Macaroni Stew

This recipe is so simple and so flavorful. Tomato allergy or not, it is one of my all-time favorites and I always brave the stomachache and eat some. You can make this stew on the stove or in the slow cooker. And like chili, it's even better the next day!

You will need:

1 pound lean ground beef or turkey
1 medium onion
1 cup chopped carrots
2 cans green beans
1 cup (or 1 can) corn
1 small can tomato sauce
1 small can tomato paste (I like the kind with roasted garlic)
1 envelope Lipton onion soup
2 cups water
salt and pepper to taste
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8 oz cooked elbow macaroni



Saute the meat with the onion and carrots until all traces of pink are gone from the meat. If you meat is super lean, you might need to add 1T of oil. (My carrots look strange because all I had were those matchsticks carrots for salads. Someone--and I won't name names--ate all my baby carrots.)



Stir in the rest of the ingredients, except the macaroni. Do not drain the canned veggies.



Bring to a boil and then lower the heat. Cover and simmer for at least an hour, but the longer the better.



If you plan on eating the entire pot in one night, then you can add the macaroni to the pot. If not, then add a handful of macaroni to each bowl before topping with stew. Pasta has an annoying habit of swelling and then breaking down in the stew pot. The stew will be nice and hot and will warm the macaroni immediately.





Stir and enjoy! (Ignore the magically changing bowl...I forgot to take a picture in the white bowl before hubby started chowing down.)

Mac and Cheese

I love the old-fashioned, roux-based, macaroni and cheese. The kind that hits your stomach and heads straight to your hips to set up camp. This recipe can be a bit tricky if you have never made a roux before and I'll be the first to admit that it does take quite a while to make. But it is so worth it. I have made the recipes that call for evaporated milk, used to thicken without a roux. Too sweet. I've made the soup-based, quick-cook recipes. Good, but they don't hold a candle to the old-fashioned kind. Now, this recipe is NOT low fat. In fact, put all thoughts about fat content and calories under lock and key in your head and do not let them out until all the mac and cheese is long gone. You'll thank me for that bit of advice.



Ingredients:
3T butter
3T flour
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1 cup milk (skim is fine)
1 cup half and half
salt
1/2 tsp dry mustard (or 1 tsp prepared Mustard)
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8-10 oz. macaroni (your choice of variety), cooked
4 cups extra sharp cheddar cheese, shredded



A couple of notes: I don't know why I am always out of dry mustard. I can't think of what I use it in but this mac and cheese recipe and I buy it all the time. But I couldn't find any when I went to take pictures of the ingredients, so I used prepared mustard. I have not found that it makes a bit of difference whether you use dry or prepared. I like to use small shells instead of elbow macaroni. The shells have those nice little folds that fill up with cheese sauce.

To make the roux, melt the 3T butter in a large pot and add the flour. Whisk together over medium heat until it boils and then continue whisking constantly while cooking for one minute. You don't want it to brown, but it does need to cook a bit.



With the burner still on medium heat, slowly whisk the milk and half and half into the roux. Add the salt (to taste, I add about a 1/2 tsp) and mustard. Keep whisking...don't stop now! If you don't whisk, the milk will scorch. Now keep whisking until the mixture boils and thickens. It should coat the back of a spoon.



Remove from heat and add 3 cups (or 3 big handfuls) of cheese to the pot and stir. You can definitely add a couple of extra handfuls of cheese. :) Stir until smooth.



Add the macaroni and stir until combined. Pour mixture into a buttered 9x13 pan and bake at 350 for 20 minutes. Remove from oven...



now add that fourth cup of cheese. Sprinkle it on top and bake for 10 more minutes.






You want a bite, don't ya? Mmmmm. The time it takes to prepare this recipe (the whisking sucks, I won't lie) is completely worth it!