Baked Mac N Cheese


Main Dish
1 lb.           Barilla Cellentani Pasta Noodles
½ Stick      Butter
3 tbsp        Flour
1 tbsp        Powdered Mustard
3 c.            Milk
1 tbsp        Dried Minced Onion
1                Bay Leaf
½ tsp         Garlic Powder
½ tsp         Paprika
1                Egg
1 c.           Crumbled Bacon (I cheat and use 1 bag of Oscar Mayer Bacon Bits)
1 tsp          Salt
Pepper to Taste
2 (8 oz.) bags      Shredded Sharp Cheddar Cheese
1 (8 oz.) bag       Shredded Gouda Cheese (You can buy a package of sliced gouda a rip it up)

½ stick    Butter
1 ½ c.      Panko Bread Crumbs
This recipe can feed a crowd! I double the recipe for parties over 20 people as a side, and for crab feasts where people are hungry for the carbs!


1.  Preheat oven to 350 degrees.

2.  Separate items into 4 bowls. I find this makes life easier and cooking faster!

First bowl- Flour & Powdered Mustard

Second bowl- Milk, Onion, Bay leaf, Salt, Pepper, Paprika, Garlic Powder

Third bowl- Egg (whisk by itself), Bacon

Fourth Bowl- ½ stick butter

3.  Bring a large pot of water to boil, add pinch of salt and cook pasta 6 minutes (noodles are still a little hard). Empty water out of the pot as soon as 6 minutes are over and set aside.

4.  In a large pan melt ½ stick butter. Whisk in the flour and mustard and keep it moving until it turns a nice “blonde” color.

5.  Stir in the Milk, Onion, Bay leaf, Paprika, Salt, and Pepper for about 5 minutes, then remove the bay leaf.

6.  Stir in the Egg, Bacon, 1 bag of Sharp cheddar, and the bag of Gouda. Slowly mix in the noodles with a rubber spatula to make sure its evenly mixed.

7.  Butter a baking dish then pour in the entire pasta mixture.

8.  Top the dish with 1 bag of Shredded Cheddar Cheese evenly spread out.

9.  Microwave ½ stick butter until melted and toss the Panko bread crumbs to coat. Top the dish with the buttered Panko bread crumbs.

10.  Bake uncovered for 30 minutes until Panko is golden brown.

The original recipe before my tweaks can be found here: Alton Brown’s Baked Macaroni and Cheese


Crockpot Pulled Pork

2 tablespoon butter
4 lbs boneless pork
Cajun seasoning
1 large onion, chopped
8 cloves garlic, diced
8 cups water
2 tablespoons liquid smoke flavoring
1 bottle BBQ sauce (I prefer Stubb’s Spicy BBQ Sauce for a kick)
**You’ll need a large crockpot unless you decide to cut the recipe in half.


1.  Combine chopped onion and garlic with butter in a small skillet on high heat. Once onions are cooked poor contents of the skillet into the Crockpot.

2.  Cut the pork into large chunks. Season each piece generously with the Cajun seasoning. Add to Crockpot.

3.  Add water to the crockpot and stir in liquid smoke flavoring. Cook on high for 6 hours.

5.  Drain the liquid from the crockpot and shred the meat with a fork. Add half the bottle of bbq sauce to give the meat some color. Reduce the heat to low and cover for 30 more minutes.

Serve on a bun with a side of Potato Salad and Coleslaw!

The original recipe before my tweaks can be found here: Southern Pulled Pork