Pimento Cheese Pasta Salad

Join me as I dance the happy dance! Nothing makes me happier than this pimento cheese pasta salad. It is incredible. That’s the best way to describe it. Full of bold flavors reminiscent of my southern favorite, pimento cheese, this salad is a real winner. Make it just like the recipe states and you won’t be disappointed.

Pimento Cheese Pasta Salad

I tend to mess with recipes, but not this one. It doesn’t need more of this or less of that. Pimento cheese pasta salad just needs to be made and enjoyed. No fretting, no second guessing, nothing. Make it. Enjoy it. Worry about other things and not “I wonder if I could add….”.

Pimento Cheese Pasta Salad

Full of bold flavors reminiscent of my southern favorite, pimento cheese, this salad is a real winner. Make it just like the recipe states and you won’t be disappointed.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 386kcal
Author Mike

Ingredients

Instructions

  • Cook the pasta per package instructions. Rinse under cold water and drain well.
  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, 3 tablespoons of the green onion, pickle juice, garlic powder, onion powder, salt, pepper and paprika until creamy smooth.
  • Add in the pasta and gently fold to coat.
  • Fold in the pimentos (all but a tablespoon or so, saving the rest for garnish) and cheese.
  • Refrigerate for 20 minutes.
  • Serve garnished with remaining green onion and pimentos.

Nutrition

Calories: 386kcal | Carbohydrates: 24g | Protein: 12g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 528mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 25mg | Calcium: 235mg | Iron: 1mg

Nutritional values are approximate.

Green Bean Casserole

Oh sure, I’ve made a traditional casserole before. There’s a reason that recipe has been around for ages. It’s a classic with great flavor. This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.

green-bean-casserole-version-2

This is soon to become a staple in our household. I was able to grab last-of-the-season fresh beans when I made this green bean casserole. With the season now gone I’ll have to make this using frozen (but not canned!) beans. If you use frozen, defrost them using the package instructions and skip steps #2-#6 below for blanching the fresh beans. That’s it!

Also try my Swiss vegetable medley.

Green Bean Casserole

This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 249kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 2 pounds green beans fresh, ends cut off, cut in halves
  • 4 slices bacon cut into 1/4″ pieces
  • 3 cloves garlic minced
  • 1 large red bell pepper diced
  • 1/2 large sweet onion chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups whole milk plus more, if needed
  • 1/2 cup half-and-half
  • 1 teaspoon ground black pepper
  • Kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup extra sharp Cheddar finely shredded
  • 1 cup Panko breadcrumbs regular breadcrumbs also work well

Instructions

  • Preheat oven to 350 F.
  • Fill a large bowl halfway with ice and add enough water to just cover the ice.
  • Bring a large pot of salted water to a boil.
  • Add the beans. Return to a boil and boil for 4 minutes.
  • Drain the beans and add to the ice water bath.
  • After the beans have cooled completely, drain well.
  • Heat a large skillet over medium high heat.
  • Add the bacon and cook, stirring often, for 5 minutes.
  • Add the garlic, pepper and onion and cook until the bacon starts to crisp but isn’t done. Stir often to keep the garlic from burning.
  • Remove from heat.
  • In another large skillet (it has to be big enough to hold the beans and the cooked bacon mix) melt the butter over medium heat.
  • Whisk in the flour and stir constantly for 4 minutes.
  • Whisk in the milk and half-and-half and continue stirring until the sauce starts to thicken.
  • Add 1 1/2 teaspoons salt, the black pepper and the cayenne pepper. Stir.
  • Remove from heat and stir in the cheese until melted.
  • Add in the cooked beans and the bacon mixture. Stir well.
  • Pour mixture into a 9″ x 13″ baking dish that has been sprayed with non-stick spray. Spread out evenly.
  • Sprinkle top with the breadcrumbs.
  • Bake for 30 minutes or until golden brown and bubbly.
  • Let cool for 5 minutes before serving.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 211mg | Potassium: 391mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 33mg | Calcium: 215mg | Iron: 2mg

Nutritional values are approximate.

Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. It’s crazy easy to make, like most stove-top versions. And it’s soooo creamy. And yummy. You can make an absolutely huge batch of this in no time and feed a crowd. Or you can keep it for yourself. It’s your call.

Copycat KFC Macaroni and Cheese

Ok, the recipe for copycat KFC macaroni and cheese does not call for a light dusting of paprika before serving. That was my idea. You don’t have to do it. Or you can use cayenne for a little kick. I’m quite sure the original version from Kentucky Fried Chicken had neither paprika or cayenne!

Also try my copycat KFC bean salad.

Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 446kcal
Author Mike

Ingredients

Instructions

  • Bring water to a boil over high heat in a medium saucepan.
  • Add pasta, stir, and cook 10-12 minutes until tender, stirring often.
  • Meanwhile, add remaining ingredients to a small saucepan over low heat. Stir until melted and smooth.
  • When the macaroni is cooked, pour into a strainer and rinse with cold water. Drain well then return it to the pasta pot. Turn off the heat.
  • Stir in the cheese sauce and serve.

Nutrition

Calories: 446kcal | Carbohydrates: 62g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 943mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 1mg

Nutritional values are approximate.