A Beautiful Mess

Chile Verde

Emma Chapman — Tue, 20 Oct 2026 21:24:19 +0000

This is a hearty stew made with pork and a homemade (tomatillo) green chile sauce. It’s simple, flavorful and such a comforting meal. If you can broil and stir you can make this recipe.

Related: Next up try our Pozole and Sancocho recipes.

Chile Verde Ingredients

Tomatillos
Jalapeños
Poblano peppers
Garlic
Cilantro
Pork Shoulder
Oil – Canola or Vegetable
Chicken Stock
Recaito – optional but I like the flavor it adds
Salt and pepper
Serve with avocado, fresh onion and tortilla chips

How to make Chile Verde

First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half. Cut the jalapeños in half, removing stems and seeds. Cut the poblano peppers in half, removing stems. Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.

Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.

Cut the pork shoulder in to small cubes, removing any large pieces of fat. In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.

Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours. Taste and add any salt, pepper or other seasoning you think it needs. Serve warm with fresh avocado, red onion and tortilla chips.

Notes

I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.

More Mexican and Latin American Recipes

Chile Verde

A hearty stew made with slow cooked pork and a homemade tomatillo sauce.

Course Main Course, Soup

Cuisine Mexican, Venezuelan

Keyword chile verde

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 288kcal

Author Emma Chapman

Ingredients

8 Tomatillos
2 Jalapeños
2 Poblano peppers
4 cloves Garlic
2 tbsp Cilantro
3 lbs Pork Shoulder
1 tbsp Oil
2 ½ cups Chicken Stock
1 cup Recaito

Instructions

First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half.
Cut the jalapeños in half, removing stems and seeds.
Cut the poblano peppers in half, removing stems.
Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.
Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.
Cut the pork shoulder in to small cubes, removing any large pieces of fat.
In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.
Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours.
Taste and add any salt, pepper or other seasoning you think it needs.
Serve warm with fresh avocado, red onion and tortilla chips.

Notes

I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.

Nutrition

Lox Bagels

Emma Chapman — Sun, 11 Oct 2026 13:01:00 +0000

If you want to know how to make lox bagels at home this is it. This easy 5-minute recipe will tell you everything you need to know about lox bagels including different kinds of salmon in case you cannot easily find lox where you live.

This is a delicious breakfast or lunch for one OR you can make a larger spread for a breakfast get together or brunch.

Related: Want to make your own bagels? Try my homemade Everything Bagels recipe.

Lox Bagels Ingredients

Lox or other smoked salmon
Bagels – I like everything bagels or plain for this
Cream cheese
Capers
Dill
Other toppings like: cucumber, red onion or tomato

What is Lox?

Lox- Traditionally the belly fat from salmon that is salt cured, either in a saltwater brine or salt. Sometimes called belly lox. It is not cooked with heat.
Nova Lox- Traditional lox that is lightly smoked. More common and more often used in restaurants or delis.
Smoked Salmon- usually divided into two categories (hot and cold). For this recipe you want cold smoked salmon which is still soft and looks silky like lox. Hot smoked salmon is cooked through and flaky / firm.
Gravlax- Dry cured salmon made with salt, sugar and spices. Similar to lox in that it is not smoked or cooked with heat.

How to make Lox Bagels

Slice the bagel in half and toast it (in a toaster or quickly under the broiler).

Spread a layer or cream cheese over the toasted bagel. Add the lox. Sprinkle with capers and chopped dill.

Top the lox bagel with any other toppings you prefer like: sliced cucumber, tomato, thinly sliced red onion and a squeeze of lemon juice. Serve cold.

Notes & Variations

Lox Bagel Spread (or Lox Schmear) – in a food processor add the cream cheese, lox, capers, dill and a few slices of cucumber and red onion. Blend until smooth. Smear this over a toasted bagel for a commute friendly lox bagel option.
I rarely used plain cream cheese in this recipe although you can. I prefer a savory cream cheese like chive and onion.
If you can’t find capers (or find you forgot to buy them) chopped green olives are a tasty substitute IMO.

