I have been asking my Mom to make her macaroni and cheese bake for a long time and finally this weekend she did. My ulterior motive was to try and make a Mac ‘N Cheese Cheeseburger. Oh man these turned out fantastic.
The macaroni and cheese bake has a ton of macaroni, cream, butter and eggs and once baked and cooled you are able to slice it thin and fry it golden brown. A great memory from my childhood.
After enjoying this at my parents place, we were sent home with a “goody bag” of leftovers. Well yesterday was the day!
Sunday nights around the Foodie’s household is usually dedicated to a nice prepared meal. This past Sunday was Taylor’s turn to make dinner and she chose to make shrimp scampi. A recipe she found on Pinterest.
While at Costco a couple weeks back, we picked up a package of Casa Italia Diced Pancetta. Out thoughts were to try and make our own creamy spaghetti carbonara and see how close we could come to the deliciousness at Chianti’s in Calgary. So for last nights dinner it was time.
I’ve only made pasta a couple times and each time seemed to be a bit of a disaster. The pasta always seemed too dry in my opinion, so this time I thought I would try a different recipe.
Had some Bocconcini left over, so decided to make some stuffed mini meatloaf. The meatloaf was your basic ground beef, fresh onions and green peppers. Some thyme, Oregano, Basil, mustard powder, garlic powder and salt and pepper. Soaked some bread crumbs in milk and added a couple eggs. Mixed it all together and then got our my trusty cast iron biscuit pan.
Put a layer of meat down and covered with 4 or 5 mini Bocconcini’s and covered with another layer of meat. Popped it into a 450 degree oven to get things cooking. When I hit an internal temp of 165ºF (74ºC), it was time to come out.