How to Make Carrabba’s Bread Dipping Oil

This might be the easiest Carrabba’s copycat you’ll ever make. There’s no cooking involved and once you’ve made the seasoning blend, you can have fresh bread dipping oil on the table in seconds.

• MIX the oregano, parsley, basil, minced garlic, garlic powder, rosemary, sea salt, onion powder, black pepper and red pepper flakes together in a small bowl.
• STORE the extra seasoning mixture in an airtight container until you’re ready to use it.
• SPOON 1/2 teaspoon of the Carrabba’s bread dipping seasoning onto a small plate or shallow bowl.
• POUR 2 tablespoons of extra virgin olive oil over the seasoning.
• STIR lightly and serve immediately with warm bread for dipping.

Should You Let Bread Dipping Oil Sit Before Serving?

No need to let it rest before serving. When you’re at Carrabba’s – they make it tableside – and it’s meant for you to eat right away.

What Bread Is Best for Carrabba’s Bread Dipping Oil?

A crusty bread with a soft center is perfect because it soaks up plenty of seasoned olive oil without immediately falling apart. Warm the bread just before serving for that restaurant-style experience.

A few great choices are:

• Italian bread – The obvious choice and closest to the Carrabba’s experience.
• Ciabatta – Lots of holes and a chewy texture make it excellent for soaking up olive oil.
• Focaccia – Especially good if you want even more Italian herb flavor.
• French bread or baguette – Crusty outside, soft inside and easy to find at any grocery store.
• Sourdough – Not traditional to Carrabba’s, but that little bit of tang is fantastic with garlic and herbs.

I’d serve the bread warm and torn or sliced into substantial pieces, not tiny cubes. Half the fun is swiping a big piece across the plate and collecting all those herbs and garlic at the bottom.

What to Serve with Carrabba’s Bread Dipping Oil

This bread dip is an easy appetizer for pasta night, but it also pairs beautifully with Carrabba’s Spicy Chicken Soup, Chicken Parmesan, or even a Caprese salad.

Other Ways to Use Carrabba’s Bread Dipping Seasoning

Don’t save this seasoning blend just for bread! The combination of garlic, herbs, sea salt and a little red pepper makes a great all-purpose Italian seasoning. Toss it with olive oil and vegetables like zucchini, mushrooms, bell peppers or asparagus before grilling, or sprinkle it over steak, chicken or pork chops before they hit the grill. You can even mix a little into roasted potatoes for an easy Italian-style side dish.

Basically, once you have a jar of this stuff in the pantry, bread is just the beginning!

Supplies Used

You really don’t need much equipment for this recipe, which makes this section a nice place for a few natural affiliate links:

• Small glass spice jar – Make the full Carrabba’s seasoning blend once and keep the extra ready for your next Italian dinner.
• Shallow dipping bowls – A shallow plate or bowl is better than a deep bowl because you can drag the bread through the herbs and spices that settle into the oil.
• Measuring spoon set – You’ll need 1/2 and 1/4 teaspoon measurements for the seasoning blend.
• Extra virgin olive oil – If you have an EVOO you genuinely use and can link to, this is probably your strongest product opportunity.

How to Store Carrabba’s Bread Dipping Seasoning

The best part about making a full batch of Carrabba’s bread dipping seasoning is having extra ready for next time! Store the dry seasoning mixture in an airtight container or spice jar in a cool, dry pantry.

When you’re ready to serve, simply mix 1/2 teaspoon of seasoning with 2 tablespoons of olive oil. I recommend only adding olive oil to the amount you’re serving rather than storing the seasoning already mixed with oil.

How to Make Chicken Salad Chick Lauryn’s Lemon Basil

This copycat Lauryn’s Lemon Basil comes together in just a few minutes once the chicken is cooked. The key is finely shredding the chicken and chopping the celery, basil and pecans small enough that you get a little of everything in every bite.

1. SHRED the cooked chicken with your stand mixer until finely shredded, then give it a quick chop if needed to get that signature Chicken Salad Chick texture.
2. CHOP the fresh basil and pecans into small pieces and finely mince the celery.
3. MIX the shredded chicken, Duke’s mayonnaise, celery, onion powder, fresh basil, lemon pepper and pecans in a large bowl until everything is evenly combined.
4. CHILL for at least 1 hour before serving. This gives the basil and lemon pepper time to flavor the creamy chicken salad.
5. SERVE Lauryn’s Lemon Basil on a croissant, with Club crackers or over a bed of lettuce for a lighter lunch.

