The cake features a whipped cream and cream cheese filling layered with crushed Oreo cookies. It’s topped with shredded coconut grass, Peeps marshmallows and chocolate eggs. It’s easily one of the cutest Easter treats for your holiday brunch.

Ingredients

• Cream cheese: For a smooth texture, soften the cream cheese in advance or use a microwave to soften it quickly.
• Confectioners’ sugar: The fine texture of this type of sugar is ideal because it dissolves quickly with no grittiness.
• Instant pudding mix: Instant pudding gives the filling an extra creamy texture. We use vanilla in our version, but you can use chocolate, too!
• Cold milk: You can use whole or 2% milk to blend with the pudding mix.
• Frozen whipped topping: Let the topping thaw in the fridge or on the countertop before blending it into the dirt cake filling.
• Oreos: The chocolate cookies give this cake its “dirt” appearance. Crush Oreos (or one of these off-brand Oreos) in a sealed bag with a rolling pin or in a food processor.
• Butter: You can use salted or unsalted butter; a small amount is blended with the cream cheese and sugar to create a smooth filling.
• Shredded coconut: This ingredient does double duty. It adds coconut flavor and, with the help of some food coloring, creates a grassy look.
• Green food coloring: To dye the coconut, you only need a few drops of food coloring. Kids will love to help with this step.
• Peeps: Bring your dirt cake landscape to life with Peeps creatures. Use bunnies or chicks—or both!
• Chocolate eggs: It’s hardly Easter without eggs. Egg-shaped chocolates, malted milk eggs or Easter M&M’s decorate the grassy top of the cake.

Directions

Step 1: Prepare the dirt cake

Make our classic dirt dessert recipe: Blend cream cheese, butter and confectioners’ sugar in one bowl, and mix the pudding mix and milk in another bowl. Fold the pudding into the cream cheese mixture and then fold in the thawed whipped topping.

Layer crushed Oreos in the bottom of a 13×9-inch baking dish, followed by half of the creamy filling; repeat both layers. Cover the dish and refrigerate it for one hour.

Step 2: Color the shredded coconut green

Pour 2 cups of sweetened shredded coconut into a resealable food storage bag. Add in a few drops of green food coloring. Seal the bag and then knead the coconut and food coloring together. Add more food coloring as needed until the coconut is a grassy shade of green.

Step 3: Decorate the dirt cake

Sprinkle the green coconut over the top of the dirt cake to make it look like a grassy lawn. Decorate the grass with Peeps bunnies or chicks and chocolate Easter eggs. Your Easter dirt cake is ready to serve!

Easter Dirt Cake Variations

• Decorate with other candy: There are so many sweets to try with this cake: jelly beans, sprinkles, mini chocolate rabbits or Easter candy corn.
• Make it with cake mix: Bake one of our Test Kitchen-recommended boxed yellow cake mixes into a 13×9-inch cake and cover it with vanilla buttercream frosting. Sprinkle crushed Oreos over the top, or fold them into the frosting before frosting the cake. Top the cake with green coconut grass and Easter candy.
• Create individual Easter dirt cakes: Layer the creamy filling and crushed Oreos in parfait cups, clear drink cups or ramekins. Top them with the coconut grass, Peeps and eggs.
• Try edible Easter grass: Skip the green coconut and top your cake with edible Easter grass (shreds of a green, gummy-like candy). Find it at stores like Michael’s or on Amazon.

Tips for Making Easter Dirt Cake

Can I make Easter dirt cake ahead?

Yes, the Easter dirt cake can be made in advance. After layering the creamy filling and Oreos, cover the pan tightly and refrigerate it. You can do this up to two days ahead of time. Wait to add the coconut grass and candy decorations until just before serving the cake.

Set up a make-your-own dirt cake station

Kids (and let’s be honest, adults, too!) will love decorating their own Easter dirt cakes. After layering the crushed Oreos and cream filling into individual cups or ramekins, top each one with green coconut grass. Set the cups out on a table along with small bowls of toppings like chocolate eggs, jelly beans, Peeps and sprinkles so the whole family can decorate their own dirt cake. Encourage kids to create an Easter scene on their cake rather than just loading the cups with candy!

The post How to Make a No-Bake Easter Dirt Cake That Kids Will Love appeared first on Taste Recipes.

