BAKED MAC & CHEESE
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR – SERVINGS 12
1 (16 oz) pkg elbow macaroni pasta 1 (8 oz) pkg cream cheese, at room temperature 1 cup whole milk 2 cups heavy cream 2 cups shredded mozzarella cheese 2 cups shredded sharp Cheddar cheese 1 cup shredded Monterey Jack or Colby Jack cheese
1 cup Taste of Inspirations® Shredded Asiago Cheese ½ cup sour cream 1 tbsp dried thyme 2 tsp garlic powder 2 tsp onion powder 2 tsp chili powder ½ tsp ground cayenne pepper ¼ tsp ground nutmeg ¼ cup green onions (optional)
STEP 1 Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain pasta well. STEP 2 In a large microwave-safe bowl, combine the cream cheese, milk, and heavy cream. Heat 30 sec.–1 min., until cream cheese is melted. Add the mozzarella, Cheddar, Monterey Jack, Asiago, and sour cream. Stir until combined. Add the thyme, garlic powder, onion powder, chili powder, cayenne pepper, and nutmeg. Season with salt and pepper. Stir to combine. STEP 3 In a 9x13-inch baking dish, combine cooked macaroni with cheese sauce. Toss until evenly combined, then spread into an even layer. Bake 30–35 min., until cheese is bubbling. If desired, switch oven to broil and broil 2–3 min., until top is golden brown. Let rest 5 min. before serving. Garnish with the green onions, if desired.
PER SERVING: 560 CALORIES, 37G FAT, 24G SATURATED FAT, 120MG CHOLESTEROL, 453MG SODIUM, 35G CARBOHYDRATE, 2G FIBER, 5G SUGAR, 21G PROTEIN
PEACH COBBLER POUND CAKE WITH BROWN BUTTER GLAZE
PREP TIME 20 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 50 MIN. – SERVINGS 16
Cooking spray 2¼ cups packed brown sugar, divided 1 tbsp plus 2¼ tsp ground cinnamon, divided 3 cups plus 3 tbsp all-purpose flour, divided ½ tsp ground nutmeg ½ tsp salt 2 cups (4 sticks) unsalted butter, at room temperature, divided
1 (8 oz) pkg reduced-fat cream cheese, at room temperature 1½ cups plus 3 tbsp granulated sugar, divided 1 tbsp plus 1 tsp vanilla extract, divided 5 large eggs 3 peaches, sliced 1 tsp lemon juice 1½ cups confectioners’ sugar 4 tbsp heavy cream, plus more if desired
STEP 1 Preheat oven to 350°F. Grease a 10-cup Bundt pan with the cooking spray. Make the cinnamon swirl filling: In a small bowl, combine ¾ cup brown sugar, 1 tbsp cinnamon, and 3 tbsp flour. Stir to combine and set aside. STEP 2 In a large bowl, combine remaining 3 cups flour and 2 tsp cinnamon. Add the nutmeg and salt. Whisk to combine and set aside. In a large bowl, using a hand mixer or stand mixer, combine 1½ cups (3 sticks) butter with the cream cheese. Beat on medium 3 min., until fluffy. Add remaining 1½ cups brown sugar and 1½ cups granulated sugar. Beat 3 min. more. Add 1 tbsp vanilla and the eggs, one at a time, beating after each addition. STEP 3 To bowl, add flour mixture. With a rubber spatula, fold batter together until just combined. Add half of batter to prepared pan. Sprinkle the cinnamon swirl filling over batter and top with remaining batter. Bake until a toothpick comes out with a few crumbs, about 1 hour 20 min. Once cake is baked, allow to cool in pan 5 min., then invert cake onto a wire rack to cool completely. STEP 4 Make the roasted peaches: Increase oven temperature to 400°F. In a large bowl, combine the peaches, remaining 3 tbsp granulated sugar, remaining ¼ tsp
cinnamon, and the lemon juice. Toss to combine. Spread peaches out onto a parchment-lined rimmed baking sheet. Roast 10 min., until tender. STEP 5 Make the brown butter glaze: In a 10-inch skillet, melt remaining ½ cup (1 stick) butter on medium. Cook 2–3 min., until milk solids brown, swirling pan to prevent burning. Transfer to a medium bowl. Add the confectioners’ sugar, remaining 1 tsp vanilla, and 4 tbsp heavy cream. Whisk glaze together. If desired, add more heavy cream for a thinner consistency. To serve, drizzle brown butter glaze over cooled cake. Top with roasted peaches and serve.
PER SERVING: 806 CALORIES, 42G FAT, 25G SATURATED FAT, 197MG CHOLESTEROL, 215MG SODIUM, 102G CARBOHYDRATE, 2G FIBER, 74G SUGAR, 9G PROTEIN
Q&A with Britney
WHAT IS JUNETEENTH? Juneteenth is the day in which enslaved Africans in Galveston, TX, found out they were free, two and a half years after President Lincoln outlawed slavery. Juneteenth marks our country’s second independence day, June 19th.
HAVE YOU ALWAYS CELEBRATED JUNETEENTH? I first learned about it in my mid-twenties when I saw a festival flyer. I was astonished I’d never known about it before. Since I started my blog, I talk about Juneteenth each year to spread awareness. I also participate in a virtual cookout hosted by Eat the Culture. It is always so moving to share stories and recipes with others.
WHAT DOES JUNETEENTH MEAN TO YOU NOW? It has allowed me to delve into African cooking traditions and given me a deeper understanding of soul food. My family’s recipes can be traced back to my ancestors; that gives me a sense of purpose and pride. As new parents, my husband and I hope to start our own Juneteenth traditions as a family.
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