top of page


Garlic Butter Recipe!

Welcome to the essence of delightful simplicity! This straightforward garlic butter recipe demonstrates that sometimes the simplest things are the best. With just a few ingredients, you can craft a versatile and luxurious garlic butter that will elevate your dishes. Whether you're aiming to create perfect garlic bread or add a flavor boost to grilled steaks, pasta, rice, or potatoes, this recipe is your solution.

Garlic Butter Ingredients

Here's what you'll need to create this restaurant-quality garlic butter:

· Butter: Begin with two sticks of plain, softened butter.· Garlic: Naturally, you'll need fresh minced garlic (one tablespoon, to be precise).· Cheese: Parmesan cheese enhances this garlic butter recipe.· Spices: Season the garlic butter with garlic salt, Italian seasoning, black pepper, and paprika.

How to Make Garlic Butter

Creating homemade garlic butter is as easy as mixing all the ingredients in a bowl until well-blended. Detailed, step-by-step instructions are available in the full recipe below.


How to Use Garlic Butter

This garlic butter recipe is ideal for homemade garlic bread. Use it on grilled steaks, pasta, rice, or potatoes.


Can You Make Garlic Butter Ahead of Time?

Definitely! You can prepare garlic butter up to a week in advance. Just follow the recipe and storage instructions below.

How to Store Garlic Butter

Place the garlic butter in a shallow airtight container. Refrigerate for up to one week.

Can You Freeze Garlic Butter?

Yes, you can freeze garlic butter for up to three months. Freeze the entire batch in one container or freeze it in tablespoon portions using ice cube trays.


Ingredients

  • 1 cup unsalted butter, softened

  • 1 teaspoon minced garlic, or more to taste

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon garlic salt, or more to taste

  • 1 teaspoon Italian seasoning, or more to taste

  • ½ teaspoon ground black pepper, or more to taste

  • ¼ teaspoon ground paprika, or more to taste

Directions

  1. Combine softened butter, Parmesan cheese, and minced garlic in a bowl until thoroughly mixed. Add garlic salt, Italian seasoning, pepper, and paprika, blending until smooth.

  2. Taste and adjust seasonings as needed.

Garlic Butter

NATRECIPES

Homemade garlic butter is a wonderfully simple way to enhance your cooking. This highly-rated garlic butter recipe will quickly become a staple in your refrigerator.

Print Recipe Pin Recipe


Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes


Course

Side Dish

Cuisine

French


Servings

16 people

Calories

109 kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 1 teaspoon minced garlic, or more to taste
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic salt, or more to taste
  • 1 teaspoon Italian seasoning, or more to taste
  • ½ teaspoon ground black pepper, or more to taste
  • ¼ teaspoon ground paprika, or more to taste
Instructions
Combine softened butter, Parmesan cheese, and minced garlic in a bowl until thoroughly mixed. Add garlic salt, Italian seasoning, pepper, and paprika, blending until smooth.
Taste and adjust seasonings as needed.

Notes

You can substitute margarine or plant-based butter and use minced garlic from a jar instead of fresh garlic.


Keyword

#cheese, #side dish, garlic butter, garlic spread

0 views0 comments

Updated: Jan 10

Learn how to make Flour Tortillas with just 3 ingredients. These are the best soft flour tortillas with a taste and texture that can’t be rivaled by store-bought.

Flour Tortilla Recipe

I’m rarely one to pass up the convenience of store-bought. But sometimes, making homemade versions with better ingredients makes a difference and the taste is more authentic. We love recreating our favorite Mexican foods including these soft homemade flour tortillas.

Homemade Tortilla wrap

Homemade tortillas make tacos, fajitas, and quesadillas taste that much better. The good news is that flour tortillas are incredibly simple to make.

Watch Natacha make these easy flour tortillas in under an hour, with a handful of pantry ingredients. You’ll be turning out your tortillas in no time. These also keep well, meaning you can use leftovers to make even more delicious meals all week long.


Ingredients

The ingredients for flour tortillas are basic, and likely already in your pantry. Below you’ll find a short summary of what you’ll need, with the full details available in the recipe card.

  • Flour – All-purpose flour works perfectly for making soft tortillas.

  • Salt – I love using fine sea salt in my recipes because it tastes better than table salt

  • Hot Water – Essential for bringing tortilla dough together (see my Pro Tip below).

  • Vegetable oil – This makes it easier to combine into the dough. Alternatively, you can also use butter.

Learn how to make Flour Tortillas with just 3 ingredients. These are the best soft flour tortillas with a taste and texture that can’t be rivaled by store-bought.

Flour Tortillas Recipe

I’m rarely one to pass up the convenience of store-bought. But sometimes, making homemade versions with better ingredients makes a world of difference and the taste is more authentic. We love recreating our favorite Mexican foods including these soft homemade flour tortillas.

soft Flour Tortillas Video

Watch me make these easy flour tortillas in under an hour, with a handful of pantry ingredients. You’ll be turning out your tortillas in no time. These also keep well, meaning you can use leftovers to make even more delicious meals all week long.



