Vivi's Creamy Southwest Shredded Chicken

8 chicken breasts

2 cans diced tomatoes

2 cans diced chiles

1 T salt
1 T cumin
2 t garlic powder
2 t onion powder

1 t pepper

2 boxes cream cheese

2 cans sweet corn

2 cans black beans

1 batch cilantro

2 bags tortilla chips

In an instant pot, combine chicken, tomatoes, and chiles.

Stir in salt, cumin, garlic powder, onion powder, and pepper.

Pressure cook high 8 mins and naturally release.

Remove chicken breasts.

Stir cream cheese into hot tomatoes and chiles.

In a stand mixer with a paddle attachment, shred chicken.

Meanwhile, drain beans and corn.

Once cream cheese has melted into tomatoes, add beans and corn.

Stir in shredded chicken.

On crock pot high, let warm 1 hour.

Serve with chopped cilantro and chips.

Vivi/LTK

Youvarlakia Avgolemono (Greek Meatball Soup)

7 C chicken or beef stock
2-3 bay leaves

2-3 thyme sprigs

salt & pepper

1/2 C uncooked short grain rice

1 lb ground beef

1 small onion, finely chopped

4 cloves garlic, finely chopped

1/2 C flat leaf parsley

1 T olive oil

3 yolks

1 T cornstarch

Zest and juice of 3 lemons (original uses 1 T zest, 1/3 C juice)

2 T fresh dill, chopped

In a medium pot, boil stock, bay leaves, and thyme.

Add salt and pepper to taste.

Remove from heat and set aside.

Rinse rice until water runs clear.

Combine rinsed rice, ground beef, onion, and garlic.

Add parsley, olive oil, salt, and pepper.

With wet hands, form meatballs.

Will yield about 32 1" meatballs.

Heat stock to medium and add meatballs, one at a time.

Bring to a boil, and reduce heat to low.

Cover and cook 30 mins or until meatballs are cooked through.

Turn off heat; discard bay and thyme.

Remove 3/4 C hot broth.

Separately, whisk yolks with cornstarch.

Whisk in lemon zest and juice.

Temper lemon yolks with hot broth.

Slowly return eggs to remaining broth.

Simmer; broth will thicken overnight.

Serve with dill.

Shared by Christina Sutherland

Quiche

pie crust dough

cooked and dry fillings
5 eggs

2/3 C cream

1/2 C milk

3/4 t salt

Shape and partially blind bake crust.

Preheat oven to 400.

Place fillings in crust.

Beat eggs until whites and yolks are well mixed.

Add cream and whisk until uniform.

Add milk and salt.

Pour over fillings.

Bake at 400 for 15 mins.

Tent with foil and turn heat down to 350.

Bake 50 mins or until center is puffy and golden near edges.

Let cool 20-30 mins before serving.

Will keep 4 days, covered, in the fridge.

Adapted from "Pie for Everyone," courtesy of Petra Paredez

Pastitsio (Greek Lasagna)

2 lbs ground beef or ground turkey

3 onions, finely chopped

1 1/2 t salt

1/4 t cinnamon

4 T white or red wine

3 oz tomato paste

16 oz Greek macaroni (looks like spaghetti-length ziti!)

4 C shredded cheddar

4 C grated parmesan or romano
4 eggs, divided

12 T butter

188 g flour

6 C whole milk

Olive oil

Italian bread crumbs

1/2 t nutmeg

The day before, make meat filling.

Sauté meat and strain.

Sauté onions.

Add meat, salt, and cinnamon.

Add wine and tomato paste.

Cover and let steam on low heat for a short time.

Scrape sides of pan and store overnight.

Boil pasta until al dente.

In a large bowl, combine about 2 1/2 C each cheddar and parm.

Mix with pasta and egg whites; set aside.

In a saucepan, cook water out of butter.

Add flour and cook roux for 2 mins.

Whisk in milk, cook until uniform, and turn off heat.

Whisk in remaining cheese.

Beat yolks and temper with a little bechamel.

Pour yolks back into the rest of the bechamel.

Immersion blend.

Preheat oven to 350.

In a large deep dish lasagne pan, brush with olive oil.

Line with Italian breadcrumbs.

Loosely arrange pasta lengthwise.

Spread meat over top of pasta.

Spread bechamel over meat.

Sprinkle with nutmeg.

Bake, uncovered, 1 hour or until bechamel begins to brown.

Let cool 1 hour before cutting.

