Taquitos

I saw these on My Kitchen Cafe, tried them and we all loved them. Brock kept asking for more burritos. They were really easy to make which is always a bonus. I started the chicken earlier in the day, in the crock pot. I served them with a green salsa verde. I did forget to add the kosher salt on the top, didn't even notice until doing this blog. I will definately be making these again and soon to see if the salt makes a big difference.

Baked Chicken Taquitos
adapted from Our Best Bites
Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.) Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Fruit Pizza

I love fruit pizzas. I usually never make them because, I hate slicing fruit. I saw this recipe on the Girl Who Ate Everything's blog and decided I'd kick my lazy butt into gear and start slicing fruit. It is summer after all. I'm sure this recipe is comparable to all the other fruit pizza recipes. I actually could have done without the glaze. I didn't really notice a difference and messed it up anyway by using corn syrup instead of corn starch. It took me a while to realize what I'd done as I sat there wondering why it wasn't getting thicker. It is a good idea to read complete words, not half words when you are following a recipe.

Fruit Pizza
by Allrecipes
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed (Some of the users suggested using 7oz marshmallow fluff instead of the whipcream. Something to try...)
Your favorite fruit to top it: strawberries, blueberries, and kiwis
Glaze:
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Another version of fruit pizza that I love is one from my friend Andrea. It is made with brownie instead of cookie dough.
1 pkg. brownie mix
parchment paper
2 pkg. cream cheese, softened
2/3 cup sugar
banana slices
strawberry slices
1 oz. semi-sweet chocolate
1 T. butter

Preheat oven to 375. Prepare brownie mix according to package directions. Place parchment paper on 15 inch round baking stone to prevent the brownie from running off the stone during baking. Or bake in something where this would not be a problem. I'm not really a fan of the stones. Pour brownie mixture on paper and spread into a 14 inch circle. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Lay fruit decoratively around pizza in circular rows. Melt chocolate and butter together, stirring until smooth. Drizzle back and forth across pizza. Chill. Cut into wedges and serve.

Hawaiian Haystacks

This is one of my children's favorite meals. I had this at a party that York and I went to years ago, before the children even came to be. I've been making it for years and I'm sure it is a pretty well known recipe. I made this for Darby's 14th birthday Luau party.

Hawaiian Haystacks

1 Chicken

4 Tbs. margarine

6 Tbs. flour

1 1/2 c. milk

salt & pepper

rice

Boil chicken until it's falling off bones. Debone (I just use chicken breasts, deboning chicken is gross). Save 1 1/2 cup chicken broth, set aside.

In separate pot, melt margarine. Using wire whisk, whisk in flour until flour and margarine make a paste. Whisk in milk slowly, then whisk in broth. Add salt and pepper to taste. When gravy gets a little thick tear chicken into small pieces and add to gravy.

Serve over rice and top with toppings: crushed pineapple, chow mein noodles, grated cheese, coconut, diced celery, green onions and chives.

I have all of the toppings in separate dishes and people can pick and choose which toppings they want.

Hot Hoagies

I got this recipe from the Kitchen Cafe. I have to admit, I was a little unsure about this recipe but, in my need to cook new things, I gave it a go. We loved them. The kids even loved them and there were no complaints what so ever. I'm even reheating the leftovers for lunch today. This may become a quick, easy staple in our home.

Hot Hoagies
from Tiffany S.

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast. I just cooked the chicken in the crock pot.)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Frech Toast

Fortunately for me, there are times that my brain tells me to do things even though it doesn't always remind me why. I got up this morning and made this breakfast, wondering why York had slept in and was not out the door at his usual 6:00 in the morning. After he got ready he came out and ate a very rare in our household, home made breakfast. After he'd eaten it, he said "thanks and Happy Anniversary. I was just going to grab cinnamon rolls for you or something". Oh yea! Happy Anniversary to you too! I'd completely forgotten. This may become our traditional anniversary breakfast from now on! Atleast, when I remember.
I got both of these recipes from The Sister's Cafe. I've made the syrup before with whole wheat pancakes. I've never been a huge fan of french toast but, these turned out good. I doubt they are really an IHOP recipe because, they didn't seem that unhealthy. The only thing I'd do different next time is to double the recipe. The coconut syrup, well, let's just say I could drink that as a glass of juice.

