This salad is all about crunch, color, and big tropical flavor. Raw ramen noodles, crisp coleslaw, juicy mango, snap peas, and a sweet-savory sesame dressing come together in the best way — and the whole thing is ready in under 20 minutes.

Don’t let the mango fool you into thinking this is just a pretty salad. It’s seriously nutritious. One cup packs over 50% of your daily vitamin C, plus vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin, all with zero fat or cholesterol. It’s one of those ingredients that makes a dish taste amazing and actually be good for you at the same time.

When picking your mango, skip the color check and go by feel. It should give slightly when pressed, like a ripe peach or avocado. For everything you need to know about selecting, ripening, and cutting mangos, the National Mango Board is the best resource out there.

Why You’ll Love this recipe

• No cooking required. The ramen noodles stay raw and crunchy. No boiling, no stove, no fuss. Just toss, dress, and serve.
• It’s make-ahead friendly. The salad base and dressing can be prepped separately in advance, making it perfect for meal prep or entertaining.
• It’s packed with nutrition. Between the mango, snap peas, carrots, and pistachios, this salad delivers fiber, vitamins, healthy fats, and antioxidants in every bite.
• It’s a guaranteed crowd-pleaser. The sweet-savory-crunchy salad is a hit at every potluck, backyard BBQ, or just making it for yourself on a Tuesday.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Salad

• Instant ramen noodles — Used raw and uncooked for maximum crunch. Set aside one of the flavor packets for the dressing.
• Shredded coleslaw mix — Adds bulk, crunch, and color without any extra prep.
• Fresh mango — The tropical heart of this salad. Ripe, sweet mango brings juicy flavor, beautiful color, and a powerful nutritional boost.
• Sugar snap peas — Adds a fresh, crisp bite and a pop of bright green.
• Carrots — Extra crunch and a hint of natural sweetness.
• Scallions — Thinly sliced for a mild, fresh onion flavor that doesn’t overpower.
• Shelled pistachios — Chopped pistachios add a rich, buttery crunch and a beautiful green color. They also bring healthy fats and protein to round out the salad.

Dressing

• Rice vinegar — The base of the dressing.
• Neutral oil — Avocado, canola, or vegetable oil all work well. This keeps the dressing light and lets the other flavors shine.
• Toasted sesame oil — Adds a deep, nutty, savory note.
• Honey — Balances the acidity of the vinegar and adds a natural sweetness.
• Soy sauce — Brings umami depth and a touch of saltiness.
• Ramen noodle flavor packet — Don’t toss it! One reserved flavor packet seasons the dressing with a savory, slightly salty punch.

How to make tropical Ramen Noodle Salad

1. Chop and dice the salad base ingredients. In a large mixing or serving bowl, combine the coleslaw mix, diced mango, sugar snap peas, carrots, and scallions.

2. Make the dressing. In a small bowl or mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and one of the reserved ramen flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified. Set aside.

3. If serving immediately, add the raw ramen noodles and chopped pistachios to the bowl. Pour the dressing over the top and toss everything together until every ingredient is evenly coated. Serve right away for maximum crunch.

Tips and Substitutions

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Ramen Noodle Salad

If you're craving something fresh, crunchy, and a little tropical, this Tropical Ramen Noodle Salad is it. It comes together in under 20 minutes and disappears just as fast.

Course Salad, Side Dish

Cuisine American

Keyword fruit, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 214kcal

Ingredients

Salad

• 6 ounces instant ramen noodles
• 14 ounce bag shredded coleslaw mix cabbage and carrots
• 1 large ripe mango diced
• 1 cup chopped sugar snap peas
• 1/2 cup chopped carrots
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped shelled pistachios

Dressing

• 1/3 cup rice vinegar
• 1/3 cup neutral oil avocado, canola, or vegetable oil
• 2 tablespoons toasted sesame oil
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 of the reserved ramen noodle flavor packets

Instructions

• In a small bowl or a mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and 1 of the reserved ramen noodle flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.
• In a large mixing or serving bowl, combine the coleslaw mix, mango, sugar snap peas, carrots, and scallions. Toss gently until combined.
• If serving immediately, add the noodles and pistachios to the bowl. Pour the dressing over the top and toss everything together until evenly coated.

Video

Notes

Tips

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1263IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

The post Tropical Ramen Noodle Salad appeared first on Dinner in 321.

My oh my, where do I even begin with Tennessee Onions! These have long been a favorite side dish in my family for generations. Growing up in Kentucky, these onions were something we loved pairing with burgers and steak or a holiday ham. They’re that versatile and only use about 10 ingredients.

This classic comfort food casserole can feed a crowd, and it’s a favorite among both kids and adults. I’ve had so many people ask me for my recipe, so now I’m sharing it with you all! The key is making sure to buy sweet Vidalia onions for the best flavor and caramelization. If you love a casserole, be sure to also try my Pineapple Casserole and Hashbrown Casserole.

