Week of Sept 30, 2014

Scalloped Potatoes

Mon - Spaghetti
Tue - Grilled Cheese and Soup
Wed - Crock Pot Pot Roast
Thur - Scalloped Potatoes
Fri - Hot Beef Sandwiches

Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce

1 lb ground Italian sausage OR ground beef/turkey (or combination of those)

1/2 cup Italian style bread crumbs

1 egg

1 tsp each salt and pepper

1/2 cup grated parmesaen cheese
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 165F is reached. Add sauce to skillet. Simmer until hot.  Serve with pasta

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

Week of Sept 21, 2014

Sun - Ham Pie

Spaghetti alla Margherita (blended sauce)

Mon - Spaghetti alla Margherita 
Tue - Slow Cooked Chili
Wed -Coconut Thai Chicken
Thur - Game Day Chili Dogs
Fri - Chicken and Rice Casserole

Ham Pie

Crust: (use pre-made, fresh pie crust if desired)

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Filling:

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

Pie

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown. Let rest for 15 minutes before slicing.

Spaghetti alla Margherita 
2 cups cherry tomatoes
3 garlic cloves in skin
1/2 cup loosely packed, fresh basil
1 tbsp fresh, Italian parsley
1 cup diced or shredded mozerrella
1 lb spaghetti pasta
Sauted Mushrooms (see below)Olive Oil
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt/black, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retain 1 cup of pasta water if blending sauce) Chop basil and parsley. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together with spaghetti and balsamic vinegar, enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and herbs, enjoy.

Hearty Oven Chili (pampered chef recipe)
NOTE: I will be doing this in the slow cooker on low for 8 hours, instead of in the oven. just replace "baking bowl" with slow cooker. If you are baking it, use a casserole dish with a lid.
INGREDIENTS

3 pounds boneless beef chuck pot roast (arm, blade, chuck eye or shoulder) or 2 1/2 pounds boneless beef stew meat
4 garlic cloves, pressed
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups onions, coarsely chopped
2 cups green bell pepper, coarsely chopped
3 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (15.5 ounces) kidney, pinto or black beans, drained and rinsed  
Optional Toppings: such as shredded cheddar cheese, sliced ripe olives, sliced green onions, chopped white onions, and/or sour cream
DIRECTIONS
1 Preheat oven to 350°F. Trim excess fat from meat with Chef’s Knife. Cut meat into 1/2-inch cubes. Place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Sprinkle with seasonings; stir to coat meat. Chop onions and bell pepper using Food Chopper. Add to Baking Bowl along with tomatoes, tomato sauce and beans. Cover Bowl with Deep Dish Baker. Bake 2 1/2 hours or until meat is tender. Carefully remove Deep Dish Baker from Baking Bowl, lifting away from you. Using Magic Mop™, skim any fat from top of chili. Top with desired toppings when served (optional).
Yield: 12 servings of 1 cup. Nutrients per serving: Calories 340, Fat 10 g, Sodium 570 mg, Dietary Fiber 6 g

Game Day Chili Dogs
8 hot dogs (the kids and I like cheese dogs! Husband likes all beef)
8 whole wheat hot dog buns
1 cup shredded Cheddar
1/2 onion, chopped
Sour Cream, for topping - optional
Directions
Heat hot dogs follwoing package directions OR if you have a George Foreman Grill, use to cook until hot.  About 10 minutes. Remove from the heat and place each hot dog in a bun. Top with a generous serving of the chili. Top with cheese, onion, and sour cream, if desired.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp+ each Salt and Pepper
1 tsp Garlic Salt
Grease a 9x13 pan with butter. Sprinkle Chicken Breasts with salt and pepper - both sides. Mix rice, salt, pepper, garlic, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with a vegetable or salad.

Week of Sept 14, 2014

Sat - Grilled Steak

Bacon and Spinach Strata

Sun - Ground Beef Sliders "Mini Man Burgers"
Mon - Red Beans and Rice
Tue - Chicken Pot Pie with Puff Pastry
Wed - Ham Dinner
Thur - Ham and Spinach Strata

Red Beans and Rice
I will be doing this in the slow cooker. 6-10 hours on low or 2-3 hours on high.
http://www.johnsonville.com/recipe/red-beans-and-rice.html

Chicken Pot Pie with Puff Pastry

1 cup cooked, diced or shredded chicken or turkey

1 can cream of chicken soup (or 2 cups chicken gravy)

1 (12 oz) bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes (optional)

1 cup pearl onions

1 tsp each salt and pepper

Pepperidge Farm 2 Ready-To-Bake SheetsPuff Pastry, 17.3 oz

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a 9x13 baking dish or 2 quart casserole dish, combine chicken, soup, veggies, potatoes, onions, and salt and pepper. When well mixed top with 1 sheet of pastry. Poke with fork on top for venting. Brush top crust with egg wash. Cook for 20-30 minutes or until crust is golden brown.