More Favorite Breakfast Recipes

Lox Bagels

A filling and fresh breakfast with lox, cream cheese and everything bagels

Course Breakfast

Cuisine American

Keyword lox bagel

Prep Time 5

Total Time 5

Servings

Calories 458kcal

Author Emma Chapman

Ingredients

2 ounces Lox or cold smoked salmon
1 everything bagel
2 tablespoons cream cheese
2 teaspoons capers
1 teaspoon dill

Instructions

Slice the bagel in half and toast it (in a toaster or quickly under the broiler).
Spread a layer or cream cheese over the toasted bagel. Add the lox.
Sprinkle with capers and chopped dill.
Top the lox bagel with any other toppings you prefer like: sliced cucumber, tomato, thinly sliced red onion and a squeeze of lemon juice. Serve cold.

Notes

Lox Bagel Spread (or Lox Schmear) – in a food processor add the cream cheese, lox, capers, dill and a few slices of cucumber and red onion. Blend until smooth. Smear this over a toasted bagel for a commute friendly lox bagel option.
I rarely used plain cream cheese in this recipe although you can. I prefer a savory cream cheese like chive and onion.
If you can’t find capers (or find you forgot to buy them) chopped green olives are a tasty substitute IMO.

Nutrition

EASY Sancocho

Emma Chapman — Thu, 08 Oct 2026 13:03:00 +0000

Sancocho is a flavorful and hearty soup most common in Latin American and the Caribbean. I’ve been developing a few traditional Venezuelan recipes as it’s something that’s been important to me (my mother was born in Venezuela) and while Sancocho was on my list. I am a big fan of soups and stews and I especially love something brothy and filling like this one.

Sancocho can be made a number of different ways based on the region you find it. This version is a very simple one with ingredients I can easily find at most grocery stores where I live. This soup is made with beef, starchy vegetables like potatoes and corn. It’s flavorful, filling and deeply satisfying on a rainy or cold weeknight.

Related: Next try my recipe for cachapas, tequeños, or arepas. And if you love soup be sure to make pozole.

Sancocho Ingredients

Chuck roast
Oil – Canola or Vegetable
Beef broth
Sofrito cooking base
Sazon spice
Adobo spice blend
Bay leaves
Platano
Potatoes
Corn
Oregano
Cilantro
Rice for serving

How to make Sancocho

Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper. In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.

Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.

Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.

Remove the bay leaves from the soup. Add the vegetables and oregano. Cook covered for another 30-45 minutes, until the vegetables are tender. Sprinkle the chopped cilantro over the top and stir into the soup before serving. I like to serve this alongside steamed white rice and lime wedges.

Notes & Substitutions

Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
Depending on your size of pot you may need to sear the meat in a couple of batches.
The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
This stew is great the day it is made but also makes excellent leftovers. Simply store in an airtight container in the refrigerator for up to three days and rewarm before eating.

More Latin American Recipes

Sancocho

a flavorful soup with a broth base, beef, and starchy vegetables

Course Soup

Cuisine Caribbean, latin american, Venezuelan

Keyword sancocho

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 590kcal

Author Emma Chapman

Ingredients

2 pounds chuck roast
1 tablespoon oil
8 cups beef broth
1 cup sofrito cooking base
1 teaspoon sazon seasoning
1 teaspoon adobo spice blend
2 bay leaves
1 platano
10 fingerling potatoes
4 ears corn
½ teaspoon oregano
2 tablespoons cilantro

Instructions

Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper.
In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.
Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.
Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.
Remove the bay leaves from the soup. Add the vegetables and oregano.
Cook covered for another 30-45 minutes, until the vegetables are tender.
Sprinkle the chopped cilantro over the top and stir into the soup before serving.

Notes

Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
Depending on your size of pot you may need to sear the meat in a couple of batches.
The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
I like to serve this alongside steamed white rice and lime wedges.

Nutrition

Puppy Chow – 4 Ingredient Recipe

Emma Chapman — Tue, 06 Oct 2026 13:00:00 +0000

Puppy Chow (also called Muddy Buddies) is one of my favorite holiday recipes. This recipe is made using only four ingredients and it takes less than ten minutes to make. Try this beloved treat. All you need is Chex cereal, chocolate chips, peanut butter chips (or peanut butter) and powdered sugar.

Did you grow up calling this recipe Puppy Chow or Muddy Buddies? I think it may be a regional thing. I grew up saying Puppy Chow in Missouri.