Ingredients

• 12 baby red or yellow potatoes
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 4 teaspoons Dijon mustard
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• Fresh parsley or chives, minced
• Paprika, for garnish

Ingredients

• 12 ounces uncooked extra-wide egg noodles
• 1 block (8 ounces) cream cheese, softened
• 1 tub (8 ounces) sour cream
• 1-1/2 pounds ground beef
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 can (29 ounces) tomato sauce
• 1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Ingredients

• 1 large onion, cut into large chunks
• 5 garlic cloves, smashed
• 1/2 cup beef stock
• 1 tablespoon oil from a jar of sundried tomatoes
• 3 to 4 pounds boneless beef chuck roast
• 1/2 cup dry red wine
• 1/2 cup julienned oil-packed sun-dried tomatoes
• 1 jar (10 ounces) roasted sweet red peppers, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
• 16 ounces pappardelle pasta
• Freshly grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish

Ingredients

• 18 whole graham crackers
• 3 tablespoons packed brown sugar
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 tub (16 ounces) frozen whipped topping, thawed
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 cans (21 ounces each) blueberry pie filling
• 1 tablespoon lemon juice
• Fresh blueberries and graham cracker crumbs, for garnish

Ingredients

• 16 ounces fusilli or cellentani pasta
• 3 cups fresh broccoli florets
• 1/4 cup butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup half-and-half cream, warmed
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

The second I saw onion ring chips on TikTok, I knew I would love them. This recipe has all the joy of golden brown bits of cheese plus crisp, thin slices of onions that roast in that cheese as it melts. And after falling in love with the recipe for French onion pasta, my family couldn’t wait to try another cheesy onion dish.

I tested the onion ring chips recipe from Stella Drivas of Hungry Happens, which appears to be the original and has kicked off a flurry of copycats. Drivas touts the recipe as a low-carb way to satisfy cravings for fried onion rings. The chips bake up quickly enough to be a midday or late-night snack, but I could see them as a side for burgers, chicken tenders or meat loaf, too.

However you enjoy them, be prepared for cheesy onion ring chips to disappear in a flash!

What are ‘onion ring chips’?

This ingenious dish has a generous layer of shredded Parmesan cheese topped with very thin slices of onion. They get a dusting of garlic powder and paprika before going into the oven. As they bake, the cheese melts and releases oil into the pan, which “fries” the onions. The cheese eventually browns along the bottom, fusing with the onions to create a big, thin and crispy sheet.

Like an onion boil, so much of the flavor comes from the onion itself, but the seasonings do make these crisps even better.

Based on my test bakes, I have some tricks for the crispiest onion ring chips possible. First, the onions have to be cut into very thin slices, or they will end up soggy. The original recipe calls for 1/4-inch thick slices; I think 1/8-inch is even better. Use a mandoline slicer for thin, uniform slices. Second, shred your own Parmesan cheese using a box grater or Microplane. Pre-shredded cheeses have additives that prevent them from melting smoothly.

Finally, spread just a tiny bit of oil on top of the onions—too much oil will make them soggy. You can even use an olive oil spray for the lightest possible coating.

Ingredients for Onion Ring Chips

• 7 ounces shredded Parmesan cheese
• 2 to 3 small white or yellow onions, sliced into 1/4-inch (or thinner) slices
• 1/2 tablespoon olive oil
• Salt, garlic powder and paprika to taste

How to Make Onion Ring Chips

Step 1: Layer the cheese and onions

Preheat the oven to 400°F. Line a 17×12-inch rimmed baking sheet with parchment. Spread the shredded Parmesan into an even layer over the parchment. Then, lay the onion slices in a single layer on top of the cheese so that the sides are touching. (Don’t overlap them, though.)

Brush or spray the tops of the onions very lightly with olive oil. Finally, sprinkle as much salt, garlic powder and paprika as you like over the onions and cheese.

Editor’s Tip: The Parmesan cheese is salty, so don’t add too much extra salt. Or, wait to add salt until after they’re baked.

Step 2: Bake

Place the pan in the oven and bake the onions for about 18 minutes. When the tops are golden, and the cheese is browned and crispy around the edges, move the pan to a wire rack and let the onions cool for 10 minutes.

Break or slice the onions and cheese apart and serve them while warm.

Onion Ring Chips Tips

What type of onion is best for onion ring chips?

Use any type of onion you’d like. This recipe calls for white onions, but yellow or purple onions work, too. Sweet onions will give your chips a mellower, slightly sweeter flavor. (Just like they do in a pan of baked Tennessee onions!) If using a mandoline, choose small onions that will fit in the slicing area.

