Macaroni and Cheese

Makes 6-8 Side Servings


  • 12 oz elbow pasta
  • 1 1/2 cup evaporated milk
  • 16 oz velveeta cheese, cut into cubes
  • 4 oz pepper jack cheese
  • 1 1/4 teaspoon Lawry’s seasoned salt
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Prepare an 8×8 inch baking dish with cooking spray.
  2. Boil water in a large pot. Make sure to add a pinch of kosher or sea salt to the water.
  3. Add pasta and cook following box directions until pasta has reached al dente.
  4. Meanwhile, in a large saucepan heat milk over medium heat until it begins to simmer. In batches, alternating, stir in both cheeses. Continue to stir until cheese has melted.
  5. Stir in both salts and pepper.
  6. When pasta is done cooking, drain and combine with cheese sauce.
  7. Pour mixture into the prepared baking dish and broil on high for 2-3 minutes. Keep a close eye on your dish to avoid burning. Serve and enjoy!

Thanks to the original recipe found in The Hungry Fan’s Game Day Cookbook (pp. 201).

The Story Behind the Recipe

I grew up in a town that could be referred to as small three months of the year and the other nine, our population more than doubles. The area I live in is a college town, home of the Penn State Nittany Lions. From the moment I can remember, fall has meant tailgating season.

I’ll continuously be on the hunt for great make-ahead dishes that can be easily reheated at the tailgate. To make this recipe for a tailgate, simply omit the last step of broiling and add a bit of water to rehydrate the dish while reheating. Eats great out of disposable food paper tray such as this.

Jalapeño Popper Cups

Makes 30 Mini Phyllo Cups


  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells


  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.