recipes


Crab Macaroni and Cheese recipe

homemade crab macarani and cheese recipe

pictured: Cathy’s homemade Crab Macaroni and Cheese recipe

Have you ever wondered how to make crab macaroni and cheese? Well, it’s really easy! If you love comfort food, and you love shellfish, and you love mac and cheese, then this is the dish for you!

I love, love, love macaroni and cheese. I also love Crab! Together, they make a grown-up version of every kid’s favorite meal from a box; without the box, and using real cheese.

In order to make my Crab Macaroni and Cheese at home, I use my personal macaroni and cheese recipe, then I add crab. It’s really easy. If you prefer substituting something in lieu of the crab, you can switch out the crab for lobster or shrimp. They both result in really yummy, grown up versions of macaroni and cheese! Yum!

how to make crab macaroni and cheese

How to make Crab Macaroni and Cheese. Start off by making homemade macaroni and cheese. Here is my recipe:

Cathy’s homemade macaroni and cheese recipe:

  • 1 lb. box of Barilla Elbow pasta cooked (you can use any brand-this is my preferred brand)
  • 16 oz. shredded Kraft Extra Sharp Cheddar cheese.
  • 1 teaspoon Paprika

Mix together the cooked pasta, Paprika, and shredded cheese. Place mixture in a large casserole. Cover and bake at 375 degrees, non-convection, for 25 minutes.

While the macaroni and cheese is baking, you can cook your crab mixture. You will need:

  • 1 lb. crab (shelled) (I buy it pre-shelled from the butcher) (Sub: lobster or small shrimp if you prefer)
  • 1/3 cup unsalted butter
  • 1/4 cup pure virgin olive oil (the real stuff tastes best!)
  • 3 crushed garlic cloves
  • 1/4 cup chopped or diced onion (cut to your preference-I prefer diced)
  • 1 tablespoon Paprika

In a mixing bowl, mix all of these ingredients together until they are blended. Pour mixture into a medium saucepan and cook until the crab is done, and the butter is nicely melted.

crab macaroni and cheese recipe

After 25 minutes in the oven, remove the macaroni and cheese casserole, but leave your oven on, and the door closed. Uncover the macaroni and cheese. Smooth your crab mixture over the top of the macaroni and cheese. I always leave a section bare because my oldest daughter doesn’t like fish, so she only eats the plain macaroni and cheese. You can cover half, like I do, or you can put shrimp on one side, and crab on the other. The mixture is large enough to cover the entire top if you decide to not leave a portion blank.

When the top of the macaroni and cheese is covered by the crab mixture, cover the casserole dish and bake at 375 for another 10 minutes.

Before you serve the Crab Macaroni and Cheese, please let it cool for 5-10 minutes in the covered casserole dish, outside the oven. I leave the casserole on my cooktop. Then, serve it up!

My kids love my homemade Crab Macaroni and Cheese, I hope you do too! It is a delicious comfort food which is perfect for cooler weather. ‘Tis the season for comfort food!

This is also a great dish to make for holiday pot luck parties, or if you are throwing a large party at home. Although I serve it as a main course to my family, for a large party, it can be a hearty side dish in a buffet.

I hope you enjoy it. If you have any questions, feel free to contact me.

Kitchen tools you might need to make this recipe:

Thanks for stopping by!

XOXO

Cathy

crab macaroni and cheese


How to make Butterbeer recipe

how to make butterbeer recipe

How to make butterbeer recipe for the all of the Harry Potter fans out there! OK quick, which house are you? Although we are a Gryffindor family, Hufflepuff, Ravenclaw, and even Slytherins, are welcome here. After all, a love for butterbeer is something we all have in common!

Last month, I took my family to Universal Studios. One thing on our agenda was to taste butterbeer! Harry Potter loved it, and it sounded like a fun, non-alcoholic drink the whole family could enjoy. So, we made grabbing a glass our priority. After we tasted our first butterbeer, we realized it was the most delicious drink! A butterbeer is part soft drink, part dessert; now doesn’t that sound amazing?! It really is; and you don’t have to be a Harry Potter fan to enjoy a yummy glass of my butterbeer recipe. If you are counting calories, never fear, I have a low calorie butterbeer recipe option for you here!

ingredients for making butterbeer at home like universal

First off, let’s talk about the tools and ingredients you will need to make butterbeer at home.

Ingredients:

  • Cream Soda: I recommend Henry Weinhard’s Vanilla Cream Soda for the most authentic taste. For a low calorie option which is quite delicious, I recommend Virgil’s Zero Cream Soda.
  • Torani Syrup: Classic Caramel or Butterscotch will do.
  • Heavy Whipping Cream: This needs to be heavy in order to stay afloat. It is a crucial part of the froth.
  • Vanilla extract: My favorite is Rodelle, but any vanilla extract will work.
  • Whipped Cream: My favorite canned whipped cream is Clover.

