Whole grains ‘n cheese

MyFridgeFood - Even More Mac and Cheese

Cook in Milk not water

Classic Mac & Cheese Pierogies - Mrs. T's Pierogies

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Creamed Corn and White Bean Mash With Miso Butter | Guest Recipes | Nigella's Recipes | Nigella Lawson

The butter beans and half the corn make a slightly sweet, velvety mash that's served with the other half the corn, to create a double-textured bowl of happy.

11 Satisfying Paella Recipes

Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.

Pasta Risotto With Peas and Pancetta

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I love the rice-shaped pasta that is orzo — it oozes its starchiness out into the sauce and — what's more — you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan. Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.

Shockingly Easy No-Knead Focaccia

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Authentic Mexican Horchata Recipe (Homemade Rice Drink)

How to make horchata: long grain rice and Mexican cinnamon soaked, blended and strained, then finished with a little milk, sugar and vanilla.

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Read · oblachek's “Grain” review | at-store

4/5 — Open to read the full review on at-store.

Burnt Onion and Aubergine Dip

I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.

Easy Barley Risotto with Mushrooms and Goat Cheese • Happy Kitchen

Easy and Healthy Pearl Barley Risotto Recipe with Mushrooms, Goat Cheese and Sage: Creamy perfection packed with nutrients and exquisite flavors!

CHOPPED CHEESE

CHOPPED CHEESE by Babish: Chopped Cheese: A classic New York City bodega staple consisting of ‘chopped’ ground hamburger, grilled onions, lettuce, tomato, cheese, and various condiments served on a hero roll. One of those ‘good for your soul’ meals.