Can you use pre-shredded Parmesan for onion ring chips?

For this recipe, it’s best to grate your own cheese. This is because packaged, pre-shredded cheeses are treated with cellulose to keep the shreds from sticking. As a result, it doesn’t melt well. In this recipe, you want the Parmesan to melt quickly and smoothly so that it’ll meld with the onions.

How should you store onion ring chips?

Leftover onion ring chips can be covered and stored in the fridge for up to two days. To reheat and re-crisp them, transfer them to a lined baking sheet and place them in a 400° oven for three to five minutes until they’re warmed through and sizzling.

The post I Made the Viral ‘Onion Ring Chips,’ and They’re As Tasty As They Look appeared first on Taste Recipes.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter
• 4 medium onion, thinly sliced
• 1-1/2 teaspoons salt, divided
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme, plus more for garnish
• 3/4 cup dry white wine
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon pepper
• 16 ounces uncooked orecchiette pasta
• 4 cups beef stock
• 1 tablespoon sherry vinegar
• 1/4 cup half-and-half cream, warmed
• 6 ounces Gruyere cheese, grated

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• GLAZE:
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar

Ingredients

• Oil for deep-fat frying
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 4 ounces spiral duros (about 1 overflowing cup)
• Pinch salt

How to Serve Drinks in Chocolate Bunnies

Anyone can turn a chocolate bunny into a chocolate bunny cup. Choose a hollow chocolate rabbit, then use a warm knife to carefully slice off the ears. The edible cup will add chocolate flavor to the drink, so it’s important to choose a cocktail that pairs well with it—like one of my favorites, a classic mudslide. The rich Irish cream and coffee liqueur in this drink are perfect to serve in a milk chocolate cup. And there are more sweet and creamy drink ideas below.

Choosing the Right Chocolate Bunny

You’ll want a high-quality chocolate bunny, of course. Our Test Kitchen had the enviable task of tracking down all the best-tasting chocolate bunny brands, and found three that stood above the rest. To turn it into a cup, your chocolate bunny also needs to be structurally sound.

Choose a hollow bunny with chocolate walls thick enough to hold the drink without leaking, and strong enough to slice through without breaking. The bottom of the rabbit needs to be perfectly flat so that it can stand up on its own when filled. Finally, look for a chocolate bunny that has a wide, rather than narrow base, so that it’s less prone to tipping when filled. For my bunny drinks, I chose Russell-Stover’s 6-ounce hollow bunnies, which have plenty of room inside for the cocktail, and are strong and sturdy.

Ingredients

• Chocolate bunny: Choose a hollow chocolate rabbit with upright ears that can stand up on its own. It should be large enough to hold about 6 ounces (3/4 cup) of liquid.
• Irish cream: To make a creamy mudslide cocktail, pick up a bottle of silky-sweet Irish cream. Or, use your own Irish cream made with or without alcohol.
• Kahlua: The sweet coffee flavor of store-bought or homemade Kahlua is delectable with Irish cream and chocolate.
• Vodka: Using the best vodka (like Tito’s) will make your bunny cocktail taste like a true mixologist made it.
• Cream: Give the drink an extra-creamy finish with either cold heavy whipping cream or cold half-and-half.
• Garnishes: Pick up colorful paper straws for sipping your bunny cocktail. Optional decorations include dollops of whipped cream, ribbons in Easter pastel shades or fresh garnishes (try edible flowers or chocolate peppermint leaves).

Directions

Step 1: Cut off the chocolate bunny ears

Lay the chocolate bunny on a cutting board. Run a sharp kitchen knife under very hot water until the blade is warm, then dry it off. Hold the bunny with one hand and use the other to slice off the ears with the hot knife—do this slowly, using very gentle pressure while drawing the blade back and forth through the chocolate until it slices through. Be careful not to press too hard, or the chocolate walls could break and collapse.

Editor’s Tip: Check for potential leaks! Once the ears have been removed, hold the bottom of the rabbit up to the light and look inside—if light shines through any cracks or holes, brush some melted chocolate on the outside to patch them. Allow the chocolate to dry.

Step 2: Prep the cocktail

Pour 1-1/2 ounces each of Irish cream, Kahlua and heavy cream into a cocktail shaker. Add in 1 ounce of vodka. Add ice, cover and shake the ingredients until they’re completely chilled.