Tools That Help You Get That Chicken Salad Chick Texture

• Batter bowl – Handy for mixing everything together without making a mess.
• Stand mixer with paddle attachment – The easiest way I’ve found to get chicken into those super-fine, tender pieces.
• Sharp knife – You’ll use it to finely chop the chicken after shredding plus mince the basil and pecans.

What Does Lauryn’s Lemon Basil Taste Like?

Lauryn’s Lemon Basil is one of Chicken Salad Chick’s brighter, fresher chicken salad flavors. Fresh basil adds an herby flavor, lemon pepper adds a bright citrusy bite and chopped pecans bring a little nuttiness and crunch. It’s lighter-tasting than many of their richer chicken salad varieties without sacrificing that creamy Chicken Salad Chick texture.

What to Serve with Lauryn’s Lemon Basil

I love Lauryn’s Lemon Basil on a buttery croissant with lettuce and tomato, but it’s also perfect with Club crackers or served over lettuce. For a full Chicken Salad Chick-style lunch, pair it with my Chicken Salad Chick Grape Salad, Broccoli Salad or Pasta Salad.

How to Store Lemon Basil Chicken Salad

Store leftover Lauryn’s Lemon Basil in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving again.

I don’t recommend freezing mayonnaise-based chicken salad because the mayonnaise can separate after thawing and change that creamy texture.

More Chicken Salad Chick Chicken Salad Recipes

I’ve now recreated all of the classic Chicken Salad Chick chicken salad flavors so you can make your favorite scoop at home! From classic and fruity to spicy and savory, check out all my Chicken Salad Chick copycat recipes or pick your favorite flavor below.

• Classic Carol Chicken Salad – just the basics: mayo, celery, onion powder…and chicken
• Barbie-Q – with hickory bbq flavor
• Buffalo Barclay – with buffalo sauce
• Cranberry Kelli – Carol with dried cranberries and slivered almonds
• Dixie Chick – like the Carol but add minced onions
• Fancy Nancy – it sure is fancy when you add fruit like fuji apples, grapes and crushed pecans
• Fruity Fran – similar to the Nancy but replace the pecans with pineapple (and I liked it much better!)
• Jalapeño Holly – pickled jalapenos
• Kickin’ Kay Lynne – bacon, cheese, jalapeños, buffalo sauce, sriracha and ranch
• Olivia’s Old South – adds eggs and sweet pickles
• Sassy Scotty – cheddar, bacon & ranch
• Greek Goddess – Kalamata olives & feta cheese
• Jill Pickle – dill pickles
• Maui Mama – with bacon, jalapeno & pineapple!
• Southwest Senorita – roasted corn & poblano

How to Store Chicken Salad

Store leftover Jalapeño Holly in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving, as a little moisture can separate while it sits.

I don’t recommend freezing chicken salad. Mayonnaise can separate after freezing and thawing, which changes the creamy texture.

What Is Olive Garden Creamy Garlic Sauce?

Unlike Olive Garden Alfredo Sauce, the Creamy Garlic Sauce is lighter and doesn’t contain Parmesan cheese. It’s made with butter, plenty of fresh garlic, half and half and a little flour to thicken it. The result is creamy without being overly rich, which lets the garlic really shine.

How to make Olive Garden Creamy Garlic Fettuccine

This is a quick dish – you are juggling a couple things at once – but nothing is difficult. Cook the chicken while the pasta is boiling and then make your sauce and put it all together! The sauce comes together in about five minutes – which is always a dinner win!

1. SLICE chicken breasts horizontally so you have four thinner, even slices of chicken breast. Place chicken in a ziplock bag and pour in Italian dressing. Marinate in the refrigerator for 2-3 hours (or overnight). 
2. BOIL a large pot of water on the stove. Add fettuccine and cook according to package directions. 
3. SAUTE – Heat a large nonstick skillet with olive oil. When oil is hot, remove chicken from marinade and add to skillet and cook for 3-4 minutes on each side until golden. Remove chicken to a covered plate to keep warm. 
4. DRAIN – When pasta is finished and drained, in the same pot, melt butter, over medium low heat. (You do NOT want the butter to BROWN.) Add in garlic and cook for 1 minute (no more!). 
5. WHISK in flour. Quickly add half and half, salt, pepper and garlic powder. Stir frequently until the sauce begins to simmer. Turn to medium low and let sauce thicken slightly. 
6. ADD in spinach and cherry tomatoes and stir until spinach is wilted. Add in drained fettuccine pasta and toss to coat. 
7. SLICE chicken breasts and serve over top of pasta.

