenly with the spices.

Pour in the water and bring the mixture to a gentle simmer. Cook for about 5 minutes to allow the flavors to blend.

Add the cream cheese and stir until completely melted and creamy.

Stir in the cooked pasta and 1 cup of the shredded cheese. Mix until evenly combined.

Sprinkle the remaining ½ cup of cheese over the top.

Transfer the skillet to the oven (or pour into a greased baking dish if needed) and bake for 25–30 minutes, until hot and bubbly and the cheese is melted.

Serve warm and enjoy.

Tips for the Best Cheesy Taco Pasta:

• Do not overcook the pasta before baking — al dente works best.
• Soften the cream cheese before adding for smoother melting.
• Use freshly shredded cheese for better melt and texture.
• Taste before baking and adjust salt if needed.

Variations & Substitutions:

• Stretch It Further: Add 1 cup of frozen corn or black beans.
• Spicy Version: Increase cayenne or add diced jalapeños.
• Milder Version: Reduce chili powder and skip cayenne.
• Swap the Protein: Use ground turkey or ground chicken.
• Make It Extra Creamy: Add ¼ cup sour cream after the cream cheese melts.
• Add Veggies: Stir in diced bell peppers or tomatoes.

Serving Suggestions:

This hearty pasta pairs well with:

Homemade coleslaw
A simple green salad
Garlic biscuits or dinner rolls
Steamed green beans
Buttermilk oven baked chicken (for a larger gathering)

How to Store & Reheat:

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Microwave individual portions with a splash of milk.
Or warm in a 325°F oven, covered with foil, until heated through.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the pasta, cover, and refrigerate up to 24 hours before baking.

Can I skip baking it?
Yes. Once everything is combined and the cheese is melted, it can be served straight from the stovetop.

What cheese works best?
Cheddar, Colby Jack, or a Mexican blend melt beautifully. 

Old-Fashioned Oatmeal Raisin Cookies

Perfectly Soft, Perfectly Spiced, and Made from Scratch

These oatmeal raisin cookies are one of those tried-and-true family recipes that never fail. My mom made them often, and the smell of cinnamon and vanilla drifting through the kitchen meant something sweet was coming out of the oven.

They bake up soft in the center with lightly crisp edges, filled with plump raisins and hearty oats. The secret? Don’t overbake them. They may look slightly underdone when you pull them from the oven, but that’s exactly what keeps them tender and chewy.

This is simple, homemade comfort baking at its best — no mixes, no shortcuts, just real ingredients and love.

Ingredients:

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar, firmly packed
1 egg
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
Pinch salt
1/2 tsp. baking soda
3/4 c. + 2 Tbsp. flour
1 1/2 c. large rolled oats
2/3 c. raisins 

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper if desired.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla. Beat until well combined and airy.

Reduce mixer speed to low. Add cinnamon, nutmeg, salt, and baking soda. Mix until incorporated.

Gradually mix in the flour until almost combined.

Stir in the rolled oats and raisins just until evenly distributed. Do not overmix.

Cover the bowl with plastic wrap and chill the dough for at least 1 hour. The dough should be very cold before baking — this helps create thick, chewy cookies.

Roll dough into 1-inch balls and place on a cookie sheet about 2½ inches apart.

Bake for 9–10 minutes, just until the edges are lightly golden. The centers may look slightly underbaked — that is perfect.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Soft & Chewy Cookies:

• Do not overbake — this is the most important tip.
• Chill the dough well to prevent spreading.
• Use old-fashioned rolled oats, not instant oats.
• For extra softness, add 1 tablespoon of molasses to the dough.

Variations & Substitutions:

• Chocolate Chip Oatmeal Cookies – Replace raisins with chocolate chips.
• Cranberry Oatmeal Cookies – Substitute dried cranberries for raisins.
• Nutty Version – Add ½ cup chopped walnuts or pecans.
• Spiced Oatmeal Cookies – Add a pinch of cloves or allspice.