Ham Dinner 
1 large ham (7+ lbs, this ham will be used in 4 recipes through out next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze.  For glaze recipes click here. Serve with garlic mashed potatoes.
Roasted Garlic Mashed Potatoes
4 large baking potatoes, peeled and diced
4 roasted garlic cloves, pressed (roast garlic at 350F wrapped in foil for 15-20 minutes or until browned)
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Ham and Spinach Strata
8 eggs
3 oz cream cheese, softened
1 cup milk
1 cup fresh spinach, chopped
1 tbsp fresh parsely, chopped
1 cup ham
1 tsp each salt and pepper
1 cup shredded sharp cheddar cheese
Grease 9" round pie pan. Preheat oven to 350F. Mix cream cheese and milk together until incorporated. Add eggs and beat until mixed thoroughly. Put 1/2 cheese, the spinach, parsley and the ham in the bottom of the pie pan. Pour egg mixture over the ham. Top with the rest of the shredded cheese. Bake for 45-60 minutes or until golden brown on top and set up.

Week of Sept 6, 2014

Sun - Mickey Mouse Pancakes with sausage

Mickey Pancakes

Mon - Bacon Linguine Toss
Tue -  Tequila Chicken
Wed - Pork Roast Mushroom Gravy
Thur - Chicken Primavera Pizza
Fri - Italian Sups








Mickey Pancakes
Prepare pancake mix according to package directions. Use a small scoop to scoop out the batter on a hot (medium heat) greased griddle or skillet. Full scoop in center for mickey's head, 1/2 scoops one on each side for ears. Work fast, so the batter cooks evenly. When bubbles form flip - a few minutes. Cook for a few more minutes until golden brown on both sides.

Bacon Linguine Toss

Bacon Linguine Toss Pampered Chef Recipe

Tequila Lime Chicken Recipe

1/3 cup tequila

1 tbsp lime zest (about 1 lime)

6 limes, for freshly squeezed lime juice

1 tsp chiplote chili powder

1 tsp ground cumin

1 tbsp minced fresh garlic (about 3 cloves)

2 tps kosher salt

1 tsp freshly ground black pepper

6 split boneless, skinless chicken breast halves

Directions

Combine the tequila, lime juice and zest, chili powder, cumin, garlic, salt, and pepper in a large ziplock freezer bag. Add the chicken breasts. Shake to coat chicken. Zip closed. Refrigerate for at least 3 hours, but up to 24 hours.

Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.

Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

Pork Roast with Mushroom Gravy Slow-cooker version
3-4 lb pork loin roast
1 can condensed mushroom soup
1/2 cup sliced mushrooms
1 1/2 can full milk
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
 In the slow-cooker mix mushroom soup with 1 1/2 cans full of milk until combined. Add Worcestershire sauce and salt and pepper, mix. Place pork in soup mix. Add in mushrooms. Cook in slow cooker on high for 4-5 hours or on low for 8-9 hours. OPTIONAL SIDE: an hour before serving, place a steamer basket on top of roast, add fresh whole green beans to steamer. Cover and cook for the last hour.

Chicken Primavera Pizza
I will be using cooked chicken sausage instead of chicken breast and jarred Alfredo instead of ranch.
http://www.pillsbury.com/recipes/chicken-pizza-primavera/b1916b70-ad7d-4b72-8dcd-06ec157305db

Week of Sept 1, 2014

Ham, Gnocchi, Peas and Brown Butter

Mon - BBQ Pork Loin
Tue - Pork Salsa Verde Enchiladas
Wed - Ham, Gnocchi, Peas with Brown Butter
Thur - Meatloaf with Garlic Mashed Potatoes
Fri- - Meatloaf Sandwiches
Sat - Moussaka

Enchiladas

2+ cups cooked diced or shredded Pork (left over pork loin)

 12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/4 cup Salsa Verde 

1 tsp salt and pepper (each)

