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.

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.  

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.

Tex-Mex Cavatappi

Submitted by Denise

2 T. cooking oil
1 lb. ground beef, browned
1 1/2 t. chili powder
1 1/2 t. salt
1/4 t. fresh ground pepper
1 16 oz. jar chunky salsa (I like smoked chipotle or Mango Habanero)
3/4 lb cavatappi
2 t. lime juice
1/4 c cilantro, chopped
1 1/2 c cheddar cheese, shredded

Combine ground beef, chili powder, salt and pepper. Add salsa and simmer for 10 minutes.

In large pot, boil cavatappi until just done. Drain. Toss pasta with sauce. Add lime juice, cilantro and 1/2 of the cheese. Combine well. Sprinkle remaining cheese on top. Serve with Corona and lime wedges.
*The end result will be as good as the salsa you choose, so pick a good one! Pace just will NOT do!

Mediterranean Pasta

Submitted by Denise

3-4 Roma tomatoes, chopped into medium sized chunks
1/2 c kalamata (or black) olives, pitted and halved
1/4 lb. feta cheese, crumbled
3 T. capers, drained
3 T. parsley, chopped coarsely
1/4 t. salt
1/4 t. fresh ground pepper
3/4 lb. spaghetti
6 T olive oil
3 cloves garlic, minced

Combine tomatoes, olives, feta, capers, parsley, salt and pepper in large bowl.

In large pot of boiling, salted water, cook spaghetti until just done, (approx. 12 min.) Drain.

In medium frying pan, heat oil over moderately low heat. Add garlic. Cook, stirring for 1 minute. Add cooked pasta and garlic oil to the tomato mixture and toss. Serve with a fruity red wine.