Basic HTML Version
Macaroni and Cheese
Ingredients:
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1 cup milk
1 1/2 cups Heavy cream
1 teaspoon Dijon mustard or your favorite gourmet mustard
3 cups shredded cheese, half Cheddar and half American, divided
1 cup seasoned bread crumbs tossed with 2 tablespoons melted
butter
Method:
Grease a 2-quart baking dish. Heat oven to 350°.
Cook the macaroni following package directions; drain in a colan-
der and rinse with hot water.
In a medium saucepan, melt the 4 tablespoons of butter over
medium heat until foamy; stir in the flour until bubbly. Add the milk
and cream, along with the salt, pepper, and mustard. Cook, stirring
constantly, until thickened. Stir in 2 cups of the cheese until melted.
Add the drained macaroni and blend well. Pour into the prepared
baking dish. Top with the remaining 1 cup of cheese and the but-
tered breadcrumbs.
Bake for 25 to 35 minutes, until bubbly and nicely browned.
Ingredients:
4 ounces honey roasted pecans, whole
1 Tbsp melted butter
1 Tbsp sugar
2 Tbsp honey mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar
3/4 cup olive oil
Salt and pepper to taste
1 lb mixed salad greens, including fresh baby s
Cherry tomatoes
1/4 cup dried cranberries
1 red bell pepper, cored, seeded, and cut into
Method:
Whisk together the honey mustard, garlic, red p
sized bowl. Slowly drizzle the oil into the mixtur
rated. Season to taste with salt and pepper.
Place lettuces and baby spinach in a large bowl
tomatoes and pecans. Just before serving Toss
Serve immediately. Chill remaining dressing.
Mixed Green Salad with Pecans