Baked Mac & Cheese

• 1 pkg (8 oz) Elbow Macaroni
• 3/4 c. (about 1 1/2 slices bread) fresh bread crumbs
• 4 T. Butter, melted
• 1 small onion, finely chopped
• 1 T. Flour
• 1/4 T. Dry mustard
• 1 t. salt
• 1/8 t. black pepper
• 1 1/2 c. Milk
• 2 c. Cheddar cheese, shredded

In a 3 quart saucepan, cook macaroni as directed on packaging.  Drain well. 

Preheat oven to 350 degrees.  Grease 9 inch square baking dish or casserole dish.  In a small bowl, toss bread crumbs and 2 T. melted butter until moistened. Set aside

To saucepan, add remaining 2 T. butter over medium heat.  Add onion and cook until tender.  Add flour, mustard, salt, and pepper; stir until blended.  Stir in milk; cook stirring until thickened.  Remove from heat and stir in cheese. 

Spoon macaroni into prepared baking dish.  Pour cheese sauce over macaroni.  Sprinkle crumb mixture over top.  Bake until bubbly and top is golden, about 20 minutes.

3 Cheese Manicotti

• 1 (8 oz.) package Manicotti shells
• 4 c. shredded Mozzarella cheese, divided
• 2 c. Ricotta cheese
• 1c. grated Parmesan cheese, divided
• 1 T. minced garlic
• 1 egg
• 2 T. dried Basil
• 1 (26 oz.) jar pasta sauce

 Bring a large pot of water to a boil. Add the manicotti and cook for 8-10 minutes or until al dente; drain.

Preheat oven to 350 degrees.  Lightly grease a 9x13 in. baking dish.

In a large bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil.Stuff cooked manicotti shells with the mixture.

Spread 1 1/2 cups pasta sauce over the bottom of the baking dish.  Arrange stuffed manicotti in the dish and cover with remaining sauce.  Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven.  Sprinkle with remaining Parmesan cheese and continue baking 10 minutes until mozzarella is melted and bubbly.

Chicken Ranch Tacos

• 2 lbs. thawed boneless chicken breasts
• 1 oz. packet Taco seasoning
• 1 oz. packet Ranch dressing mix
• 1 can Chicken stock

Mix taco seasoning, ranch dressing mix, and chicken stock and pour into crockpot over top the chicken. On low, cook for 3 hours.  Shred chicken then cook for another 30 minutes.

 

New Peas and Potatoes

• 2 lbs. Potatoes, cubed
• 1 small onion, chopped
• 4 T. Butter
• 4 T. Flour
• 1 t. Salt
• 1/2 t. Pepper
• 2 1/2 c. milk, half-and-half, or a combination
• 1/2 c. of the water the potatoes are boiled in
• 4 c. shelled fresh peas or 2 10 oz. pkgs. frozen peas

In a medium-large sauce pan, cook potatoes in boiling salt water for 15-20 minutes or until tender.  Drain all but 1/2 c. of the water and set aside.  In the same saucepan, saute the onions in the butter.  blend in flour, salt, and pepper.  Stir in milk and remaining potato water and heat until sauce thickens, stirring constantly.  Add potatoes and peas and heat through.  {You can also add 8 slices partially fried crumbled bacon to the sauce as you heat it}