Why You’ll Love this Recipe

• Affordable side dish for a crowd. Onions, cheese, and spices is all you need! Serve it with steak, chicken, or any potluck feast.
• Simple to prepare with 10 minutes of prep. This is a no-fuss recipe that’s ridiculously delicious. Even beginner cooks can make it with ease.
• Customize with your favorite cheeses and spices if you please. Add more or less cheddar, mozzarella, etc. and use other spices. It’s easy to make this your own.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Sweet onions: About 3 pounds is perfect. Make sure you slice them thick.
• Smoked paprika: Adds nice smokiness to each bite.
• Dried parsley: A little bit of herby flavor for warmth.
• Garlic powder: Adds a punch of garlicky goodness.
• Ground mustard: I love to add it for a hint of tang that pairs nicely with the roasted onions.
• Cayenne pepper: For some heat! Omit if you don’t care for spicy.
• Shredded cheddar cheese: Gives that gooey, sharp and cheesy flavor.
• Shredded mozzarella or gouda cheese: More of a mild cheese, but adds even more meltiness.
• Shredded parmesan cheese: Adds saltiness that compliments the sweet onions so well.
• Unsalted butter: Responsible for that richness and helps the onions to caramelize.
• Garnish option: Chopped fresh parsley is always a nice pop of green at the end.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board
• Mandolin Slicer
• Mixing Bowl

How to Make Tennessee Onions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. Slice the onions in thick slices using a mandolin or knife.

3. Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.

4. Arrange half of the seasoned onion slices evenly in the prepared dish.
5. Sprinkle with half of the cheddar and mozzarella or gouda cheese.
6. Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.

7. Place the thinly sliced butter slices evenly over the top.

8. Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
9. Rest 5 minutes before serving. Garnish with parsley, if desired.

Expert Tips

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

What to serve with Tennessee Onions

The options are endless, here are some classic mains my family loves them with!

• Stovetop Stuffing Meatloaf
• Oven Pot Roast
• Crockpot Brown Sugar Pineapple Ham
• Shake and Bake Pork Chops
• Slow Cooker Beef Brisket

Storage

Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Frequently Asked Questions

More Easy Side Dish Recipes

• Broccoli Cheddar Casserole
• Brown Sugar Baked Carrots
• Crockpot Scalloped Potatoes
• Grape Salad Recipe

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Tennessee Onions

These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 111kcal

Ingredients

• 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or gouda cheese divided
• 1/2 cup shredded parmesan cheese divided
• 4 tablespoons unsalted butter sliced thin
• Garnish option: chopped fresh parsley

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
• Arrange half of the seasoned onion slices evenly in the prepared dish.
• Sprinkle with half of the cheddar and mozzarella or gouda cheese.
• Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
• Place the thinly sliced butter slices evenly over the top.
• Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
• Rest 5 minutes before serving. Garnish with parsley, if desired.

Video

Notes

Storage: 
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Tips: 

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg

The post Tennessee Onions appeared first on Dinner in 321.

If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

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Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.

If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.

I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.

Why You’ll love this Recipe

• A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
• Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
• Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow macaroni – The noodles for making the best mac and cheese sauce.
• Salted butter – The base to the cheese sauce to make a rich roux for thickening.
• All-purpose flour – Thickens the sauce by making a roux with the butter.
• Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
• Evaporated milk – Adds more rich milk flavor and creaminess.
• Milk – I also add regular milk for the best texture.
• Cayenne pepper – A little pinch for added heat!
• Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
• Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
• Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.

Tools You’ll Need

• Large Skillet
• Cheese Grater
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula/Stirring Spoon
• 13”x9” Baking Pan

How to Make Queso Mac and Cheese

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.

4. Whisk in cream, evaporated milk, milk, and seasonings. 

5. Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth. 

6. Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.

7. Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Expert Tips

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Storage

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

What to Serve with Queso Mac and Cheese

The options are endless! Here are some more that I love, and my family does too!

• Country Style Ribs
• Kentucky Fried Chicken
• Chicken Fried Steak
• Coleslaw

Frequently Asked Questions

More recipes Using Queso

• Chile con Queso
• Crockpot White Queso
• Southwest Queso Chicken and Rice
• Queso Chicken and Rice

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Queso Mac and Cheese

This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!

Course Side Dish

Cuisine American

Keyword cheese, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 376kcal

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 12 ounce can evaporated milk
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/4 teaspoon cayenne pepper
• 12 ounces Queso Blanco Cheese Dip
• 2 cups shredded white cheddar cheese divided
• 2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
• In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
• Whisk in cream, evaporated milk, milk, and seasonings. 
• Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.  
• Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
• Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Video

Notes

Storage: 

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 442mg | Iron: 1mg

The post Queso Mac and Cheese appeared first on Dinner in 321.

