Skip to main content

Featured

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...
Post a Comment
Read More...

Extra Creamy Macaroni and Cheese

One of our favourite things to eat is homemade macaroni and cheese!

 We LOVE LOVE LOVE mac and cheese. I could eat it every day. You can probably tell how much I love it from all the pictures I've taken of this yummy goodness.

 As I'm typing out this post I'm starting to drool. Unfortunately it's 12:00am and I don't have enough cheese left to make any.



If you're in a rush, you can just eat it straight from the pot. No baking required. But the crispy broiled top is really good, so think about it.

Still tastes delicious even without the breadcrumbs.


Extra Creamy Macaroni and Cheese
Makes 6-8 servings

Ingredients
  • 5 cups dry pasta of choice
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 3 cups milk
  • 3 cups (250g) grated sharp cheddar
  • 6 oz cream cheese, room temperature
  • 1/2 cup plain bread crumbs
  • 1 cup grated sharp cheddar for topping
  • 3 tablespoons grated parmesan cheese
Directions
  1. Boil pasta according to package directions. I always use whole wheat or smart pastas but white pasta may expand more so you could use 4 cups dry or increase the amount of sauce you make.
  2. Preheat oven to broil.
  3. In a nonstick pot over medium high heat, melt butter. Whisk in flour and spices and cook for 1-2 minutes until it starts to turn golden. Add milk and bring to simmer. I like to whisk constantly. Cook until thickened. Remove from heat and whisk in cream cheese and 3 cups cheddar. It will melt without being on the burner.
  4. Mix cooked pasta with sauce and place into a glass baking dish. Top with 1 cup cheese, breadcrumbs and parmesan. Broil until brown and bubbly.
Tips:
  • I have also added shredded Swiss cheese to this recipe and it's delicious! I love cheese. I think I said that already.
Email Post

Comments

  1. AnonymousSeptember 2, 2011 at 6:11 AM

    Awww yum! If only I could eat a plate of this right now. Looks delicious.

    ReplyDelete
  2. Mrs Happy HomemakerSeptember 7, 2011 at 4:14 PM

    Me & a bunch of other bloggers are on the quest for the ultimate mac 'n cheese. This past month, we have all searched bloggy land looking for recipes to try. Today, we posted the recipes we found & everyone is invited to come vote on their favorite. The one with the most votes gets the title of the best. Well, I found your site & this recipe, and this is the one that I made for the Crazy Cooking Challenge. I would like to invite you over to my site (MrsHappyHomemaker.com) to view it & to vote for the winning recipe! (I have linked back to your site in my post as well)

    http://www.mrshappyhomemaker.com/2011/09/extra-creamy-mac-cheese-quest-for.html

    ReplyDelete
  3. Cheese with NoodlesMay 8, 2012 at 11:54 PM

    This looks so yummy! It looks really similar to my mac and cheese recipe, just a couple little differences. I don't put nutmeg or paprika in mine and yours has a runnier sauce (in a good way!). My husband's all time favorite is my recipe but I love trying others and I think I will need to try yours :) Any idea how many ounces of pasta you use? 5 cups of dry macaroni would weigh a lot more than 5 cups of penne. Here's my recipe in case you wanted to take a peek, no picture for some reason but I'll add it next time I make it!

    http://cheesewithnoodles.blogspot.com/2012/02/creamy-baked-macaroni-and-cheese.html

    I'll let you know when I try your recipe :)

    ReplyDelete
  4. AnonymousMay 12, 2012 at 1:39 PM

    Yeah...my arteries hurt from just looking at it, but it looks good nonetheless. =)

    ReplyDelete

Post a Comment

Popular Posts