Christina Sutherland

Wild Mushroom Duck Soup

fresh or frozen whole duck

(coarse) salt

6 T olive oil

64 oz shitake, portobello, and button mushrooms

1 T beef bouillon powder

2 large carrots

1/2 stalk organic celery

1 onion

1 bulb garlic

2 large tomatoes

1 C red wine

3 bay leaves

2 t dried thyme
2 t black pepper

1 C cream

If frozen, thaw duck in refrigerator 36-48 hours.

Preheat oven to 350°.

Remove liver and discard.

Place gizzards with neck bones and about 2 T olive oil in instant pot.

Set instant pot in the fridge for later.

Separately, pierce duck fat in several places to aid with rendering.

Pat dry and salt generously.

Prepare a roasting pan with foil (ducks render a lot of fat).

Roast breast side up about 26 mins per pound.

Internal temperature should reach at least 150° at the thigh joint.

Original recipe calls for 180°, but we're recooking all the duck anyway.

(I also think rawer bones make better stock.) 

Once duck is roasted, legs will move freely and juices will run clear.

Set aside and let cool.

With duck cooling, heat 2 T olive oil in a large wok.

Cook down all mushrooms with beef bouillon.

Separately, wash and roughly chop carrots, celery, onion, and garlic.

Place clean vegetable scraps in a large bowl (do not discard).

Separately, wash and chop tomatoes.

Place tomatoes in a large soup pot on the stove.

Once mushrooms are well cooked and submerged, strain.

Reserve mushroom beef broth.

Shred duck meat and set aside.

With instant pot on sauté, brown neck and gizzards.

Add vegetable scraps, duck carcass, and 10 C water.

Pressure cook instant pot on high for 20 mins.

Meanwhile, reheat wok with 2 T olive oil.

Sear carrots, celery, onion, and garlic.

Deglaze with mushroom beef broth as needed.

Before broth dries out, combine contents of wok into soup pot.

Add 1/4 of the cooked mushrooms.

Using a fat separator and strainer, add duck stock.

(Stock is not very fatty because most of the fat is in the roasting pan.)

Add wine, thyme, and black pepper.

Bring to a boil and purée with an immersion blender.

Season to taste - will need plenty of salt.

Stir in bay leaves and simmer 30 mins.

Remove from heat and stir in mushrooms and shredded duck.

Slowly add cream.

Rinse out instant pot and transfer soup.

To reheat, stir soup on sauté (slow cooker is too gentle!)

LTK, based on

mapleleaffarms

Bún Moc (Vietnamese Meatball Soup)

Dear Lan & George,

Lan asked Bà about "Vietnamese meat ball soup". That is "Bún moc". I write down the recipe for you :

Chicken bones and pork bones, clean them up, then put in the big pot with one whole onion, ginger, white radish; pour water in, then boil them up, skim the foam, when it boil, reduce the heat, cover the lid, let the heat slow for 3 hours, put some table spoons of fish sauce in. Throw the bones away, keep the broth. That we have the broth for soup.

Lean pork, grind it up. If I cook it, I always buy the ground lean pork they made ready in the shop of Vietnamese lunch meat. It is very good. put and mix them up with: dried mushroom, ( dip into water for four hours, clean them to no sand left, then cut them up)pork skin, (they boil them, then cut very thin, dried them, then put in every small pack, you can buy in the Vietnamese grocery), tangerine skin, (cut them very small). ground black pepper, some fish sauce. Mix them up, then make them into the balls. When the broth is ready, boil it up, put the balls in, until the balls are done.

Vermicelli. Boil it in the boil water for 5 or 4 minutes, depend at the information they give in the pack. Dip them in the cold water, let them drain up.

You can have lettuce and Vietnamese parsley, mint etc. what you want. Cut them up.

Put lettuce in to the bowl, then vermicelli, then meat ball. (sometimes, people like to have some Vietnamese lunch meat put on the top of bowl, depend on you like ad them of not). Then pour boiled broth in.