Puppy Chow Ingredients

Chex Cereal You can use rice Chex cereal or corn Chex- we typically use corn.
Chocolate chips we typically use milk chocolate or semi-sweet chocolate chips.
Peanut Butter Chips or peanut butter
Powdered sugar also called confectioner’s sugar

You can absolutely use creamy peanut butter instead of peanut butter baking chips, but I tend to use chips as I usually have them on hand (we bake a lot at our house).

How to make Puppy Chow

In a large bowl, add the cereal. Set aside.

In a medium size bowl, add the chocolate chips and peanut butter chips (or peanut butter). Use a microwave-safe bowl to melt in 30 second intervals, stirring in between, until the chocolate peanut butter mixture is melted. You can also do this over low heat on the stove top.

Pour the melted chocolate mixture over the cereal and stir to combine. You want to get all the pieces coated in chocolate.

Pour the cereal mix into a large paper bag (like a paper grocery bag) and add the powdered sugar. Close, and shake so everything gets dusted in sugar.

I like to use the corn Chex cereal, but you can use the rice kind or wheat or even mix them.

Why use a paper bag? Most recipes will tell you to mix this in a large (gallon size) ziplock bag, but for this recipe you will need at least two of those bags (or done in two batches), so I like to reuse a paper grocery bag instead. Just make sure if you are reusing something that it is clean and free of debris.

This is a recipe I often make with kids and the big, brown grocery bag works better for them as well. It’s just fun!

Tips & Additions

Add Candy I love adding Buncha Crunch any time of year.
Christmas or Seasonal Variation M&Ms are also a great addition and you can buy seasonal colors, like pastels in Spring or red and green for Christmas.
Autumn Variation Reese’s pieces is always a great addition but the colors are also great for autumn.I love adding candy corn to this puppy chow recipe right around Halloween.
Add Salt Flaky sea salt can be added at the same time as the powdered sugar to add a little depth of flavor. I love the combination of chocolate and salt! My favorite flaky sea salt for this as well as to top cookies (among other things) is Maldon Sea Salt Flakes.
How to Freeze You can also freeze a batch of puppy chow after making and store it. It is freezer-safe for at least 2 months.
Where to Serve This is a great recipe for bringing to a party, movie night or holiday gathering. It also makes a great gift idea for friends and neighbors.
Alternative Ingredients Some recipes call for a bit of vanilla extract or unsalted butter. You may also substitute peanut butter for almond butter or any other type of nut butter.

Frequently Asked Questions

What are Muddy Buddies made of?

Strawberry Pretzel Salad

Emma Chapman — Sun, 04 Oct 2026 13:00:00 +0000

Most folks call this strawberry pretzel salad but in my family it is simply called jello salad. This recipe is something my late great-aunt Ina used to make for big family dinners. To me, this feels like the quintessential Thanksgiving or Christmas side dish, as it just feels very retro and Midwest to me.

There are many variations of Strawberry Pretzel salad, so here is what you can expect from this recipe. This is a dessert OR sweet side dish in three layers: pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.

I like to add a sugared cranberries garnish along the edge just for a festive look, but this is totally optional.

As I mentioned, this is my great-aunt Ina’s recipe. I had to get it from my grandmother who delivered it to me as a handwritten photocopy, which I loved. I pretty much stick to her Jello salad recipe with one variation which I’ll share below.

Strawberry Pretzel Salad Ingredients:

Strawberry Jello mix
Cranberry juice
Frozen strawberries
Cream cheese
Cool Whip
Granulated white sugar
Butter
Pretzels

How to Make Strawberry Pretzel Salad:

This is a layered dessert that requires some setting time. So, it’s best to make this the day before you plan to serve it. Personally, I love a make ahead recipe, especially when I’m prepping for a big meal.

Layer 1 = Crushed pretzels and melted butter that get baked into a crust.

Layer 2 = Softened cream cheese, Cool Whip, and sugar get blended together and then layered over the cooled crust.

Layer 3 = Strawberry Jello mix made with cranberry juice and frozen strawberries are added to the top layer. Then, allow the dessert to fully set (covered in the refrigerator) before serving.

Tips for Making Jello Salad:

For the strawberry Jello, I follow the directions on the box, substituting the cold water for cold cranberry juice instead. This adds more flavor and a tartness to this sweet side dish.
I like to pulse the frozen strawberries in a food processor a couple times before adding to the Jello mix. My aim is not to completely puree them, but leave some variance in texture, as you can see in the photos here.
This recipe is best made in a 9×13 pan. However, as you can see, I made it in a slightly smaller dish as pictured here. This is totally fine—it just means your layers will be a little thicker and it may take a little longer for the Jello to fully set.