If you love a good macaroni salad but want something a little more flavorful, this recipe is it. The addition of pimento cheese brings a rich, cheesy depth with just the right amount of sweetness and tang. Combined with tender pasta, crunchy relish, and fresh green onions, every bite is creamy, balanced, and full of texture.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly simple while delivering that authentic, homemade taste. It’s made with real cheddar cheese, pimentos, and a signature blend of seasonings, so you get all the flavor without any extra work. Whether you’re serving this at a cookout, picnic, or weeknight dinner, it’s always a crowd-pleaser.

Why You’ll Love This Recipe

• Bold, cheesy flavor thanks to Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with simple, pantry-friendly ingredients
• Perfect make-ahead side dish for gatherings and cookouts
• Creamy with a little crunch from relish and green onions

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Elbow macaroni – The classic pasta shape that holds onto all that creamy dressing
• Palmetto Cheese Homestyle Pimento Cheese – The star ingredient that adds rich, cheesy flavor and Southern flair
• Mayonnaise or salad dressing – Enhances creaminess and binds everything together
• Dill or sweet relish – Adds a pop of tangy or sweet flavor and a bit of texture
• Green onions – Bring freshness and a mild onion bite
• Milk – Helps loosen the mixture to your desired creamy consistency
• Sugar – Balances the tanginess (optional, to taste)

How to Make Pimento Cheese Macaroni Salad

1. Cook the macaroni in salted boiling water according to package directions.
2. Drain and rinse with cool water to stop the cooking process.
3. In a large bowl, mix together the pimento cheese, mayonnaise or salad dressing, relish, and green onions until well combined.

4. Fold in the cooled macaroni until evenly coated.
5. Add milk as needed to reach your preferred creamy consistency.
6. Taste and adjust with sugar, salt, and black pepper as desired.
7. Cover and chill for at least one hour before serving.

Expert Tips

• Rinse your pasta with cool water to keep it from overcooking and sticking.
• Let it chill before serving. This helps the flavors fully develop.
• Adjust the relish to taste depending on if you prefer sweet or tangy.
• Add milk (a little at a time) to avoid thinning it too much.
• Use quality pimento cheese like Palmetto Cheese for the best flavor payoff.

Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as the dressing may thicken when chilled. Add a splash of milk if needed to refresh the creamy texture. I don’t recommend freezing due to the creamy base.

Frequently Asked Questions

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Pimento Cheese Macaroni Salad

This pimento cheese macaroni salad is creamy, tangy, and packed with bold Southern flavor. Made with Palmetto Cheese Homestyle Pimento Cheese, it’s an easy side dish that instantly elevates any meal.

Course Salad, Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 servings

Calories 147kcal

Ingredients

• 2 cups elbow macaroni
• 11 ounce tub Palmetto Cheese Homestyle Pimento Cheese
• 1/2 cup salad dressing or mayonnaise
• 1/3 cup dill or sweet relish
• 1/4 cup sliced green onions
• 1-2 tablespoons milk as needed
• sugar, salt, black pepper amount as desired

Instructions

• Cook elbow macaroni in boiling salted water per package directions. Drain in a colander and rinse with cool water.
• In a large bowl, combine Palmetto Cheese Homestyle Pimento Cheese, mayonnaise or salad dressing, relish, and green onions. Mix until combined well.
• Fold the cooled pasta into the mixture. Add milk to desired pasta salad consistency.
• Taste and add sugar, salt, and/or black pepper as desired.
• Chill for at least 1 hour before serving.

Notes

Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as the dressing may thicken when chilled. Add a splash of milk if needed to refresh the creamy texture. I don’t recommend freezing due to the creamy base.

Tips

• Rinse your pasta with cool water to keep it from overcooking and sticking.
• Let it chill before serving. This helps the flavors fully develop.
• Adjust the relish to taste depending on if you prefer sweet or tangy.
• Add milk (a little at a time) to avoid thinning it too much.
• Use quality pimento cheese like Palmetto Cheese for the best flavor payoff.

 

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 12mg | Sodium: 317mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 0.3mg

The post Pimento Cheese Macaroni Salad appeared first on Dinner in 321.

If there’s any recipe that was always on a potluck table come spring, it was the Pea Salad. It’s a Southern classic with a creamy dressing, hard boiled eggs, and smoky bacon. Every bite is bursting with bright flavors, thanks to the peas, and is perfect to pair alongside a holiday ham.

I love that this pea salad is made in just a single bowl keeping it mess-free and easy to assemble ahead of time. It’s a side dish that anyone can easily make and bring to picnics, potlucks, and holidays to feed a crowd. If you love a make ahead salad, be sure to also try my Corn Chip Salad or Broccoli Cranberry Salad.