Step 3: Fill the bunny and serve

Stand the chocolate bunny up and carefully strain the chilled drink into it.

Add a straw, along with optional garnishes like whipped cream around the top (and on the backside to make a bunny tail!). Ribbons, edible flowers or mint leaves would be cute too. Serve the bunny cocktail immediately.

Chocolate Bunny Cocktail Variations

• Make it a sweet martini: The coffee flavor of an espresso martini is delicious with a chocolate bunny, as is a double chocolate martini made with two chocolate liqueurs. A tiramisu martini adds tropical, creamy RumChata. Or, use Irish cream and amaretto to make a sugar cookie martini.
• Try a brandy Alexander bunny: Pour an old-fashioned but delicious cocktail into your chocolate rabbit. A brandy Alexander is made with crème de cacao, sweet brandy and a little nutmeg.
• Serve a chocolate bunny aperitif: Instead of a cocktail, serve a straight shot of creamy liqueur in a smaller hollow bunny. Try Irish cream, Kahlua, Amarula or bourbon cream.
• Make a nonalcoholic version: For an alcohol-free celebration or to make the recipe kid-friendly, serve drinks like chocolate milk or coffee milk inside a chocolate bunny. Or, fill a bunny with a frosty treat—like a strawberry milkshake, thin mint milkshake or peanut butter milkshake. (Blend extra milk into the shakes to make them pourable.)
• Go with white chocolate: For an even sweeter cocktail, use a hollow white chocolate rabbit.

Tips for Making Chocolate Bunny Cocktails

Can chocolate bunny cocktails be made in advance?

Yes, the components of chocolate bunny cocktails can be prepped ahead of time. Slice the ears off the chocolate rabbits, then place the bunny cups inside a sealed container or food storage bag to keep them fresh. Store them at room temperature. You can also mix the cocktail ingredients together and store the mixture in the fridge for up to three days. Wait to add the cocktail to the chocolate bunny until just before serving it.

What’s the best way to cut a chocolate bunny for chocolate bunny cocktails?

For the easiest cut, your chocolate rabbit should have ears pointing straight up. I like to slice the ears off just above the head, but you can also slice further up to leave some of the ears intact. Finally, a slightly angled cut looks better than cutting straight across. Just remember to use a hot, dry knife and take your time so the chocolate doesn’t break. And if cutting the ears off chocolate bunnies seems like too much work, try a cottontail margarita instead!

How do you make a chocolate bunny cocktail without making a mess?

Depending on the hollow chocolate bunny you use, the opening to pour in the cocktail may be generous or narrow. To avoid spills or drips down the outside, use a funnel to pour the drink into the chocolate rabbit. Also, before adding the drink, remember to check the chocolate bunny for holes or cracks, and patch them with melted chocolate. Keep a napkin handy, as the chocolate may melt a little from the warmth of your hands as you hold it.

The post How to Make Chocolate Bunny Cocktails for a Sweet Easter Drink appeared first on Taste Recipes.

Ingredients

• 2 tablespoons marshmallow creme
• 2 tablespoons sweetened shredded coconut
• Ice cubes
• 1/3 cup cream of coconut
• 4 ounces silver tequila
• 2 ounces lime juice
• 1 tablespoon agave nectar
• 1 ounce triple sec
• 1 teaspoon vanilla extract
• 2 4-in. cocktail skewers
• 2 Peeps rabbits

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
• 1-1/2 cups chicken stock
• 1 tablespoon lemon juice
• 6 garlic cloves, smashed
• 2 tablespoons minced fresh rosemary

Ingredients

• 2 teaspoons butter
• 1 tablespoon sugar
• 3/4 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch salt
• 1/4 cup whole milk
• Maple syrup, berries, whipped cream, for topping

Ingredients

• 1 cup Grape-Nuts
• 3 cups whole milk
• 3 large eggs, room temperature, lightly beaten
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 2-1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Pinch ground nutmeg

Ingredients

• SHORTBREAD CRUST:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 1 tablespoon ice water
• FILLING:
• 1-1/2 cups sugar
• 5 large eggs, room temperature
• 1/3 cup freshly squeezed Meyer lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch salt
• Confectioners’ sugar, for dusting

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 package (3.4 ounces) instant cheesecake pudding mix
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups white chocolate chips
• 1 cup freeze-dried raspberries, crushed