More Holiday Desserts

Is strawberry pretzel salad a side dish or dessert? Honestly, I’ve had it served both ways before, so it’s entirely up to you. Here are some other holiday desserts you might like:

Eclair No-Bake Cake – another delicious layered dessert
15 Pumpkin Desserts
Caramel Apple Cheesecake
Easy 3 Ingredient Fudge

FAQ

Frequently Asked Questions

How long does Jello salad last in the refrigerator?

Hot Toddy Recipe

Emma Chapman — Fri, 02 Oct 2026 23:00:00 +0000

I love a classic hot toddy. In this post we will teach you to make the best hot toddy and customize it to your taste. This recipe is usually made of just four ingredients- hot water, whiskey, fresh lemon juice, and honey.

As soon as the cold weather starts to set in I feel in the mood for this drink. A great option for the cold winter months and anytime you have a sore throat or the flu. As soon as you feel the cold symptoms coming on, make yourself a nice hot toddy. Of course, no need to be ill to try this drink- these are delicious and cozy all winter long.

More hot cocktails + drinks: Irish Coffee, Mulled Wine, Hot Buttered Rum, Glühwein (German Mulled Wine), Medicine Ball, Turmeric Latte.

What does it taste like?

A hot toddy is a sweet, warm whiskey cocktail. The top flavors are whiskey and honey. It tastes like a hot tea with honey and whiskey added. If you don’t like whiskey you can make this recipe using dark rum, scotch or flavored whiskey like Fireball, which is cinnamon flavored whisky. You can taste the liquor, so choose one you enjoy the flavor of.

Hot Toddy Ingredients

Hot Water We recommend using filtered water if your water at home has any taste to it at all.
Whiskey Our favorite is Tennessee Whiskey. You can also use Bourbon, Irish Whiskey, Japanese Whiskey, Scotch or Dark Rum. The flavor does come through, so choose your personal favorite.
Lemon Juice freshly squeezed is a must for this recipe.
Honey A generous squeeze of honey will help soothe your throat and sweeten this drink.

The best glassware to serve this in is a clear mug. Here’s the exact ridged mug we used in these photos.

How To Make a Hot Toddy

First, add whiskey and honey to a mug.

Next, pour in the hot water. Give that a couple stirs to make sure the honey dissolves.

Add lemon and/or a cinnamon stick to garnish.

Tips for Making

If you want to be able to sip your drink right away use water around 140°F to 150°F. This is warm, but not boiling hot.
Rub the outside rim of your mug with lemon before serving.
My favorite secret ingredient to add to a hot toddy is a handful of fresh mint leaves. It creates the best sensory experience ever.

Variation Ideas

Flavored Tea Any flavor that goes well with the spirit you are using (I like to use lemon, ginger, or cinnamon)
Apple Flavor Make an apple hot toddy by adding half a packet of apple cider mix to your drink. Or use a full packet and replace the tea entirely.
Add Ins Add a star anise, an orange slice, a clove-studded orange wedge, a whole cinnamon stick, or a lemon peel. These are all great garnish ideas that add flavor to your drink. You could also add mulling spices.
Maple Syrup Replace honey with maple syrup for a nice cozy variation. You can also use agave nectar as a substitution for honey.

Need more hot toddy recipes?

Sweet Tea Hot Toddy
Cranberry Spiced Hot Toddy
Apple Cinnamon Hot Toddy
If you enjoy scotch try a Rusty Nail cocktail.
Best alcohol-free drink when you are sick is Medicine Ball Tea

After a cold day, I love a hot toddy! Cheers.

P.S. Check out 40 Fun Cocktails to Make at Home for more recipes!

Classic Honey Toddy

A simple hot cocktail with only four ingredients

Course Drinks

Cuisine American

Keyword cocktails, hot toddy

Prep Time 3

Total Time 3

Servings serving

Calories 149kcal

Author Emma Chapman

Equipment

1 Hot water kettle
1 mug

Ingredients

1 ½ ounces whiskey or bourbon
1 cup hot water
2 teaspoons honey
lemon

Instructions

Add the whiskey and honey to a mug.
Add the hot water. I like to heat the water to between 140°F to 150°F, but whatever you usually make hot tea at is fine.
Stir so the honey dissolves.
Add a lemon slice.