Why You’ll Love this Recipe

• 7 ingredient salad. Yes! It only takes a couple of ingredients to assemble this salad that’s full of flavor in every bite.
• Easy to make in advance. This creamy pea salad needs to chill in the fridge for at least an hour before serving, so take some party prep stress off and make it ahead of time.
• Customize it to your liking. Add ham or bacon, omit the eggs, add a different cheese…the options are endless!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Frozen sweet peas: If serving day of, make sure to thaw the peas in advance. If there’s excess moisture, pat dry with a paper towel.
• Salad dressing: Use your favorite creamy salad dressing or mayonnaise here.
• Sour cream: Adds nice creaminess and a hint of tang.
• Hard boiled eggs: Gives richness and a boost of protein.
• Red onion: Adds both color and brightness to each bite.
• Sharp cheddar cheese: Gives nice rich and cheesy flavor.
• Cooked and crumbled bacon or cubed ham: Either work well depending on your preference or if you already have it at home. It’s a great recipe for leftover ham!

Tools You’ll Need

• Mixing Bowls
• Measuring Cups
• Whisk
• Spatula
• Cutting Board
• Chef’s Knife

How to Make Pea Salad

1. In a large bowl, whisk together salad dressing, sour cream, and seasoning salt or salt and pepper until smooth.
2. Add the peas and gently stir to coat.

3. Fold in boiled eggs, red onion, cheddar cheese, and bacon. Taste and adjust seasoning as desired.

4. Cover and refrigerate at least 1 hour before serving.

Expert Tips

• Salad dressing or mayonnaise, it’s up to you! Folks who prefer mayonnaise sometimes like to add 1-2 tablespoons sugar to the creamy mixture too.
• Be sure to pat extra moisture from peas before mixing. This is key to a good pea salad that is creamy and not watery. Some frozen brands once thawed have more moisture than others.
• Add other mix-ins, spices, and herbs. Feel free to add scallions, chives, parsley, even tarragon, along with Dijon mustard and other fun ingredients for different flavors.
• Use store-bought hard boiled eggs to cut the prep time down to 5 minutes. It’s super easy if you’d rather not spend the time to boil them from scratch.
• Let the salad marinate for at least an hour. This will help the flavors to meld. Just be sure to give it a good stir and sit out at room temperature for a few minutes before serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a good stir and let it sit out at room temperature for 15 minutes prior to serving.

Like we’ve mentioned before, it’s a great side dish to prep in advance. Just mix everything to combine and pop into the fridge to marinate for at least an hour!

Frequently Asked Questions

More Easy Salad Recipes

• Loaded House Salad
• Italian Chopped Salad
• Italian Pasta Salad
• Cornbread Salad with Chicken

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Pea Salad

This Pea Salad recipe is an old fashioned classic side dish perfect for spring or your Easter menu. With jusy 7 ingredients, it's quick to whip up and can even be made in advance. Every bite is so creamy and studded with smoky bacon too!

Course Salad, Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 136kcal

Ingredients

• 4 cups frozen sweet peas thawed, well drained, patted dry
• 1/3 cup salad dressing
• 1 tablespoon sour cream
• seasoning salt or salt and black pepper amount as desired
• 2 chopped hard boiled eggs
• 1/2 cup finely diced red onion
• 1 cup diced sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon or cubed ham

Instructions

• In a large bowl, whisk together salad dressing, sour cream, and seasoning salt or salt and pepper until smooth.
• Add the peas and gently stir to coat.
• Fold in boiled eggs, red onion, cheddar cheese, and bacon. Taste and adjust seasoning as desired.
• Cover and refrigerate at least 1 hour before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a good stir and let it sit out at room temperature for 15 minutes prior to serving.

Like we’ve mentioned before, it’s a great side dish to prep in advance. Just mix everything to combine and pop into the fridge to marinate for at least an hour!

Tips: 

• Salad dressing or mayonnaise, it’s up to you! Folks who prefer mayonnaise sometimes like to add 1-2 tablespoons sugar to the creamy mixture too.
• Be sure to pat extra moisture from peas before mixing. This is key to a good pea salad that is creamy and not watery. Some frozen brands once thawed have more moisture than others.
• Add other mix-ins, spices, and herbs. Feel free to add scallions, chives, parsley, even tarragon, along with Dijon mustard and other fun ingredients for different flavors.
• Use store-bought hard boiled eggs to cut the prep time down to 5 minutes. It’s super easy if you’d rather not spend the time to boil them from scratch.
• Let the salad marinate for at least an hour. This will help the flavors to meld. Just be sure to give it a good stir and sit out at room temperature for a few minutes before serving.

Nutrition

Calories: 136kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 432mg | Potassium: 123mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1407IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 1mg

The post Pea Salad appeared first on Dinner in 321.

Any recipe in the slow cooker is a winner in my book. They always turn out delicious and save me so much time and hassle in the kitchen. This Slow Cooker Velveeta Mac and Cheese is requested at so many parties in our house throughout the year. It takes me minimal time to assemble in the crockpot before it cooks the most flavorful cheese sauce!