Supplies Used

• Stock Pot – I love my HexClad stock pot – but this version is nonstick and affordable. It’s great for boiling pasta, making sauces and even deep frying!
• Pasta Bowls – I love these beautiful colored pasta bowls – but there’s also something to be said for simple and white!
• Nonstick Skillet – I love my Caraway nonstick skillet – it’s beautiful and functional!
• Silicone Whisk – when you’re making a sauce – you need a good whisk!

How to Store & Reheat Creamy Garlic Fettuccine

• Store in an airtight container in the fridge for 3-4 days
• Reheat in microwave for 60 seconds or in a sauce pan with a splash of milk for 3-5 minutes.
• I don’t recommend freezing this pasta. Cream-based sauces can separate when thawed and reheated, which changes the smooth texture of the sauce.

Make It an Olive Garden Dinner

Here are other delicious recipes to make it an Olive Garden dinner night! But no breadsticks recipe – just buy the frozen ones!

• Olive Garden Salad & Dressing
• Olive Garden Pasta Fagioli
• Olive Garden Stuffed Ziti Fritta

How to Make Copycat Texas Roadhouse Corn

When I was a kid (and still today) – there’s nothing I love more than a baked potato with butter and corn! This Texas Roadhouse buttered corn recipe is a perfect pairing to top the signature Texas Roadhouse Baked Potatoes (p.s. it’s no ordinary baked tater) and a ribeye steak with Roadhouse Steak Seasoning or BBQ Ribs.

1. MELT butter over medium heat in a sauce pan. Add half and half and sugar. Whisk together. 
2. ADD in frozen corn and stir to coat it in the melted butter. Cook for about 5-7 minutes until the corn is heated through.
3. STIR in salt and black pepper.
4. SERVE – Once everything is well mixed and heated, remove from the heat and serve immediately. Sprinkle with parsley to get fancy!

Supplies Used

• Whisk – you gotta have a good whisk in the kitchen and I like these silicone whisks
• Sauce Pan – I’m pretty loyal to my HexClad because they are so great! Cook evenly and easy cleanup!

How to Store, Reheat & Make Ahead

• Store leftovers in an airtight storage container in the fridge for up to 5 days
• Reheat in microwave for 45-60 seconds
• When you’re ready to serve, reheat gently in the microwave or on the stovetop with a splash of half and half if needed to bring back the creamy texture.
• This corn freezes well also. Use airtight container and freeze up to a month.

More Texas Roadhouse Recipes

• Texas Roadhouse Beef Tips
• Texas Roadhouse Salmon
• Texas Roadhouse Herb Crusted Chicken

More Steakhouse Side Dish Recipes

• Texas Roadhouse Rice
• Texas Roadhouse Green Beans
• Longhorn Steakhouse Broccoli

When I was on the Carnival Victory – I did the Chef’s Table and actually got to make this Warm Chocolate Melting Cake with one of the pastry chefs. That dinner – man – still thinking about it! The food on the ship was really great across the board – I loved it! (Update: I’ve sailed Norwegian & Celebrity since and Carnival still has the best food.)

Ingredients for Carnival Cruise Line Chocolate Melting Cake

This recipe is so easy, I couldn’t believe it when I found out what was in it – every ingredient is simple and already in my pantry. Here’s all that you’ll need for this amazing warm melting cake.

• Semi-Sweet Chocolate – you can use chocolate chips or “baking” chocolate – either works
• Butter – unsalted or salted butter works in this recipe – they told us unsalted but I love a touch of salt in my desserts
• Eggs – large eggs at room temperature work best
• Sugar – white sugar is all you need for this
• Flour – all purpose flour is good for this

How do you make Warm Carnival Chocolate Melting Cake? 

My favorite part about making this dish was how easy it was! Everybody in my group was shy (not me) and I jumped up to volunteer and we whipped it up in minutes. Plus – this makes an excellent date night dessert!!! Feels fancy!