Shredded Colby jack cheese

Mix soup, chili's, sasla, and sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, meat, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Gnocchi with Prosciutto and Peas (Foodnetwork)I will be using packaged, fresh gnocchi for this instead of making my own. http://www.foodnetwork.com/recipes/anne-burrell/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe/index.html

Meatloaf

2 lb lean ground beef (or ground turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

Meatloaf Sandwiches

Using this patty melt recipe, except switch out the hamburger patty with a slice meatloaf. Brown the slice of meatloaf on skillet before assembling.

http://www.foodnetwork.com/recipes/ree-drummond/patty-melts-recipe.html

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella, or Italian mix is best)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled (optional, this can be made vegetarian if desired)

1 cup béchamel (white cream sauce) or canned Alfredo sauce

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

Week of Aug 25, 2014

Mon - Ham and Potato Hash
Tue - Taco Salad
Wed - Chicken Marsala (slow cooker)

Potato Hash with Basil Pesto

Thur - Grilled Ratatouille
Fri -  Philly Cheese "Steak" Sandwiches

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

Beef Taco Salad

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Chicken Marsala

2 lbs skinless, boneless chicken breast halves

1 container of Safeway Select Simmer Sauce (Marsala)

16 oz container of mushrooms 

Set chicken, sauce and mushrooms in slow cooker, mix. Set on high for 4 hours or low for 8 hours. Serve with garlic mashed potatoes and green salad.

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 

Week of Aug 17, 2014

Chicken Stir Fry

Sun - Fried Chicken
Mon - Sausage and Peppers with Penne
Tue - Pork Carnitas (Food Network, Slow Cooker)
Wed - Quinoa Cashew and Chicken Salad
Thur-Chicken Stir Fry
Fri - Stove Top Mac and Cheese
Sat-Sun - out of town

Sausage and Peppers with Penne

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 red peppers, sliced

1 green bell pepper, sliced

1 can diced tomatoes with basil and garlic

3 cups penne pasta

In a large non-stick skillet, cook sausage and veggies together until sausage over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Quinoa, Cashew and Chicken Salad Full Circle Recipe
INGREDIENTS
for the quinoa:
1 Tbsp oil
1 cup quinoa
1 1/2 cups boiling water
1/4 teaspoon salt
1 clove garlic, minced
for the dressing:
¼ cup lime juice
¼ olive oil
1 tsp cumin
salt and freshly ground pepper
for the salad:
2 cups cubed cooked chicken
1 cup roasted, unsalted, roasted cashews
6-8 red radishes, halved and sliced
2 large avocados, peeled, seeded and chopped
4 green onions, sliced
½ cup fresh Italian parsley, chopped
1 cup golden raisins
Lettuce leaves for serving, green or butter, or spinach

INSTRUCTIONS
In a small saucepan, heat oil over medium heat. Add quinoa and stir until fragrant and lightly toasted, about 2 minutes. Add garlic and toss for 30 seconds more. Add water, cover and turn to low. Let sit until all water is absorbed, about 10 minutes. Fluff with a fork and let sit for 5 minutes more. Transfer to a sheet pan or flat dish and cool to room temperature or cooler.
In a small bowl place lime juice and drizzle in oil while whisking vigorously. Season with cumin, salt and pepper.
Mix cooled quinoa with the rest of the ingredients, pour dressing over salad and toss to mix. Serve over leaves of lettuce or spinach.

Stir Fry 
1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)
2 tbs of Asian seasoning OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbs soy sauce
2 tbsp hoisin sauce (found in Asian isle at grocery store)
1 tbsp honey
2 tbs oil for cooking meat
1 tbsp fresh ground ginger
1 bell pepper, sliced

1/2 medium onion, sliced

1/2 lb snow peas

1 can water chesnuts, drained

2 carrots,sliced

Cook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or ramen noodles.

Four Cheese Mac'n Cheese - Stove top version

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

6 oz sharp cheddar, shredded + 2 oz for topping

6 oz smoked mozzarella cheese, shredded

4 oz Gouda Cheese

2 oz cream cheese

1 lb bacon, cooked crispy, diced (optional)

salt

Fresh ground black pepper

Directions

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about two - five minutes until it smells nutty, do not burn. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in the cheese a little at a time, wait until the previous cheese is melted to add the next handful of cheese. Season with salt and pepper to taste. Fold the macaroni and crispy bacon (optional). Serve.