I use macaroni noodles, but any fun shape you desire works well. It’s a dish both kids and adults love and is delicious served alongside ham, turkey, ribs, and more. Get ready to keep this macaroni and cheese recipe close by, it’s a keeper!

Why You’ll Love this Recipe

• 10 ingredient side dish. Forget the hassle of using several ingredients. This slow cooker mac and cheese uses a handful of staples to make every bite super cheesy.
• Pairs well with any menu. Whether it’s for a picnic, barbecue, holiday menu, or weeknight meal, this macaroni and cheese always has a place at the table.
• Add your own seasonings and proteins. Stir in seasonings like chili powder or cayenne for a twist, and add proteins like pulled pork or chicken to make it a complete meal.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whole milk: The creaminess for the sauce.
• Evaporated milk: Concentrated milk that adds even more richness in flavor.
• Salted butter: The fat that gives decadence and a hint of salt to bring out the flavors.
• Ground white pepper: Adds a subtle spiciness to every bite.
• Dry ground mustard: Gives depth of flavor to the cheese sauce.
• Velveeta Cheese: The creamy cheese that melts so smoothly.
• Shredded sharp cheddar cheese: Additional cheese for an extra cheesy bite.
• Monterey jack cheese: Adds more meltiness and mild flavor to the sauce.
• Elbow macaroni: Noodles that are key to this crock pot mac and cheese.
• Paprika: Adds a pinch of color and warmth.

Tools You’ll Need

• Medium Pot
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot
• Cheese Grater

How to Make Slow Cooker Velveeta Mac and Cheese

1. Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.

2. Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
3. To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
4. Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.

5. Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
6. Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.

7. Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.

Expert Tips

• Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
• Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
• Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
• Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
• Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
• Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator. 

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If the sauce is too thick, add a splash of milk to the Velveeta mac and cheese and stir until the desired consistency.

You definitely can freeze any leftovers as well, I just can’t guarantee they will be the same smooth and creamy consistency once thawed and reheated.

If you want to make it ahead of time, no worries! It’s the best recipe for that. Cook the cheese sauce and cool it down. Store in the fridge up to a day in advance. Cook the pasta, cool, and store covered in the fridge. Reheat the cheese sauce in the slow cooker. Add the noodles and toppings as the recipes notes.

Frequently Asked Questions

More Delicious Slow Cooker Recipes

• Slow Cooker Beef Tips and Gravy
• Crockpot Scalloped Potatoes
• Crockpot Honey Mustard Chicken
• Crockpot Cornbread Pudding

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Slow Cooker Velveeta Mac and Cheese

This Slow Cooker Velveeta Mac and Cheese takes 5 minutes to assemble before it cooks the cheese sauce low and slow for the perfect creamy consistency. With 3 cheeses, it's loaded with flavor in every bite and is a side dish fit for any occasion.

Course Side Dish

Cuisine American

Keyword cheese, crockpot, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 391kcal

Ingredients

• 16 ounces elbow macaroni
• 2 tablespoons olive oil
• 3 cups whole milk
• 12 ounce can evaporated milk
• 1/2 cup salted butter melted
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon dry ground mustard optional
• 8 ounces Velveeta Cheese cubed
• 1 cup shredded sharp cheddar cheese divided
• 1 cup shredded Monterey jack cheese divided
• 1/2 teaspoon paprika optional

Instructions

• Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.
• Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
• To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
• Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.
• Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
• Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.
• Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If the sauce is too thick, add a splash of milk to the Velveeta mac and cheese and stir until the desired consistency.

You definitely can freeze any leftovers as well, I just can’t guarantee they will be the same smooth and creamy consistency once thawed and reheated.

If you want to make it ahead of time, no worries! It’s the best recipe for that. Cook the cheese sauce and cool it down. Store in the fridge up to a day in advance. Reheat the cheese sauce in the slow cooker, stovetop, or microwave and boil the noodles fresh. Stir to combine and serve!

Tips

• Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
• Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
• Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
• Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
• Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
• Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator. 

Nutrition

Calories: 391kcal | Carbohydrates: 35g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 710mg | Potassium: 308mg | Fiber: 1g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 0.1mg | Calcium: 369mg | Iron: 1mg

The post Slow Cooker Velveeta Mac and Cheese appeared first on Dinner in 321.

I couldn’t wait to share this Cheesy Pull-Apart Bread with y’all! I experimented in the kitchen with this recipe for a few weeks and it’s really the most impressive appetizer that’s insanely delicious too! In just 15 minutes, you can have this cheesy monkey bread ready to bake for any gathering.

Now the only special thing you need to make this recipe is a Bundt Pan. I promise it’s so worth it for the presentation (and they’re easy to order online). By making it in this pan, I can put the dip in the center for a show-stopping look on the table. Serve with my Pizza Crescent Rolls or Cheese and Sausage Dip for the best spread.

