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.

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

Print

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

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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

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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.

Every Thanksgiving when my son comes to visit, this Cheesy Corn Casserole is his number one request. It’s easy to make with just 7 ingredients and is ready to eat in under an hour. It’s one of those sides that everyone loves thanks to it’s comforting Jiffy cornbread mix base and gooey cheddar top.

Creamed corn is part of the classic Southern recipe, but we also like to add extra frozen corn kernels to make each bite extra flavorful. If you love a cornbread casserole, be sure to also try our regular Jiffy Corn Casserole and Chicken Cornbread Casserole.

Why You’ll Love this Recipe

• Seven Simple Ingredients. With just a few basic ingredients, it’s a quick side dish that you can throw together for any dinner or special occasion.
• A family favorite recipe. If you love cornbread, then you’re sure to love this corn casserole with cheese. We can’t go one Thanksgiving without it!
• Affordable ingredient list. It’s a side dish that serves many without being expensive or difficult to shop at the store for. All of the ingredients are quick to find!

Laura Ashley’s Tip: If it’s fresh corn season, feel free to swap out the frozen corn kernels for fresh!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds the fat and richness to the recipe
• Eggs: Binds everything together.
• Sour cream: You can use regular or light. This adds more creamy and rich flavor to every bite.
• Cream style corn: You’ll find this in the canned goods aisle. It adds fresh corn kernels to the cornbread mix.
• Frozen sweet corn: More corn that we love to add into this casserole recipe.
• Jiffy cornbread mix: The key ingredient for everything to bind together. Plus it saves you time by not having to combine dry ingredients together.
• Shredded sharp cheddar cheese: The cheesy component that makes it ooey, gooey and delicious.

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Cheesy Corn Casserole

1. Preheat oven to 375°F.
2. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.

3. Add sour cream and whisk again until blended.

4. Fold in cream-style and frozen corn.

5. Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.

6. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.

7. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Expert Tips

• Make sure to let the melted butter cool a little bit before whisking with the eggs. If the butter is too hot, the eggs will begin to cook and you’ll have egg flecks in your cheesy corn bake.
• No need to thaw the frozen corn. Just stir it right in for more sweet veggie flavor.
• Shred the cheese yourself. This is definitely our preference since pre-shredded cheese can have a powder on it that can prevent it from melting as nicely.
• Don’t over-bake the casserole. This will make it dry and tough in each bite. It may still jiggle slightly when you remove it from the oven and that’s ok. It will continue to cook as it cools.
• The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

Variations and Substitutions

• Optional delicious add-ins to this casserole are:
  • 1/4 cup drained chopped green chiles
  • 1/4 cup drained chopped canned jalapeños
  • 1/2-3/4 cup chopped cooked bacon
  • 1/2-3/4 cup chopped leftover ham
  • Different cheeses like Swiss, gruyère, Colby Jack, or pepper Jack
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and 1/4 cup melted butter with the cheese. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot with this recipe. Simply add cheese or any of the additional add-in options!

What to Serve with Cheesy Corn Casserole with Jiffy

There are so many options whether you are serving this cheesy corn casserole for a weeknight meal or on your holiday table. I love to always serve this with:

• Slow Cooker Honey Glazed Ham
• Slow Cooker Turkey Breast
• Smothered Pork Chops
• Glazed Pork Tenderloin

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or the oven for a few minutes until warmed through.

You can freeze the leftovers as well, just place them into an airtight container and freeze for up to 3 months. Thaw and reheat in the microwave or oven like above.

Frequently Asked Questions

More Comforting Casserole Recipes

• Pineapple Casserole Recipe
• King Ranch Chicken Casserole
• Johnny Marzetti Casserole
• Beef Cobbler

Print

Cheesy Corn Casserole Recipe

This Cheesy Corn Casserole is one of my family's favorite side dishes using creamed corn and Jiffy cornbread mix. It's easy to make in under an hour and perfect for a weeknight meal or your holiday table.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 238kcal

Ingredients

• 1/2 cup butter melted and slightly cooled
• 3 eggs
• 16 ounces sour cream regular or light
• 2 14.75 ounce cans cream style corn
• 16 ounce bag frozen sweet corn
• 9 ounce box Jiffy cornbread mix
• 8 ounces shredded shard cheddar cheese divided

Instructions

• Preheat oven to 375°F.
• In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.
• Add sour cream and whisk again until blended.
• Fold in cream-style and frozen corn.
• Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.
• Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Video

Notes

Expert Tips

• Make sure to let the melted butter cool a little bit before whisking with the eggs. If the butter is too hot, the eggs will begin to cook and you’ll have egg flecks in your cheesy corn bake.
• No need to thaw the frozen corn. Just stir it right in for more sweet veggie flavor.
• Shred the cheese yourself. This is definitely our preference since pre-shredded cheese can have a powder on it that can prevent it from melting as nicely.
• Don’t over-bake the casserole. This will make it dry and tough in each bite. It may still jiggle slightly when you remove it from the oven and that’s ok. It will continue to cook as it cools.
• The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or the oven for a few minutes until warmed through.

