Macaroni and Cheese

Again, I apologize for the terrible lighting. What to do when it gets dark at 5 pm? This is such a good recipe, and it's probably because it's made of cheese! Well, if you are on the DASH diet this will definitely meet some of your needs for calcium but it's definitely over-ruled by the fat and sodium content. I try to make this as often as I can with out gaining an increased chance of a heart attack. This is quick and easy and such a good way to enjoy mac and cheese as a grown up! Hooray for comfort food, on these cold winter nights. This recipe comes modified from the Williams-Sonoma cook book American. Be sure to eat lots of veggies with your Macaroni and Cheese!

Macaroni and Cheese

Ingredients

1 lb Elbow Macaroni (In this picture I used Fusilli- like Fusilli Jerry off of Seinfeld)
4 Tbs Butter
1/4 Cup Flour
3 Cups Warm Milk
1/2 lb Montery Jack Cheese Grated
1/2 lb Sharp Cheddar Cheese Grated
3/4 Cup Bread Crumbs
1 1/2 Tbs Melted Butter
Salt and Pepper to Taste
Hot Sauce to taste (this is a MUST)

Directions

Preheat oven to 350 degrees.
Fill a large pot with water and bring to a boil. Add the pasta and some salt and cook for about 6 minutes.
Drain pasta; while this is draining, return the pot to the stove over medium heat, melt 4 Tbs butter.
Whisk in the flour, and over low heat let bubble for about 2 min. and stir occasionally.
Pour in the warm milk and whisk well. Bring the burner up to medium heat again and bring to a boil (careful because it can be hard to tell when milk is boiling). Whisk and make sure nothing is stuck to the bottom.
Add the cheese stirring well.
Add the pasta.
Salt and pepper to taste.
Gradually add 5 drops of hot sauce at a time. We like a lot of hot sauce!
Transfer pasta and cheese to a 2 quart baking dish.
Sprinkle the bread crumbs on top and drizzle with the melted butter.
Bake for about 30 minutes until it's bubbly and golden brown on top.

This is the kind of hot sauce we like for this recipe

Poppy Seed Bundt Cake

This cake reminds me of my early college days. For a while it was the go to birthday cake, snack cake, or whenever I want cake, cake.
A while back I was reading a blog that said they would never write a post that included things from a box, or jar. I was a little offended. I understand they only want to bring the best recipes with the best ingredients to the public, but what do you do when you needed food 10 minutes ago? You have to have some cheater recipes on hand or you could go crazy. I am not below a little help now and again. Especially when you have limited time to cook or bake when you are either working full time and/or going to school. An old roommate of mine asked for this recipe and I would say she has limited time, as she is now in dental school. So this one is for you Ana!

You can find other variations of this type of cake at THIS blog.

Poppy Seed Bundt Cake

Ingredients

1 Box Yellow Cake Mix
1 Box Instant Butterscotch Pudding
1/4 Cup Flour
3 Eggs
2/3 Cup Oil
1 Cup Water
2 Tbs Poppyseeds
Sprinkle with powdered sugar to finish

Directions

Preheat oven 350 degrees.
Combine all wet ingredients and mix well.
Add all dry ingredients and mix well.
Pour into a greased and floured bundt pan.
Bake for ~45 min. although mine was done early at about 40 min so keep and eye on it.
Let cool for 15 min or more before transferring out of the pan. Also, cool completely before sprinkling with powdered sugar, otherwise it will melt!