Ingredients

The ingredients for flour tortillas are basic, and likely already in your pantry. Below you’ll find a summary of what you’ll need, with the full details available in the recipe card.

  • Flour – All-purpose flour works perfectly for making soft tortillas.

  • Salt – table salt. Fine salt too is fine.

  • Vegetable oil  –This makes it easier to combine into the dough.

  • warm Water – Essential for bringing tortilla dough together (see my Pro Tip below).

Pro Tip: Make sure that the water you’re using to form the dough is hot enough (over 140ºF). I use boiled water and drizzle in a little at a time. The high temperature is needed for the starches in the flour to trap moisture, in what’s called gelatinization. This is key to soft, moist tortillas.

How to Make Flour Tortillas

This tortillas recipe makes about ten large 8” tortillas or twelve small 6” tortillas. You can adapt the size of your flour tortillas depending on what you’re using them for (larger ones are better for wrapping burritos, for example). Making flour tortillas from scratch couldn’t be easier.

Preparing the Tortilla Dough

First, you’ll prepare the tortilla dough so that it has time to rest:

  1. Combine Dry Ingredients – Begin by whisking together the flour and salt

  2. Add vegetable oil or butter –  if using butter use your hands to work the softened butter into the flour until you have a sandy texture.

  3. Add Water – While you work the dough with your hands, drizzle in hot water. Be careful and go slowly, adding a little at a time. Continue to mix until the dough forms a sticky ball that pulls away from the sides of the bowl.

  4. Knead – Next, turn the dough out onto a clean work surface, and knead for 5 minutes. The dough will get less sticky as you knead.

  5. Rest the Dough – Allow dough to rest in a medium size bowl and cover with oiled plastic wrap and rest for 15 – 20 minutes.

A Typical Question

Can I make homemade Tortillas Ahead

Flour tortillas are wonderful to serve warm, or you can make them ahead to store for later use. 

  • To Store: Store your tortillas airtight at room temperature on the day they’re made, and afterward refrigerate them for up to 1 week. 

  • Freezing: To freeze, stack the cooled tortillas with parchment paper in between (to keep them from sticking), and seal them inside a freezer bag. They can be frozen for up to 2 months. Thaw the tortillas at room temperature before reheating.

  • To Reheat: Dampen a paper towel and use this to line the bottom of a microwave-safe dish. Place the flour tortillas over the paper towel, then microwave uncovered until warmed through (about 15-30 seconds). Keep the reheated tortillas covered to trap the steam while serving.

Homemade Flour Tortilla Recipe

NATRECIPES

Learn how to make these homemade tortilla wraps with just 3 ingredients in 20 minutes. These soft and fresh homemade tortillas make all the difference in recipes for tacos, quesadillas, burritos, and many more recipes


Prep Time

20 minutes mins

Cook Time

10 minutes store-bought can’t rivalmins

Resting time

10 minutesmins

Total Time

40 minutesmins


Course

Main Course

Cuisine

Mexican


Calories

187kcal

Equipment

  • non stick frying pan

Ingredients

  • 2 cups all purpose flour plus extra for rolling

  • 1/2 tbsp salt

  • 1 tsp vegetable oil

  • 1 cup water needed to form dough

Instructions

  • In a large mixing bowl, whisk together flour and salt

  • Add vegetable oil . Softened butter will work too. Flour with your hands until you have a sandy/ fine crumb mixture.

  • While mixing with your hands, pour warm water into the dough a little at a time (and carefully since it’s hot). Drizzle in some water then mix and drizzle again and add more water if needed to form a sticky dough ball that pulls away from the edges of the bowl, then transfer the dough to a clean countertop. Knead for 5 minutes until soft, elastic, and smooth (The dough will get less sticky as you knead).

  • Roll dough over a clean counter and place in a medium bowl. Cover and allow to rest at room temperature for 20-30 minutes.


Keyword

3 ingrdients only, budget friendly, flour tortillas, homemade tortillas, how to make flour tortillas

0 views0 comments

Macaroni and cheese, or ‘Mac and Cheese’, is a renowned dish embraced across the globe, including France. I believe that having diverse versions from various countries offers a delicious opportunity to explore and appreciate the nuances. So, let’s delve into the French take on this comforting classic


WHAT MILK IS BEST FOR MAC AND CHEESE?

For me, evaporated milk is the way to go. Making old-fashioned baked mac and cheese with evaporated milk is second nature to me. And I think it produces the creamiest results!

HOW DO YOU MAKE MAC AND CHEESE FROM SCRATCH?

INGREDIENTS

  • 250 g of macaroni pasta

  • 300 ml of heavy cream

  • 200 ml of evaporated milk

  • 2 cloves of chopped garlic

  • A pinch of grated nutmeg

  • Salt and pepper to taste.

  • For the topping

  • 300 g of grated cheese

  • 1 Tomato (sliced)

METHOD OF PREPARATION

  1. Begin by cooking the macaroni in a pot of boiling water seasoned with salt.

  2. While the pasta is simmering away, place a saucepan over medium heat.

  3. Pour in the cream, milk, grated nutmeg, salt, and pepper.

  4. Gently bring this mixture to a delicate boil.

  5. Transfer the milk and cream mixture to a spacious bowl and place the pasta on top. Give the pasta a good toss.

  6. Coat a sizable baking dish with a generous layer of butter.

  7. Sprinkle finely sliced garlic across the bottom of the dish.With the preparation complete, preheat your oven to 180°C (356°F).

