Everybody loves a good mac and cheese, and here is a fantastic one. This is a delicious recipe that will have the little ones wanting more.
Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted
For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well. Four the cheese sauce: melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup of the milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
If you want to add some protein to this dish add some chopped ham, bacon or cooked ground beef. This dish comes from Trisha Yearwood on food network.
Friday, January 22, 2016
I made these brownies looking for a way to clean up some bananas that needed to be used. INGREDIENTS: 1/4 cup of unsalted butter 4 oz of white chocolate chips (I used Hershey's) 2 medium mashed bananas (It is easier to mash when they are ripe) 1/2 cup of granulated sugar 1 egg 1/4 teaspoon of salt 1 teaspoon of vanilla extract 1 cup of all purpose flour DIRECTIONS: Preheat oven to 350 degrees Fahrenheit. In a large microwave safe bowl, melt butter and white chocolate chips in 30 sec bursts, stirring each time until melted. Stir in the sugar and mix in the mashed bananas. Add eggs, salt, and vanilla until well combined. Mix in the flour until completely incorporated. spread batter into an 8" square pan and bake for 15 to 20 minutes or until tester comes out clean. Cool completely and store covered. These brownies are so good you won't be able to resist them. Every time you walk into your kitchen you'll be thinking "one little brownie won't hurt."
Friday, January 8, 2016
This recipe is from the Pioneer woman on food network. It is a great way to use up leftover turkey and even chicken you just have to substitute the turkey for the chicken. INGREDIENTS: 1/2 a stick of butter 4 cloves of garlic minced 1 lb of white mushrooms, quartered 1 cup of dry white whine (If you don't like how a wine tastes don't cook with it) 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/4 cup flour 4 cups of turkey or chicken broth One 8-ounce package cream cheese 3 cups of leftover turkey or chicken (Shredded or Diced) 1 1/2 cups frozen green peas 1 cup of grated Monterey Jack cheese 1 cup finely chopped black olives 1/3 cup grated Parmesan 4 slices bacon (fried and chopped) 12 ounces thin spaghetti (Broken in half and cooked) 1 cup panko bread crumbs Directions: Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt, and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. (It may seem lumpy at first, but it will go away.) Add the turkey, peas, Monterey Jack, Olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth. Pour the contents into a large casserole dish and even out the surface. Sprinkle on the breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, about 20-25 minutes. Substitutes: Low sodium chicken broth instead of the wine cooked elbow macaroni for the spaghetti This recipe is a delicious way to use up leftover turkey and chicken. The original cook is Ree Durmmond on foodnetwork.