The Best Stovetop Mac & Cheese

This is the best stovetop mac & cheese. It is made with real, creamy cheddar, salty parmesan and melty Emmantaler. This hearty bowl of pure comfort was exactly what I needed after the May snowstorm we experienced yesterday. And yes, I loved watching every snowflake fall. Seeing the wet, white snow pile up on the vibrantly green grass and leaves was beautiful but also quite confusing for someone who is not native to Colorado. The air is still very cold but I'm taking that as the perfect excuse for making macaroni and cheese before the weather is so hot that I can't stand it. That will happen all too quickly.

The sauce for this bowl of wonderfulness is made with a basic roux (light on the flour to avoid a grainy texture), evaporated milk (less likely to curdle), and 3 kinds of cheese. Here's the deal with the cheeses: I used sharp cheddar for its color and creamy flavor, Parmesan for its salty bite, and Emmentaler for its excellent melting quality. The combination was absolute perfection and, please don't judge me for this, was very similar to that stuff that comes in a foil-wrapped brick, melts like a dream, and has no actual cheese in it.

I call that a win.

The Best Stovetop Macaroni & Cheese

Serves 4

Ingredients

• 2 tablespoons unsalted butter
• 2 teaspoons flour
• 1 12 oz can evaporated milk
• 4 oz sharp cheddar cheese, shredded
• 1 oz emmentaler cheese, shredded
• 1 oz parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 2-3 drops hot sauce
• 10 oz dried elbow macaroni
• 2 cups broccoli florets

Instructions

1. Begin by bringing a large pot of water to boil.
2. Add the pasta and cook until just shy of al dente and add the broccoli to the pot with the pasta.
3. Cook until the broccoli is bright green and crisp-tender, about 2 minutes.
4. While the pasta water comes to a boil, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the flour turns a light golden color.
5. Very slowly whisk in the evaporated milk.
6. Add the mustard and hot sauce and bring to a simmer. Cook about 4 minutes until the sauce thickens.
7. Remove the sauce from the heat and stir in the cheeses.
8. Drain the pasta and broccoli and return them to the pot. Pour the cheese sauce over the pasta and fold it all together until you have a gorgeous, creamy pot of macaroni and cheese staring you in the face.
9. Scoop into serving bowls and devour.

Notes

This macaroni and cheese keeps well in the refrigerator. Simply reheat for about 2 minutes in the microwave and enjoy!

Pineapple Coconut Mojito

Just when I thought mojitos couldn't get any better, I took a sip of this pineapple coconut mojito and my mind was blown. I just wanted to get that out in the open from the start.

I just got home from Tennessee moments ago. On our way home from the airport, we made a quick stop for some tacos and ingredients for making margaritas to celebrate Cinco de Mayo. The weather is absolutely perfect and so we sat in the backyard. It was a relief to be home even though our visit to the South was so lovely. There is just nothing like your own home, is there?

Tonight was the first night that made me crave a mojito. My cocktail preferences change accordingly with the weather (except when it comes to red wine- that is something that needs no appropriate season) and this week is a mojito week for sure. The nice people at Blue Chair Bay Rum sent a bottle of their coconut rum my way and, muddled with fresh pineapple and mint leaves, it made a superb cocktail. You know how some sunscreen smells like a piña colada? That's what I thought of when I took the first sip.

No, it doesn't taste like sunscreen. I promise.

I have to be honest and say that coconut rum is typically the last thing on my mind when I think about stocking my liquor cabinet. But I'm actually quite happy this bottle made its way into the mix. I think it will be a wonderfully refreshing addition to summer cocktails with friends.

And the bottle is so pretty!

One last little tidbit of information for you- did you know today is National Beverage Day? It is! What better way to celebrate than with a fresh, tropical mojito?

To learn more about Blue Chair Bay Rum, check out their website by clicking here. You can also give them a 'like' on Facebook by clicking here.