Serving Suggestions:

These cookies are wonderful served with:

• A glass of cold milk
• Hot coffee or tea
• Vanilla ice cream for an easy dessert
• They’re also perfect for lunchboxes and holiday cookie trays.
• Perfect to serve after meal like, Creamy Mashed Potatoes & Garlic Roasted Chicken.

How to Store:

Store cookies in an airtight container at room temperature for up to 5 days.

To keep them extra soft, place a slice of bread in the container — it helps maintain moisture.

To Freeze:

Freeze baked cookies for up to 3 months.

Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Frequently Asked Questions:

Why chill the dough?
Chilling prevents the cookies from spreading too thin and improves texture.

Can I use quick oats?
Yes, but the texture will be softer and less hearty.

Why do my cookies turn hard?
They were likely overbaked. Remove them when the centers still look slightly soft.

Can I double this recipe?
Yes — it doubles beautifully for gatherings or holiday baking.

 

 

Old-Fashioned Brown Sugar Glazed Pork Loin

A Sweet and Savory Sunday Roast Just Like Grandma Made

Some recipes don’t need fancy ingredients to be special. They just need time, a warm oven, and a little love.

This glazed pork loin is one of those recipes my grandmother made when she wanted something simple but satisfying. It used pantry staples — mustard, brown sugar, a few seasonings — and somehow turned them into something that tasted like it took all day.

As it roasted, the kitchen would fill with the smell of sweet brown sugar caramelizing over savory mustard, and the potatoes would soak up all those flavorful drippings. The pork always came out tender and juicy, never dry, and there was plenty to slice for sandwiches the next day.

It’s an easy, dependable meal — perfect for Sunday dinner or any night you want something comforting without a lot of fuss.

Ingredients:

 

4 lb. pork loin roast, with fat trimmed away
salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 Tbsp. whole grain mustard, or spicy mustard
2/3 c. brown sugar
4 cut up sweet potatoes or regular potatoes  

 

Directions:

Preheat oven to 400°F. A roasting pan or large cast iron skillet

Season the pork loin generously with salt, pepper, garlic powder, and onion powder on all sides.

Place the pork loin in a roasting pan or large cast iron skillet. Arrange the cut potatoes around the roast in a single layer.

Roast uncovered for 30 minutes.

Remove the pork from the oven. Brush or rub the mustard evenly over all visible sides of the roast. Sprinkle the brown sugar over the mustard and gently press it in so it adheres.

Reduce the oven temperature to 375°F.

Return the pork to the oven and continue roasting for approximately 20–25 minutes per pound, or until the internal temperature reaches 145–150°F for juicy pork (use a meat thermometer inserted into the thickest part).

Remove from oven and tent loosely with foil or a lid. Let rest for 10–15 minutes before slicing. This helps the juices redistribute and keeps the meat tender.

Slice and serve with the roasted potatoes.

Tips for the Best Pork Loin:

• Use a meat thermometer — this prevents overcooking.
• Remove the roast at 145–150°F; it will continue cooking as it rests.
• Let it rest before slicing to keep it juicy.
• If potatoes brown too quickly, turn them halfway through cooking.
• For extra caramelization, broil for 2–3 minutes at the end (watch carefully).

Variations & Substitutions:

Honey Mustard Version:
Replace half the brown sugar with honey.

Maple Glaze:
Use maple syrup instead of brown sugar for deeper sweetness.

Spicy Kick:
Add 1/2 teaspoon red pepper flakes to the glaze.

Garlic Lover’s Version:
Add 2–3 cloves minced garlic to the mustard mixture.

Use Carrots or Onions:
Add carrots or thick onion wedges to the roasting pan for extra flavor.

Serving Suggestions:

This glazed pork loin pairs beautifully with:

• Creamy Mashed Potatoes
• Old-Fashioned Scalloped Potatoes
• Creamy Coleslaw
• Buttery Yeast Dinner Rolls  
• Steamed green beans with butter
• Simple garden salad

Leftover pork makes wonderful sandwiches the next day on fresh rolls.