Why You’ll Love this Recipe

• 8-ingredient recipe. Yes that’s it, and most of the ingredients you probably already have in your kitchen at home.
• No-fuss appetizer for the beginner cook. If you are trying to figure out what to make, then this is your recipe. It’s foolproof and will win over any crowd.
• Three cheeses for the best flavor. I used a total of 3 cheeses to make this the ultimate cheesy bread! You can even customize them to your preference if you’d like.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Refrigerated biscuit dough: The base to the pull-apart bread for flaky layers.
• Salted butter: Adds all the richness we love in a garlic cheesy bread.
• Garlic cloves: Gives that kiss of classic garlic flavor that’s key in this recipe.
• Italian seasoning: Adds warm, herbal flavor that compliments the garlic so nicely.
• Crushed red pepper flakes: A little pinch adds a kick of heat.
• Fresh mini mozzarella balls or shredded mozzarella cheese: The essential ingredient to getting that lovely cheese pull.
• Shredded sharp cheddar cheese: The second cheese to add a little more richness and true cheesy flavor.
• Grated parmesan cheese: The third and final cheese with nice saltiness for the finishing touch.

tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Bundt Pan

How to Make Cheesy Garlic Pull-Apart Bread

1. Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
2. Cut biscuits into quarters and add to a large mixing bowl.

3. In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.

4. Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.

6. Spoon 1/3 of the biscuit mixture into the prepared pan. Add half of the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.

7. Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
8. Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Expert Tips

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Storage

This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Frequently Asked Questions

More Easy Appetizer Recipes

• Slow Cooker Spinach and Artichoke Dip
• Texas Toast Pizza
• Chile con Queso
• Meatball Sliders

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Cheesy Pull Apart Bread

This Cheesy Pull-Apart Bread is the easiest yet most impressive appetizer for any party, tailgate, or gathering. With less than 10 ingredients, you can assemble this delicious garlic bread in minutes!

Course bread

Cuisine American, Italian

Keyword bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 291kcal

Ingredients

• 2 16.3 ounce cans refrigerated biscuit dough
• 1/2 cup salted butter
• 4-6 minced garlic cloves
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoning salt or salt and black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces fresh mini mozzarella balls or shredded mozzarella cheese
• 1 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese

Instructions

• Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
• Cut biscuits into quarters and add to a large mixing bowl.
• In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.
• Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.
• Spoon 1/3 of the biscuit mixture into the prepared pan. Add half off the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.
• Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
• Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Video

Notes

Storage: 
This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Tips: 

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 754mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 0.2mg | Calcium: 231mg | Iron: 1mg

The post Cheesy Pull-Apart Bread appeared first on Dinner in 321.

Every Thanksgiving when the sweet potatoes come to the dinner table, there are always lots of smiles and shrieks of joy. Our Crockpot Sweet Potato Casserole has all of the same flavors of the classic recipe with minimal work and clean up. I like to call it our hassle-free version of the recipe because the slow cooker does all the work for you.

It’s truly a lifesaver of a holiday dish because it let’s me focus on entertaining guests and also frees up oven space to use for cooking other recipes (like the turkey!). You should definitely give it a try. It pairs so nicely with our Southern Cornbread Dressing and Whipped Mashed Potatoes.

Why You’ll Love this Recipe

• 8 ingredient sweet potato recipe. This is so simple and a recipe you don’t have to worry about on Thanksgiving Day thanks to your crockpot. Most of the ingredients are pantry staples you probably already have at home.
• Foolproof sweet potato casserole for beginner cooks. If you are making a holiday meal for the first time, try out these potatoes! They’re hassle-free and everyone will be asking for seconds.
• Prep in advance for minimal work on the holiday. You can measure out the ingredients and slice the sweet potatoes the day before. The day of the big meal all you have to do is place everything into the crockpot.

Laura Ashley’s Tip: Add nuts if you desire, chopped pecans or walnuts would be delicious!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Brown sugar: Adds nice caramel notes and sweetens the potatoes perfectly.
• Maple syrup: Gives light caramel flavor plus extra sweetness to the potatoes.
• Salted butter: Adds richness and fat in every bite. We like salted since it helps to season the mixture.
• Vanilla extract: Just a little bit helps to bring out all the sweetness of the different ingredients.
• Ground cinnamon: The warming spice we all love in sweet potatoes.
• Ground nutmeg: A second spice that has warming flavor and compliments the cinnamon so nicely.
• Large sweet potatoes: You’ll want about 4 pounds to make the base of this classic Thanksgiving side dish.
• Mini marshmallows: The sweet and pillowy goodness on top! Mini is best so they melt evenly in your slow cooker.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Crockpot
• Chef’s Knife
• Cutting Board
• Butane Torch
• Butane

How to Make Crockpot Sweet Potato Casserole

1. Grease the inside of a 6 quart or larger crockpot with butter or nonstick spray.
2. Peel, clean, and slice sweet potatoes in 1/2-inch slices.

3. In a microwave safe bowl, combine maple syrup, brown sugar, and butter. Cook in the microwave in 30 second intervals until the mixture has melted and sugar has dissolved. 
4. Stir vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture .

