Classic Bistro Macaroni and Cheese Casserole Baked In a Water Bath

You can make this Bistro Baked Mac and Cheese anytime of year for Sunday Dinner or any gathering ! It's wonderful to call it dinner on a cold winter's day or night. Works up great for all of the holidays.

Baked Macaroni and Cheese Casserole

It's one of the best mac & cheese recipes to serve at a buffet, because it can be cut into squares.  It's very hearty, firm and not runny, and can easily be served on your good dinnerware or serving plates, or even festive paper or plastic plates.

My husband and I had been boating enthusiasts for many years, and bought our first boat about 1 week after we got back from our honeymoon. We still get together with our good friends from the marina that we would travel with.

Try this classic macaroni and cheese casserole recipe baked in a water bath and make it one of your family favorites!  The grandkids always enjoy it and your children will too! 

You can turn this from a brunch side dish into a frugal meal, simply by adding some ham or tuna fish!

Go upscale and make a bistro mac and cheese using a wonderful cheese such as Smoked Gouda or Swiss Gruyere.

This old-fashioned comfort food mac and cheese sets up  in a water bath. Anything made the old-fashioned way is really worth the effort!

Check out my favorite Kugel recipe if you enjoy a noddle main course or side dish.  Equally as rich and satisfying

Kitchen cleaning is easy with these Crochet Handmade Cotton Dishcloths from Moomettes Crochet 

Classic Macaroni & Cheese Casserole Baked In a Water Bath

1 1/4 cup scalded milk
3/4 cup soft bread crumbs (broken in pieces)
3 tbl butter
1 1/2 cup cooked elbow macaroni
tsp salt
1/2 lb grated Vermont Cabot sharp cheddar cheese
2 well beaten eggs

Pour scalded milk over bread crumbs.
Combine with butter, macaroni, salt, cheese, eggs.
Mix together.
Place in buttered flat 8 x 8 casserole dish  (if using oblong, increase recipe).
Top with breadcrumbs
Sprinkle with paprika.
To cook: put pan in water bath (broiler pan); 1/2 - 1" water (important)
Bake 375 for 45 minutes. To reheat - till warm and bubbly.

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© Frugal New England Kitchen 

Blueberry Ambrosia Salad | Fresh Fruit Pineapple | Jello Fluff

When I went to my niece's baby shower here in Connecticut, for the brunch, I brought along an easy favorite Jello Fluff Ambrosia Salad of fresh fruit.  What's nice about Ambrosia Fluff is that it can double as a dessert too. Make is with cranberries for Thanksgiving, Pineapple for Easter - use your imagination! 

It was a perfect day and lunch was served on the lovely Veranda porch in a historic home in one of Connecticut's oldest towns.

Ambrosia Salad Jello Fluff Dessert

It was quite warm for a New England day in spring, and at the baby shower we enjoyed a luncheon buffet of grilled eggplant, fresh spring asparagus and zucchini along with the most yummy chicken salad made  with cranberries and walnuts.

My Jello Ambrosia recipe is an easy yet simple, elegant brunch trifle dessert or side dish made from Jello, fresh fruit, marshmallows and whipped cream or Cool Whip - perfect for baby or bridal shower luncheons, buffets, picnics or a get-together on the deck!  Serve it or take it in a pretty clear glass Trifle Bowl or Punch Bowl! I made this sweet dessert with fresh blueberries and pineapple.

For any holiday such as Halloween, Thanksgiving, Christmas , family gathering, party or cookout, you can make this with dried cranberries, strawberries, strawberry, orange, pistachio or raspberry Jello or use your imagination and add the berries or nuts of your choice!

If chocolate is your thing, check out my other Pudding Trifle Bowl Dessert recipes ~

Easy clean-up with my crochet handmade Dish Cloths Wash Cloths from my Moomettes Shops !

Ambrosia Jello Fluff Holiday Dessert - Jello Delight

1 pint whipping cream or 2 containers of Cool Whip Topping
2 large packages of Lime Jello (or flavor of choice)
2 large cans of Pineapple chunks, drained
2 containers of fresh Blueberries

Thicken jello according to package directions until jellied.

If using fresh whipped cream, whip chilled whip cream.

Add 1/4 cup of confectioner's sugar to sweeten.

Drain juice from Pineapple.

After Jello has reached jelly stage, using electric beaters, whip until fluffy. Either fold in whipped cream, or fold in Cool Whip (whichever you are using.)

Fold in Pineapple, Blueberries and Walnuts.

Refrigerate until ready to serve. 

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© Frugal New England Kitchen