Homemade Baked Mac and Cheese

Prep Time: 30 minutes Cook Time: 30 Minutes Total Time: 1 hour

Servings: 12

16 oz elbow macaroni, cooked (of other tubular pasta)

1 Tbsp extra virgin olive oil

6 Tbsp unsalted butter

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese, shredded

2 cups Gruyere cheese, shredded

salt and pepper , to taste

1 ½ cups panko crumbs

4 Tbsp butter, melted

½ cup Parmesan cheese, shredded

¼ tsp smoked paprika (or regular paprika)

1. Preheat oven to 350 degrees. Lightly grease a large 3qt or 4qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions., Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta, Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Easy Fried Rice

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

3 cups cooked rice

2 Tbsp sesame oil

1 small white onion, chopped

1 cup frozen peas and carrots, thawed

2-3 Tbsp soy sauce (more or less to taste)

2 eggs, lightly beaten

2 tbsp chopped green onions, optional

1. Preheat large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Recipe Notes:

Day old cold rice works best and prevents the rice from being mushy.

Sunday Pork Roast

3 to 5 lb pork shoulder or butt roast

2 Tbsp vegetable oil

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Vegetables:

2 large white onions, cut into 2 inch chunks

1 lb baby carrots

1 lb baby red potatoes

2 cups apple juice

1 sprig fresh rosemary

salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1 ½ hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Recipe from: The stay at home chef

Tuna Casserole

Tuna Casserole

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

12 oz egg noodles

3 Tbsp buttermilk

1/2 white onion, diced

3 cloves garlic, minced

3 Tbsp flour

2 cups chicken broth

1 cup milk

2 cups frozen peas

1 6oz cans solid white albacore tuna

2 cups shredded cheddar cheese

1 cup panko bread crumbs

¼ cup grate Parmesan cheese

2-3 tsp olive oil

1. Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
2. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
3. Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
4. In a small bowl, use a fork to mix together bread crumbs, Parmesan, and olive oil. Sprinkle over the pasta.
5. Bake in the preheated oven, uncovered, for 15 to 20 minutes, until brad crumbs are lightly browned. Serve hot.
   
   
   Recipe from: the Stay at home chef

Steakhouse Style Garlic Mashed Potatoes

Prep Time: 10 minutes Cook Time: 15 Minutes Total Time: 25 minutes

6 cups chicken broth

5 pounds red potatoes, unpeeled

5 cloves garlic, whole

½ cup salted butter

4 oz cream cheese

½ cup buttermilk

1 tsp salt

1 -2 sprigs of rosemary

1. Bring the chicken broth to a boil in a large pot over high heat.
2. Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
3. Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
4. Add in the butter, cream cheese, buttermilk, and salt and rosemary. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.

Recipe from: Nicole Schellhous

Cheesy Spinach and Artichoke Dip

Prep Time: 10 minutes Cook Time: 20 minute Total Time: 30 minutes 6 serving

10 oz frozen shopped spinach, thawed and drained

14 oz canned artichoke, well drained and finely chopped

1 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

½ cup mayonnaise

½ cup sour cream

½ tsp garlic powder

salt and pepper, to taste

1. Using a kitchen towel or paper towels, squeeze the thawed spinach dry to rid of excess liquid.
2. In a bowl, combine artichoke hearts, spinach, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, and salt and pepper to taste. Stir until well- distributed.
3. Transfer to a baking dish and bake in a 350 degrees oven for 20 to25 minutes or until heated through and top is lightly browned. Serve immediately.

Tortilla Roll Ups

Prep Time: 10 minutes Total Time: 2 hours, 10 minutes Yields: 35-40

8 oz cream cheese, whipped

1 cup mayonnaise

2 cups cheddar cheese, shredded

3 oz package real bacon bits or ½ cup cooked bacon, crumbled

½ cup slivered almonds

5 green onions, chopped

4 (6 inch) large flour tortillas

1. In a large bowl, combine all ingredients except tortillas until well mixed.
2. Lay a tortilla out on a plate and spread an even layer of the almond, bacon and cheese mixture all the way to the edges (about 2 to 3 Tbsp).
3. Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used.
4. Pop into the fridge to chill for 2 hours.
5. Slice each rolled tortillas off the ends and set aside.
6. Garnish with remaining sliced green onions
7. Make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
8. Smaller tortilla may be used, however you will need to adjust the amount of bacon and cheese mixture you add to each tortilla.
9. If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.