Traditional Mac and Cheese
Blue Ribbon Kitchen1 lb. box of elbow or other dried pasta noodle.
2 Tbsp unsalted butter
2 Tbsp flour
1 cup heavy cream
1 ½ cup 2% milk
1 jar Kraft Old English Cheese
2 cups divided shredded cheddar cheese
2 cups divided shredded Monterey Jack cheese
1 tsp salt
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp Dijon mustard
Buttered cracker crumbs for topping
Cook pasta according to package directions adding 2-3 minutes extra until noodles are very soft. Drain and set aside.
In a large saucepan over medium heat melt butter. Add flour and stir for 30-40 seconds to cook flour.
Slowly add heavy cream/milk, stirring constantly to create a smooth sauce. As mixture thickens, add more cream and milk.
Add Old English Cheese and melt into the sauce.
Add 1 cup each of the shredded cheeses, stirring constantly adding an additional 1/4 cup of milk to loosen the sauce if needed.
When sauce is combined and bubbly, stir in the seasonings and the Dijon mustard. Turn off heat.
Mix the drained, soft-cooked macaroni noodles into the cheese sauce. Pour half of the cheesy macaroni into a 9x13 buttered casserole dish. Cover the first half of the macaroni in cheese sauce with ¾ of the remaining shredded cheeses. Finish by adding the rest of the cheesy macaroni to the casserole dish. Top with the last of the shredded cheese. Spread buttered cracker crumbs on top. Bake the casserole in a 350 degree oven for 35-45 minutes, or until cheese is melted, lightly browned and bubbling. Serve.
Dressing
Cranberry Sauce
Orange Cranberry Jellied Sauce For Thanksgiving Nov 2019 - Chuck Roudebush
2 - 12 oz packages of fresh cranberries
1 - large navel orange
2 - cups sugar
2 - teaspoons sure gel
1-1/3 cups total of orange juice and water
Directions:
Zest the orange and set aside
Cut orange in half and use juicer to extract juice
Run juice through sieve to get rid of pulp
Put juice in large two cup measuring cup….then fill with water to 1-1/3 cup level
Put that into pan and begin to heat
After that gets close to boiling add the berries and stir slowly on med hi heat. It may take ten minutes until all the berries pop.
Run berries through a food sieve to get rid of skins.
Put the skinless mixture back in the pan and add the sure gel.
Bring to a boil while stirring constantly.
Then add sugar and orange zest…..bring back to a boil that can’t be stirred down and boil for one minute. Remove from heat and let cool. Put into a dish or mold and refrigerate. Use saran wrap to keep sauce from forming a skin on top
Pecan Pie
2 teaspoons baking powder
For cupcakes: makes 36 in cupcake liners, bake 17-19 minutes or until done--tops will look dry and a toothpick will come out clean. Tip: Use an ice cream scoop for even distribution of batter for cupcakes.
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