5. Place the sliced sweet potatoes in the slow cooker. Pour the melted mixture evenly over the top.

6. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every 30 minutes, until the sweet potatoes are fork tender. 
7. Add marshmallows to the top of the sweet potatoes. Optional, brûlée the tops of the marshmallows with a mini blow torch.

8. Scoop and serve hot.

Expert Tips

• Be sure to dissolve the sugar into the butter in the microwave before adding into the slow cooker. This is essential for allowing the sugar to evenly sweeten the potatoes as they cook for many hours.
• Slice the sweet potatoes into even thicknesses so they cook at the same rate. If some potatoes are thickly sliced and some are thin, you chance not having your potatoes fully tender when you you are ready to serve.
• Make sure you stir every 30 minutes while cooking. This guarantees that the potatoes cook evenly and also let’s you see if they are tender or not.
• Add the marshmallows at the end of cooking. Stirring some into the potatoes also helps to sweeten them and gives the potatoes that creamy texture.
• Toast without a torch. If you don’t have a mini torch, add the potatoes to an oven safe dish, top with marshmallows, and broil in the oven. Watch it closely.
• Make ahead. You can pre-slice the sweet potatoes and store them in water in the fridge for up to 24 hours. Drain and pat dry before cooking.
• Add crunch. Finish with toasted pecans, walnuts, or even candied nuts for texture.

What to serve with slow cooker sweet potato casserole

You have to serve this delicious classic among all the other holiday fix-ins. Here is what we always like to make:

• Sour Cream Mashed Potatoes
• Crockpot Scalloped Potatoes
• Slow Cooker Turkey Breast
• Turkey and Stuffing Roll Ups
• Turkey Tenderloin
• Whole Berry Cranberry Sauce

Storage

Store any leftover slow cooker candied sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350ºF oven or in the microwave for a couple of minutes until warmed through. You can add more marshmallows if you want.

You can freeze the leftovers for up to 2 months as well, just thaw them in the fridge overnight and reheat according to the instructions above.

Frequently Asked Questions

More Delicious Holiday Side Dishes

• Semi-Homemade Cranberry Sauce
• Cheesy Corn Casserole
• Pineapple Casserole
• Cushaw Pie

Print

Crockpot Sweet Potato Casserole

This Crockpot Sweet Potato Casserole is the easiest holiday side dish recipe that will be the hit of the whole meal. It's a great recipe for beginner cooks and is also easy to prep in advance, keeping entertaining stress-free.

Course Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 12 servings

Calories 264kcal

Ingredients

• 1/2 cup maple syrup
• 1/2 cup packed brown sugar
• 1/2 cup salted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large sweet potatoes peeled and sliced (about 4 pounds)
• 2 cups mini marshmallows

Instructions

• Grease the inside of a 6 quart or larger crockpot with butter or nonstick spray.
• In a microwave safe bowl, combine maple syrup, brown sugar, and butter. Cook in the microwave in 30 second intervals until the mixture has melted and sugar has dissolved.
• Stir vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture .
• Place the sliced sweet potatoes in the slow cooker. Pour the melted mixture evenly over the top.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every 30 minutes, until the sweet potatoes are fork tender.
• Add marshmallows to the top of the sweet potatoes. Optional, brûlée the tops of the marshmallows with a mini blow torch.
• Scoop and serve hot.

Video

Notes

Storage: 

Store any leftover slow cooker candied sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 350ºF oven or in the microwave for a couple of minutes until warmed through.

You can freeze the leftovers for up to 2 months as well, just thaw them in the fridge overnight and reheat according to the instructions above.

Tips: 

Expert Tips

• Be sure to dissolve the sugar into the butter in the microwave before adding into the slow cooker. This is essential for allowing the sugar to evenly sweeten the potatoes as they cook for many hours.
• Slice the sweet potatoes into even thicknesses so they cook at the same rate. If some potatoes are thickly sliced and some are thin, you chance not having your potatoes fully tender when you you are ready to serve.
• Make sure you stir every 30 minutes while cooking. This guarantees that the potatoes cook evenly and also let’s you see if they are tender or not.
• Add the marshmallows at the end of cooking. Stirring some into the potatoes also helps to sweeten them and gives the potatoes that creamy texture.
• Toast without a torch. If you don’t have a mini torch, add the potatoes to an oven safe dish, top with marshmallows, and broil in the oven. Watch it closely.
• Make ahead. You can pre-slice the sweet potatoes and store them in water in the fridge for up to 24 hours. Drain and pat dry before cooking.
• Add crunch. Finish with toasted pecans, walnuts, or even candied nuts for texture.

Nutrition

Calories: 264kcal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 428mg | Fiber: 3g | Sugar: 27g | Vitamin A: 16315IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

The post Crockpot Sweet Potato Casserole appeared first on Dinner in 321.