Notes

You can swap out the lemon for any citrus including orange. Squeeze to release some juice, or you can peel the rind and add that as garnish too.

Here are a few things you can add to spice a simple hot toddy up: cinnamon sticks, spices like nutmeg or turmeric, apple cider mix, tea that goes well with the spirits you are using.

You can use whiskey, bourbon, or rum—just use one you would sip (not a white rum or something that should be mixed in with stronger tasting ingredients).

Nutrition

Sweet Potato Pie

Emma Chapman — Thu, 01 Oct 2026 15:07:00 +0000

I love dessert. And there’s really nothing better than a slice of pie at the end of an epic meal. If you feel similar, you NEED to make this sweet potato pie recipe. It’s creamy, flavorful and really easy to make. I like to top this sweet potato pie with toasted homemade marshmallows, but you could absolutely use store-bought or skip the marshmallows and simply top with whipped cream.

Related: Next up, try my sweet potato casserole, pumpkin cheesecake or no-bake pumpkin pie.

Sweet Potato Pie Ingredients

Sweet potatoes
Mascarpone cheese
Granulated white sugar
Brown sugar
Salt
Eggs
Milk
Vanilla extract
Butter
Cinnamon
Nutmeg

I often use store-bought pie crust, BUT if you want to make your own please try our favorite pie crust recipe.

How to Make Sweet Potato Pie

First, bake the sweet potatoes. (You can use canned sweet potatoes if you prefer.)Set out the mascarpone cheese so it can soften while you bake the potatoes. Once they are baked and cool enough to handle remove the skins and mash them into a puree.

In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half of the milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.

I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.

Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to fully cool before serving or storing.

Tips & Notes

Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
You can substitute mascarpone for cream cheese.
If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.

Sweet Potato Pie

A creamy, flavorful pie made from fresh sweet potatoes.

Course Dessert

Cuisine American

Keyword sweet potato pie

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 543kcal

Ingredients

For the pie:

8 ounces mascarpone cheese softened
2 cups sweet potatoes mashed
⅓ cup granulated white sugar
⅓ cup brown sugar
¼ teaspoon salt
2 eggs
1 cup milk
1 teaspoon vanilla extract
¼ cup butter melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 pie crust

Instructions

First, bake the sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
Once they are baked and cool enough to handle remove the skins and mash them into a puree.
In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
Allow to cool before serving or storing.

Notes

You can top this sweet potato pie with store-bought marshmallows or whipped cream instead.

Nutrition

BEST Baked Macaroni and Cheese

Emma Chapman — Wed, 30 Sep 2026 13:00:00 +0000

This is my all-time favorite baked macaroni and cheese recipe. I’ve been making it for years (I originally published this baked mac recipe in 2012 and very little has changed). This is my most requested recipe I make at big family events like Thanksgiving or Christmas. And personally, it’s one of my favorite recipes on our site.

Why do I love this Baked Macaroni Recipe so much?

It’s simple. The “craziest” ingredients you’ll find here are cayenne and pepper jack cheese. Which you can omit or swap if you have heat-aversion eaters or kids you are serving this too.
It’s easy. From start to finish you could make this dish in about an hour.
This is a classic! No eggs. No evaporated milk. Just a basic recipe that’s truly delicious.
Small batch. This isn’t a giant casserole made to feed 50. You can bake this in an 8×8 pan. But, if you want to double it you can easily bake it in a 9×13 pan which is more often what I do.
Not bland! Some baked macaroni and cheese recipes can be a little on the boring side. With the addition of garlic, cayenne, and pepper jack cheese there is flavor and spice to balance out the creaminess of this dish.

Baked Macaroni and Cheese Ingredients

Macaroni noodles
Butter
Garlic
All-purpose flour
Cayenne
Salt
Black pepper
Milk
Chicken stock – or vegetable
Pepper jack cheese
Cheddar cheese
Breadcrumbs – homemade recipe in the card below
Chives – or green onions

How to make Baked Macaroni and Cheese

In a pot boil salted water. Add pasta and cook until al dente. Once cooked drain and set aside.
In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
Add the cayenne and a big pinch of salt and pepper.
Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It’s the texture of a paste.
Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
Stir in the pepper jack cheese and half the cheddar and stir until melted.
Add the pasta to the cheese sauce and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
Bake (covered in foil) at 350°F for 20 minutes.
Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.