You are ready to have "Bún moc". Keep one bowl for Bà.
Love, Bà

Aug 18, 2009, 9:53 AM

Christmas Dinner

3 lbs thin-cut beef, marinated and broiled at 500 for 7 mins

    1/2 C soy sauce

    4 T sugar

    4 T sesame oil

    2 T sesame seeds

    6 cloves garlic, minced

    1 bunch green onions

    2 t pepper

2 lb ground pork & 2 lb giò sống, prepared, steamed, and fried

    400 g cốm

    1 t pepper

    1 t salt

    4 T sesame oil    

    4 T fish sauce

    1/2 C dried onions

2 lbs shrimp, marinated and broiled at 500 for 4 mins

    4 T lemon grass

    2 T olive oil

    2 T honey

    2 T fish sauce

    4 t curry powder

    1 shallot

    1 T chili paste

14 oz bún

2 packages of rice paper

4 bunches basil

2 bunches chives

2 bunches cilantro

1 pack small cucumbers

1 bunch dill & 1 bunch green onions, stir fried

1 head lettuce

Makes enough for two large meals!

Chicken Camembert Leek Pie

2.75 lbs chicken thighs

4 t salt

2 t pepper

2 T olive oil

8 T butter

3 medium leeks, finely chopped

1 bulb galic, minced

50 g flour

1 1/2 C milk

1 C white wine

2 T fresh thyme

1 t additional fresh thyme, reserved for top crust

1 C sour cream

2 C frozen peas

7 oz camembert

Make a full batch of pie crust dough.

Trim fat off chicken and cut into 3/4 inch cubes.

Season with 2 t salt and 1 t pepper.

Heat 2 T olive oil in Dutch oven over medium high heat.

Sear chicken to stick to the sides of the pot, browning on all sides.

Set seared chicken aside.

Add 3 T butter and cook leeks and garlic.

Once leeks are translucent, set aside with chicken.

Brown remaining 5 T butter.

Whisk in flour, 2 t salt, and 1 t pepper.

Whisk in milk to form a paste.

Whisk in white wine.

Stir in thyme and sour cream.

Add frozen peas if using the same day.

Otherwise, refrigerate filling and combine with peas before baking.

Blind bake single crust as directed.

Egg wash and line with about 1/3 of the camembert, thinly sliced.

Place pie bird in the center of bottom crust.

Spoon chicken filling (with peas) around bird.

There will be way too much filling :)

Top with remaining camembert, thinly sliced.
Roll out top crust with 1 t thyme.
Cut large X in the middle.
Place X over pie bird and shape double crust as directed.

Egg wash and bake at 425 for 25 mins.
Reduce heat to 375 and bake until 165.

(Use the orange thermometer.)
Cool at least 4 hours before serving.

heavily adapted from

lizziesrecipes

Tofu Salad

16 oz block extra firm tofu

2 1/2 ribs celery

4 oz mayo

3 T plain yogurt

1 1/2 T ranch dressing

1 1/2 T yellow mustard

1 T Bragg liquid aminos

1/8 t salt

sprinkle black pepper

Steam tofu for 5 mins and place in freezer to cool.

Chop celery and place in a bowl.

Mix in remaining ingredients.

Once cooled, smash tofu with a fork and combine.

Satsi's mom!!!

Golden Temple Restaurant (Washington D. C.), 1975

Note 1:

I almost always add tumeric for more color.

I also love smoked paprika!

I usually substitute sour cream for up to 3 out of 4 oz mayo.

Less importantly, I sometimes add a little onion and garlic powder.

Finely chopped green onion doesn't hurt either :)

Note 2:

For vegans, one 14 oz jar of vegan mayo is plenty for a double batch.

(Cut the regular mayo, yogurt, and ranch).

Sushi for 10

25 sheets nori

3/4 lb sushi grade salmon

3 avocados, ripe and sliced

1 English cucumber, sliced

1 batch cilantro, washed with ends cut off

4 oz cream cheese, cold and ready to be sliced

Sushi Rice

    27 oz or 5 rice cups sushi rice

    5 T rice vinegar

    3 T 1 t sugar

    1 T 2 t salt

Unagi Sauce
    1/4 C soy sauce

    1/4 C sugar

    1/4 C mirin

    1 T non-instant clearjel

Crab Salad

    1 lb fake crab

    4 oz mayo

    1 oz sriracha

    1 t rice wine vinegar

    juice of 1/2 lime

    1/4 t Old Bay

    1 t sugar

1 jar pickled ginger

1 T wasabi

Cut salmon any way you wish while at least partially frozen.

Place in a strainer over a bowl and refrigerate until rolling.

Make sushi rice and let cool.

Make unagi sauce and let cool.

Shred fake crab and combine with remaining crab salad ingredients.

Using bamboo mats, spread rice very thinly over nori.

Top with any or all of the fillings.

Using moderate to high pressure, roll tightly with bamboo mat.

Slice with a very sharp knife, snacking on the ends.