You can freeze the leftovers as well, just place them into an airtight container and freeze for up to 3 months. Thaw and reheat in the microwave or oven like above.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 380mg | Potassium: 217mg | Fiber: 2g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg

The post Cheesy Corn Casserole appeared first on Dinner in 321.

In the South, we love pineapple both as a sweet or savory flavor. This Pineapple Casserole is a nostalgic recipe for our family since we always have it on our holiday table. It’s said to have emerged in the 1950s when casseroles were very popular.

The best part is it uses 6 approachable and affordable ingredients layered in a baking dish to keep the prep time to 10 minutes and clean up simple. Serve it with Slow Cooker Honey-Glazed Ham or Turkey Tenderloin for the ultimate meal.

Reader Review: “So easy and so good!” – Sandee

Why You’ll Love this Recipe

• Classic Southern casserole that’s easy to make. My grandma always makes this around the holidays. It’s rich and comforting with every bite.
• A casserole recipe with only 6 ingredients. It’s as simple as can be and truly a hassle-free recipe.
• Pineapple and cheese casserole uses affordable pantry ingredients. We usually have all of these items already at home, making it ideal to put together for a busy weeknight meal.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Canned pineapple chunks: Adds larger, delicious pieces of pineapple. You’ll want to drain the chunks from the liquid.
• Crushed pineapple: The key ingredient to this pineapple casserole. You want to keep it undrained to achieve the perfect texture and flavor.
• All-purpose flour: Thickens the casserole so it isn’t runny.
• Granulated sugar: Along with the pineapple, it adds just the right amount of sweetness.
• Shredded sharp cheddar cheese: Classic cheese to pair with the pineapple.
• Salted butter: Adds rich flavor to every bite.
• Buttery round crackers: Gives a delicious crunchy texture on top and nostalgic flavor.

Tools You’ll Need

• 9”x9” Square Baking Dish (or 2 Quart Casserole dish)
• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Pineapple Casserole

1. Preheat oven to 350℉. Grease a 2 quart or 9×9-inch baking dish with butter or nonstick spray.
2. In a large bowl, combine both the drained pineapple chunks, undrained crushed pineapple, sugar, and flour. Mix until combined well.

3. Fold in 1 1/2 cups of the cheese,

4. Transfer the mixture to the prepared baking dish and spread evenly.
5. In the same mixing bowl, combine cracker crumbs, melted butter, and the remaining cheese. Once combined, sprinkle over the pineapple mixture.

6. Bake 30-35 minutes or until it’s golden brown and bubbling at the edges of the pan.

Expert Tips

• Drain the excess liquid from the pineapple chunks but leave the crushed pineapple undrained. We want some of the pineapple juice to help flavor the casserole, but too much will make it watery in texture.
• When mixing the filling, if it feels too loose, add 1 to 2 more tablespoons of flour before baking.
• Grate the cheddar cheese from the block. This makes such a big difference. The pre-shredded cheddar cheese can sometimes have a powder on it that prevents it from melting nicely.
• Bake the pineapple and cheese casserole uncovered. This helps the cheesy cracker topping to brown nicely and the filling to thicken perfectly as it bakes.
• Like it sweeter? Add more granulated sugar or brown sugar. You could also use sugar substitute.

What to serve with pineapple and cheese Casserole

There are so many options of what to serve with this delicious casserole whether it’s a weeknight meal or your Christmas or Easter table. Here are some of our favorites:

• Shake and Bake Pork Chops
• Slow Cooker Pulled Beef
• Turkey and Stuffing Rollups
• Crockpot Green Beans
• Brown Sugar Baked Carrots
• Jalapeno Creamed Corn

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

Freeze for up to 2 months, then thaw in the fridge overnight before reheating. We can’t guarantee that once the casserole thaws it will be the same texture or consistency.

Frequently Asked Questions

More Comforting Casserole Recipes

• Broccoli Cheddar Casserole
• King Ranch Chicken Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole

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Pineapple Casserole

This 6-ingredient Pineapple Casserole recipe has a filling of canned pineapple and cheddar cheese that's topped with buttery crushed crackers and baked until golden brown. It's a classic Southern recipe passed down through my family for generations and is perfect for your holiday table.