In my opinion, it’s not Thanksgiving without the cranberry sauce. This Whole Berry Cranberry Sauce is a recipe I’ve been making for years and learned from a family friend. It uses the canned cranberry sauce as a shortcut and then I stir in apple, orange zest, and cinnamon to add gourmet flavors.

Every year our family asks if I made the cranberries from scratch! Little do they know it’s the easiest recipe that takes 10 minutes to prepare with a single mixing bowl. Serve it with Slow Cooker Turkey Breast as well as Turkey and Stuffing Roll Ups.

Why You’ll Love this Recipe

• A sauce that tastes like it’s made from scratch using store-bought ingredients. Everyone will ask you if you made homemade cranberry sauce, it’s that delicious!
• 4-ingredient Thanksgiving side dish. It’s as simple as that, just 10 minutes is all you need to prep this dish.
• Easy to make in advance. We recommend chilling this sauce for at least an hour to let the flavors marinate, but you could also easily make it a day in advance.

Ingredients

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts 

• Whole berry cranberry sauce: Buy the canned version from the store. This is the base of our cranberry sauce!
• Granny Smith apple: Adds nice crunch and fresh fruity flavor into the sauce.
• Orange zest: Brightens all of the flavors of the cranberry sauce.
• Cinnamon: Gives some warmth to every bite.

Tools You’ll Need

• Cutting Board
• Chef’s Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Whole Berry Cranberry Sauce

1. First prep the ingredients: zest the orange and finely chop the apple.

2. In a medium bowl, empty the can of cranberry sauce. Add the chopped apple.
3. Stir in orange zest and ground cinnamon until well combined.

4. For best flavor, cover and refrigerate the cranberry sauce for at least 1 hour before serving. Stir before serving.

Expert Tips

• Be sure to buy whole berry cranberry sauce from the store. This is a special type that has more flavor and texture in our opinion as the base of your cranberry sauce.
• You can peel the apple if you desire. Up to you, we like the green color of the skin with the cranberry sauce as well.
• Add more or less cinnamon to taste. We’ve also added a pinch of nutmeg or cloves before if you want to customize the flavors.
• Additional Mixins: chopped Pecans or walnuts, diced fresh pear, orange segments, golden raisins or dried cranberries, finely chopped celery, minced jalapeño, grated fresh ginger, splash of orange juice, chopped candied ginger, and toasted coconut.

What to Serve with Whole Berry Cranberry Sauce

There are too many delicious options. Here are some things that we love to serve for Thanksgiving:

• Slow Cooker Turkey Breast
• Gobbler Sandwich (perfect way to use up leftover cranberry sauce!)
• Crockpot Green Beans
• Crockpot Mashed Potatoes
• Whipped Mashed Potatoes
• Cornbread Dressing

Storage

Store any leftover homemade berry cranberry sauce in an airtight container in the fridge for up to 4 days. We like to take it out about 30 minutes prior to serving to let the chill come off.

This cranberry sauce is not great for freezing. When it thaws, the texture will change.

Frequently Asked Questions

More Easy Thanksgiving Side Dishes

• Pineapple Casserole Recipe
• Cheesy Corn Casserole
• Crockpot Green Beans
• Broccoli Cheddar Casserole

Print

Whole Berry Cranberry Sauce

This Whole Berry Cranberry Sauce is the easiest recipe that tastes like you made it from scratch. It always has a place on our Thanksgiving table and is a perfect compliment to the turkey and all the sides.

Course Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 28kcal

Ingredients

• 14 ounce can whole berry cranberry sauce
• 1/2 small Granny Smith apple
• 1 teaspoon orange zest
• 1/2 teaspoon cinnamon

Instructions

• In a medium bowl, empty the can of cranberry sauce. Add the chopped Granny Smith apple.
• Stir in orange zest and ground cinnamon until well combined.
• For best flavor, cover and refrigerate the cranberry sauce for at least 1 hour before serving. Stir before serving.

Video

Notes

Expert Tips

• Be sure to buy whole berry cranberry sauce from the store. This is a special type that has more flavor and texture in our opinion as the base of your cranberry sauce.
• You can peel the apple if you desire. Up to you, we like the green color of the skin with the cranberry sauce as well.
• Add more or less cinnamon to taste. We’ve also added a pinch of nutmeg or cloves before if you want to customize the flavors.
• Additional Mixins: chopped Pecans or walnuts, diced fresh pear, orange segments, golden raisins or dried cranberries, finely chopped celery, minced jalapeño, grated fresh ginger, splash of orange juice, chopped candied ginger, and toasted coconut.

Storage

Store any leftover homemade berry cranberry sauce in an airtight container in the fridge for up to 4 days. We like to take it out about 30 minutes prior to serving to let the chill come off.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 51mg | Fiber: 2g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.1mg

The post Homemade Whole Berry Cranberry Sauce appeared first on Dinner in 321.