Serve with unagi sauce, ginger, and wasabi as desired.

Yields about 176 pieces sushi.

LTK

Vermouth Pasta

1 lb linguine or spaghetti
2 T butter

3/4 C seasoned breadcrumbs

4 cloves garlic, minced

2 small zucchini, thinly sliced

1 t red pepper flakes

1 1/2 t salt

1/2 t pepper

1/4 C dry vermouth

1/4 C parmesan

Cook pasta and reserve 2 T pasta water.

Drain and transfer pasta to large bowl.

In a medium skillet, toast breadcrumbs with 1 T butter.

Transfer breadcrumbs to a bowl.

Melt remaining butter in skillet.

Stir garlic and zucchini until lightly browned.

Add red pepper, salt, and pepper.

Add vermouth and pasta water.

Boil 1 min and toss with pasta.

Add 2 T parmesan and breadcrumbs.

Top with remaining parmesan.

katherinemartinelli

Bánh Mì Po Boys The Buddy Way

1 package pickled daikon & carrot

    Alternatively,

    1 lb daikon, shredded

    1 lb carrots, shredded

    3/4 C water

    3/4 C sugar

    3/4 C vinegar

3 snack-size packages LJS fried clams

    Alternatively,

    16 oz chopped clams

    3/4 C flour

    1 T cornstarch

    2 t seasoned salt

    2 eggs

    1 C seasoned breadcrumbs

    vegetable oil, 372°

16 oz imitation crab

4 oz mayo

1 oz sriracha

1 t rice wine vinegar

1/2 lime

1/4 t Old Bay

1 t sugar

6 bolillos

1 batch cilantro, washed & chopped

Soy sauce

Huy Fong chili garlic sauce

If needed, prepare pickled daikon & carrot.

Boil water with sugar and vinegar and pickle overnight.

If needed, deep fry clams.

Dry well and dredge in flour/cornstarch/salt.

Soak in beaten egg and toss in seasoned breadcrumbs.

Deep fry about 4 mins or until golden brown.

Shred imitation crab.

Stir in mayo and sriracha.

Add rice wine vinegar and juice of 1/2 lime.

Stir in Old Bay and sugar.

Cut bolillos lengthwise.

Divide crab salad into 6 and spread on bread.

Add 1/6 fried clams to each sandwich.

Cover in daikon & carrot and cilantro.

Sprinkle soy sauce onto bread and serve with chili garlic sauce.

LTK

Beef Phở

5 lbs beef knuckle with meat
2 lbs beef oxtail

1 white daikon, sliced

2 onions, chopped

2 oz whole anise pods

1/2 cinnamon stick

2 whole cloves

1 t black peppercorns

1 slice fresh ginger root

1 T sugar

1 T salt

1 T fish sauce

1 1/2 lbs dried flat rice noodles

1/2 lb frozen beef sirloin

Sriracha

Hoison

Thinly sliced onion

Chopped cilantro

Bean sprouts

Sweet Thail basil

Thinly sliced green onion

Limes, quartered

Place beef knuckle in a stock pot at least 9 quarts in size.

Season with salt, add 2 gallons water, and boil 2 hours.

Skim fat from the surface and discard.

Add oxtail, radish, and onions.

Place anise, cinnamon, cloves, peppercorns, and ginger into a mesh bag.

Add spice bag, sugar, salt, and fish sauce to broth.

Simmer on medium low at least 4 hours.

Add salt to taste, strain broth, and return to pot to simmer.

Reserve beef knuckle meat for some other use.

Soak rice noodles in water for 20 minutes.

Bring a pot of lightly salted water to boil.

Cook soaked noodles in boiling water 5 mins or until soft but not overcooked.

Slice frozen beef paper thin.

Place noodles, raw beef, and boiling broth in serving bowls.

Serve with Sriracha, hoison, onion, bean sprouts, basil, green onion, and lime.

allrecipes

Matzo Ball Soup

1 rotisserie chicken

3 large carrots

3 ribs celery

1 onion

1 bay leaf

1 t salt

6 oz or 1 1/2 C matzo meal

1 1/2 t baking powder
1 1/2 t salt
1 t black pepper

6 eggs
1/2 batch parsley, chopped

Remove chicken meat and set aside.

Throw bones and skin into instant pot.

Add 4 C water.

Clean carrots, celery, and onion.

Chop; discard vegetable trimmings in instant pot.

Add bay leaf and 1 t salt.

Pressure cook 15 mins and let release naturally.

