classic smoked sausage mac and cheese

Ingredients

• Servings: 10
• 1 pound cavatappi (corkscrew) pasta, uncooked
• 1 tablespoon butter
• 1 (14 ounce) package butterball® smoked turkey dinner sausage, halved lengthwise, and cut into 1/4-inch-thick slices
• 1 cup chopped onions
• 3 cups prepared alfredo sauce
• 3 cups half and half
• 3 cups cubed pasteurized prepared cheese product
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon ground black pepper
• cooking spray
• 1 cup panko bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f.
• cook pasta according to package directions; rinse and drain. set aside.
• melt 1 tablespoon butter in large saucepan on medium heat. cook and stir sausage and onions 3 to 5 minutes or until onions are tender. stir in alfredo sauce, and half and half. bring to boiling, stirring constantly; reduce heat. simmer 1 minute.
• remove saucepan from heat. stir in cheese and black pepper until cheese is melted. stir in pasta and sausage mixture.
• pour mixture into lightly sprayed 139-inch baking dish. sprinkle evenly with combined bread crumbs and 1/4 cup melted butter. bake 20 to 25 minutes or until crumbs are golden brown and pasta mixture is hot and bubbly.

tuna mac

Ingredients

• Servings: 4
• 6 cups water
• 1 (7.25 ounce) package macaroni and cheese dinner mix
• 1/4 cup margarine, cut into pieces
• 1/4 cup milk
• 1 (6 ounce) can tuna, drained and flaked
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 cup bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring water to boil in a saucepan. cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain.
• return macaroni to the saucepan. stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. add tuna and mushrooms; stir. pour macaroni mixture into a small casserole dish; top with bread crumbs.
• bake in preheated oven until hot, about 30 minutes.

Split Pea Soup With Ham

Ingredients

• Servings: 12
• 1 pound dried split peas
• 8 cups water, divided
• 4 cups low-sodium chicken broth
• 1/2 pound cooked ham, cut into 1-inch cubes
• 1/2 red onion, minced
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 15 mins


• place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. drain and rinse.
• mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

turkey reuben burgers

Ingredients

• Servings: 4
• 1 1/3 pounds ground turkey
• 1 large clove garlic, finely chopped
• 1/4 cup thousand island salad dressing
• 1/2 cup italian-style bread crumbs
• 1/2 teaspoon garlic salt, or to taste
• 1/4 cup italian-style bread crumbs
• 2 tablespoons olive oil
• 4 slices mozzarella cheese
• 1 large onion, cut into rings
• 1 pinch ground black pepper
• 2 tablespoons butter, softened
• 8 slices whole-grain sandwich bread
• 1 (14.5 ounce) can sauerkraut, drained

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• combine ground turkey, garlic, thousand island dressing, and 1/2 cup italian-style bread crumbs in a bowl. do not overwork the mixture. form into 4 patties; transfer to plate. sprinkle with garlic salt and additional 1/4 cup bread crumbs; press crumbs into patties to adhere.
• heat olive oil in a large non-stick skillet over medium-high heat. cook patties in oil until golden brown, 7 to 10 minutes per side. transfer to plate; top each patty with a slice of mozzarella cheese.
• cook and stir onion rings in same skillet until tender, about 10 minutes, adding oil if necessary. sprinkle with ground black pepper.
• heat a non-stick griddle to medium heat. lightly butter bread slices on both sides; cook on each side until browned, about 2 minutes per side.
• to assemble burgers, layer turkey and cheese patties, sauerkraut, and cooked onions between bread slices.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

scyros (pita sandwich)

Ingredients

• Servings: 5
• scottziki sauce
• 1/2 cup plain yogurt
• 1/2 cucumber - peeled, seeded and finely chopped
• 1/2 teaspoon chopped fresh dill, or to taste
• sandwiches
• 2 tablespoons olive oil
• 3 large cloves garlic, minced
• 1 large red onion, thinly sliced
• 1 pound ground beef
• 1 pinch dried oregano, or to taste
• 2 stalks celery, chopped
• 1 bunch fresh spinach, cleaned and stemmed
• 1/2 cup sliced fresh mushrooms (optional)
• 5 pita breads, warmed
• 1/2 cup banana pepper rings
• 2 tomatoes, cut into wedges

