Category Archives: Cheese


Whole Wheat Mac ‘N Real Cheese

Whole Wheat Mac 'N Real Cheese
Recipe type: Side
Cuisine: American
Serves: 5
  • 8 oz whole wheat elbow macaroni
  • 2 cups frozen vegetables
  • 1¾ cups milk, divided
  • 3 Tbsp whole wheat flour
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ¾ cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 1 tsp Dijon mustard
  1. Cook macaroni according to package direction.
  2. When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
  3. Drain through a colander and keep warm.
  4. In sauce pan, add 1½ cups of the milk to the pot and bring to a simmer.
  5. Whisk together remaining milk, flour, salt and pepper.
  6. Slowly add flour mixture to simmering milk, simmer until thickened.
  7. Add both cheeses and mustard, stir constantly until cheese is melted completely.
  8. Add Macaroni and Vegetables, stirring until well coated.


Omelette with Cheese Sauce

Omelette with Cheese Sauce
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • Omlette with cheese sauce indredients photo
  • 6 Strips of Bacon
  • Sizzling Bacon Photo
  • 1 Medium Onion
  • ½ Sweet Bell Pepper - red for color
  • 3 Pieces of Deli Ham - Diced
  • 6 Eggs
  • ¼ Milk
  • Salt & Pepper to Taste
  • Cheese Sauce
  1. Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
  2. Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
  3. Whisk 6 eggs together with milk, salt and pepper.
  4. Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when ½ way done.
  5. Remove from pan and place onions, ham and pepper mixture in the middle.
  6. Cover with cheese sauce and server with 3 strips of bacon.
  7. Enjoy !



Cheese Sauce

Cheese Sauce
Recipe type: Sauce
Cuisine: American
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • ½ teaspoon Salt
  • 1/16 teaspoon Pepper
  • ¼ teaspoon Ground Mustard
  • 1 Cup Milk
  • 1 Cup grated Sharp Cheddar Cheese
  1. In medium sauce pan, melt butter over medium to high heat.
  2. Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
  3. Whisk in milk and allow to thicken to your likeness.
  4. Add cheese and make sure it is completely melted.
  5. Server over vegetables, eggs or just about anything you want a cheese sauce on.




  • Manicotti pasta shells
  • 1 medium onion, chopped
  • 2 garlic cloves - minced
  • ¼ Cup olive oil
  • 3 Cup cooked ham, chopped
  • 1 Cup grated Parmesan cheese, divided
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 3 Cups milk
  • 2 Cups shredded Swiss cheese
  • Freezer wrap
  1. Place the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook until tender about 5 minutes.
  4. Remove from the heat.
  5. Add the ham and allow to cool for about 15 minutes.
  6. Stir in ½ C of the Parmesan cheese.
  7. Cook the pasta according to the directions on the box.
  8. Drain and allow to cool.
  9. Place the butter in a large saucepan over medium high heat.
  10. Cook until butter becomes foamy looking.
  11. Carefully stir in the flour.
  12. Cook 3 minutes until it begins to bubble.
  13. Be sure to stir continuously so the flour doesn't burn.
  14. Carefully pour in the milk.
  15. Stir continuously until the sauce begins to thicken.
  16. Stir in the Swiss cheese until smooth.
  17. Place ¼ of the cheese sauce into the ham mixture and stir.
  18. Fill each shell with the ham mixture.
  19. Place enough cheese sauce to cover the bottom of a large glass baking dish.
  20. Place the shells in the cheese sauce.
  21. Pour the rest of the cheese sauce over the top of the pasta shells.
  22. Place in the refrigerator to cool.
  23. Once cool wrap with the freezer wrap and freeze for up to 2 months.
  24. When ready to cook thaw the dish overnight in the refrigerator.
  25. Uncover and cover with the ½ grated Parmesan cheese.
  26. Preheat oven to 350 degrees.
  27. Bake casserole for 1 hour or until heated completely through.


Fettuccine Alfredo

This is one of my family favorites.  They are always begging me to make it.  It is quick and easy to make and it is always a hit.  I usually server this with Italian Sausages and Garlic Bread.


Fettuccine Alfredo
Recipe type: Main
Cuisine: Italian
  • 16 oz pkg of Fettuccine Pasta
  • ½ cup Butter
  • 2 cups Heavy Whipping Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 tsp. Sea Salt or Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper
  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in large skillet.
  3. Add cream, salt and pepper.
  4. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken.
  5. Remove from heat and add Parmesan Cheese.
  6. Add Pasta & toss to mix. Serve immediately.
  7. Sprinkle extra Parmesan Cheese over the top, if desired.

Mac & Cheese

My children like it best if I just serve it to them right after mixing the cheese in.  They say it tastes better.  Other people tell me they like it baked.


Mac & Cheese
Recipe type: Entree
Cuisine: American
  • 2 Cups Elbow Macaroni
  • 1½ Cups Velveeta Cheese (I use the Sharp version)
  • ⅓ Cup Milk
  • ¼ teaspoon Salt
  1. In pot bring water to boil with salt to taste, and once the water is boiling add macaroni.
  2. Cook for 12 to 15 minutes or until tender. Do not rinse.
  3. In pot mix together milk and cheese.
  4. Cook until cheese is mostly melted and add salt.
  5. Add noodles to pot and mix well.
  6. Put in casserole pan and bake for 10 to 15 minutes.