IHOP French Toast
submitted by Erin

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup. I also added fresh berries and powdered sugar. My kids are really in to black berries right now.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving

Honey Lime Chicken Enchiladas

We loved these enchiladas! I found the recipe on the Girl Who Ate Everything but, it looks like she got it off of the Sister's Cafe. They didn't have the usual enchilada taste and were a little sweet so, I wasn't sure at first but, we cleared two pans so, something was right. Brock, my favorite critic, even said they were yummy and said he was even eating them without drinking his milk. Translation, he didn't have to wash away his usual gag reflux over my cooking. Ford, who does not like enchiladas (or basically anything that has any form of sauce) even ate them with out complaining. This after complaining that we always have enchiladas on Tuesday. I didn't realize we did, pure coincidence but, my kids now call it Enchilada Tuesday. Ford must go to scouts starving every week.

Honey Lime Chicken Enchiladas
by the Sister's Cafe

5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this.)
8-10 flour tortillas (I used Guerrero's and cooked them first before filling them)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce (or a salsa verde )
1 cup heavy cream (She recommended using 1/2 cup because it would be too rich, I didn't see that until after I'd added the full cup. I didn't think it was too rich.)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Roquefort Pear Salad

I've been dying to try this salad. I saw it on "The Girl That Ate Everything" and it looked so yummy. Her picture was much more appealing than mine. We sent the boys out of town on a golf trip so, I finally had an excuse to feed the girls and give it a try. I have a funny friend that eats salads but, not lettuce. She's given me quite the laugh to see her ordering a taco salad at a mexican restaurant and trying to explain to them to leave out the lettuce. Well, Alyssa girl even ate the lettuce on this salad! I wasn't a huge fan of the cheese and thought that maybe next time I'd try feta but, as I continued eating it, I grew accustomed. Maybe I'll learn to like it.

Roquefort Pear Salad
by http://www.allrecipes.com/

1 head leaf lettuce, torn into bite-size pieces

3 pears - peeled, cored and chopped (I only used 2 and it was more than enough)

5 ounces Roquefort cheese, crumbled (I used Gorgonzola because I couldn't find Roquefort)

1 avocado - peeled, pitted, and diced

1/2 cup thinly sliced green onions (I left these out, not a fan)

1/4 cup white sugar

1/2 cup pecans ( I did a little more because they are so good and add so much to the salad )

Dressing:

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard ( I used Dijon )

1 clove garlic, chopped

1/2 teaspoon salt

fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. *Melt the sugar first and then add the nuts so that the sugar doesn't get stuck and clumpy in the grooves of the nuts. (I also added a little butter to the sugar. I wasn't sure how to melt sugar without butter??) Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Maple Brown Sugar Ham

I found this recipe on "My Kitchen Cafe". Aside from the fact that I obviously have no idea how to carve a ham, I thought that for my very first attempt at cooking one, it turned out pretty good. I was a little grossed out at the thought of cooking a ham in the crock pot for some reason but, it was super easy and now, I will probably never try it any other way.

Maple Brown Sugar Ham in the Slow Cooker
adapted slightly from Year of Crockpotting

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Peanut Butter Cookies

I got this recipe off "The Girl Who Ate Everything". While, I'm not sure that I agree that they are the best ever, they were as good as any I've ever made. The trick was to not overcook them. I took them out as soon as they started browning just a little. They were then very soft and perfect. I did like the added peanut butter and chocolate chips. Although next time, I may add a little more.

Best Ever Peanut Butter Cookies
by Baking Blonde

1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)

Preheat oven to 350. Line baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely. *These are delicate cookies but so moist.

***chill dough at least 20 minutes before baking & keep extra dough chilled while other cookies are baking

Milanesa

My neighbor, Cynthia made this one time for me and we love it and it is usually one of those quick, easy fall back meals for me. Cynthia is from Monteray, Mexico. Her dad owned several different restaurants and she now owns her own taco grill. Not a shabby reference when recommending recipes. My family loves this. I don't think Brock claimed to be allergic once tonight. Ford is not a fan of the salsa on top so, substitues it for barbeque sauce. I have no idea if that is good or not but, considering he adds barbeque sauce to everything he eats, I wouldn't recommend it.

Milanesa is actually a cut of meat. You can ask for the cut at your local grocery store's meat department. If you are lucky, which I have been on occasion, they will know what you are talking about and be able to do it. If you live near an H.E.B., they actually have them pre-breaded and ready to cook (at least mine does). They are pretty inexpensive. I can buy a package of 3 for approximately $7. 3 is plenty for my whole family. We usually cut them in half.

If you don't have an H.E.B. you need a really thin cut (milanesa cut) piece of steak. Bread the steak however you like. Cynthia used crackers. Fry the meat in a little oil. It will cook pretty fast becuase it is so thin. Now, the yummy part, which seems weird and I was so unsure of at first...Salsa, mine of course! Spread a little salsa on top and squirt some lemon juice on top of the salsa. Delicious!

