This is not an over statement – it really is the best Mac I’ve ever had, and my friends and family would agree. It’s a bit tedious, but WELL worth the effort!
Begin by shredding 8oz of gruyere, 10oz of white cheddar, and 10oz of yellow cheddar.
Now warm 3.5 cups of whole milk and 2 cups of heavy cream together over medium heat in a saucepan.
In a large saucepan melt 6 tablespoons of butter. Once the butter bubbles, whisk in 1/2 cup of flour. Whisk for about a minute until it combines and thickens.
Slowly add in your warm milk/cream mixture whisking continuously until sauce thickens and bubbles.
Remove from heat and add 2tsp salt, 1/4tsp nutmeg, 1/4tsp cayenne pepper, & 1/4tsp black pepper.
Stir in grated cheeses.
Now add 2lbs cooked elbow macaroni.
Prepare 6 slices good white bread, crust removed and ripped into 1/2inch size pieces. Pour 3-4 tablespoons of melted butter over the breadcrumbs and toss to combine. Cover your pot of macaroni with breadcrumbs and bake at 375 for approximately 30 minutes until top begins to brown. Enjoy!😋
Adapted from: Eat Drink Smile
The search is over. These are the best beef Enchiladas I have ever tasted. I’d even venture to say this is my husband’s favorite dish that I make. They are melt in your mouth, cheesy, full of flavor, worth every delicious bite, shear perfection.
Begin with 4lbs of pot roast style beef, excess fat trimmed off. Coat all sides of the meat generously with cracked salt and pepper. Heat a couple tablespoons of EVOO in a large skillet over medium high heat. Sear it quickly on all sides until it has a beautiful brownish black color. Now put it in your crockpot.
Cover with 1 large chopped onion, 20oz diced green chiles, 2tbl chili powder, 2tbl cumin, 2tbl garlic powder, 5oz Franks Hot Sauce, and 1/4c of water. Cook on low for 8-9 hours or until beef shreds easily with 4 forks.
For the enchilada sauce (which is different from my normal variety) – Heat a tablespoon of EVOO in a medium saucepan and sauté 1/2c minced onions until soft. Stir in 24oz tomato sauce, 8oz diced green chiles, 2tbl chili powder, 1tbl cumin, and a few dashes of hot sauce.
Cover the bottom of a baking dish with your enchilada sauce. Prepare fresh flour tortillas and spoon in your meat (which now looks like this).
Top meat with Pepper Jack or Monterey Jack cheese. Roll up and place in baking dish. When you have finished rolling up all the meat, cover completely with the remaining enchilada sauce and top with more cheese. Bake uncovered at 350 degrees for 30 minutes or until cheese is melty and bubbly. Top with avocado, jalapeño, hot sauce, etc. Enjoy!!
Adapted From: Mrs. Happy Homemaker
I haven’t had a decent lobster roll in a million years. Not since my last trip to Maine with my family over 6 years ago where I had more than one a day at each of the local eateries (when in Rome…). It’s one of the sweetest, most decadent indulgences on the planet.
Fast forward to yesterday when my most awesome neighbors hosted a group of us for a New Year’s Day “lobstah bake”. They are northerners and wonderful, beautiful friends who included us in our first ever divergence from collards and black eyed peas on the first day of the year. Not only were we included in the festivities, we were blessed to score some leftover lobster! Without wanting it to sit for one more day (aka we had zero self control knowing it was in the fridge), I decided to attempt my own lobster rolls. It took 10 minutes, seriously…and my husband ate FOUR! (Our new year diet starts tomorrow!)
~Whisk together 2 tablespoons of GOOD mayo (navy Hellmans) and 1 tablespoon lemon juice. Fold into chopped lobster meat (2-3 cups) and crack salt and pepper over the mixture.
~Warm 2-3 tablespoons butter in a saucepan over medium heat. Place center sliced buns (I like Sara Lee) in pan and brown on each side. Stuff mixture into buns, drizzle with additional melted butter, and top with with chives or parsley. Be still my happy heart.❤️