Should yield 4 C broth and 3/8 C schmaltz.

If not, scale matzo ball recipe to the schmaltz.

Combine matzo meal, baking powder, salt, and pepper.

Stir in eggs, parsley, and schmaltz.

Refrigerate matzo mix 3 hours.

Divide broth; cover a large saucepan with 1/2".

Pour the rest into a large soup pot.

In soup pot, simmer carrots, celery, and onion.

Add chicken.

Bring saucepan to a boil.

Drop in matzo balls and cover, cooking 40 mins.

To serve, ladle broth into serving bowls.

With a slotted spoon, transfer matzo balls to serving bowls. 

LTK, loosely based on seriouseats

Broccoli Cheddar Chicken Rice Casserole

3 rice maker cups white long grain rice

2 C chicken broth

3 T olive oil

1 large onion

1 bulb garlic

1 rotisserie chicken
2 t Italian seasoning

2 t thyme

1 t garlic powder

1 t pepper

2 10.5 oz cans condensed cream of chicken soup

1/2 C milk

1/2 C white wine

8.6 oz sour cream

32 oz frozen chopped broccoli, thawed

1 can of pimentos, drained

4 C sharp cheddar, freshly shredded

4 T butter

1 1/2 C breadcrumbs

Preheat oven to 350.

In a rice cooker, combine rice and 2 T only olive oil.

Add broth until 3 C line, fill the steamer to 5, and cook rice.

Dice onion and sautée in 1 T oil on medium high about 15 mins.

Finely dice garlic, add to onion, and cook about 5 mins.

Turn off heat.

If warm, place chicken meat in a stand mixer.

Shred chicken on low speed and remove from mixer.

Otherwise, give it a rough dice.

Add Italian seasoning, thyme, garlic, and pepper.

Mix in chicken soup, milk, wine, and sour cream.

Mix in onions and garlic, rice, broccoli, pimentos, and half of cheese.

Spoon into lightly greased lasagne pan.

Top with remaining cheese and bake 15 mins.

On stove top, melt butter, mix with breadcrumbs, and top casserole.

Increase heat to 375 and bake an additional 10 mins.

Let rest 5 mins before serving.

very loosely based on

thecozycook

Kimchi Stew

2 12-oz cans spam

1 large onion

2 lbs kimchi

1/2 C kimchi brine

1 batch green onions

2 t salt

4 t sugar

4 t Korean red pepper flakes or 2 t red pepper flakes

2 T Korean hot pepper paste

2 t toasted sesame oil

4 C seafood stock

1 T fish sauce or 1 t anchovy paste

1 package tofu

Slice spam and sear in a large saucepan over medium heat.

As it cooks, dice onion and green onions.

Add onion and deglaze pan.

Chop kimchi into bite sized pieces.

Add kimchi, brine, and green onions.

Add salt, sugar, pepper, paste, and oil.

Add seafood stock and fish sauce.

Cover and cook 10 mins over medium high.

Chop tofu into bite sized pieces.

Uncover, stir, and top with tofu.

Cover and cook another 15 mins over medium.

Serve with rice.

maangchi, shared by Vivi Muzio

Pad Thai

16 oz flat rice noodles

1/2 C fish sauce

1/4 C soy sauce

1/4 C tamarind paste

1/8 C Sriracha

1/8 C creamy peanut butter

200 g (scant C) light brown sugar

6 T oil

1 bulb garlic, minced

10 oz bag matchstick carrots

16 oz shrimp or cubed chicken thighs or a combination

4 eggs, beaten

8 oz package snow peas or sugar snap peas

1 batch green onions, thinly sliced

1 batch cilantro, chopped

1 C dry roasted peanuts, chopped

2 limes

Soak noodles in hot water, cover, and set aside.

Stir occasionally to ensure noodles don't stick together.

In a 2 C measuring cup, combine fish sauce, soy sauce, and tamarind.

Add Sriracha, peanut butter, and sugar, and set sauce aside.

Heat 2 T oil over medium high in cast iron wok.

Add garlic and carrots and cook until vibrant.

Push to the side and cook peas and onions.

Remove vegetables, add 1 T oil, and cook shrimp/chicken.

Push shrimp/chicken to the side, add 1 T oil, and scramble eggs.

Remove shrimp/chicken and eggs, and add remaining 2 T oil.

Strain noodles and let oil get very hot.

Fry strained noodles.

Add sauce and cook until noodles are tender and sauce is absorbed.

