Super cheesy, ultra creamy, with a little something special to make them go hmmmm.

Macaroni & Cheese Basics

The “Macaroni” Pasta

I LOVE Cavatappi (translated to “corkscrew” in English) or Cellantani (“whirl” in English).

These whirling twirling double elbow hollow pastas are THE BEST at holding on to cheese sauce. And isn’t that what makes a great macaroni and cheese?!!

The White Sauce

For those of us who took home economics in Middle School you’ll remember learning how to make this, the most basic of the five mother sauces.

I always start my cheese sauce by making a white sauce, also known as Béchamel Sauce.

Classically a white sauce is made with the following ratio:

• 2 Tablespoons of butter
• 2 Tablespoons of flour
• 1 cup of whole milk
• salt & pepper to taste

For this recipe, I finish my white sauce with a little seasoning of dry mustard and cayenne. Do not over salt the sauce as the cheeses bring that nice saltiness to the finished dish.

The Cheese

As the title of this post declares – we’ll use three cheeses in this recipe.

• Sharp Cheddar – great melting cheese that brings a deeper flavor profile than the milder varieties
• Gruyere – super creamy, excellent melting cheese with a slightly nutty flavor
• American or better yet, White Queso Dip – that’s right! American cheese gives this cheese sauce it’s incredibly creamy consistency and if your Queso has a little jalapeño kick, even better!

While it will take you a few minutes longer, grate your own cheese. The pre-packed shredded cheese is coated with preservatives like potato starch to keep it from sticking together. This coating changes the consistency and melting qualities.

Plus you get far more for your money when you invest a little elbow grease and grate your own!

Recipe Note: each 8 ounce block of cheese will yield about 3 cups of shredded cheese.

The Crumb Topping

Melted butter, panko breadcrumbs, and shredded parmesan cheese combine to make the most heavenly crumb topping!

Yes, I am squarely on team Crumb Topping. I love a good buttery crispy layer on top of my mac ‘n’ cheese. And my squash casserole. And my cassoulets.

However, for this recipe, if crumbs aren’t your thing (or your kids aren’t fans) then by all means replace the crumb with a little more shredded cheese on top before baking!

Things that make you go hmmm

I’ll never forget the first time I added queso dip to my macaroni & cheese. We were having a family dinner with the kids, a few significant others, and my sister Sarah.

Slowly as everyone began to take bites of the various dishes on their plates I could see a little mac ‘n’ cheese lovefest beginning to brew.

“This is really good mac ‘n’ cheese”

“It’s so creamy and cheesy….I love it”

“Omgeee is there queso in this? It’s sooo good!”

“Mom, this is the best mac ‘n’ cheese you’ve ever made.”

The truth is I’ve never made two the same in my life. Sure, there are certain similarities but I always manage to change it up.

Yesterday I had a neighbor ask for the recipe. Insert the emoji with big wide eyes.

So nearly 10 years after creating Lemony Thyme I’m finally putting the recipe in print! Wishing you a little mac ‘n’ cheese lovefest at your house!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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The Best Three Cheese Mac ‘n’ Cheese

If you want to deliver comfort, bring them The Best Three Cheese Mac 'n' Cheese. It's super cheesy and ultra creamy, with a little extra love.

Course Entree, Side Dish

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Three Cheese Mac 'n' Cheese

• 1 pound dried Cavatappi or Cellentani pasta
• 1/2 cup (1 stick) butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon cayenne pepper
• salt to taste
• 8 ounces sharp cheddar cheese freshly grated, divided
• 4 ounces gruyere cheese freshly grated
• 16 ounces White Queso Dip or sub small cubed white American cheese

For the Crumb Topping

• 4 Tablespoons butter
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese

Instructions

For the Three Cheese Mac 'n' Cheese

• Preheat oven to 350° F. Grease a 9×13 baking dish.
• Prepare the pasta according to package instructions. Drain.
• Meanwhile, prepare the white sauce by melting butter in a medium heavy bottom pan over medium heat. Once melted and bubbly, whisk in the flour and cook for 1-2 minutes, stirring constantly. Mixture should be smooth and bubbly. Gradually whisk in milk. Continue whisking for another minute until fully incorporated and smooth. Bring to a gentle simmer, stirring frequently. Continue cooking until mixture has thickened, about 5-7 minutes. Season with mustard powder, cayenne pepper, and salt.
• Reduce heat to low and begin adding grated cheeses and queso, reserving 1/2 cup grated cheddar for assembly. Whisk to combine after each addition, until all cheese is melted and smooth. Pour cheese sauce over cooked pasta and stir well to fully combine.
• Pour half of macaroni mixture into prepared pan. Sprinkle with remaining 1/2 cup grated cheddar cheese. Top with remaining macaroni.

