Recipe Day. .. .

The smoked meatloaf was good, I do not think I seasoned it enough though, it was a little bland.  Next time I will go  a little heavier on the seasonings, I was afraid I would over season.  The boys do not eat my meatloaf so more for the hubbs and I.   We have a pork shoulder for the weekend, I will have to let you know how that one goes. 
I took some mac and cheese to my sister's for Christmas, I tried a new recipe and when I went to buy my macaroni they did not have any left.  There must have been an awful lot of mac and cheese around the tables for Christmas this year.  I am curious to know how many of my readers served the old faithful carb delight this year?  Along with my new recipe I used a different pasta with it.  I used a small penne pasta, I though it was good, the hubbs complained because it was not the traditional elbows.  I always can adapt and overcome when it comes to my recipes. 
Adjusted Mac and Cheese:

1 box of pasta (elbows, mini penne, )
6 tbsp unsalted butter
1/3 cup flour
3 cups milk (suggest whole but I used 2%)
1 cup heavy cream
1 block shredded cheddar cheese
1 1/2 cup bread crumbs
1/2 Parmesan cheese
smoked paprika

Boil your pasta one minute shy of being done, drain and drizzle with olive oil to coat and set aside,  grease your baking dish and pre heat oven to 350, ( I never preheat) melt your butter in a deep sauce pan, whisk in your flour making a rue, it should be bubbly and golden, gradually add milk and cream whisking so as not to lump your flour mixture, continue whisking once all incorporated add your shredded cheese a little at a time and whisk till smooth.  Save about 2 cups of cheese to top your dish. When your sauce is nice and thick stir in your pasta and coat. 
Pour into your casserole dish and sprinkle bread crumbs and extra cheese this is where I added the Parmesan cheese, I did not do the bread crumbs for mine.  I sprinkled some paprika over the top and baked 30 minutes. 
This was really good. 

Stay tuned the hubbs has a whole lot of smoking recipes to try and we will share our successes and failures.  So far I give this one 2 thumbs up. 

Easter Fixings. . .

I usually bring deviled eggs and some sort of dessert to our family get togethers, this year I was asked to bring mac and cheese.  I have a great recipe for homemade mac and cheese that is actually my sisters.  She shared it with me when the hubbs was having his food allergy issues and I had to make everything from scratch.  Yes, I was a baking fool.  The hubs could not have any veggies that were yellow, red, orange, or green because of his salicylate allergy.  He was also not allowed anything that was pre-packaged.  That means homemade everything.    I learned a lot during these couple of years that this was required for his health.  I learned that I can do anything that I put my mind too and that the good Lord above will give you strength to overcome.  I am going to share my sister's fabulous homemade mac and cheese recipe.

2 cups dry pasta (I use whole wheat elbow mac)
1 cup milk
lots of grated cheese (I use a whole big block of cheddar, you can use mozzarella or jack)
2 eggs beaten
salt and butter

Cook your pasta according to package directions.  I grate my own cheese because there are things added to the bags of grated cheese that are not natural.  This also saves money.

Combine eggs, milk, and salt to taste.  Grease casserole dish.  Layer noodles and cheese 2-3 times then dot with butter then pour egg milk combo over the top to cover.  I usually top with extra cheese and you can add bread crumbs for some extra texture.  Bake at 350 for 30 minutes or until bubbly.

This is not your traditional mac and cheese it will have a much different look and texture than what you normally see.  This is actually a healthier version of this childhood favorite.  My hubby and I love this.  

Until we eat again. . . Enjoy