One Pot Mac and Cheese

I have been trying to find the perfect Mac and Cheese recipe. I love that stuff. I finally found a few that are in competition for top dog.

I tried this one last week. It's all in one pot. My kind of dish.

2 cups large elbow macaroni (uncooked)
2 cups milk. I used low fat
1 TBS butter (but you can omit, it won't harm the flavor)
1/2 tsp mustard powder (did you know mustard powder enhances the flavor of cheese?)
1 tsp salt
1 cup grated cheese. (I only had Colby Jack, but I think next time I want to mix Colby Jack and Sharp Cheddar- use what you like)

Okay- Quickly rinse the noodles in a colander.

In a medium sauce pan combine noodles, milk, salt and mustard powder and butter. Cook on medium heat SLOWLY. We don't want the milk to curdle. Bring it to a simmer.

When mixture comes to a simmer, reduce heat to low. Low helps the macaroni to cook and doesn't evaporate the milk too quickly.

Keep stirring!! Let noodles slowly cook. This should take about 15-20 minutes. Mine took 15. When the milk has evaporated, stir in your cheese until melted.

This was so yummy!

Corn on The Cob

Everyone has their own way of cooking their corn on the cob. I am not here to judge, just impart how I do it, since I eat it with almost every meal in the summer.

4 ears of corn

Pinch of sugar

drop of lemon juice

Shuck the ears of corn. Put in a pot of cold water, enough to cover the ears. Add a pinch of sugar and a drop of lemon juice (never salt- it toughens the corn). Turn on heat to high. Let come to a boil. Boil for two minutes. Turn off heat. Let sit in hot water for 10 minutes, then enjoy. 

Good For You Cornbread

Jeff and I have both been given strict instruction to lower our cholesterol. UGH! We went out Wednesday night and bought this little ditty.

This book is great and has some pretty good recipes. Maybe lowering my cholesterol won't be so bland.

Now on to the cornbread I made today:

1 cup cornmeal

1 cup flour

1/4 cup sugar

1 tsp baking soda

1 cup 1% fat free buttermilk

1 egg

1/4 cup tub margarine (trans-fat free)

1 tsp vegetable oil (to grease the pan)

Preheat oven to 350. Mix together cornmeal, flour, sugar and baking powder. In another bowl, combine buttermilk and egg. Beat lightly. Slowly add buttermilk and egg mixture to dry ingredients. Add margarine and mix for 1 minute. Bake for 20-25 minutes in an 8x8 greased baking dish. Cool.

We had this with chili in the crock pot. I might post that recipe after dinner, if it is any good.

Fried Rice

Jeff requested this, so I just threw some things in a frying pan and it worked.

Cook 2 cups rice per package instructions

4-5 eggs
1 cup diced ham
1 cup peas
soy sauce

Scramble eggs in a large frying pan or wok over medium heat. Add ham and a little soy sauce. Add peas and a little more soy sauce. Add rice and stir until rice is covered with soy sauce, add more if you need it.

Serve alone or with your favorite Chinese dish


****Update: I made it again last week and added Worcestershire sauce per Jeff's request. MMMM

"Funeral Potatoes"

1 pkg frozen hash browns
1/2 cup butter, melted
1 pint sour cream
1 can cream of chicken soup
1 cup bread crumbs
2 cups grated cheese

Pour half of melted butter over hash browns. Mix other half with bread crumbs. Mix soup and sour cream well. Stir in potatoes. Sprinkle buttered bread crumbs on top, then cheese. Cover. Bake at 350 for 45-60 minutes.

(Got this recipe from Jeff's mom. They are called funeral potatoes because they are always served at funeral luncheons here.)

Rice (good with Yucknee)

Handful of spaghetti noodles
1 TBS butter/margarine
2 cups rice
5 cups water
2 tsp salt

Break spaghetti noodles into pieces. Put in a medium sauce pan with butter. Add rice and brown over medium heat. Add water and salt. Bring to a boil and cover and reduce heat. Cook for 20-25 minutes