Homemade Organic Baked Macaroni and Cheese

Here’s What You’ll Need:

Here’s How I do it:

To Cook Macaroni:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 2 quarts of unchlorinated and unfluoridated water to a boil along with a pinch of salt.
  3. Add the macaroni to the water and cook until just under al dente, approximately 3-1/2 to 4 minutes; Strain, and top with a little bit of butter or organic extra-virgin olive oil to keep them from sticking.

To Make Cheese Sauce:

  1. In a medium chef’s saucepan, melt 3 Tbsp. butter over medium-high heat; Add 3 Tbsp. flour, yellow mustard, salt, and pepper; Stir until well combined, then cook for a minute.
  2. Add the milk to the butter mixture 1 cup at a time; Whisk in-between adding the milk to ensure that the sauce remains smooth.
  3. Once the mixture has thickened, begin adding cheeses one half-handful at a time; Stir in-between additions to keep the sauce smooth.

To Assemble Casserole:

  1. Place the cooked macaroni into an 8″ X 8″ casserole dish.
  2. Pour the cheese sauce on top of the macaroni and stir until well combined.
  3. Sprinkle the seasoned breadcrumb mixture on top of the casserole.
  4. Bake at 350° Fahrenheit for 35 minutes, or until the mixture is bubbling at the sides, the breadcrumbs are lightly browned and the cheese is melted on top.
  5. Enjoy!
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Homemade Organic Copycat Kraft Fresh Take Savory Four Cheese

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. finely shredded organic provolone cheese
  • 3 Tbsp. drained and finely shredded organic mozzarella cheese
  • 3 Tbsp. drained and finely shredded organic feta cheese
  • 2 Tbsp. grated organic Parmegiano Reggiano cheese
  • 1 tsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the Parmigiano Reggiano, salt, sugar, garlic, onion, paprika and turmeric; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until the cheeses are well coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Classic Four Cheese

I don’t know why Kraft named a cheese blend “Classic Four Cheese” when there are five cheeses in it, but that’s the way it is.

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 2-1/2 Tbsp. finely shredded organic Colby cheese
  • 2-1/2 Tbsp. drained and finely shredded organic cheddar cheese
  • 2-1/2 Tbsp. finely shredded organic Monterey Jack cheese
  • 2-1/2 Tbsp. drained and finely shredded organic mozzarella cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the Parmigiano Reggiano, salt, sugar, garlic, onion, paprika and turmeric; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. plus 1 tsp. strained and finely shredded organic mozzarella
  • 3 Tbsp. plus 1 tsp. grated organic Parmigiano Reggiano
  • 3 Tbsp. plus 1 tsp. finely shredded organic provolone
  • 3 Tbsp. plus 1 tsp. grated organic Pecorino Romano
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, crushed rosemary, granulated roasted garlic, granulated garlic, brown sugar, and sugar; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs, olive oil, whey, and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour until the cheeses are coated well with the flour; Set aside.
  4. This recipe yields 1-1/2 cups.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Hamburger Helper Cheesy Enchilada

Here’s What You’ll Need:

For the Enchilada Skillet:

For the Cheese Sauce:

  • 3 Tbsp. organic unbleached white flour
  • 2 Tbsp. organic pasture butter
  • 3/4 cup grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey
  • 3/4 cup shredded organic cheddar cheese
  • 1/4 cup Homemade Organic Ricotta Cheese
  • 2 Tbsp. organic blue cheese crumbles
  • 1/2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground white pepper

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, home rendered tallow/organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, onions, bell pepper and tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the ground meat in a saucepan until halfway done.
  4. Add the onions, bell pepper, tomatoes and garlic and saute with the ground beef for 6 to 7 minutes until the beef is brown and the onions are clear.
  5. Add 1/2 cup beef stock, 1/2 cup vegetable stock and 2 Tbsp. tomato paste; Stir well.
  6. Add the taco seasoning, paprika, chili pepper powder, red pepper flakes (if using), turmeric and 1-1/2 tsp. salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. While the dish is simmering, make the cheese sauce:  In a chef’s saucepan, warm the 2 Tbsp. butter until bubbly; Add the flour, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1-2 minutes over medium heat.  Pour 3/4 cup milk into the flour mixture and stir until well combined; cook over medium heat for 5-10 minutes, or until it begins to thicken.  Add the cheeses to the thickened mixture a little at a time while stirring to blend; Make sure to stir often or the sauce will try to burn. Cover and leave on lowest heat setting to keep warm until needed.  (DO NOT cook on higher than a medium temperature!)
  9. Add the cooked rice to the skillet and stir to combine.
  10. Drizzle the cheese sauce on top of the rice mixture.
  11. Top with Homemade Organic Pickled Jalapenos and/or green onions, if desired.
  12. Enjoy!

 

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!