Pineapple Coconut Mojito

Serves 1

Ingredients

• 1/4 cup fresh pineapple chunks
• 10 mint leaves, plus extra for garnishing
• 2 oz coconut rum
• 1 oz club soda

Instructions

1. In the bottom of a cocktail shaker or large glass, muddle the pineapple with the mint leaves and rum.
2. Add ice and stir until well chilled.
3. Strain into an ice-filled cocktail glass and garnish with the extra mint leaves.

Notes

If you can't find good fresh pineapple, go ahead and use frozen. Do NOT, under any circumstances, use canned pineapple. Just say 'no'.

Tennessee Pimento Cheese Crostini

Don't worry. I'll get to this pimento cheese crostini recipe momentarily. First, a little about this visit to Tennessee...

Tennessee has always been a summer state in my mind. I rarely spent time there outside of summer vacation when I was growing up with the exception of a couple Christmases that I barely remember. This last trip, in the middle of spring, was something very different. We flew into Nashville in the midst of some epically bad weather. Storms and tornadoes peppered the entire region and I wasn’t entirely sure I’d made the right decision flying into the thick of it. Someone was watching over us because we made it safely and, despite a few toddler-related road blocks, the drive from Nashville to Cookeville went smoothly.

We stayed with family in Cookeville for the first couple of days, which was bittersweet this time around because it was my first visit since my grandma passed away. I don’t think visits here will ever feel the same now that she’s gone. Still, I feel her here. Riley was playing on the kitchen floor of my grandparents old house the other day. Rain was clamoring outside and my mom was preparing some leftover cornbread for us to snack on. He sat there in the middle of the floor and I was sure my grandma was watching every move he made with a dainty, sweet smile on her face and a twinkle in her eye. I could picture her joy so clearly in my mind as I paged through her 1970’s copy of the Better Homes and Garden Cookbook, complete with her old Sunday school list and a hand-written recipe for window cleaner.

We left Cookeville on Wednesday and drove through the still rainy Smoky Mountains in search of the cabin we reserved. To be honest, we were all rather exhausted and ready to be done traveling for a while. Travel is getting more difficult as Riley gets older. After some curvy roads with sharp, hairpin turns, we finally arrived. My first instict was to turn around and demand a new cabin because it seemed precariously perched on unsteady beams.

When a toddler is present, this is how your mind works.

Still, we decided to go ahead and give it a try. Once we got past the initial feelings of uncertainty, we embraced the taxidermy-filled walls and settled in. The wrap around porch drew us all in despite it's slightly tattered swings and the occasional large bumblebee buzzing in to keep on us our toes.

The hot tub overlooking the Smokies (see image above) didn't hurt.

We drove through Maryville, Tennessee on our way to the cabin and stopped at a little store called The Market. We ate sandwiches and sipped ice cold water then browsed the shelves for a few minutes in search of something delicious to purchase and bring up the mountain with us. I spotted some pimento cheese, which I despised as a child after watching my grandfather spread a pasty substance barely resembling cheese on a slice of Wonderbread. At the Market, pimento cheese looked delicious. Thick shreds of cheddar cheese mixed with roasted red peppers, spices, and a barely-there touch of mayonnaise didn't seem as scary.

I bought a little tub along with some fresh French baguettes and a Granny Smith apple. I simply sliced the bread, drizzled it with oil and sprinkled it with a bit of salt and pepper, then toasted them to golden, crusty perfection. Spread with a healthy amount of pimento cheese and a few thin slices of Granny Smith apple, the crostini was better than I anticipated.

Then I drizzled it with local Locust honey and it became even more amazing. But the honey is optional.

Tennessee Pimento Cheese Crostini

Ingredients

• 1 small French baguette, cut into eight 1/4 inch slices
• 2 tablespoons olive oil
• salt and black pepper
• 1 cup pimento cheese
• 1 Granny Smith apple, thinly sliced

Instructions

1. Heat the oven to 350 degrees Fahrenheit.
2. Place the bread slices on a large, rimmed baking sheet and drizzle with the olive oil.
3. Sprinkle with salt and pepper to taste.
4. Bake 6-8 minutes or until lightly golden.
5. Spread each toast with some of the pimento cheese and top with two or three of the apple slices.

Cocktail Friday: Peach Margarita + Basil Salt

Let's all go on vacation and have peach margaritas with basil salt. Deal?

