Mac & Cheese (new - try this)

• 16 oz. elbow macaroni, cooked (or other tubular pasta)
• 1 Tbsp extra virgin olive oil
• 6 Tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 c. whole milk
• 1 c. heavy whipping cream
• 4 c. sharp cheddar cheese shredded
• 2 c. Gruyere cheese shredded
• salt and pepper to taste
• 1 ½ cups panko crumbs
• 4 Tbsp butter, melted
• ½ c. Parmesan cheese shredded
• ¼ tsp smoked paprika (or regular paprika)

Preheat oven to 350F.  Lightly grease a large 3 qt or 4 qt baking dish and set aside.  Combine shredded cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions.  Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta.  Set aside to cool while preparing cheese sauce.

Melt butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

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.

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.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

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.

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.

Crab and Shrimp Seafood Bisque

PREP TIME 15 minutes

COOK TIME 20 minutes

TOTAL TIME 35 minutes

Ingredients

• 4 Tbsp. Butter
• ⅓ C. Celery chopped
• ⅓ C. Green onions chopped
• 1 ½ C. Heavy whipping cream
• 2 C. Whole milk
• 3 Tbsp. Flour
• 1 Tbsp. Tomato paste
• 8 oz. Cooked shrimp cut into pieces
• 8 oz. Crab meat
• 1 tsp. Old Bay seasoning
• Salt and pepper to taste

Instructions

1. Melt the butter in a saucepan over medium heat on the stove.
2. Add the celery and green onions to the saucepan, and saute until beginning to soften.
3. Stir in the flour, and saute for another minute.
4. Heat the milk in the microwave until warm, and pour into the saucepan. Whisk to combine completely until all lumps are gone.
5. Whisk in the heavy whipping cream, tomato paste, Old Bay seasoning and salt and pepper to taste.
6. Bring to a low simmer, and continue to cook until the bisque thickens.
7. Stir in the shrimp and crab meat, and cook until heated through.
8. Serve topped with fresh parsley for garnish.

Recipe courtesy of https://sweetpeaskitchen.com/

Broccoli Casserole with Mornay Sauce and Mushrooms

·  4 (12 oz.) Packages frozen chopped broccoli

Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot. 

Cook a Béchamel Sauce as follows:

·  6 Tbsp Unsalted Butter

·  4 Tbsp Flour

·  1 ½ c. Milk

·  salt & pepper, to taste

Melt butter and add flour. Cook roux a little and begin adding milk until fully incorporated. Mix together and cook until slightly thick.

·  1 can cream of mushroom soup

·  1 jar (4 oz) sliced mushrooms

·  6 tsp minced garlic, from jar

·  16 oz Velveeta

·  8 oz sharp cheddar, grated for topping

·  2 sleeves Ritz crackers, crushed for topping

·  4 oz unsalted butter, for topping

·  Paprika, for topping

Add the sliced mushrooms, garlic, and cream of mushroom soup to the sauce. Stir well. Lower heat and slowly add chunks of Velveeta (FYI: the cheese makes the Béchamel sauce a Mornay sauce). Stir almost constantly keeping heat low until cheese is fully melted. Pour the sauce over the broccoli and stir gently until combined.

In a small sauce pan, melt butter. Stir in crushed crackers over medium to medium-high heat to lightly toast. Stir in a dash of paprika. Sprinkle the grated cheddar over the casserole. Sprinkle toasted crackers on top of casserole. Sprinkle a little more paprika on top. Place in 350 degree oven until hot, bubbly and brown on top.

*May also put in a Crockpot and heat on low for 2 hours.

Pineapple Upside-down Cake

- Pineapple slices

- Pineapple juice

- Duncan Hines Yellow Cake mix

- 1 stick unsalted butter

- 1 cup light brown sugar

- maraschino cherries

Cabbage Soup with Beef

1 1/2 lbs lean ground beef

1 Tbsp extra virgin olive oil

1 large onion, chopped

1 Tbsp minced garlic, from jar

1 med. cabbage, chopped

2 cans (14.5 oz. each) diced tomatoes

1 can (8 oz.) tomato sauce

1 c. water

1 c. beef broth

1/2 tsp ground black pepper

3/4 tsp sea salt

2 tsp sugar

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, beef broth, tomatoes, tomato sauce, sugar, pepper, and salt.  Bring to a boil.  Cover and simmer for 25 to 35 minutes, or until cabbage is tender.

Yield: Serves 6 to 8. 

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