Thursday, November 25, 2010

Madison's Famous, from scratch, Mac & Cheese

4 cups uncooked pasta

Boil the pasta, following the directions on the package. Mix the sauce while the pasta cooks so that the sauce is ready for the drained pasta. Drain the pasta and then put in into a large bowl to mix it with the sauce.

Cheese sauce:

Melt together in a sauce pan:
1/2 stick of butter
8 oz of shredded cheddar cheese

In a large bowl, combine:
2 eggs, beaten
1/2 cup sour cream
1 can condensed Cheddar Cheese Soup (Campbells)
1/2 tsp salt
1 cup evaporated milk
1/2 tsp dry mustard
1 tsp black pepper

Pour the butter/cheese mixture into the bowl and combine. Dump the drained pasta into the bowl and stir until the pasta is completely sauced. At this point it can be refrigded for later or cooked right away.

Bake in a 350 degree oven for 30 minutes (40 minutes if coming from the fridge.) Cover with an additional 2 oz of shredded cheese and sprinkle with paprika. Bake for 10 more minutes or until the cheese is melted.

Saturday, November 20, 2010

Thanksgiving Menu for 2010

Our Menu for this year:

Appetizers (which doubles as brunch):
Veggies & Dip
Artichoke Cheese Dip in a Sourdough Breadbowl
Cold Shrimp Platter
Grilled Bacon Wrapped Fresh Pineapple
Carrot Raisin Bread

Main Dinner:
Mashed Potatoes & Gravy
Cornbread Stuffing
Cranberry Sauce
Steamed Veggies
Green Bean Casserole (my children have never had a proper one, so I thought I would introduce it to them.)
Sweet Potato Souffle with Praline Pecan Topping
Homemade Rolls
Homemeade Mac & Cheese
Green Salad

Maple Sandwich Cookies
Pumpkin Pie w/ Whipped Cream
Fall Leaf Sugar Cookies

This menu was designed by the children. They each got to pick one dish that they could not live without.