Classic Macaroni and Cheese

 1/2 package Creamette  elbows(8oz)

3T. butter

3T.flour

2 1/2 c. milk

1/2 t. salt

1/8 t. pepper

1/4 c. onion minced

2 c. (8oz) shredded cheese

1/2 c. bread crumbs

1. Cook pasta. Preheat oven to 350 F.

2. In a medium saucepan, melt butter. Stir in flour. Gradually stir in milk.

3. Cook stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. 

4. Add onion and cheese. Stir until melted and distributed throughout the sauce.

5. Add noodles. Spoon into 2 quart baking dish.

6. Top with bread crumbs. Bake 30 minutes

Makes 4-6 servings

Recipe off of the side of the box of CREAMETTE noodles.

Here are some of my tricks. Sometimes I use 10 ounces of noodles. 

For the cheese I like to add different types. Last time I used 4 ounces of reduced Colby Jcck, 2 oz. mozzarella and 2 oz. shredded gruyere. That was a hit.

Sometimes I add extra an extra bit of flour and butter and milk. Last time I used 1/4 c. flour and 1/4 c. butter. I softened the onion in the butter before adding the flour and milk.

The basic recipe is great but sometimes you want to tweak it because you are stretching it for a crowd. That's when you can just add more noodles to the sauce. Don't go too far off the recipe or it might get less good and cheesy. 

Marinated Portobello Mushroom Burgers

 

Ingredients

• 2 Tbsp soy sauce $0.12
• 1 Tbsp apple cider vinegar $0.03
  

        1 tsp brown sugar $0.02

• 1/4 tsp oregano $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp onion powder $0.02
• 1 tsp smoked paprika $0.10
• 2 Tbsp olive oil $0.08
• 2 portobello mushroom caps (about 1/2 lb. total) $2.94
• 2 buns $0.83
• 
  
• Instructions
• • In a small bowl, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and a little freshly cracked pepper (about 10 cranks of a pepper mill).
  • Remove the stems from the portobello mushrooms.* Place the mushrooms in a shallow dish, gill sides up. Pour some of the marinade into the gills, then flip the mushrooms and pour the rest over the top. Let the mushrooms marinate for 30 minutes, flipping occasionally.
  • Heat a grill or grill pan over medium to medium-high heat. Once hot, add the marinated portobello mushrooms and cook for about 7 minutes on each side, or until the mushrooms are soft and have released most of their liquid.
  • Build your marinated portobello mushroom burgers on a bun with your preferred toppings. I love the classic mix of mayonnaise, sliced tomato, onion rings, and lettuce or spring mix.

Heavenly Honey Oatmeal Bread

 1 cup quick oats

2 cups boiling water

1 pkg. active dry yeast

1/4 cup warm water (105-115)

1/3 cup honey

1 T. butter or oil

2 t. salt

5 1/2 cups flour, all purpose

1. Place oats in large bowl. Pour boiling water over oats. Let sit 15 min. or until lukewarm. (105-115)

2. Proof yeast in 1/4 cup warm water. Add smidge of sugar to help activate the yeast. Let stand until bubbly about 5 minutes

3. Add honey, butter, salt and yeast mix to the oats. Mix well. Stir in enough flour so dough can be handled. (The oats and honey make this a stickier dough than regular bread dough.)

4. Knead for two minutes. Let rest for ten minutes. Knead again adding more flour as needed. Let dough rise.  Punch down, form into two loaves. Let rise again until high. 

5. Bake at 350 around 45 minutes. Quick temp should be around 200.

St. Bede Abbey, Father Dom