Why this simple macaroni cheese recipe is the most pinned on Pinterest
Mac and Cheese
Cook time: 35 minutes
1 lb of cavatappi pasta (or pasta of your choice)
½ cup butter
½ cup flour
4 cups milk
6 cups freshly grated white cheddar
1 tablespoon salt (to season)
up to 1 tablespoon pepper (to season)
½ cup panko breadcrumbs
Oil pasta in salted water according to package instructions.
Melt butter in large saucepan over medium heat.
Sprinkle in flour and whisk and cook 2-3 minutes.
Add in salt and pepper.
Slowly pour in 4 cups milk whisking until smooth and heating to a low boil until thickened.
Do not stop until thick. Remove from heat.
Grease a 9x13-inch baking dish and add the hot pasta to the dish.
Over the top sprinkle 6 cups of freshly shredded cheese.
Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts.
Stir everything together.
Melt 2 tablespoons butter over medium heat.
Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
Pour over the mac and cheese.
Bake in a preheated 325-degree oven for 12-15 minutes.
COCKTAIL CALCULUS CHART: THE INNER WORKINGS OF RECIPES
This handy chart can help you find other drinks you may like by comparing drinks you like.
This recipe comes from Maddog's grandmother.
1/2 Cup Butter
1 Cup Sugar, creamed with the butter
2 Eggs, beaten
3 Bananas, mashed, or blended with butter, sugar, and eggs
1 Teaspoon Soda, blended into mixture
1/2 Teaspoon Salt, blended into mixture
1 Teaspoon Vanilla, blended into mixture
1/2 Cup Sour Milk (add 1 Tablespoon Vinegar to sour the milk)
2 Cups Flour, mixed into mixture
Chopped Nuts to desired amount
Cream butter, and sugar, blend in eggs, mix throughly
Combine bananas, milk, sugar/eggs/butter mixture, dry ingredients, mix throughly
Bake 350˚ 1-hour, or until skewer inserted in center comes out clean.
Cool in pan 10 minutes, remove from pan onto wire rack to cool.
High sided 12' non-reactive (stainless steel) sauté pan
1 onion, fine chop
2 Tbsp pancetta/unsmoked bacon, fine chop
1 large carrot, chopped
2 stalk celery, chopped
2-4 cloves garlic, peeled, smashed, diced
2 lb ground chuck, or 50/50 ground chuck/ground pork, or 1 lb mild italian sausage and 1 lb ground pork (however you like it, 2 lbs ground meat)
1 C good red wine
1/2-1 C milk
4-6 cans Carmelina 'e . . . San Marzano Italian peeled tomatoes-buy at Amazon (these are excellent, but you can use any tomatoes you like)
2 bay leaves
1/2 tsp fresh thyme leaves
crushed red pepper flakes to taste
salt and pepper to taste
For the pasta use Bucatini, Barilla makes this for their Collezione regional specialties brand, otherwise use spaghetti.
Add few tablespoons of oil to pan, saute onion till translucent, add carrot, and celery and saute until wilted, add garlic saute 1 minute more, then remove to plate or bowl.
Fry meat till fully cooked through, drain oil, and using tongs, and paper towel blot oil out of meat mixture. Season with salt, pepper, and crushed red pepper flakes.
Add wine raise heat to medium high and evaporate throughly. Repeat with milk. Once all liquids are evaporated add onion/carrot/celery/carrot mixture, add tomatoes, and using a flat head wood stirrer crush tomatoes into small bits.
Reduce heat to low simmer and cook uncovered for at least 2 hours but 3 or even 4 at very low heat is better.
Correct seasoning, serve with salad, bread, and parmesan cheese for grating.
Crock pot oven, or stove top
4 lb. Short Ribs
1 C light soy sauce
1/2 C Mirin rice wine
1/2 C Sake
Pepper to taste
1/2 C Daikon radish, peeled, coarse chop
1 Asian pear, peeled, cored, chopped
1 Fuji apple, peeled, cored, chopped
1-6 garlic cloves, to taste, peeled
1 onion, chopped
6 Shiitake mushrooms, fresh or dried
1 large carrot, peeled, chopped
1 C beef stock
Serve with rice.
In 14" cast iron skillet over medium high heat brown lightly oiled short ribs on all sides. Drain fat, and blot pan with paper towel. Add miring, sake deglaze pan scrapping the bottom to dislodge all the brown bits.
In blender or food processor puree soy sauce, mirin, sake (including all the brown bits from the bottom of the cast iron pan), pepper, radish, pear, apple, and garlic.
Pour a half cup or so of the puree into bottom of slow cooker, or dutch oven if you are not using slow cooker. Add short ribs to bottom of vessel, then add potato, carrot, onion. Pour the remaining puree over the top to fill the slow cooker or dutch oven.
Slow cooker - cook on high setting for one hour, then reduce to low (can be cooked on low setting alone for 6-7 hours until meat fall off of bone).
Dutch oven in oven - place in oven at 300˚ for 2-3 hours, or until meat falls off bone.
Dutch oven on stove top - heat contents of dutch oven to boil, reduce to low and cook for 2-3 hours or until meat falls off bone.