Wednesday, September 23, 2015

Some Days Are Like That

There are just some days you need some comfort food to make it all better. For some it's "bath day" (Barkley was NEVER a fan) or for others it's a whole day of meetings which can sometimes be more tiring than being busy with having eight fires at once to put out.

So for tonight. . .

Easy Baked Mac and Cheese. I love the "just like Mom made" stuff with ham and onions and homemade roux, (and I have an incredibly good one if anyone wants it).. But some days you just need EASY. This one is. But is also delicious and unbelievably creamy. You can assemble it in 15 minutes, if you get out the ingredients ahead of time, while you get out of your work clothes and take the dog outside.

This recipe has been made for potlucks many times and the dish is quickly scrapped clean.
You start with some Cabot extra sharp cheddar (or Tillamock for those lucky folks that can find it out West) and (don't faint) a little bit of Velveeta to make it creamy and a can of Campbell's Cheese soup.

Toss in the rest (not pictured, some Penzey's Northwoods seasoning for the most subtle of bite).
Bake for 20 minutes. Sprinkle a little more cheddar on top and bake a bit more.
It's the perfect plate of comfort food.
click on photos for the full effect
4 cups macaroni (dry) cooked
1/4 cup real butter, melt onto drained pasta

Stir in a generous 2 cups shredded good qualityCheddar (about 8 ounces)
1 can cheddar cheese soup
8 ounces processed cheese spread
(all at room temperature)

Stir until mostly melted

Add in 3 eggs whisked into 1 can evaporated milk, 1/2 teaspoon Penzey's Northwoods seasoning (or seasoning salt of your choice) and 1/4 teaspoon white pepper.

Bake at 325 for 20 minutes covered with foil. Stir well and remove foil. Sprinkle on about 1/2 cup  cheddar cheese and bake another 15-20 minutes, uncovered, until cheese on top is melted and starting to brown on the edges of the pan.

If you wish to go crazy and add an extra five minutes to it, chopped bacon and/or jalapeno is awesome stirred into it before cooking, but it still shines, even plain.

This is neither low fat or low sodium, and is  really is intended as a side dish for ham or pork or meatloaf.  But I have to say, I loaded up my plate and it was SO worth it.



  1. Oh that looks yum..
    And you got to enjoy a good spa day! We call em Pug Spas!

    1. Pug Spas. How Cute! I think Abby calls them "boot camp". She does NOT like having her nails trimmed.

  2. Hari OM
    Oh Abby, you are furever hopeful!!!... and I had flashbacks to when mum returned to workforce and we had something very like this when she came home shattered - only it was Cambells condensed mushroom soup, I seem to recall. As kids we didn't question. It was 'eat or else...'... ... not entirely sure I thank you for the memory!!! YAM xx

  3. Sounds heavenly delicious!
    Mr Bailey, Hazel & Mabel

  4. Our mom started to salivate all over my computer keyboard!

    Your Pals,

    Murphy & Stanley

  5. All I've got to say that best be the bestest Mac cheese ever to make up for the bath.

    Aroo to you,

  6. That looks delish. Our mom makes a great mac and cheese too.

  7. Looks yummy - my momma luvs mac and cheese!

  8. some days scream for Mac&Cheese... like this thursday :o) efurrything looks better with M&C... even a bath :o)

  9. Howdy Mates. Mmm that sounds good but we have to admit we've never heard of chedder cheese soup here in Oz. We're sure we could use an alternative though with your recipe. It looks so easy. Hope your week has been a good one so far. No worries, and love, Stella and Rory

    1. Stella and Rory - "homemade" condensed soup is easy to make. The Campbells brand canned soup is condensed so you add water to to make actual "soup" and with this recipe you would do the same if you were going to eat a bowl of it. But as a binder for a casserole, this is perfect as is.,

      3 Tablespoons unsalted butter (if using salted butter, reduce salt to a pinch)
      3 Tablespoons all purpose flour
      1/4 tsp salt
      1 pinch pepper
      1/4 teaspoon dry mustard

      1 cup milk
      1/2 cup cheddar cheese (shredded)

      Melt butter on medium heat in a small pan. Whisk in flour and spices. Add milk and whisk, stirring constantly over medium head until blended and smooth Add in cheddar, reduce heat to low and stir until cheese is melted. Cool and store or use right away.


Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

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