Mac & Cheese/ Scalloped Potatoes

Béchamel Sauce (white sauce)

 4 T butter

4 T flour

2 ½ c milk heated

½ t salt and pepper

-in a cup microwave milk until its warm to the touch. In my microwave it takes one minute

-melt butter in a small sauce pan over medium heat. Sprinkle flour over butter. Whisk them together and cook until the mixture is a yellow or golden color. This is a roux.

-slowly pour milk into the roux whisk continuously. You may not use all the milk or you may need more. Stop adding milk when the sauce is as thick as you desire.

 

Cheese sauce: add 2 t dry mustard and 1 lb of shredded cheese to the sauce.

                Suggested combinations:             8 oz sharp cheddar and 8 oz Monterey jack

                                                                                8 oz medium cheddar and 8 oz pepper jack

                                                                                12 oz Gruyere and 6 oz sharp cheddar

 

Tip: choose a combination of cheese that has a strong flavor and a cheese that melts creamy such as mild cheddar Monterey, Colby, Colby-jack, or gruyere

 

Macaroni and cheese

Cook 1 box of noodles in a pot with 1 T salt plus water. Cook for 1 minute less than the package directions.

Make a cheese sauce of your choice. Butter a pan and pour noodles in. top with cheese sauce (mix a tad), then sprinkle with a bit more shredded cheese. **Add 2 c diced ham or 2 c broccoli (or both) to make it a one dish meal**

Bake 350 15-20 minutes

 

Scalloped potatoes

2 lbs potatoes peeled and thinly sliced

Cheeses sauce of choice

2 c diced ham (optional)

Oil/butter a 9x13 inch pan. Layer 1/3 of the potatoes in the bottom of the pan. Spoon 1/3 of sauce on potatoes and sprinkle 1 c of ham. Place another layer of potato, sauce and remaining ham. Add a 3^rd layer of potatoes and top with the rest of the sauce and sprinkle with extra cheese.

Bake covered with foil at 350 degrees for 40 minutes. Remove foil and bake for 20 more minutes.