Course Side Dish

Cuisine American

Keyword christmas, holiday, holidays, thanksgiving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 240kcal

Ingredients

• 20 ounce can pineapple chunks drained
• 20 ounce can crushed pineapple undrained
• 1/3 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 cups shredded sharp cheddar cheese divided
• 1/4 cup salted butter melted
• 1 1/2 sleeves buttery round crackers crushed

Instructions

• Preheat oven to 350℉. Grease a 2 quart or 9×9-inch baking dish with butter or nonstick spray.
• In a large bowl, combine both the drained pineapple chunks, undrained crushed pineapple, sugar, and flour. Mix until combined well.
• Fold in 1 1/2 cups of the shredded cheese.
• Transfer the mixture to the prepared baking dish and spread evenly.
• In the same mixing bowl, combine cracker crumbs, melted butter, and the remaining cheese. Once combined, sprinkle over the pineapple mixture.
• Bake 30-35 minutes or until it's golden brown and bubbling at the edges of the pan.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.

Freeze for up to 2 months, then thaw in the fridge overnight before reheating. We can’t guarantee that once the casserole thaws it will be the same texture or consistency.

Tips:

• Drain the excess liquid from the pineapple chunks but leave the crushed pineapple undrained. We want some of the pineapple juice to help flavor the casserole, but too much will make it watery in texture.
• When mixing the filling, if it feels too loose, add 1 to 2 more tablespoons of flour before baking.
• Grate the cheddar cheese from the block. This makes such a big difference. The pre-shredded cheddar cheese can sometimes have a powder on it that prevents it from melting nicely.
• Bake the pineapple and cheese casserole uncovered. This helps the cheesy cracker topping to brown nicely and the filling to thicken perfectly as it bakes.
• Like it sweeter? Add more granulated sugar or brown sugar. You could also use sugar substitute.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 233mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 496IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 0.5mg

The post Pineapple Casserole Recipe appeared first on Dinner in 321.

Whenever we are on a road trip (and we go on many!) Cracker Barrel is always one of our favorite places to eat. I’m a huge fan of their breakfast, we always get an order of the hashbrown casserole for the table. So I knew it was time for me to create my own version of their famous casserole at home.

After multiple recipe tests, it turned out to be a hit, even my kids’ told me it tasted just like the restaurant. When developing the recipe I wanted to make sure it was easy to shop for, not expensive, and used minimal equipment. This cheesy hashbrown casserole checks all of those boxes.

I’m definitely planning to serve it to my family and friends during the holidays for an easy breakfast for a crowd at home. If you love a great casserole recipe, we do too. Be sure to also try our Baked Apple French Toast or Croissant Breakfast Casserole.

Why you’ll love this recipe

• 8-ingredient breakfast recipe. It’s an affordable bake and super simple for anyone to successfully make.
• Perfect casserole for serving a crowd. During the holidays and really any time of the year when we are hosting family and friends, this Cracker Barrel Hashbrown Casserole is easy to assemble for breakfast or brunch.
• Customize to your liking. While the classic recipe is so delicious and tastes identical to the restaurant version, you can also customize with cheeses, meat, and spices.

ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Frozen shredded hashbrowns: You’ll want to thaw these before making the casserole. They’re the base of this delicious recipe.
• Shredded sharp cheddar cheese: Adds cheesy, gooey goodness.
• Melted butter: Fat that helps keep things moist and flavorful.
• Can of cream of cheddar soup: A creamy condensed soup that helps to thicken the sauce and also makes it the perfect texture.
• Sour cream: Adds tang and creaminess in every bite.
• Dried minced onion: Infuses the sauce with onion flavor.
• Chicken Better than Bouillon: We love to add this in for it’s comforting and rich taste.
• Garlic powder: We love garlic powder in this hashbrown casserole since it will add lots of flavor to the sauce.

Tools You’ll Need

• 13”x9” Baking Dish
• Large Mixing Bowl
• Spatula
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

how to make copycat cracker barrel hashbrown casserole

1. Preheat oven to 350°F. Grease a 13X9-inch baking dish.
2. In a large bowl, combine 1 1/4 cups of the shredded sharp cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken Better than Bouillon, garlic powder, and seasoning salt.