  8. Bring forth the macaroni medley and pour it into the awaiting baking dish.

  9. Season with salt and pepper.

  10. Generously spread the grated cheese to create a comforting cheesy blanket, then top it with freshly sliced tomatoes to add a burst of color.

  11. Bake for 30 minutes, allowing all the flavors to meld together.While this dish is undoubtedly satisfying on its own, in France, it often graces the table as a showstopping side to dishes like chicken and some veggies at the side

RECIPE TIPS
USE UP BLUE CHEESE

Crumble 50g stilton, dolcelatte or roquefort into the sauce, instead of the parmesan. Spoon the pasta into the dish, then top with 4 trimmed field mushrooms, gills facing upwards, instead of the crumbs. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as before.

WHAT ARE THE 3 BEST CHEESES FOR MAC AND CHEESE?

First, I like to use one semi-hard aged cheese like sharp cheddar. Then one creamy cheese that melts well, like mild cheddar, mozzarella or Monterey Jack. And finally, an extra-creamy cheese like mascarpone or cream cheese just to add to the creaminess of your southern baked mac and cheese recipe!

Can I make this southern baked mac and cheese ahead of time?

Yes! You can prepare your mac and cheese the night before and bake the following day. Just complete all the steps except the last one (baking), and place in the fridge covered with plastic wrap. The next day, bake in preheated oven as normal, although you may need to add 5-10 minutes to the cook time. 

Can this baked mac and cheese be frozen?

Yes, this southern baked mac and cheese freezes very well! Just cool the mac and cheese completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Allow to thaw, still wrapped, in the fridge before baking as usual. 

Mac and cheese

NATRECIPES

Delicious comfort meal for Any season


Preparation Time

10 minutes

Cooking Time

30 minutes

Overall Time

35 minutes


Course

Side Dish

Cuisine

American


Servings

4People

Calories

164kcal

Components

  • 250gof macaroni

  • 300mlof heavy cream

  • 200mlof evaporated milk

  • 2clovesof minced garlic

  • A dash of grated nutmeg

  • Salt and pepper to your liking.

  • For the topping

  • 300gof grated cheese. Add more if you prefer extra cheesy

  • 1Tomatosliced

Instructions

  • Begin by cooking the macaroni in a pot of boiling water seasoned with salt.

  • While the pasta is simmering away, place a saucepan over medium heat.

  • Pour in the cream, milk, grated nutmeg, salt, and pepper.

  • Gently bring this mixture to a delicate boil.

  • Transfer the milk and cream mixture to a spacious bowl and place the pasta on top. Give the pasta a good toss.

  • Coat a sizable baking dish with a generous layer of butter.

  • Sprinkle finely sliced garlic across the bottom of the dish. With the preparation complete, preheat your oven to 180°C (356°F).

  • Bring forth the macaroni medley and pour it into the awaiting baking dish.

  • Season with salt and pepper.

  • Generously spread the grated cheese to create a comforting cheesy blanket, then top it with freshly sliced tomatoes to add a burst of color.

  • Bake for 30 minutes, allowing all the flavors to meld together.While this dish is undoubtedly satisfying on its own, in France, it often graces the table as a showstopping side to dishes like chicken and some veggies at the side


Notes

Tips for the BEST Mac & Cheese!

  • Freshly grated cheese – don’t use pre shredded. They have anti caking agents that can make the sauce grainy.

  • No bloated overcooked pasta – Cool macaroni slightly and lightly coat in butter. This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta (hot pasta absorbs liquid faster, butter creates thin film of protection) and less sauce.

  • To avoid lumps in your sauce, stir constantly as you slowly pour the milk in and keep stirring once the milk is all added. If necessary, switch to a whisk to get rid of stubborn little lumps!

  • Plenty of sauce – Because I like my Mac and Cheese saucy, not dried up so you can cut it like cake!

  • Can you make Mac and Cheese ahead of time? Most recipes are not suitable for making ahead, but this recipe is! The best way is to cool pasta then toss with sauce and adding breadcrumb topping. Cool, refrigerate or freeze then bake on the day of (see recipe Note 5 for baking time).

  • How long can Mac and Cheese stay in the fridge? Unlike most, this Macaroni Cheese recipe is good for 3 to 5 days in the fridge. Most Mac and Cheese will not keep well because there’s not enough sauce so it gets absorbed by the pasta and you’re left with dry, sauceless pasta.

  • Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per Note 5 in the recipe.

  • Add ins? This recipe is great as it is, but there’s tons of add-in options. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, hot sauce (for heat!), dried herbs of choice.


Keyword

#side dish, American cuisine, cheese dish, mac and cheese, macaroni

2 views0 comments

© 2025  by Natrecipes. All rights reserved 

  • Youtube
  • Instagram
  • Facebook
  • Etsy
  • Amazon
  • Amazon
bottom of page