Add vegetables, shrimp/chicken, and eggs, stirring well.

Remove from heat and toss with cilantro.

Garnish with peanuts and lime wedges.

tastesbetterfromscratch

Note:

This recipe has been simplified and doubled.

It also has double (so quadruple) sauce.

Pumpkin Lasagne Roll-Ups

5-6 links sausage

1 box or 18 lasagne noodles

1 T butter

2 T AP flour

3 C whole milk

2 t salt

1 t black pepper

1 1/3 grated parmesan cheese

1 t grated nutmeg

1/4 t cayenne pepper

1 3/4 C pumpkin purée

16 oz ricotta cheese

1 1/2 lbs mozzarella, shredded

1 egg, beaten

4 t sage chiffonade

Preheat oven to 375.

Boil a large pot of salt water.

Remove sausage casing and cook over medium heat.

Separate sausage into small crumbles and cook until well browned.

Cook lasagne noodles just until al dente.

Drain noodles, rinse under cold water, and lay flat.

Melt butter in medium saucepan over medium heat.

Once butter stops spattering, whisk in flour.

Once smooth, whisk a few tablespoons of milk.

Continue adding milk, a little at a time, whisking well until smooth. 

Add 1 t salt and 1/2 t black pepper and cook 10 mins or until thickened.

Whisk in 1/3 C parmesan, nutmeg, and cayenne.

Whisk in 1 C pumpkin to complete pumpkin béchamel.

Separately, combine 3/4 C pumpkin and ricotta.

Add 3/4 C parmesan, 2 C mozzarella, and egg.

Add 2 t sage, 1 t salt, and 1/2 t pepper to complete pumpkin filling.

Spread 1/2 C pumpkin béchamel in a 9x13 pyrex.

Spread 2-3 T (2 medium doser scoops) pumpkin filling over each noodle.

Cover noodles evenly with crumbled sausage.

Roll each noodle up and place in pyrex seam side down.

Top with remaining sauce, mozzarella, and parmesan.

Cover loosely with foil and bake 15 mins.

Fry sage in pan used for sausage until crispy.

Remove foil and bake 20 mins or until bubbly.

Garnish with crispy sage.

Let rest 15 mins before serving.

Yields 6 servings.

thepioneerwoman

Pumpkin Mac & Cheese

32 oz shells
5 T butter

1/4 C (31 g) flour

2 C cold whole milk

2 t salt

1 t pepper

1 t nutmeg

2 t dijon mustard

2 C pumpkin purée - unstrained works well
3/4 C grated Dubliner

3/4 C grated Jarlsberg

3/4 C grated smoked gouda

3/4 C grated parmesan

3 T butter, melted

1 T olive oil

3/4 C breadcrumbs

4 oz additional grated parmesan

Preheat oven to 350.
Cook macaroni just until no longer crunchy and drain.

In a large saucepan, heat 5 T butter over medium heat.
Swirling regularly, cook 2-3 mins or until butter stops spattering.
Add flour, stirring constantly until smooth, 2-3 mins.
Should not smell of raw flour and color should remain light.
Whisk milk in, 1/2 C at a time.
Heat until sauce simmers and is slightly thicker than cream.

Whisk in salt, pepper, nutmeg, dijon, and pumpkin.

Add 3 C cheese stirring constantly until melted.

Combine macaroni with cheese sauce and stir well.

Pour into 2 ungreased 9 x 13 pyrexes.

Separately, combine butter, olive oil, breadcrumbs, and parmesan.

Top mac and cheese with breadcrumbs mixture.

Bake uncovered 25 mins or until golden brown.

bettycrocker

Southern Mac & Cheese

16 oz macaroni

12 oz can evaporated milk

3 eggs
6 oz sharp cheddar, shredded

6 oz smoked gouda, shredded

6 oz mozerella, shredded

1/2 t salt

1/2 t pepper

1/8 t cayenne

2 oz grated parmesan

2 T butter

1/2 C seasoned breadcrumbs

Preheat oven to 375.

Cook macaroni just until no longer crunchy.

Separately, combine milk, eggs, cheese, salt, pepper, and cayenne.

Strain pasta and return to pot.

Combine pasta and sauce and pour into casserole dish.

Top with parmesan and bake 30 mins.

In a skillet, melt butter.

Add breadcrumbs and toast until crunchy.

Rotate casserole and sprinkle breadcrumbs.

Continue baking 15 mins.

Let rest 10 mins before serving.

Babish