For the Crumb Topping

• Melt butter in microwave or in small pan on stovetop. Remove from heat. Stir in panko and parmesan and mix to combine. Sprinkle crumb topping over mac 'n' cheese. Bake for 20 – 25 minutes until golden brown and bubbly.

Notes

Recipe can be made up to 3 days in advance and stored in refrigerator. Remove from refrigerator and bake at 350° F. for 30 minutes or until heated through.
Remove baking sheet from refrigerator at least 30 minutes prior to baking for more even baking/heating.

The post The Best Three Cheese Mac ‘n’ Cheese appeared first on Lemony Thyme.

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Jumbo lump crabmeat is an investment, one to be treasured. Which is precisely why I choose minimal ingredients to pair with the succulent meat. Breadcrumbs and mayonnaise act as a binder, while a few spices bring a little kick. We finish with a sprinkling of fresh snipped chives.

How to Make Crab Cake Balls

These appetizers have just a few ingredients – lump crab, bread or cracker crumbs, chives, cajun seasoning, dry yellow mustard and mayonnaise as a binder.

Pan browned in a little butter and served with a side of Homemade Remoulade Sauce.

These crab stuffed nuggets take me back to sunny beach vacations, where fresh seafood is abundant. There’s something about the salty air, toes in the sand, warm breezes that makes us crave these delicacies of the sea.

Here are a few of my favorite seafood appetizers.

Classic Shrimp Cocktail

Scallops Wrapped in Bacon

Bang Bang Shrimp

Pan Seared Sea Scallops

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Crab Cake Balls

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Course Appetizer

Cuisine Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 8 ounces lump crabmeat
• 1/4 cup panko breadcrumbs (GF for Gluten Free version)
• 1 Tablespoon snipped fresh chives
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon dry yellow mustard
• 2 Tablespoons mayonnaise
• 2 Tablespoons butter for pan frying
• Remoulade Sauce see recipe link in post

Instructions

• Combine all ingredients. Form into 1-inch balls. Gently pan brown in melted butter over medium heat until golden on all sides. Serve with Remoulade sauce.

The post Crab Cake Balls {with Remoulade Sauce} appeared first on Lemony Thyme.

When summer tomatoes are at their best, I could eat a ‘matter’ sandwich for dinner every night.  Give me some fresh baked white bread, sliced garden tomatoes, Homemade Mayonnaise and listen to me utter these words.  Good gracious!

Now that we’re smack in the middle of the tomato season we’ve had plenty of opportunity to fine tune this recipe for Homemade Mayonnaise.  It’s officially ready for Prime Thyme. (couldn’t help myself).

The success of this recipe is attributed to beating the room temperature egg yolks, vinegar and dry mustard powder with a hand mixer until they become fluffy and pale yellow.  Don’t be in a hurry, good things come to those who wait.  Plan on a good 3-5 minutes.

Once the yolks are fluffy, slowly, and I mean slowly, drizzle one drop of oil at a time while blending.  It will take a few minutes of patience for the mayonnaise to emulsify.  Once the mixture begins to thicken, add the remaining oil in a very slow stream with the mixer running.

Your mayonnaise will change from pale yellow to almost white in color.  Season with salt and/or pepper to taste.  We love freshly ground black pepper, especially on sliced ripe tomatoes.  Adding pepper to this batch of mayo was perfect.  As a general rule of thumb, for day to day mayo, we won’t add pepper.

As a girl who has failed at mayonnaise making in the past, my tip is to be patient.  It will be worth it.

We are not afraid of raw eggs, however if you have concerns I have a disclaimer at the end of this post.

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Homemade Mayonnaise

Author Libby with Lemony Thyme

Ingredients

• 2 egg yolks room temperature
• 1 1/2 tsp. apple cider vinegar
• 1/4 tsp. ground mustard powder
• 1 cup canola oil
• 1/4 tsp. salt or to taste
• pinch black pepper not traditional but tasty

Instructions

• Using an electric hand mixer, blend together egg yolks, vinegar, and mustard powder. The mixture will become a pale yellow color.
• Slowly, and I mean slowly, drizzle one drop of oil at a time while blending.
• Once about 1/4 cup of oil has been added the egg yolks will emulsify, you can then add the remaining oil in a very slow stream while continuing to blend.
• Storage: Store in a jar with well sealed lid in refrigerator for no more than 5 days.

Disclaimer: Contains raw eggs which may not be recommended for some folks who’s health may be compromised. To reduce the slight risk of salmonella use pasteurized eggs.

The post Homemade Mayonnaise appeared first on Lemony Thyme.