I'm a big fan of classic margaritas (on the rocks please-and-thank-you). But I also enjoy playing around with new flavors because, let's be honest, it's fun. Last year I made a Pineapple-Honey Margarita that was fantastic. Fresh pineapple and a touch of honey made a perfectly balanced margarita that wasn't heavily laden with sugar. This year, I've done this peach margarita with basil salt. I know peaches are not in season at the moment (I had a bunch in the freezer from last summer that worked perfectly here) so feel free to use frozen if you can't get your hands on nice, ripe fruit.

As with the Pineapple-Honey Margarita, this one did not need any extra sugar. Peaches are already so beautifully sweet and make a nice match for silver tequila. The basil salt adds a fun, unique element to the cocktail but is completely optional. I love the little green flecks against the peachy orange of the drink. And you do get a hint of that sweet, grassy herbal flavor that basil is so loved for. This time of year that flavor is like gold. After harshly cold winter months, a little reminder of that spring-summer flavor is welcome.

Cinco de Mayo is upon us and this would make the perfect margarita to celebrate with along with a couple tasty tacos.

I'd love to hear what you all like to do to create your own unique version of the margarita!

Go Sugar Free begins again May 7th! You can sign up now by clicking HERE. This cocktail is a great example of what you can learn about living with less sugar!

Peach Margaritas with Basil Salt

Serves 2

Ingredients

• 4 oz Silver Tequila
• 1 cup frozen peach slices
• 1/3 cup margarita salt
• 1/4 cup firmly packed basil leaves

Instructions

1. Combine the tequila and peach slices in a blender. Pulse until completely mixed and slushy-like.
2. Chop the basil leaves roughly, then add the salt to your cutting board and continue to chop until the salt and basil are incorporated. You don't want to pulverize the basil, just get it evenly distributed throughout the salt.
3. Spread the salt in an even layer on the cutting board.
4. Use water or a touch of honey to coat the rims of two margarita glasses.
5. Gently coat the glass rims in the basil salt and fill each with the peach margaritas.

Notes

Use frozen peaches unless you can find really flavorful, juicy fresh peaches in season. If you use fresh peaches, add 2/3 cup ice to the blender. If the peaches are a little bland, add just a touch of lime juice and a bit of honey. Otherwise, the peaches are plenty sweet on their own, making this a healthier margarita choice. Cheers to that!

Cocktail Friday: Meyer Lemonade with Roasted Strawberries & Vodka

There are a few smells from my childhood that immediately transport me to the days when I would run around the backyard in my bare feet. I vividly remember the way it felt to run in the velvety soft green grass, stopping every so often to watch a grasshopper bounce effortlessly between slender blades on its way to the neighboring lawn. By the end of the day, my feet would be black with dirt. I remember getting into the shower and watching my muddy footprints disintegrate and drift down the drain with the warm water. With my face pink and freckled from the sun and my hair still wet, I would bound down the stairs the way children do and into the kitchen where the smells of whatever my mom had been making that day still hung in the humid summer air.

These memories came flooding back to me this week while I roasted strawberries and watched Riley sit next to our black lab in the back yard. He sat there caressing the grass with his wonderful, chubby toddler fingers while Decorah chewed on her bone. It was one of those strange moments when my childhood collided with his for a brief moment. The roasted strawberries smelled just like my mom's strawberry jam. That concentrated sweet smell is one of my very favorite things.

Today's cocktail Friday is dedicated to childhood memories like lemonade stands with little paper cups and a hand-written sign saying '25 cents', or gazing at the sky for who knows how long because it's the most important item on your 'to-do' list.

This Meyer lemon cocktail with vodka and roasted strawberries is the best way to use the last of the season's Meyer lemons and the first strawberries of the year. It is sweet, slightly tart, and sure to remind you of all the things to savor during these tender spring days.

*Full disclosure: I was given products from Heritage Distilling to use for Set the Table cocktail recipes. My opinions are 100% my own.