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• strain the yogurt in a yogurt strainer or coffee filter for 15 minutes. mince the cucumber, and place into a mesh strainer to drain for 15 minutes. squeeze any excess liquid from the cucumber, then place into a small mixing bowl. stir in the yogurt and dill. cover, and refrigerate until ready to serve.
• heat the olive oil in a skillet over medium heat; stir in the garlic, and cook until fragrant, about 5 minutes. set aside about 1/4 of the onion slices to use on the sandwiches, and add the remaining onion to the skillet; cook until soft, about 5 minutes more. add the ground beef and oregano, and cook until the meat is no longer pink and is beginning to brown. increase heat to medium-high, drain any grease from the beef, then stir in the celery, spinach, and mushrooms. cook and stir until the celery has softened and the meat has nicely browned, about 5 minutes more.
• to assemble the scyros, divide the meat among the warmed pitas. top each sandwich with some onion slices, banana pepper rings, and tomato wedges. dollop with the scottziki sauce to serve.

salmon and shrimp cakes

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped green bell pepper
• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 3 tablespoons worcestershire sauce
• 2 teaspoons seafood seasoning (such as old bay®)
• 4 tablespoons butter, divided
• 1 pound salmon fillets, chopped
• 10 large shrimp - peeled, deveined, and cut into thirds
• 1 cup panko bread crumbs
• 1 1/2 teaspoons garlic salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven broiler. line a baking sheet with parchment paper.
• heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in red onion and green bell pepper. cook and stir until tender, 5 to 8 minutes. transfer to a bowl, and mix with mayonnaise, dijon mustard, worcestershire sauce, and seafood seasoning.
• melt 1 tablespoon butter in a skillet over medium heat. place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. transfer to a large bowl.
• place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. cook on high until butter is melted, about 20 seconds. mix crumbs and butter, and season with garlic salt.
• add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. form 6 4-inch cakes, and place on the prepared baking sheet.
• broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

grown up grilled cheese sandwich

Ingredients

• Servings: 2
• 2 tablespoons butter, divided
• 4 slices whole wheat bread
• 2 slices white american cheese
• 4 thin slices tomato
• 1/2 avocado, thinly sliced (optional)
• 2 tablespoons chopped fresh basil
• 1 teaspoon red pepper flakes
• 1 pinch garlic salt, or to taste
• 4 ounces fresh mozzarella cheese, thinly sliced
• 2 slices provolone cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat skillet on medium heat.
• spread 1/2 tablespoon butter one side of each slice of bread to cover evenly. with buttered sides of the bread facing out, layer 1 slice american cheese, 2 slices tomato, and 2 slices avocado each of 2 of the bread slices. sprinkle about half the basil, red pepper flakes, and garlic salt atop the avocado layer. finish by topping each with half the mozzarella and 1 slice provolone. top each with 1 of the remaining bread slices with the buttered side facing out.
• cook in hot skillet until bread is golden brown and cheese is melted, 3 to 4 minutes per side.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Calves' Liver With

Ingredients

• Servings: 4
• 2 onions, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper to taste
• 1 cup
• 1 pound calves' livers
• 1 tablespoon chopped fresh parsley
• 4 thick slices french bread, cut into 1 inch cubes
• 1/8 cup olive oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large skillet heat oil over medium high heat. add onion and saute until translucent. add thyme, basil, parsley and season with salt and pepper to taste. add , reduce heat to medium low and let all simmer.
• meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. cook all together, shaking skillet well, for 6 to 7 minutes. add more if mixture gets dry. garnish with fresh chopped parsley and fried croutons and serve.
• to make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. cook croutons in a heavy skillet over medium heat until golden brown.