Carolyn's Atomic Salad

My friend Carolyn makes this awesome salad. It's everyone's favorite and shows up at every event. For some reason it always taste best when she makes it but, I still try. The dressing is the secret and is also fabulous on pasta. The recipe makes enough to use on a couple of different salads. It will keep in the fridge for a week or two.

Atomic Salad

Atomic Salad Dressing:

1/2 - 3/4 cup extra light olive oil
2-3 T. fresh lemon juice
2 T. original Kraft Parmesan cheese
3 minced garlic cloves
1/2 tsp. salt
1/2 tsp. ground pepper
1 dash finely ground mustard

Combine salad dressing ingredients and shake well.

Green Salad:

1 head green leaf lettuce
cherry tomatoes, halved
seasoned croutons
avocados, diced

For green salad, combine: 1 head green leaf lettuce, halved cherry tomatoes, croutons, and avocados. Immediately before serving, add dressing to salad and toss well.

Sarah's Chicken Pot Pie

I got this recipe from my friend Sarah. She tutors my son, Ford and it used to kill me when I'd walk into her house and smell this baking. I finally got up the nerve to make it, always assuming it would be too much work. It's not! Brock spent the entire time I was baking this proclaiming profusely that he was allergic to pies. Once he tried it, he said "I like this Sam I Am! I want pie every night." The good news is, it makes enough for two pies. Great for those nights when you have to cook for someone else also. I froze my extras this time, we'll see how that works.

I've gotten a couple of recipes from Sarah that are my all time favorites....one of them a bacon wrapped meatball that I'll have to make soon because, just thinking about it has my mouth watering!

Sarah took a combination of several recipes to come up with this version so, the directions are not exactly step by step. Basically, cut up your vegetables and cook until tender (or use frozen like I did this time).

Deep Dish Chicken Pot Pie

3 cups cubed or shredded cooked chicken

1 cup sliced cooked carrots (I actually substituted corn this time)

1 cup cubed, cooked potatoes

1 cup frozen green peas

1 medium onion, diced and cooked

6 TBS. butter or margarine

1/2 cup flour

2 TBS. chicken bouillon granules (Sarah uses chicken base because she likes it better, I've done it both ways)

1/2 tsp. pepper

4 cups milk

2 pie shells (I use Pillsburys pie crust, I think they are the best...even better than my mom's. Sorry mom!)

In a large sauce pan, melt butter and stir in flour, salt(I realize salt is not in the above ingredients, I just threw some in) bouillon, and pepper. Over medium heat, gradually add milk. Cook and stir with a wire whisk until mixture thickens and bouillon has dissolved. Combine vegetables, chicken, and sauce. Pour into prepared pie shell. Cover with remaining pie shell. Be sure to cut vents in top pie shell. Bake 40 minutes until golden.

Cherry Chocolate Fudge Cake

This cake is another favorite from my Durning House cookbook. The cherry pie filling makes it very moist and once again...It is very easy to make.

Cherry Chocolate Fudge Cake

Cake:
1 Devil's Food cake mix
1 (21 oz.) can cherry pie filling
2 eggs
2 tsp. almond extract

Mix first four ingredients; pour into greased 9 x 13 inch pan. Bake at 350 for 25 to 30 minutes.

Frosting:

5 T. butter

1/3 c. milk

1 c. sugar

1 (6 oz.) pkg. chocolate chips

1 tsp. almond extract

Mix butter, milk and sugar; bring to a boil. Boil for 1 minute. Remove from heat and add chocolate chips and almond extract. Frost while cake is warm.

Creamy Sour Cream Chicken Enchiladas

Several years ago, I visited my cousin Jenny in Dallas. While there, we ate at a restaurant called the Durning House. I loved it and they sold their recipes...bonus! It has been one of my favorite cook books over the years. I ordered one for my mom and a good friend of mine ordered several for herself and family. One of my favorite Young Women requested these enchiladas the other day so, here they are. Wish I was cooking them for you, Heather! They are pretty easy and very forgiving. There are so many different cheeses in them that if I leave out a couple of things, it doesn't matter at all! Anything is good with cheese on it right? Today I left out the green chilies because as usual, I was out. I'm pretty much always out of something or other.