• MELT the chocolate and butter in microwave at 30 seconds at a time and stir until melted (about 2 minutes) 
• IN A SEPARATE BOWL, mix eggs and sugar with a mixer on low for 1-2 minutes
• ADD flour and mix for another minute
• ADD the egg mix to the melted chocolate and mix
• POUR the batter in two greased ramekins
• SET ramekins in rimmed baking pan with 1/4” water in bottom of pan
• BAKE in the oven at 390°F for 23 minutes
• ALTERNATIVE: You can bake straight on the oven racks – no water bath – for 14 minutes. 
• PLUS UP: Everybody on the cruise said to ask for a spoonful of peanut butter on top when they served it. It melted in with the chocolate and was amazing!

Supplies Used

• Ramekins are the most important cooking tool for this recipe!
• Spatula – these are always helpful for when pouring batter into a ramekin!
• Hand Mixer – this hand mixer is so helpful for making sure your batter is mixed up quickly.

Chocolate Cake Recipe Variations

There are many different ways that you can top this desert tastes delicious! You can have this with:

• Powdered Sugar – I felt like powdered sugar was really enough – let the chocolate shine!
• Whipped Cream – I also have had it with whipped cream – so yummy!
• Peanut Butter – this was the word on the ship – everybody said “have you had it with peanut butter?”
• Ice Cream – ooooh pure vanilla bean ice cream is delicious on this dessert
• Fruit – like strawberries or raspberries – with the powdered sugar or whipped cream!!! Yes!

Tips, Tricks & FAQs

• How many does this serve? I cut the original recipe for Carnival Cruise’s Warm Chocolate Melting Cake down to make it for two. I mean – it’s such an easy dessert to make. Individual chocolate melting cakes are perfect for date night! but you could definitely double or triple if you’re making this for the whole fam!
• What kind of chocolate is in Warm Chocolate Melting Cake? The initial recipe called for Semi Sweet and Sweet Chocolate. I used a combination of Baking Chocolate – Bakers Brand has semi-sweet and German chocolate.
• Can I freeze the batter or the baked cakes? You can freeze the unbaked batter in the ramekins for up to a month, but it’s not recommended to freeze the baked cakes because then the molten center will set and it won’t become gooey again.
• Can I make this gluten-free? Yes, using a 1 to 1 gluten-free flour blend could be used instead without drastically changing the texture!

Be sure to check out all the amazing food I had on the cruise! And if you’re looking for other super simple desserts – I’ve got you covered there too!

More Delicious Desserts for Two

• Mini Blackberry Cobbler
• Mini Cinnamon Roll Bread Pudding
• Mini Peach Cobbler

Ingredients for Fried Rice

Here’s all that you’ll need to make PF Chang’s Fried Rice:

• Jasmine Rice – you can use regular white rice but PF Chang’s uses Jasmine
• Chicken Broth  – water will also work, it just won’t have as much flavor
• Sesame Oil – a little of this goes a long way but it adds so much richness – do not miss it!
• Eggs – can’t have fried rice without scrambled eggs
• Veggies – Shoestring Carrots, Frozen Snap Peas, Sliced Green Onion, Fresh Bean Sprouts
• Seasonings – Soy Sauce, Ground Mustard, Minced Ginger, Minced Garlic, Molasses

How to make PF Chang’s Fried Rice?

This Copycat PF Chang’s Fried Rice Recipe is surprisingly easy! The most time consuming thing is cooking your rice the day before!

• HEAT chicken broth (or water) in sauce pan to boiling
• ADD rice and turn down to simmer for 15 minutes until liquid is gone and rice has a fluffy texture
• WHILE rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
• ONCE rice is ready remove from heat
• PLACE stir fry pan on heat and add 1 tsp of sesame oil
• CRACK eggs into pan and scramble in pan
• ONCE eggs are scrambled, add 1 tsp sesame oil to pan
• ADD vegetables like carrots, green onion, peas and bean sprouts – stir fry for 3-4 minutes
• ADD remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
• SPREAD rice around pan – up around sides – so rice is spread out as much as possible
• ADD soy sauce mixture and stir fry additional 3-4 minutes
• SERVE and top with green onions

Supplies Used

• Chef’s Knife – this recipe has a lot of things that we need to cut up into small pieces and this knife is perfect. It’s my favorite in the kitchen!
• Stir Fry Pan (Wok) – this pan is my favorite for when it comes to cooking fried rice. It’s amazing!