Can You Make Baked Macaroni and Cheese Ahead?

Yes. I will often make this up to adding the breadcrumbs and baking. If you keep the bread crumbs stored separately, you can cover this dish and keep in the refrigerator and then bake (adding the breadcrumbs) the next day or even the day after.

What is the Best Cheese to Use for Macaroni and Cheese?

For this recipe, I like a mix of sharp cheddar and pepper jack. You can use other cheeses instead like gruyere, Colby, Monterey Jack, or gouda — just be sure to use something with low moisture (not fresh mozzarella) and plenty of flavor.

And while for some recipes I do not recommend pre-shredded cheese (because it is coated in anti-clumping ingredients and can affect things like sauces) I don’t think it makes a huge difference to this recipe. I’ve used pre-shredded and not and I think either is fine for this homemade Mac recipe.

Should You Cover Your Mac and Cheese When Baking?

Yes. I cover the top of the dish in aluminum foil for the first 20 minutes of baking. Then, I uncover the dish and let it bake another 8-10 minutes.

You want the casserole to bake but you do not want the breadcrumbs to burn in the process.

I mentioned this on our podcast recently, but this is my ultimate comfort food! I love this for holidays, like Thanksgiving. But I also really love to make this now and again alongside a protein for a special dinner. I’ve even requested it for my birthday in the past.

This makes 4-6 servings, so at our house it lasts for a few meals. Enjoy! xo. Emma

Best Baked Macaroni and Cheese

classic baked macaroni and cheese with no eggs or evaporated milk

Course Main Course, Side Dish

Cuisine American

Keyword baked macaroni and cheese

Prep Time 12

Cook Time 28

Total Time 40

Servings servings

Calories 447kcal

Author Emma Chapman

Ingredients

8 ounces macaroni noodles
4 tablespoons butter
3 cloves garlic minced
¼ cup all-purpose flour
¼ teaspoon cayenne
salt and pepper
1 cup milk
¾ cup chicken or vegetable stock
1 ½ cups pepper jack cheese shredded
1 cup cheddar cheese shredded
1 cup breadcrumbs see note for how to make your own
2 teaspoons chives chopped

Instructions

In a pot, heat enough water to cover the pasta plus a few teaspoons salt over high heat until boiling. Add pasta and cook until al dente. Stain and set aside.
In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
Add the cayenne and a big pinch of salt and pepper.
Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It's the texture of a paste.
Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
Stir in the pepper jack cheese and half the cheddar and stir until melted.
Add the pasta and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
Bake (covered in foil) at 350°F for 20 minutes.
Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.

Notes

To make your own breadcrumbs, take 3 pieces of bread and bake them at 350°F until very toasty on both sides. I sometimes do this while the oven preheats and I’m preparing the rest of this recipe. Just keep an eye on it.

Once toasted, pulse in a food processor to make breadcrumbs.

Nutrition

EASY Apple Cobbler

Emma Chapman — Mon, 28 Sep 2026 13:02:00 +0000

Recently, we went apple picking with some friends and I came home with way too many apples. Many of them were on the sour side, perfect for baking! This old-fashioned apple cobbler recipe could not be easier and it’s so delicious! The apples are soft and cinnamon-y with a soft, spongy cake top. This cobbler isn’t overly sweet, so it’s perfect topped with a scoop of vanilla ice cream or a good amount of whipped cream.

While I love crispy, sour apples (like Granny Smith), in this apple cobbler you can absolutely use any apples you have on hand.

Related: Next, try apple pie bars, apple dumplings, homemade caramel apples, homemade candy apples, or no-bake caramel apple cheesecake.

Apple Cobbler Ingredients

Apples – I prefer sour varieties for baking like Granny Smith but any apples will do
Brown sugar
Cinnamon
Butter
Granulated white sugar
Vanilla extract
Eggs
Milk
All-purpose flour
Baking powder
Salt

I do highly recommend vanilla ice cream or whipped cream to top this with as it’s not an overly sweet cobbler. You could also drizzle on a little caramel sauce to the ice cream if you’re feeling in a caramel apple mood.

