Macaroni and Cheese

I like this version better than my standby with Worcestershire sauce and mustard powder from Betty Crock*r. This is less tangy and more spicy (as spicy as you want), with the crumb topping kids love.

Cook 8 oz. elbow macaroni with
salt
Drain.

SAUCE
Melt on medium heat:
3 TB butter
Whisk in: 3 TB flour
and once smooth gradually add:
2 cups milk
Increase heat to medium high. Bring to low boil, stirring often, for 6 minutes.

Add:
8 oz. cheese (calls for half extra-sharp cheddar and half Monterey jack; I just used the Kirkl*nd 4-cheese shredded blend that my kids really like)
3/4 tsp salt
1/4 tsp pepper
1/2 tsp. hot sauce (I used T*basco)

Combine pasta and cheese. Now, I think next time I'll put about 3/4 of this mac and cheese in a 9x13 glass pan and put the crumb topping on it. The other part I will leave in the pot for those in my family who don't like crumb topping.

Crumb topping:
3/4 cups panko combined with 1 tsp. olive oil

Sprinkle the mixture on top of the pasta. Broil until desired crispness (watch it!)

Cauliflower Mac & Cheese

(modified from C**king Light Magazine)

This can be eaten casserole-style after baking in a 350 degree oven or just right off the stove.

 

1 cauliflower head, chopped into bite-size pieces (about 6 cups florets)

Add cauliflower to boiling salted water for 4 minutes or until tender. Remove cauliflower with slotted spoon to a big bowl.
 
Add to water:
8 ounces small seashell pasta
Cook until al dente (about 7 minutes); drain and add to cauliflower.

Make a roux over medium heat—stir constantly until thickened (about 8 minutes):

1 tsp. butter
¼ cup flour
3 cups milk
¾ tsp dried thyme
3 garlic cloves, crushed, or garlic powder to taste

Take off heat and stir in:

1 cup grated sharp cheddar cheese
½ cup grated fresh Parmesan cheese
2 tsp. Dijon mustard
¼ tsp. black pepper
¼ tsp. salt

Pour the sauce over the cauliflower/pasta and mix well. If baking, add a breadcrumb/butter mixture on top if desired. Bake in 13x9 pan until desired crispness.

Homemade Chicken Rice-a-roni

This satisfies my hungriest, pickiest boys (mostly they'd like convenient, processed foods instead of homemade)! I didn't have a rice cooker for a decade of my adult life, but now I wonder how I did without it. Instead of opening up boxes of Rice-a-roni, try making your own.

Break up some spaghetti noodles for the vermicelli--inch-long pieces.
Brown the noodle and desired rice amount in oil in a skillet (use the rice cooker measuring cup to measure).
Put rice/noodles in cooker and add chicken broth instead of water to the correct line
Throw in some minced onion and parsley flakes.
Start your rice cooker.

Voila! Homemade and as much of it as you want. Add grilled chicken strips if desired.

Pizza Crust

I've finally found a pizza crust (and method) that I'm really happy about--it's super quick and with the perfect amount of crispness on the bottom. This recipe makes 4 large pizzas. Original recipe here.

Preheat oven to 450 degrees. I use 15" pizza pans with holes.

Combine and let stand 10 minutes:
3 cups warm water
2 TB plus 1 tsp yeast
1 TB sugar

Add:
8 1/2 cups flour (I do half of it whole wheat flour)
1 TB salt
1/4 cup plus 2 TB oil (preferably olive)

Knead (for this amount, I use my mixer). Let sit 5 minutes (or cover and let it rise for a while, whichever you have time for). Divide dough into 4 parts. Roll out one part of the dough to desired thickness on the counter with a rolling pin (use extra flour or spray Pam on the counter and roller to prevent sticking). Transfer dough to pan. Beat an egg and put a small amount of the egg over the crust for an eggwash. Prick the dough with a fork before putting in the oven to prevent big air bubbles. (If you have crusts waiting for the oven, spritz them with water to prevent them drying out.)

Prebake crusts for 10 minutes. Then top as desired and bake for an additional 5-10 minutes.

Grilled Pigs

Another version of pigs in a blanket (as always, I used this roll recipe).

If I do this again I'll grill the hot dogs slightly first and then wind the bread around. Oh, and I'm a fan of all-beef hot dogs.

Macaroni and Cheese

My kids call this "the white kind" and don't even like the boxed kind anymore. (I used whole wheat flour in this batch.)



Cook according to package:
2 cups uncooked elbow noodles

Melt 1/4 cup butter in a 3 qt. saucepan. Add and whisk:
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce

When bubbly and mixed, add:
2 cups milk

When hot but not to boiling, take off heat and add:
2 cups grated Cheddar cheese

Combine hot (drained) cooked noodles with cheese sauce. The original recipe says to bake after this at 350, but my kids like it better not baked.