Tools 

  • Mixing bowl: Use a small mixing bowl
  • Hand-held whisk: This one by Kitchenaid has been in my kitchen for fifteen years and they still make it. Best whisk ever!
  • 12 oz. glass or pint glass: How cute is this “Hello Beautiful” glass! Yes, Hello there beautiful butterbeer, you are delicious!

When we returned home from our vacation, I looked online to see if I could find a butterbeer recipe. Unfortunately, the recipes I found used odd ingredients, were too complicated, or flat out didn’t work. So, I decided to come up with my own special recipe for butterbeer. I hope you like it as much as my family does! Here are a few simple steps for making butterbeer.

non alcoholic butterbeer recipehow to make harry potters favorite drink

I always start off my glass of butterbeer by prepping the froth first. Measure 1/4 heavy whipping cream and put it into the mixing bowl. Then, add one tablespoon vanilla extract. Whip the two ingredients together using a whisk until they are well mixed and you start seeing bubbles in the liquid. (see above for example)

low calorie butter recipe

Set aside your froth mixture and measure one tablespoon of Torani Classic Caramel syrup. After you measure it, pour the syrup into the glass or pint you plan to drink from.

easy butterbeer recipe

After you have added your Torani syrup to your glass, tilt your glass to a forty-five degree angle and slowly pour the cream soda into the glass. It is important to tilt your glass because good cream soda (like good beer) will create a large head if you don’t pour it into the glass at an angle. If you have a head on your soda, it might spill over the sides and you will not have enough room for your froth. If you do get a head on your soda, let it sit for a minute so that the froth can settle in, or you can sip the froth from the head off the top.

If you are wondering what “head” means, it is the name for the white fluffy foam which ends up on top of soda or beer that is not poured into a tilted glass; or is poured too quickly.

butterbeer recipe

The froth mixture will pour into your soda too quickly without a barrier. This is where the canned whipped cream comes in handy. Put a small layer of whipped cream over the top of your butterbeer to create a floor for your froth. Be careful not to add too much or you won’t have room for your froth, and you might spill.

how to make butterbeer at home

Now that your butterbeer is mixed together, and you have a whipped cream floor, slowly pour in your froth on top of the whipped cream. The froth will sink into the soda, but that is part of the flavor and fun. I recommend adding a straw for easier drinking. 🙂

Voila! There you have it! If you have been wondering how to make butterbeer, this is my version of Butterbeer. I hope you try this recipe and enjoy it!

Calorie Count with Henry Weinhard’s Vanilla Cream Soda: 285

Calorie count with Virgil’s Zero Cream Soda: 105

Thank you for stopping by!

XOXO

Cathy

how to make butterbeer recipe


Homemade chicken soup recipe


Looking for leftover chicken recipe ideas which are family friendly? Then you found one idea! This is a homemade chicken soup recipe I made up myself one day while brainstorming what to make for dinner with leftover chicken.

When I cook, I always have to make sure it is something both my husband, and my kids, will enjoy. My husband likes spicy food; and my kids? Well, not so much. So I designed this soup to have a little bit of kick to it, without turning off my kids. It worked!

The prep time for my homemade chicken soup recipe takes about half an hour. This includes chopping up chicken, and carrots; which is what takes the most time. If you are running short on time, you can always chop the chicken and carrots ahead of time. This way, all you have to do it toss everything in the pot and cook.

Homemade Chicken Soup recipe with macaroni: (Makes about 12 bowls)

  • 1 lb. dry macaroni (my favorite is Barilla Elbows)
  • 12 cups of chicken broth. (if using cans, this is about 6 cans)
  • 1 tablespoon dried basil or 1/4 cup fresh basil
  • 1 teaspoon paprika (this can get spicy fast-season to taste, you may only need a half teaspoon)
  • 1 garlic glove minced
  • 1/4 cup sliced onions
  • Dollop of olive oil
  • 1 full pre-cooked boneless, skinless chicken breast. Cubed (I always use leftovers)
  • 1/2 package of frozen peas or 1 1/2 cup fresh peas
  • 3 chopped carrots
  • Grated Parmesan cheese

Cook everything together in a large pot except for the Parmesan; which should be placed on the table for everyone to serve themselves. It may take about 20 minutes for the pasta to soften; but start checking at ten minutes. Stove-top heat varies. Once the pasta is soft, the soup is ready to serve since the chicken is pre-cooked.

After putting the soup into bowls and serving your family, top with grated Parmesan cheese. Yummy!!!

I use two teaspoons of Parmesan, my husband uses one, and my daughters use three. My son eats the soup without the cheese. Top with Parmesan cheese to your liking.

There you have it! My homemade chicken soup recipe made with leftover chicken. I hope you enjoy it. The weather is so cold right now, this is a great meal, or starter, for a cold day.

Still  building your kitchen tool collection? Here are a few kitchen essentials you may need for this recipe; and these tools will come in handy multiple times per week while cooking!