Ingredients

• BEEF PATTIES:
• 1 pound ground beef (80/20)
• 1/4 cup finely chopped sweet onion
• 1 garlic clove, minced
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• GRAVY:
• 6 tablespoons butter
• 1/4 cup finely chopped sweet onion
• 3 cups beef stock
• 2 teaspoons Worcestershire sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• TO SERVE:
• 4 teaspoons canola oil, divided
• 4 large eggs, room temperature, divided
• 4 cups cooked white rice
• Chopped green onions, for garnish

Ingredients

• 1/2 cup ground coffee
• 1 teaspoon ground cinnamon
• 24 ounces water
• 1 cup evaporated milk
• 3 tablespoons packed brown sugar
• 1 tablespoon baking cocoa
• 1 pinch salt
• 1 pinch cayenne pepper, optional
• 2 orange peel strips (3 inches each)
• 1/4 teaspoon vanilla extract, optional
• 1/4 teaspoon almond extract, optional
• Optional garnishes: whipped cream, ground cinnamon, chocolate shavings, cinnamon stick, orange peel

I have to assume that his recipe is so in demand because he uses six (!) cheeses, including one of the best cheeses for mac and cheese.

What’s in Andy Reid’s mac and cheese recipe?

Coach Reid often talks about making his mac and cheese, but he has been frustratingly tight-lipped about sharing the actual recipe. When asked by a reporter from Yahoo! Sports to share more details, Reid only said that he had to keep it secret. “I might open a restaurant,” he quipped.

Luckily for mac and cheese lovers, Reid shared one detail about his recipe with sports writer Charles McDonald (who in turn shared it on X). He folds in six different kinds of cheese: fontina, Gruyere, cheddar, Gouda, Parmesan and mozzarella. I took this cheese list and created a mac and cheese that I hope Coach Reid might find as good as his own.

While trying to hunt down Andy Reid’s recipe, I discovered that he has a secret menu dish named after him at Q39, a Kansas City barbecue restaurant: brisket burnt ends, mac and cheese and crispy onion straws. So, as an additional nod to the coach, I added a topping of crispy, french-fried onions to my take on Coach Reid’s mac and cheese recipe.

Ingredients

• Elbow macaroni: The small, twisted shape of elbows is a classic for a reason. Some macaroni brands are better than others, but at the end of the day, it’s the shape that matters.
• Six cheeses: Coach Reid packs this dish with a lot of shredded cheese. Cheddar and Parmesan bring plenty of flavor, while milder mozzarella, fontina, Gouda and Gruyere are some of the best for melting.
• Diced onion: Sauteed in butter, onions create a savory base. Here’s how to chop an onion into even dice.
• Butter: This ingredient has many jobs here. It cooks and softens the onions, is part of the roux for the cheese sauce and is tossed with bread crumbs to make a crispy topping.
• Flour: Use all-purpose flour to create the roux—the mixture of flour and butter helps create a smooth cheese sauce.
• Milk: For a creamy, rich sauce, use whole or 2% milk.
• Spices: Use a blend of ground mustard, smoked paprika, salt, pepper and garlic powder to build savory flavor.
• Bread crumbs: For a crunchy topping on the mac and cheese, use coarse panko bread crumbs.
• French-fried onions: They’re the final touch on the mac and cheese and just one of many ways to use french-fried onions.

Directions

Step 1: Boil the pasta

Cook the elbow macaroni in salted water according to the package directions, until the pasta is al dente and still has a bit of a bite. Drain the macaroni and hold it aside.

Step 2: Make the cheese sauce

Melt 1/3 cup of butter in a large Dutch oven set over medium heat, then add in the diced onion. Stir and cook the onion for five to seven minutes, until it’s tender. Add in the flour and the spices: ground mustard, salt, smoked paprika, garlic powder and pepper. Stir until the dry ingredients are incorporated into the melted butter.

Pour in the milk. Increase the heat to medium-high and stir constantly just until it comes to a simmer. Turn off the heat, then stir in the Gouda, fontina, Gruyere, Parmesan, mozzarella and 1 cup of cheddar. Stir until the cheese is melted and the sauce is smooth.

Step 3: Assemble the mac and cheese

Preheat the oven to 350°F. Pour the cooked pasta into the cheese sauce and stir until the macaroni is completely coated. Transfer the cheese-coated macaroni to a greased 13×9-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar over the top. Melt 1/4 cup of butter in a small bowl in the microwave, then combine it with the panko bread crumbs. Sprinkle the bread crumbs over the top of the macaroni and cheese.