How to Store & Reheat:

Refrigerate:
Store sliced pork in an airtight container for up to 4 days.

Freeze:
Wrap tightly and freeze for up to 2 months.

Reheat in Oven:
Place slices in a baking dish with a splash of broth. Cover with foil and heat at 325°F until warmed through.

Microwave:
Heat in short intervals, covered, to prevent drying.

Frequently Asked Questions:

What temperature should pork loin be cooked to?
145°F is the recommended safe internal temperature for tender, juicy pork.

Can I prepare this ahead of time?
Yes. Season and refrigerate the pork up to 24 hours before roasting.

Why did my pork turn out dry?
It was likely overcooked. Use a thermometer for best results.

Can I use pork tenderloin instead?
Yes, but reduce cooking time significantly, as tenderloin is smaller and cooks faster. 

Old-Fashioned Creamy Mashed Potatoes

Buttery, Fluffy, and Made the Way Mom Always Did

Creamy mashed potatoes have always been at the heart of our family table. Whether served alongside roast chicken, pork chops, or a simple meatloaf, they were the one dish everyone looked forward to. There’s something about a bowl of hot, buttery mashed potatoes that feels like home.

This recipe is simple, made with real butter and warm milk — no instant flakes, no shortcuts. Just wholesome ingredients and a little love. The optional garlic adds a gentle depth of flavor, but they are just as delicious without it.

If you’re looking for classic comfort food that never goes out of style, this is it.

Ingredients: 

4 pounds potatoes russet or Yukon gold, washed, peeled and quartered
3 cloves garlic, optional
1/3 to 1/2 c. butter
1 c, milk or cream
salt and pepper to taste 

 

Directions:

Place the peeled and quartered potatoes into a large pot of cold, salted water. Let them soak for about 30 minutes. This helps remove excess starch and improves the final texture. Drain.

Refill the pot with fresh water, making sure the potatoes are covered by about one inch. Add the garlic cloves if using.

Bring to a boil over high heat. Reduce slightly and cook uncovered for about 15–20 minutes, or until the potatoes are fork-tender.

Drain thoroughly and return the hot potatoes to the pot. Allow them to sit for 1–2 minutes so excess moisture can evaporate.

While the potatoes are finishing, warm the milk in a small saucepan over medium-low heat. Do not boil. Heat just until steam rises and small bubbles form around the edges. Remove from heat.

Add butter to the hot potatoes and mash using a potato masher or hand mixer.

Gradually pour in the warm milk a little at a time, mixing until you reach your desired consistency.

Season with salt and pepper to taste. Serve hot and enjoy.

If making ahead, transfer mashed potatoes to a buttered baking dish. Cover and refrigerate. Reheat at 325°F for 20–30 minutes before serving, stirring once and adding a splash of milk if needed. 

Tips for the Best Mashed Potatoes:

• Start potatoes in cold water for even cooking.
• Always warm the milk before adding — cold milk can make potatoes gluey.
• Drain very well. Excess water causes watery mashed potatoes.
• For ultra-smooth potatoes, use a potato ricer.
• Avoid over-mixing, especially with a hand mixer, or they may become sticky.

Variations & Substitutions:

• Garlic Lover’s Version: Add 5–6 cloves of garlic for stronger flavor.
• Creamier Texture: Use half-and-half or heavy cream instead of milk.
• Herb Mashed Potatoes: Stir in fresh parsley, chives, or thyme.
• Cheesy Mashed Potatoes: Add 1 cup shredded cheddar or Parmesan.
• Lighter Option: Replace half the butter with Greek yogurt.
• Dairy-Free: Use olive oil and warm unsweetened almond milk.

Serving Suggestions: 

These homemade mashed potatoes pair beautifully with classic comfort meals:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Tomato Pork Chops
• Mini Meatloaves
• Beef Goulash
• Homemade Beef Stew
• Creamy Coleslaw

They are also perfect topped with homemade brown gravy or pan drippings.