Creamy Sour Cream Chicken Enchiladas

1/2 can green chilies, chopped

1 (8 oz) pkg. cream cheese, softened

1 can cream of chicken soup

1/2 can green chilies

1 tsp. coriander

1/2 c. onion, chopped

4 c. chicken breasts, cooked and shredded

1 pkg. flour tortillas (I always use Guerreros)

1 c. each: monteray jack and cheddar cheeses, grated

1/2 tsp. cilantro

1 (8 oz) ctn. sour cream

Topping: Heat cream of chicken soup, 1/2 can green chilies, coriander adn cilantro, jack and cheddar cheeses, and sour cream in double broiler (I just use a pot...I have no idea what a double broiler even is), until hot. Do not boil.

Filling: Mix 1/2 can green chilies, chopped onion, chicken and cream cheese well, and fill flour tortillas with this mixture. Top with topping and place in a 300 degree oven for 15 minutes. Add 10 minutes to oven time if it was refrigerated. Makes 6 to 8 servings.

Our Salsa

Every year for Christmas we make salsa to hand out to our friends and to a few people that we need to bribe ourselves back into favor with. We make this salsa all year long but, in mass during Christmas time. I'm going to have to come up with a new large container for mixing it because the one we use has become Darby's foot icing bucket.

People are always asking for this recipe. It was originally a recipe from my friend Penny Burns but, we've made a couple of changes. Be warned, it has great results! This salsa has gotten us on some great Christmas treat lists! Mainly, Sister Oettli's tamale list...The highlight of our Christmas.

For all of you who have been under the mistaken impression that the Richards put in a lot of work for this salsa, I'm sorry to say, it is not more complicated than it is. Absolutely no cooking or canning. So, eat it right away...it won't last forever.

Salsa

Penny's base:

1 can stewed, mexican-style tomatoes

3 roma tomatoes

1/2 white onion

1 hungarian pepper (we use, what I call, banana peppers)

5 slices of jalapenos (I don't actually count out the 5 slices)

garlic salt

We add:

minced garlic, cilantro, fresh squeezed limes (no exact measurements)

Put everything in a blender and mix. The secret ingredient: Lime tortilla chips, preferably Tostitos.

Chocolate & Butterscotch Chip Cookies

These are our new favorite cookies. They are delicious! I got the recipe from "The Girl Who Ate Everything". She calls them Liberty Square cookies but, since I'm pretty sure that has something to do with BYU, I'll call them something else for my own purposes.

This recipe makes a ton of cookies, another thing I love about them. There is plenty to share while leaving plenty for me and my family. I sent about half with Darby for her basketball team and we still had plenty for that after church sugar rush that we always need.

While cooking them, I mentioned to York that the reason they were so good was that they called for 4 sticks of butter. Brock heard me and a little later he announced to some electricians that were here, that he was making cookies. They asked what kind and he said "a good kind! They have 4 pieces of butter!"

Chocolate & Butterscotch Chip Cookies
by Stephanie Jensen

1 lb unsalted butter (4 sticks )
2 C. brown sugar
1 1/2 C. sugar
2 T vanilla
3 eggs
1 1/2 t salt
1 1/2 t baking soda
6 C. flour
12 oz. semi-sweet chocolate chips ( or you can do both bags chocolate chip and don't add the butterscotch chips)
12 oz. butterscotch chips

Mix everything but chips. Fold the chips in. Bake at 350 degrees for 10-12 minutes. Do not overcook. Sometimes I use parchment paper to make sure they don't stick. This recipe is very touchy. Follow it exactly or it won't turn out.

Macaroni and Cheese

I am constantly looking for a good homemade mac and cheese. I've tried several and they never turn out very good. I found this recipe on "The Pioneer Woman Cooks". For those of you who have never heard of her blog, she is AMAZING and her blog is hilarious, actually making her recipes enjoyable to cook! And, if you still don't feel like cooking, it's still an entertaining read.

York does not enjoy mac and cheese. This is a rarity because, as I've said, he'll eat just about anything. I'm pretty determined to find a recipe that even he will like. So, I tried it and he said it was alright and even added that it had good flavor. My kids seemed to really like it. I actually received a "thanks for dinner" from an eleven year old boy. Words not heard very often from him! My four year old, who usually claims to be allergic to my cooking, said "I don't think I'm allergic to this!" Of course, 4 bites into it, he claimed he was full and after the usual lecture about not asking me for anything else tonight, he left a mostly full plate. 30 minutes later, he was hungry again and begging for bubble gum.

Macaroni & Cheese

Preheat oven to 350 degrees
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated (1 pound is 2 cups for those of you who would need to look this info up!)
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme


Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.In a small bowl, beat egg.In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.Pour egg mixture into sauce, whisking constantly. Stir until smooth.Add in cheese and stir to melt.Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDER SALT.Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.