Step 4: Bake

Slide the pan into the oven and bake the mac and cheese for 30 minutes. Then, crumble the french-fried onions evenly over the top. Return the pan to the oven and bake for another 5 to 10 minutes, until the topping is lightly browned and the sauce is bubbling. Serve the mac and cheese while it’s hot.

Editor’s Tip: Create a Kansas City Chiefs feast! Serve the mac and cheese with Mama Kelce’s marshmallow rolls or her chocolate chip cookies for game day.

Variations

• Add barbecue sauce: Pay homage to Kansas City’s famous barbecue by drizzling servings of mac and cheese with Kansas City-style barbecue sauce.
• Make it with ham: When asked about his team’s visit to the White House in 2023, Coach Reid raved about the food—especially the ham and cheese Monte Cristo sandwiches. I think he’d approve of adding some smoky chopped ham to this mac and cheese.

Is Coach Reid’s mac and cheese good?

Yes, this recipe is very good! With all that cheese, it’s hardly a surprise. Sharp cheddar and grated Parmesan bring so much savory and salty flavor to the dish. The other cheeses melt easily and smoothly, so the cheese sauce stays beautifully creamy during baking—and during reheats, too. I especially liked the flavor of both cooked and crispy onions in this recipe, an ingredient I hadn’t tried before in my own mac and cheese. My family noticed the difference immediately, so future mac and cheese dinners will definitely include them.

Until we can convince the coach to unveil his own mac and cheese recipe, this take on Andy Reid’s mac and cheese will keep us full of cheese and satisfied.

The post I Figured Out Andy Reid’s Recipe for Mac and Cheese appeared first on Taste Recipes.

Ingredients

• CREAM CHEESE FILLING:
• 1 block (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups (16 ounces) confectioners' sugar
• BOTTOM LAYER:
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 2 cups (12 ounces) semisweet chocolate chips
• CAKE:
• 1 package (13-1/4 ounces) German chocolate cake mix
• 3 large eggs, room temperature
• 1/2 cup canola oil
• 1 cup water
• Vanilla ice cream, for serving

Ingredients

• 5 tablespoons butter, divided
• 3 pounds Vidalia onions, sliced into 1/4-in. rings
• 2 teaspoons packed brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1-1/4 cups shredded mozzarella cheese
• 1-1/4 cups shredded cheddar cheese
• 3/4 cup grated Parmesan cheese
• Handful fresh parsley, chopped

Ingredients

• 1 package (15-1/4 ounces) yellow cake mix
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 4 cups whole milk
• 1 teaspoon vanilla extract
• 8 ounces semisweet chocolate chips
• 1 tablespoon butter
• 1 cup heavy whipping cream

Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup 2% milk
• 1/4 cup plus 2 tablespoons olive oil, divided
• Optional pizza toppings (pizza sauce, shredded mozzarella cheese, sliced pepperoni, cooked sausage crumbles, sliced olives and/or fresh basil)

Ingredients

• 2 slices white bread
• 3 tablespoons creamy peanut butter
• 3 tablespoons marshmallow fluff

Ingredients

• FILLING:
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• PASTRY:
• 2 cans (8 ounces each) refrigerated crescent rolls
• 1 can (10-1/2 ounces) strawberry pie filling
• GLAZE:
• 1/2 cup confectioners' sugar
• 1-1/2 teaspoons light corn syrup
• 1 to 1-1/2 teaspoons 2% milk

Ingredients

• 2 pounds cubed peeled sweet potatoes
• 3-1/2 cups all-purpose flour, plus extra for rolling
• 2 teaspoons salt
• 1 large egg, room temperature
• 1/4 cup butter
• 1 tablespoon fresh sage
• Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage

Ingredients

• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons confectioners' sugar
• 1 large egg, room temperature
• 1/2 cup freeze-dried strawberries
• COOKIE:
• 1/2 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar
• 1 large egg, room temperature
• 1-1/4 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons cornstarch
• 1 cup chopped fresh strawberries
• 1/2 cup white chocolate chips

Ingredients

• 1 jar (7-1/2 ounces) marshmallow creme
• 2/3 cup instant hot cocoa mix (about 4 packets)
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• Assorted cookies, crackers and pretzels