Hearty Meat Sauce

Ingredients

• Servings: 4
• 1/2 pound ground beef
• 2 (16 ounce) jars spaghetti sauce
• 1 diced yellow pepper
• 1 diced red bell pepper
• 1 (14.5 ounce) can peeled and diced tomatoes, drained
• 6 fresh mushrooms, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a skillet over medium heat, brown the ground beef until no pink shows; drain.
• in a large pot combine browned beef and spaghetti sauce over medium heat for 5 or 10 minutes. add yellow peppers, red peppers, canned tomatoes and mushrooms. lower heat and simmer covered for 30 minutes, stirring every once in a while.

texas hot sauce

Ingredients

• Servings: 20
• 4 tablespoons vegetable oil
• 1/2 pound ground lamb
• 1/2 pound lean ground beef
• 2 frankfurters, finely diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons browning sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 (6 ounce) can tomato paste
• 8 cups water
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 4 teaspoons ground cinnamon
• 1 teaspoon dried parsley
• 1 1/2 cups bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• heat oil in a large skillet over medium heat. add onion and garlic and cook until soft.
• stir in beef and lamb and cook, stirring frequently until brown.
• reduce heat to medium-low and stir in hot dogs. saute for 3 to 4 minutes. drain off any excess fat.
• stir in the browning sauce, pepper, salt, tomato paste and water. bring mixture to a boil. lower heat and simmer for 1 hour, uncovered. stir occasionally.
• stir in the paprika, chili powder, cinnamon and parsley. taste and adjust seasoning, if necessary. simmer for 10 minutes. remove from heat and let cool.
• using a hand held mixer blend the bread crumbs into the sauce and it's ready to serve!

raven's beef stew

Ingredients

• Servings: 6
• 1/2 cup vegetable shortening
• 2 pounds cubed beef stew meat
• 2 quarts beef stock
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 2 cubes beef bouillon
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1/2 (16 ounce) package baby carrots, chopped
• 6 potatoes, quartered
• 2 stalks celery, chopped

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. cook and stir until the beef is evenly browned, and no longer pink. drain and discard any excess grease. transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. cook on medium heat until beef begins to tender, about 1 hour.
• melt the butter in a skillet over medium heat. stir in the carrots; cook and stir until the carrots begins to tender. stir in the potatoes and celery. continue to cook and stir until all the vegetables are tender. transfer the vegetables to the large pot. simmer until the beef is very tender, about 1 hour more.

healthier homemade mac and cheese

Ingredients

• Servings: 4
• 1 (16 ounce) package whole wheat macaroni (such as smart taste ®)
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 2 cups shredded low-fat cheddar cheese
• 1/2 cup grated parmesan cheese
• 3 cups low-fat (1%) milk
• 2 tablespoons butter
• 1/2 cup whole wheat bread crumbs
• 1 pinch paprika

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt 2 tablespoons butter in a saucepan over medium heat. stir in flour to make a roux. slowly add milk to roux, stirring constantly. stir in cheddar and parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. place macaroni in large baking dish and pour sauce over macaroni. stir well.
• melt 2 tablespoons butter in a skillet over medium heat. add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. spread over macaroni to cover. sprinkle with paprika.
• bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

mushroom and swiss burger meatloaf

Ingredients

• Servings: 8
• 2 slices pumpernickel bread
• 1 pound ground chuck
• 1 pound ground lamb
• 1 egg
• 1/2 cup finely chopped sweet onion
• 1/3 cup petite-cut diced tomatoes with sweet onions, drained and juice reserved
• 1/4 cup finely chopped green pepper
• 1 tablespoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 2 dashes worcestershire sauce
• 2 dashes soy sauce
• 6 slices deli-sliced swiss cheese
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup bottled sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan. tear the pumpernickel into pieces, and place into the work bowl of a food processor. pulse several times to chop the bread into crumbs.
• lightly mix the pumpernickel crumbs, ground chuck, ground lamb, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. do not over mix, or the meat loaf will be tough.
• place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. place 3 slices of swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. top the mushrooms with the remaining 3 slices of swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. press the top gently to smooth.
• bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. let the meatloaf stand for 10 minutes before slicing.

Hoppin' John With Greens - Slow Cooker Recipe

Ingredients

• Servings: 6
• 1 cup dried black-eyed peas, sorted and rinsed
• 1 cube vegetable bouillon
• 1/4 cup hot water
• 1 onion, chopped
• 1 clove garlic, minced
• 1 smoked ham hock
• 2 bunches collard greens, chopped
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 5 cups water, or as needed to cover
• 1 cup long-grain white rice
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. reduce heat to low and simmer peas for 1 hour. drain.
• dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. add 5 cups of water or as needed to cover. cook 5 hours on high. stir rice into stew and cook 1 more hour.
• remove meat from ham hock, chop meat, and return to stew. season with salt and black pepper.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.