How to make Apple Cobbler

Peel the apples and slice into thin pieces. Place in a 9×11 baking pan and toss with the brown sugar and cinnamon.

In a large mixing bowl, stir together the butter and granulated white sugar. Then, stir in the eggs, vanilla, and milk until combined.

In a smaller bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).

Spoon the batter over the top of the apples and use the bottom of the spoon to spread the batter in an even layer.

Bake at 350°F (177°C) for 40 minutes, covering with foil for the first half. The edges should begin to brown when done.

Tips and Notes

I used 9 small/medium apples for this recipe. But if your apples are store-bought they are likely larger and you may only need around 6. The best way I’ve found to gauge this is to add the apples (whole) to the baking dish and when you can’t easily add more you have enough.
You could add a drizzle of caramel sauce to the apples before spooning the batter on top.
You can mix pears in with apples in this cobbler recipe with similar results.

Frequently Asked Questions

How is apple cobbler different from apple crisp?

Corpse Reviver Cocktail

Elsie Larson — Sat, 26 Sep 2026 18:08:00 +0000

The Corpse Reviver No. 2 is a pre-Prohibition cocktail recipe created to be so strong that it could revive your hungover corpse. Originally, it was served as a morning drink. This cocktail is both equal parts sweet and strong with a hint of bitterness. Can it really cure hangovers? We’ll let you be the judge of that.

More Classic Cocktails: Old Fashioned, Manhattan, Negroni, Aviation, The Last Word, Sidecar.

Ingredients in a Corpse Reviver

Absinthe – This drink starts off with a rinse of absinthe in the glass.
Gin – Specifically London Dry Gin.
Lillet Blanc – A French aperitif made with fortified wine. The original recipe was made with Kina Lillet. Lillet Blanc is actually a new formulation of the original Kina Lillet with less alcohol, less sugar, and less bitter quinine.
Orange Liqueur – Such as triple sec or cointreau.
Lemon Juice – Freshly squeezed citrus balances this recipe.

The best glassware to serve a Corpse Reviver in is a Nick and Nora cocktail glass or a coupe glass. We recommend chilling your glasses before making this recipe. Simple keep some in the freezer to pull out when you want a chilled cocktail.

How to Make a Corpse Reviver

Rinse the inside of a chilled cocktail glass with absinthe. Swirl it around the inside of the glass until the surface is lightly coated. Discard the excess absinthe.

In a cocktail shaker with ice, combine gin, Lillet Blanc, orange liqueur and lemon juice. Shake for 10-15 seconds until well chilled.

Strain and pour into your prepared cocktail glass.

Garnish with a lemon twist or a luxardo cherry.

History

This recipe can be traced back to the 1870s. This recipe is Corpse Reviver No. 2. It’s the best known version to this day. Corpse Reviver No. 1 was made with cognac, Calvados and sweet vermouth.

The Corpse Reviver No. 2 lost some popularity but was revived (see what I did there?). In Harry Craddock’s 1930 book, “The Savoy Cocktail Book.” This book reintroduced dozens of classic drinks to cocktail enthusiasts of the 1930s.

When you order a Corpse Reviver, remember that it is stronger than it tastes. Harry Craddock famously said, “Four of these taken in swift succession will un-revive the corpse again.” Always drink responsibly.

What is Absinthe?

I always feel like a badass pulling out my bottle of absinthe. It’s been immortalized in famous paintings by Picasso and Degas as well as one of my favorite films of all time: Moulin Rouge (2001). Absinthe was illegal in the United States for almost 100 years. It had a reputation as a hallucinogenic substance (this is pure myth and scientifically disproven).

Absinthe tastes like anise and fennel (or licorice). It is a little more rare in cocktail recipes, so if you buy a bottle be sure to make a Sazerac as well.

Tips & Substitutions

Substitutions – You can use Cocchi Americano Blanco or dry vermouth instead of Lillet Blanc if you like. Many bartenders have strong loyalties to one or the other—the only way to know for sure is a comparative test to see what you prefer.
Chilled Glass – For such a simple recipe a chilled coupe glass makes a big impact and elevates the whole recipe.
Play With Flavors – Stir in a bit of rosemary simple syrup or lavender simple syrup to create a unique flavored take on this classic drink.

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