How to Store & Reheat:

 

Refrigerate:

Store leftovers in an airtight container for up to 4 days.

Freeze: 

Freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheat:

Microwave in short intervals, stirring between each.

Add a splash of milk or butter when reheating to restore creaminess.

Warm gently on the stovetop over low heat.

To Reheat in the Oven (Best for Larger Portions)

Preheat oven to 325°F.
Place mashed potatoes in an oven-safe dish and stir in 2–4 tablespoons of warm milk or a few pats of butter to restore moisture.

Cover tightly with foil and heat for 20–30 minutes, stirring once halfway through, until hot.

For an extra buttery top, remove foil during the last 5 minutes of heating.

Frequently Asked Questions:

What type of potatoes are best?
Russet potatoes make fluffy mashed potatoes. Yukon Gold potatoes create a creamier texture.

Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can cause a sticky texture.

Can I make mashed potatoes ahead of time?
Yes. Keep warm in a slow cooker on low, stirring occasionally.

Can I leave the skins on?
Yes, especially with Yukon Gold potatoes, for a rustic-style mashed potato. 

 

Crispy Buttermilk Oven-Baked Chicken

Tender, Juicy, and Oven-Crisped to Perfection

There is something so comforting about crispy chicken fresh from the oven. Growing up, chicken night always felt a little special. It wasn’t fancy, but it filled the kitchen with the warm scent of spices and promised a meal that brought everyone to the table.

This Buttermilk Oven-Baked Chicken gives you that classic fried chicken flavor without standing over a deep fryer. The buttermilk tenderizes the meat, while the seasoned flour creates a beautifully crisp coating in the oven. It’s simple, satisfying, and perfect for a cozy family dinner.

Best of all, it uses pantry spices and everyday ingredients — no boxed coatings or complicated steps.

Ingredients: 

8 chicken drumsticks or thighs (skin-on)
1 c. buttermilk
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper

For Breading:

1½ c. flour
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. onion powder
½ tsp. baking powder

Directions:

Preheat your oven to 400°F (200°C). Lightly grease a baking pan or line a baking sheet with parchment paper for easier cleanup.


In a large bowl, whisk together the buttermilk, salt, garlic powder, paprika, and cayenne pepper.

Add the chicken pieces, turning to coat completely. Cover and refrigerate for at least 4 hours, or overnight for best flavor. Turn the chicken once or twice during marinating to ensure even coating.

In a separate large bowl, combine the flour, black pepper, thyme, onion powder, and baking powder. Stir well.

Remove one piece of chicken from the marinade, allowing excess buttermilk to drip off.

Place the chicken in the flour mixture. Turn and press firmly to coat all sides well. The pressing helps create a thicker, crispier crust.

Place coated chicken onto the prepared baking pan.

Repeat with remaining pieces.

Bake for 40–45 minutes, flipping halfway through cooking, until the coating is golden brown and the internal temperature reaches 165°F in the thickest part.

Let rest for 5 minutes before serving.

Tips for Crispy Oven-Baked Chicken:

• For extra crispiness, place the chicken on a wire rack set over a baking sheet.
• Do not overcrowd the pan — space allows hot air to circulate.
• If you prefer deeper browning, broil for 2–3 minutes at the end.
• Marinating overnight gives the best flavor and tenderness.

Variations and Substitutions:

• Omit the cayenne pepper for a milder version.
• For more heat or spice, add 1/2 teaspoon more cayenne or a pinch of chili flakes to the flour.
• Add rosemary or oregano for a different flavor profile.
• Boneless thighs work well, but reduce bake time slightly.
• For a Buttermilk substation, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.

🍽 Serving Suggestions:

This chicken pairs beautifully with classic comfort sides:

• Creamy Mashed Potatoes
• Scalloped Potatoes
• Creamed Peas
• Garlic Biscuits
• Fresh Dinner Rolls
• Coleslaw
• Simple garden salad

For a full Sunday-style meal, serve with mashed potatoes and gravy, green beans, and warm homemade rolls.

