Search Recipes
Ingredients
- 1 Lbs Elbow macaroni
- 4 Cups whole milk
- 5 Tbsp butter
- 1/2 Cup flour
- 1 Cup Gruyere cheese
- 4 Cups Sharp cheddar cheese, grated Divided
- 1 Cup Mozzarella cheese, grated
- 1 Cup Asiago cheese, grated
- 1 Tbsp salt
- 1/2 tsp pepper
Servings:
Instructions
- Preheat oven to 375
- Cook macaroni in water according to package directions and drain well.
- Melt butter in large pot and add the flour. Cook over low heat for 2 minutes whisking constantly. While whisking pour milk and cook for 1-2 minutes, until thickened and smooth.
- Off heat add all of the cheese except 1 cup of the cheddar. Add the Salt and pepper
- Add the cooked macaroni and stir well. Pour into a buttered 4 quart baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese on top of macaroni.
- Bake 30 minutes or until the sauce is bubbly and the macaroni is slightly golden on top.
Recipe Notes
You can substitute any other kind of cheese for the gruyere and asiago. One can also add 1 can of diced stewed tomatoes for an extra flavor zing.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 box yellow cake mix
- 4 eggs
- 1 cup water
- 3/4 cup oil
- 1 can coconut pecan icing
Servings:
Instructions
- Grease and flour bundt pan. Mix all ingredients. Pour in pan. Bake 45 minutes at 350 degree
Recipe Notes
You can mix and match cake flavors and icing. Very quick and easy to stir up.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 2 Tbsp Olive oil or bacon grease
- 1 tsp 1 Tsp minced garlic (I use garlic powder and add it later with rest of ingredients)
- 1 small onion chopped
- 1/2 lb breakfast sausage
- 1/2 lb ground beef
- 3 tbsp Chopped green pepper
- 1 can white northern beans drained
- 1 can seasoned butter beans drained
- 1 can white kidney beans (cannelli) drained
- 1 tsp balsamic vinegar
- 1 tsp Worchestershire sauce
- 1 can spinach drained and squeezed dry
- 2 cups water
- 2 cups chicken broth
- Salt and pepper to taste
Servings:
Instructions
- Heat olive oil or bacon grease and add meats with the garlic (if using fresh garlic)and the chopped onion, green pepper, cook until meats are no longer pink.
- Drain and add to a large sauce pan with the remaining ingredients.
- Cook over medium heat until heated thoroughly. Serve with cracker or cornbread.
Share this Recipe
Powered byWP Ultimate Recipe
Beef Stew
1 package of stew meat
16 oz tomatoes
Carrots
Potatoes
Onions
Brown meat in skillet with small amount of oil.
Place in crock pot. Add tomatoes and small amount of water. Cook until nearly done. Add Potatoes, Carrots, and Onion to your liking, and cook until veggies are tender.
|
|
|
|
Beef Stew
1 package of stew meat
16 oz tomatoes
Carrots
Potatoes
Onions
Brown meat in skillet with small amount of oil.
Place in crock pot. Add tomatoes and small amount of water. Cook until nearly done. Add Potatoes, Carrots, and Onion to your liking, and cook until veggies are tender.
|
Instructions
- Brown meat in skillet with small amount of oil. place in crock pot
- Add tomatoes and small amount of water.
- Cook until nearly done.
- Add Potatoes, Carrots, and Onion to your liking, and cook until veggies are tender.
Share this Recipe
Powered byWP Ultimate Recipe
Ingredients
- 1 can cream of mushroom soup
- 1.5-2 pounds ground beef
- 8 ounces Salsa
- 1 block cheddar cheese shredded
- 1 block pepper jack cheese shredded
- 1 family size bag Doritos crushed
- 1 package taco seasoning
- 1 small onion chopped
- 1 small can black olives chopped
Servings: people
Instructions
- MIX BLACK OLIVES WITH BEEF MIXTURE (OPTIONAL) 1. Cook beef and chopped onions then drain the grease. 2. Mix can of cream of mushroom, 8 oz of salsa, and brown beef in pan and heat until bubbly. 3. Line the bottom of a 9x13 pan with half the bag of crushed Doritos then layer half the cheese on top of that. 4. Add the beef mixture and top with the leftover Doritos and cheese. 5. Put in a 350 degree preheated oven and bake until cheese is melted and bubbly.
Share this Recipe
Powered byWP Ultimate Recipe
*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine. Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!
Arkansas Living Magazine is not responsible for the origin of reader submitted recipes. Recipes used with permission of source will be noted.