Meyer Lemonade with Roasted Strawberries & Vodka

Ingredients

For the strawberries:

• 1 lb strawberries, hulled and cut in half lengthwise
• 2 tablespoons balsamic vinegar

For the Meyer Lemonade:

• 1 cup Meyer lemon juice
• 1 cup honey-thyme syrup (recipe [here|http://rachaelwhite.me/bourbon-thyme-cocktail-recipe/)
• 4 cups water

For the cocktail:

• 2 oz vodka
• 12 roasted strawberry halves
• 2 mint leaves, plus additional for garnish
• Meyer lemonade

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line a rimmed baking sheet with parchment paper and arrange the strawberry halves, cut side down, on the paper.
3. Roast for 30 minutes.
4. Remove the pan from the oven and drizzle the strawberries with the balsamic. Roast for another 10-15 minutes.
5. Remove from the oven and allow to cool.
6. Combine the lemon juice, syrup and water in a large jar or pitcher. Stir to combine.
7. In the bottom of 4 tall glasses, muddle 3 strawberry halves with the vodka and mint leaves.
8. Fill each glass with ice and top with Meyer lemonade.
9. Garnish with mint leaves and an additional strawberry half if desired.

Grilled Ham & Cheese + Sriracha-Lime Aioli

After hosting Easter brunch this past weekend I was a little off my game. I made a simple grilled cheese sandwich for Riley's lunch today and burned it on one side. Things just didn't flow the way they normally do. I'm chalking it up to peeling too many eggs for my miso deviled eggs. It takes a toll on a person. I'm going to take it easy for a couple of days before delving back into serious cooking, most likely taking advantage of the days and days of leftover ham and cheesy hashbrowns we have in the refrigerator.

My favorite way to use leftover ham (or turkey, or chicken, or anything else that makes even a little sense between two slices of bread) is a grilled cheese sandwich. Is there anything more classically comforting than a grilled ham & cheese sandwich? You just can't go wrong. Perfectly toasted, buttery bread surrounding gooey cheese, salty ham, and a smear of spicy Sriracha ailoi studded with lime zest. That is what's happening here. And it is amazing.

Let's talk about the aioli for a minute. I almost didn't call it aioli because it's not made in a traditional way. Instead, I made a healthier version with Greek yogurt. I found that at least a little mayonnaise was necessary to achieve that creaminess aioli is known for, but generally 2% or full-fat Greek yogurt makes an excellent substitute. Aioli is also typically made with a heavy hand of garlic, but since Sriracha is already so full of garlic flavor I decided not to add extra. In place of lemon juice? Lime zest. So, for those purists out there, I do realize this is not traditional aioli but we're just going to call it that for now.

Grilled Ham & Cheese + Sriracha Aioli

Serves 1

Ingredients

• 2 slices white or wheat bread
• 2 slices sharp cheddar cheese
• 2 slices smoked ham
• 3 tablespoons unsalted butter, room temperature
• 2 tablespoons Sriracha-lime aioli
• 1/3 cup 2% or full-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon Sriracha sauce
• Zest of 1 lime

Instructions

1. Begin by heating a cast iron or another heavy pan over medium low heat. I like cast iron because of the even heat and the picture perfect crust that forms on the outside of the bread.
2. While the pan is heating, spread 1 tablespoon of the butter on one side of each slice of bread making sure the butter reaches all the way to the very edge.
3. Melt the remaining butter in the heated pan and, once it has melted, place one slice of bread, buttered side down, in the pan and spoon 1 tablespoon of the Sriracha-Lime Aioli onto the non-buttered side.
4. Place a layer of cheese on the bread, followed by a layer of ham, and another layer of cheese.
5. Spread the remaining Sriracha-Lime Aioli on the remaining slice of bread (on the side without butter) and place on top of the sandwich. Press down on the sandwich slightly.
6. Allow the sandwich to cook for about 5 minutes per side, watching the heat carefully and adjusting as necessary.
7. Once the cheese is nicely melted and the bread is a deep golden color (mine looks especially dark because I used whole wheat bread) transfer it to a cutting board and let it sit for 2-3 minutes before cutting in half. Are you a triangles kind of person or a rectangles kind of person? I went with triangles.