Homestyle Macaroni & Cheese Kim s easy steps

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1 main course Homestyle Macaroni & Cheese 1 Bring a pot of salted water to a boil over medium high heat, add macaroni and cook until 6 7 minutes. They will not be quite cooked, but will finish in the oven. Drain. While macaroni cooks, melt butter over medium heat in a large, deep sauté pan. Whisk in flour and cook for one minute whisking constantly so it will not burn. This mixture will turn a golden color. Continue whisking constantly and in a steady stream add milk and cook until smooth and slightly thickened. There aren t many dishes that say comfort food better than mac n cheese. This family favorite comforts anyone in our family from to 8. Tbsp all-purpose flour 6 cups grated extra sharp cheddar cheese cups whole milk Kosher salt Freshly ground white pepper the top). Stir until cheese is completely melted. Season to taste with 6 Add the cooked and drained macaroni and stir to coat well. 7 Pour this entire mixture into a 9 x 9 (or similar sized) Tbsp unsalted butter Stir in cups of cheese (reserving 1 cup to sprinkle on additional salt and pepper. casserole dish and sprinkle remaining cheese evenly over top. Bake uncovered for 0 minutes until bubbly and golden brown on top. 1 pound elbow or small shell macaroni I like to use Tillamook s Extra Sharp White Cheddar Cheese. It comes in a black wax coating and is available in most markets and at Costco but any sharp cheddar cheese will be good. This recipe is great as a main course or a hearty side dish.

2 side dishes Glazed Carrots with Pistachio Nuts cups carrots sliced in 1/ diagonal pieces Tbsp packed brown sugar 1 Tbsp butter 1/ cup chicken broth Pinch of kosher salt Freshly ground pepper ¼ cup shelled pistachio nuts Tbsp finely chopped flat leaf parsley This is another of my family s favorites. The healthy carrot when combined with a few special ingredients, makes a delicious side dish. 1 Place carrots, brown sugar, butter, chicken broth, salt and pepper in a small to medium sauté pan over medium heat. Bring ingredients to a simmer, stir to incorporate, and reduce to a medium low simmer for 10 minutes. Add pistachio nuts and continue to cook until carrots are just fork tender. Stir in parsley and serve immediately or cover to keep warm. As a side dish, nothing can compare with these glazed carrots for taste as well as a contributor to a healthy meal.

3 main dish Chicken Noodle Soup Serves 1 1 In a stock pot combine chicken broth, water, chicken breast(s), carrots, shallot, garlic & thyme. Bring to a boil then turn down to simmer about 0 minutes or until chicken is cooked through. Remove chicken from the soup to cool. Season soup with salt and pepper as necessary. Bring back to a boil and add noodles. Maintain a simmer until noodles are cooked through. While noodles are cooking, dice chicken and There isn t a dish more requested nor more useful set aside. When noodles are done, returned 8 cups Chicken Broth diced chicken to the pot. Garnish with another cups water teaspoon or so of fresh thyme leaves and 1 Boneless skinless chicken breasts for comfort cups sliced carrots (1/8 slices) and healing 1 TBSP fresh thyme leaves than chicken 1 shallot finely diced (or 1 small yellow onion) noodle soup. 1 clove garlic, minced Salt & pepper (white pepper preferably) to taste cook minutes until chicken is warmed through. Serve. Extra wide egg noodles OR cups Country Style dry egg noodles (each noodle cut into fourths) My favorite noodles to use in this soup is Rao s Homemade brand Fusilli. I love Kitchen Basics Natural Chicken Stock. It is dark and very flavorful. You can really taste the difference. This recipe is great as the main course.

4 Desserts Poppy Seed Cake with Almond Glaze Serves The poppy seed cke Preheat oven to 0 degrees F. is great for a family or even a formal dinner party. Almond glaze is the icing on the top. Combine all ingredients in a mixing bowl and beat on 1 medium speed for minutes. Liberally spray a bundt pan with pan release or cooking spray and set aside. Scrape down sides of bowl and combine with a spoon and pour batter in prepared cake pan. Ingredients For the cake For the glaze 1 Yellow cake mix 1 small package French Vanilla instant pudding mix (vanilla instant pudding is fine, too) 1 cup sour cream ½ cup water eggs ½ cup vegetable oil Tbsp poppy seeds Tbsp Pure almond extract cups sifted powdered sugar Tbsp milk 1 - tsp almond extract Care should be taken when drizzling the frosting on the cake the more care, the prettier the results at 0 degrees for 0 0 minutes until a cake tester orbake toothpick comes out clean. Remove to cooling rack and let rest for 1 minutes. Then remove cake onto serving plate and let cool completely. Whisk powdered sugar and milk together well until smooth and of pouring consistency. Add 1 tsp almond extract and mix well. 6 If glaze is too thick, thin using small amounts of milk until correct consistency is achieved. Taste and add more almond extract if needed for flavor. 7 Glaze cake by slowly pouring glaze over the middle of the cake and letting the glaze drip down the sides of the cake.

5 main dish Chicken Noodle Soup 1 In a stock pot combine chicken broth, water, chicken breast(s), carrots, shallot, garlic & thyme. Bring to a boil then turn down to simmer about 0 minutes or until chicken is cooked through. Remove chicken from the soup to cool. Season soup with salt and pepper as necessary. 8 cups Chicken Broth cups water a simmer until noodles are cooked through. There isn t a dish While noodles are cooking, dice chicken and more requested 1 Boneless skinless chicken breasts cups sliced carrots (1/8 slices) 1 TBSP fresh thyme leaves 1 shallot finely diced (or 1 small yellow onion) 1 clove garlic, minced Salt & pepper (white pepper preferably) to taste Bring back to a boil and add noodles. Maintain set aside. When noodles are done, returned nor more useful diced chicken to the pot. Garnish with another for comfort teaspoon or so of fresh thyme leaves and and healing cook minutes until chicken is than chicken warmed through. noodle soup. Extra wide egg noodles OR cups Country Style dry egg noodles (each noodle cut into fourths) My favorite noodles to use in this soup is Rao s Homemade brand Fusilli. I love Kitchen Basics Natural Chicken Stock. It is dark and very flavorful. You can really taste the difference. Serve. This recipe is great as the main course.

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