Month: May 2021

The recipe that I always use and like.

Ingredients

4 cups dried macaroni

1 whole egg

1/2 stick (4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking

Salt

Seasoned salt

1/2 teaspoon ground black pepper

Optional spices: cayenne pepper, paprika, thyme

Directions:

1. Preheat the oven to 350 degrees F.
2. Cook the macaroni until still slightly firm. Drain and set aside.
3. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
5. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it’s still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Very nice and healthy muffins. Need more sugar.

INGREDIENTS

• 2 cups rolled oats
• 2 medium very ripe bananas (with brown spots), about 2 cups sliced
• 6 ounces milk or plain whole milk Greek yogurt
• ⅓ cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking soda

INSTRUCTIONS

1. Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
2. Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
3. Add the rest of the ingredients except the chocolate chips, if using.
4. Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
5. Divide among 10 muffin cups. You want each cup to be about ¾ full. Top with chocolate chips if using.
6. Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool. Serve warm, at room temperature, or chilled.