My Favorite Mac and Cheese

3/4 cup butter
3/4 cup flour
4 1/2 cups whole milk
kosher salt
3 cups grated cheddar cheese
1 cup grated smoked gouda
1 pound macaroni, cooked per instructions and drained

*I prefer to grate my own cheese, pre-shredded cheese usually has a dusting of something to keep it from sticking together.  4 oz equals about 1 cup shredded, but I'm usually heavy handed on the amount of cheese I use....because it is GOOD!!  I use a combination of sharp and mild cheddar.  I like using the smoked gouda because it gives it an added deep flavor.

In a heavy pot, melt the butter, once melted sprinkle in the flour and whisk together.  Cook the roux for 5 minutes, the mixture will be light brown.  You want to cook it long enough so it doesn't have a floury taste.


Add the milk, one cup at a time, whisking thoroughly.  It will be very thick, like a paste at first. Continue to whisk over med-high heat until the sauce is smooth and thick.  Dip a metal spoon in the sauce and run your finger through it, if the sauce doesn't cover the spot, it is ready.


Add salt to taste, don't skimp on the salt!
Add in grated cheese and stir until melted and fully combined. Taste and add more salt and pepper to taste.


Add the cooked macaroni and stir.  You can eat it NOW or pour into a casserole, top with bread crumbs and/or more shredded cheese and pats of butter then bake at 400 degrees for 10 minutes.

Payday Candy Bar

Submitted by Kendall

3 cups salted peanuts (no skins)
1 Tbsp. butter
2 cups peanut butter chips
1 can sweetened condensed milk
2 cups miniature marshmallows.
1 cup milk chocolate or semi-sweet chocolate chips, melted

Sprinkle half the peanuts in a lightly greased 11x7 pan. Melt butter and chips on low heat, stir until smooth. Remove from heat. Add milk and marshmallows, stir well. Pour over peanuts. Sprinkle with remaining peanuts. Press down in pan. Spread melted chocolate over top. Chill and cut into bars.

Virginia's Easy Lasagna (from Skinner box)

1 lb ground beef
3 cups (about 28 oz jar) spaghetti sauce
1 can diced tomatoes *this is my optional addition
1-1/2 cups water
   (note: I've never put this much in, just a little in the sauce jar to get the last bits of sauce)
1 15oz container ricotta or small curd cottage cheese
2 cups shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 pkg (8 oz) Skinner Lasagna, uncooked  

Heat oven to 350 degrees

In 3 quarts sauce pan, brown meat; drain.  Add spaghetti sauce, tomatoes and water; simmer about 10 minutes. In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil and bake 45 minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting.  

Chessy Potato Soup

Submitted by Kendall

1 pound bacon, chopped
1 onion, chopped
3 cloves of garlic, minced
8 potatoes, peeled (or partially peeled, and cubed
4 cups chicken broth
4 T. butter
1/4 cup flour
2 cups heavy cream
2 cups whole milk
2 cups shredded cheddar cheese
salt & pepper to taste
Toppings...crumbled bacon, shredded cheddar cheese, sliced green onions, sour cream

In a large soup pot or dutch oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup of the bacon grease.

Saute onion in the remaining bacon grease until they begin to turn clear.  Add the garlic (I use the minced garlic from a jar or tube), continue cooking for 1-2 minutes.  Add the cubed potatoes and toss to coat.  Saute for 3-5 minutes.  Return 2/3 of the bacon to the pot and add chicken broth (be sure there's enough to cover the potatoes, add water if needed).  Cover and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat.  Whisk in the flour.  Cook stirring constantly for 1-2 minutes.  Whisk in the heavy cream and whole milk, bring to a boil and cook, stirring constantly until thickened.  Whisk in the shredded cheddar cheese until smooth.

Once the potatoes are tender, use a stick blender to partially puree the mixture.  I like to have a few chunks of potato in the soup.  Stir in the cheesy cream mixture.  Add salt & pepper to taste.

Serve with the remaining crumbled bacon, shredded cheese, sliced green onions and sour cream for a loaded baked potato soup!  Great with crusty french bread.  This is a very hearty and filling soup!

Yummy Macaroni and Cheese

Submitted by Kendall

1 (16 ounce) package elbow macaroni
9 tablespoons butter
8 ounces cubed Velveeta
2 cups half-and-half 1 cup shredded smoked gouda cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
   ***note, I never measure the shredded cheese and I'm sure I usually use MORE
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
*Optional: diced ham, bacon, cocktail wieners


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). 


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add 8 tablespoons butter and stir until melted.  Add the half and half, velveeta - mix til melted.  In a large bowl, combine the gouda cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.  Add other cheeses: ~1 1/2 cups of cheese mixture, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.  Bake in preheated oven for 17 minutes, stir, add Sprinkle with the remaining ~1/2 cup of cheese mixture and 1 tablespoon of butter., bake another 17 minutes.

Broccoli Slaw

Submitted by Cara

1 pkg broccoli slaw
8 chopped green onions
1 pkg ramen noodles- crush
1/3 cup sunflower seeds
1 cup slivered almonds

I like to toast the ramen noodles, sunflower seeds and almonds lightly and keep separate until ready to serve to really bring out the flavor and crunch.

Mix the marinade together and pour over top of slaw- DO NOT STIR. let sit in fridge for 2 hours then stir before serving.  Alternately, mix the dressing separately (I like using a mason jar) and then shake well, pour and mix over slaw mixture before serving.. 

1 cup mayo
1/3 cup sugar
3 T.  red wine vinegar

Chocolate Chunk Cookies

Submitted by Kendall

1 cup butter, unsalted at room temp
3/4 cup sugar
3/4 cup brown sugar
2 1/2 tsp. vanilla extract
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 large pkg vanilla instant pudding mix (or 2 small)
2 11oz packages of chocolate chunks

Beat butter, sugar, brown sugar and vanilla with mixer. Add eggs one at a time. Gradually beat in flour mixture. Add pudding mix. Stir in chocolate chunks.

Bake at 350 degrees for 9-10 minutes.

I ususally use two small pudding packages which is actually more than one large. If I don't have chocolate chunks I just use regular semi-sweet chocolate chips. I have also made with chocolate fudge pudding and white chocolate chips. I think I even used banana cream pudding with chocolate chips one time and it was pretty good. Butterscotch pudding and chips sounds good too!