Tips, Tricks & FAQs

• How long will fried rice last in the fridge or freezer? You can definitely freeze your leftover fried rice in an airtight container! That’s actually what I did! I portioned it out and put one in the fridge for lunch and one in the freezer for another day. I end up getting a little bank of delicious leftovers that I can grab and go for lunch whenever I need it. In the fridge – these will last 3-4 days.
• Can fried rice be reheated? Definitely – I just reheat in the microwave for 1:30-2 minutes or if you’re feeling fancy – you can re-fry the fried rice! Just throw it in a hot skillet for five minutes.
• How to serve PF Chang’s fried rice? I love this PF Changs Fried Rice recipe because you could easily add a protein to it like grilled chicken, steak, pork or shrimp – or just enjoy it on it’s own. It’s full of veggies like carrots, peas, bean sprouts and scallions. You could even throw in broccoli florets, zucchini or mushrooms to make it more filling. Be sure to use FRESH bean sprouts vs. canned. I used canned the first time and didn’t like them. If you want more protein without adding meat – you could add another egg or two when you scramble them at the beginning!
• Can I make this gluten free? Definitely! Just swap the soy sauce for GF tamari and double check your chicken broth – some brands will sneak in gluten as a thickener!

Other great Chinese takeout recipes

• Panda Express Broccoli Beef Recipe
• Panera Teriyaki Chicken & Broccoli Bowl Recipe
• PF Chang’s Lettuce Wraps Recipe
• Frozen Potstickers in the Air Fryer
• Pineapple Shrimp Fried Rice

More Delicious Rice Recipes

• One Pot Spanish Rice & Beans
• Copycat Popeye’s Red Beans & Rice
• Cheesy Mexican Rice

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Mexican Pizza is identical to Taco Bell:

• Use The Seasoning Mix
  • Taco Bell sells their seasoning in packets that you can buy at most grocery stores. It’s worth it to find the seasoning so that we can get the most authentic Taco Bell flavor!
• Layer in the Right Order
  • The order you layer things before air frying might not seem important but the truth is, Taco Bell has MASTERED the way that the Mexican Pizza should be layered to prevent sogginess. The order is tortilla, beans, meat, another tortilla, sauce, then cheese.

How to make Copycat Taco Bell Mexican Pizza in the Air Fryer

Once you have your taco meat cooked, this only takes a couple of minutes to put together. It’s great if you’ve got a busy family – they can all make their own when it works for them!

1. BROWN ground beef and add taco seasoning in a skillet over medium heat. Prepare according to package instructions. Or you can use leftover taco meat!
2. SPRAY tortillas with nonstick cooking spray. Place a butter knife on top of tortillas while air frying to prevent them from flying around and burning. Air fry each tortilla individually at 370ºF for 2 minutes. Flip and cook 2 min. more.
   • Use potholder to remove knife, it will be hot! You can probably do 2 at a time depending on size of your air fryer basket. Some overlap is ok.
3. MIX together salsa and taco sauce in a small bowl and set aside (you can also use enchilada sauce if you’d rather)
4. ONCE all tortillas are prepped, begin assembling pizzas. If your air fryer tray is not flat – go ahead and remove it and just place the pizza on the bottom of the air fryer basket.
5. PLACE one tortilla on a cutting board. Spread 1/3 cup refried beans on tortilla then transfer to air fryer basket. Top beans with 1/2 cup ground beef mixture. Place second tortilla on top. Spread 1/4 cup salsa mixture generously on top of tortilla. Sprinkle with 1/2 cup shredded cheese.
6. AIR FRY at 370ºF for 3 minutes. Use a spatula to remove and transfer to plate or cutting board. Slice into 4 portions. Top with diced tomatoes, shredded lettuce, green onions and sour cream.

Supplies Used

• Non-Stick Fry Pan – this Caraway ceramic pan is my absolute favorite in the kitchen! The non-stick surface makes it a breeze to clean and it works on every type of stovetop!
• Pizza Cutter – my favorite cutter for all things pizza!

Tips, Tricks & FAQs

• How do you store and reheat leftover Mexican pizza? Store leftovers in an airtight container or ziploc bag in the fridge for 2-3 days. Reheat in the air fryer at 300º for 4-5 minutes. 
  • You’ll want to remove the lettuce and add fresh.
  • If your air fryer tray is not flat, just remove it and reheat on the bottom of the basket.
• How can I add more spice to this Taco Bell Mexican Pizza recipe? You can make your own taco seasoning with cumin, garlic, chili powder and more or you can add chili powder and jalapenos to your seasoned ground beef for your own spice level.
• Can I customize the toppings? That’s the best part about making this at home! You can add all the toppings you want like: black olives, guacamole, or jalapenos. Or you can leave off anything you’re not a fan of, like tomatoes or lettuce.