How to Store and Reheat:

To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat:
For best crispiness, reheat in a 375°F oven for 10–15 minutes.
Avoid microwaving if possible, as it softens the coating.

To Freeze:
Freeze baked chicken in an airtight container for up to 2 months. Reheat from frozen in the oven.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Marinate the chicken overnight and bake fresh the next day.

Why use baking powder in the flour?
Baking powder helps the coating crisp up in the oven.

Can I remove the skin?
You can, but the skin helps create that crispy texture and keeps the meat moist.

How do I know it’s done?
Use a meat thermometer. The internal temperature should reach 165°F.

Classic Homemade Baked Macaroni and Cheese

A creamy, oven-baked comfort food recipe made with real cheese and a simple roux. 

Growing up, we had macaroni and cheese often — but it didn’t come from a box with a packet of powdered cheese. This was the real thing. Butter melted in a saucepan, flour whisked smooth, milk poured slowly, and cubes of cheddar melting into a creamy sauce.

This was one of the first recipes I learned to cook. It taught me how to make a simple white sauce and how just a few pantry ingredients could turn into something warm and comforting.

This homemade baked macaroni and cheese is creamy, rich, and simple — the kind of dish that feels like home.

For a full supper meal, serve the baked macaroni and cheese with roasted chicken and warm biscuits.  

Ingredients:

6 c. water
2 c. uncooked elbow macaroni (7 ounces)
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
8 oz. cheddar cheese cut into cubes. Or a mixture of your favorite cheeses.

Directions:

Heat oven to 350°F. An ungreased 2-quart casserole dish.

In a large pot, bring water to a boil.  Add macaroni and bring to a rolling boil.  Boil the macaroni according to package directions, or until tender. Drain the macaroni in a colander.  

While the macaroni is cooking, it is time to make the cheese sauce.

In a medium saucepan, over low heat, melt the butter.  Whisk in the flour, salt, pepper, mustard and Worcestershire sauce, stirring constantly. Increase the temperature to medium low,  and cook until the mixture is smooth and bubbly.  

As you continue to constantly whisk the mixture, gradually pour in the milk.  Heat until the mixture comes to a boil. Boil for 1 minute

Stir in cheese. Cook, stirring occasionally, until cheese is melted. 

Gently stir macaroni into cheese sauce. 
Pour into casserole dish. Bake uncovered 20 to 25 minutes or until bubbly. 

Serve and enjoy!

Tips for Creamy Mac and Cheese:

• Whisk constantly while adding milk to prevent lumps.
• Use freshly cubed or shredded cheese — pre-shredded cheese can make the sauce grainy.
• Don’t overbake or it may dry out.
• Let it rest briefly after baking to thicken.

Variations & Substitutions:

• Cheese Blend: Try half cheddar and half Monterey Jack or Colby.
• Extra Creamy: Replace ½ cup of milk with half-and-half.
• Crispy Topping: Sprinkle buttered breadcrumbs on top before baking.
• Add Protein: Stir in diced ham or cooked bacon.
• Spicy Kick: Add a pinch of cayenne pepper.

Serving Suggestions:

This classic baked macaroni and cheese pairs beautifully with:

• Mini Meatloaves
• Old-Fashioned Tomato Pork Chops
• Homemade Beef Stew
• Easy Garlic Buttermilk Biscuits

For a simple supper, serve with a green salad and warm bread.

How to Store & Reheat:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:
Warm gently in the microwave with a splash of milk stirred in to restore creaminess.

To freeze:
Cool completely, wrap tightly, and freeze for up to 2 months.

Frequently Asked Questions:

Why add mustard and Worcestershire?
They enhance the flavor of the cheese without making the dish taste like mustard.

Can I skip baking it?
Yes. You can serve it straight from the stovetop for a creamier texture.

Why is my sauce grainy?
The heat may have been too high, or pre-shredded cheese was used.