3. Fold the thawed hashbrowns into the mixture.

4. Spread the mixture into the prepared baking dish. Top with the remaining cheese.

5. Bake for 50-55 minutes or until the top is slightly browned and it’s bubbling at the edges of the pan.

Expert tips

• Make sure you thaw the hashbrowns in advance. This prevents the casserole from becoming watery in texture and also helps it to bake evenly.
• Grate the cheese yourself. When you use some brands of pre-shredded cheese, they’ll have a powder on it that prevents it from melting as nicely. Grating the cheese from the block takes an extra minute of time and is so worth it.
• Add a protein. You can customize this to your liking, add cooked and chopped bacon or cooked and crumbled breakfast sausage if desired.
• If you want to lighten this hashbrown casserole up a little bit, you could use low-fat cheese or sour cream You could also substitute sour cream with Greek yogurt. It has a similar flavor, but more protein and less fat.
• Substitute for Cheddar Cheese Soup. In a sauce pan, melt 3 tablespoon salted butter over low heat. Whisk in 3 tablespoons all-purpose flour, and cook for a minute. Stir in 1/4 teaspoon salt, 1/4 teaspoon dry mustard, and 1 cup of milk. Once smooth and bubbles start to appear at the edges of the pan, add 1/2 cup of cheddar cheese. Once smooth and thickened, it’s done.

storage

Store any leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven until warmed through. It’s also great slightly microwaved then finished off in the air fryer.

You can freeze the leftovers as well for up to 2 months, just be sure to thaw and reheat. They may be a little bit softer in texture after reheating.

When it comes to prepping this casserole in advance, you can mix the ingredients together in advance and keep in the fridge. While the oven preheats, allow the casserole to sit at room temperature, then bake. It might need a few extra minutes of bake time.

Frequently Asked Questions

more delicious casserole recipes

• Baked Apple French Toast Casserole
• Croissant Breakfast Casserole
• Chicken Fajita Casserole
• Broccoli Cheddar Casserole

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Copycat Cracker Barrel Hashbrown Casserole

This Copycat Cracker Barrel Hashbrown Casserole is so easy to make with 8 affordable ingredients. Ideal for serving a crowd, we promise it tastes exactly like the restaurant's recipe and is simple to make in the comfort of your own home.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 18 servings

Calories 194kcal

Ingredients

• 32 ounces frozen shredded hashbrowns thawed
• 8 ounces shredded sharp cheddar cheese divided
• 6 tablespoons melted butter
• 10.5 ounce can cream of cheddar soup
• 1 1/2 cups sour cream
• 2 tablespoons dried minced onion
• 2 teaspoons chicken Better than Bouillon
• 1 teaspoon garlic powder
• 1-1 1/2 teaspoon seasoning salt or salt and black pepper

Instructions

• Preheat oven to 350°F. Grease a 13X9-inch baking dish.
• In a large bowl, combine 1 1/4 cups of the shredded sharp cheddar cheese, melted butter, cream of cheddar soup, sour cream, dried minced onion, chicken Better than Bouillon, garlic powder, and seasoning salt.
• Fold the thawed hashbrowns into the mixture.
• Spread the mixture into the prepared baking dish. Top with the remaining cheese.
• Bake for 50-55 minutes or until the top is slightly browned and it's bubbling at the edges of the pan.

Video

Notes

Expert tips

• Make sure you thaw the hashbrowns in advance. This prevents the casserole from becoming watery in texture and also helps it to bake evenly.
• Grate the cheese yourself. When you use some brands of pre-shredded cheese, they’ll have a powder on it that prevents it from melting as nicely. Grating the cheese from the block takes an extra minute of time and is so worth it.
• Add a protein. You can customize this to your liking, add cooked and chopped bacon or cooked and crumbled breakfast sausage if desired.
• If you want to lighten this hashbrown casserole up a little bit, you could use low-fat cheese or sour cream You could also substitute sour cream with Greek yogurt. It has a similar flavor, but more protein and less fat.
• Substitute for Cheddar Cheese Soup. In a sauce pan, melt 3 tablespoon salted butter over low heat. Whisk in 3 tablespoons all-purpose flour, and cook for a minute. Stir in 1/4 teaspoon salt, 1/4 teaspoon dry mustard, and 1 cup of milk. Once smooth and bubbles start to appear at the edges of the pan, add 1/2 cup of cheddar cheese. Once smooth and thickened, it’s done.

Storage

Store any leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven until warmed through. It’s also great slightly microwaved then finished off in the air fryer.

You can freeze the leftovers as well for up to 2 months, just be sure to thaw and reheat. They may be a little bit softer in texture after reheating.

When it comes to prepping this casserole in advance, you can mix the ingredients together in advance and keep in the fridge. While the oven preheats, allow the casserole

Nutrition

Calories: 194kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 514mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg

The post Copycat Cracker Barrel Hashbrown Casserole Recipe appeared first on Dinner in 321.