Delicious Taco Bell Recipes

• Taco Bell Meximelt
• Breakfast Crunchwrap
• Taco Bell Cheesy Fiesta Potatoes

More Air Fryer Pizza Recipes

• Texas Toast Air Fryer Pizza
• Naan Pizza in the Air Fryer
• Air Fryer Pizza Bagels

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Mac & Cheese is identical to Mary Mac’s Tea Room:

• The Secret Ingredient
  • The real secret to getting the delicious texture on this macaroni and cheese is the evaporated milk. Regular milk won’t give you the same texture. If you don’t have any evaporated milk you can use:
    • heavy cream (1 cup for 1 cup)
    • a combo of whole milk & half and half (1/2 cup of each = 1 cup EM)
    • milk with butter added to to it (3/4 cup milk + 1/4 cup butter = 1 cup EM)
• Create Layers
  • Don’t stir the dish up. Create layers because this will give you that classic baked casserole! Noodles, milk mixture, cheese, repeat!
• Finish with Paprika
  • I never would’ve thought about adding paprika to my mac & cheese but now that I’ve tried it, I’m never going back!

• Eggs
• Evaporated Milk – this is the secret!
• Salt & White Pepper
• Granulated Sugar
• Salted Butter
• Hot Sauce
• Cooked Elbow Pasta
• Extra Sharp Cheddar Cheese – you can use any variety of cheddar you like – sharp cheddar is my favorite for mac & cheese
  • I suggest you forgo the pre-shredded cheese and shred your own – I swear that you won’t regret it!
• Paprika

Supplies Used

• Rotary Cheese Grater – with all the cheese that we have to grate for the recipe, I recommend getting something like this rotary grater! it’ll save you time in the long run and freshly grated cheese is always a better taste and bang for your buck!
• Baking Dish – these dishes are perfect for making any casserole that you think of, especially this copycat macaroni and cheese!

How do you make homemade mac and cheese from scratch?

This easy oven baked macaroni and cheese isn’t a huge Pinterest hit for no reason! It’s super easy to make and perfect for the holidays! (And it goes great with the Mary Macs Tomato Casserole!)

• PREHEAT oven to 350º
• COOK macaroni according to package directions.
• SPRAY baking dish with non-stick spray
  • TIP: I used 7″x9″ dish – feel free to double if you’re making for a crowd!
• IN LARGE BOWL, whisk the eggs. Add evaporated milk, salt, pepper, sugar, butter and hot sauce to eggs and whisk to combine.
• SPREAD half of cooked macaroni in the baking dish
• POUR half of the milk mixture on top of the noodles 
• SPREAD half of the cheese sauce mixture on top. 
• REPEAT the layers of noodles, milk and cheese – ending with the cheese. 
• SPRINKLE paprika over the cheese and bake at 350º for 35 minutes until set. 

FAQs

• Can I make this ahead of time? Yes, assemble the dish, cover with plastic wrap, and refrigerate for up to a day. You might need to add a few extra minutes to the back time because it’ll be cold.
• Can I freeze this baked mac and cheese? You can, but since this is made with an egg-based mixture rather than a roux it’ll be a little softer once it thaws.
• Why is my mac and cheese watery? Usually this means that your dish needs more time in the oven. The egg and the evaporated milk mixture needs to fully set so make sure that you don’t pull it out too early.
• How do you store and reheat leftover macaroni & cheese? Store leftovers in an airtight container (I like these glass storage ones) in the fridge for up to a week. You can also store in the freezer up to three months. Reheat in the microwave for 1-2 minutes. 

Mary Mac’s Tea Room Recipes

I’ve fallen in love with my cookbook and have learned so many new recipes – the #1 is Mary Mac’s Tomato Pie recipe. My personal favorite was their Chicken Fried Chicken though – it’s so delicious! And you can’t go wrong with homemade fresh creamed corn – you’ll never eat the canned again. 

What goes with Oven Baked Macaroni and Cheese?

• Air Fryer Steak & Asparagus
• Apple & Sage Turkey Breast
• Whole Chicken in a Crock Pot