Mom's Mac N Cheese

Mac 'n cheese is the ultimate comfort food. This will please everyone from your pickiest kiddo to the oldest adult.

2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese
3 slices American cheese singles
salt & pepper to taste


Preheat oven to 350. Cook macaroni according to box directions, drain well. In a sauce pan, melt butter over medium heat. Whisk in flour until rue is a light caramel color. Gradually, whisk in milk. Simmer over medium heat. Add in cheese, singles, salt & pepper. Remove from heat and continue stirring until cheese is melted. Fold in macaroni. Transfer to a greased casserole dish or 9x13 baking dish. Bake 25-30 minutes, until bubbly.

If you like, you can add breadcrumbs to the top before baking.

Outback Steakhouse Sauteed Mushrooms



Outback Steakhouse is one of our favorite restaurants. We always order an extra side along with our steak, their sauteed mushrooms. If you love mushrooms, this recipe is a must try!

1 (10 1/2 oz) can beef broth

1/2 cup onions, diced

2 16 oz. cans small whole button mushrooms (plus the juice of one jar)

1/3 cup Brandy or Burgundy wine

Place beef broth in a soucepan and simmer onion for 15 minutes. Add mushrooms, juice from 1 jar & Brany or wine. Simmer 15 minutes. Serve with steak.

Parmesan Roasted Asparagus

I love Ina Garten (Barefoot Contessa). Her food always looks and tastes amazing! This is from her Family Style cookbook. It has become my go-to recipe for asparagus as a side dish. Enjoy!

2 1/2 lb fresh asparagus (I only use 1 lb for our family of 4)
Olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
lemons cut into wedges, for serving


*The ingredient amounts are based on the use of 2.5 lbs of asparagus. As I said, I only use 1 lb for my family. I don't measure the rest of the ingredients. I just sprinkle and drizzle.

Preheat the oven to 400 degrees.

If the stalks of asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. This will depend on how thick your asparagus is. Thinner stalks will not take as long. So keep an eye on them as cooking time may vary. You don't want to over cook them, as they will turn mushy. Sprinkle with the Parmesan cheese and return to the oven for another minute (just to melt the cheese). Serve with lemon wedges.

Veggie Salad in Lettuce Cups

1 large cucumber, seeded and finely chopped

2 small carrots, shredded

12 radishes, coarsely chopped

2 tablespoons Crisco® Olive Oil

1 tablespoon white balsamic vinegar

1 tablespoon lemon juice

3 teaspoons minced fresh thyme

1 teaspoon honey mustard

1/2 teaspoon salt

1/4 teaspoon pepper

8 Boston lettuce leaves

In a small bowl, combine the cucumber, carrots and radishes. In a jar

with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well. Pour over vegetables and toss to coat.

For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture.


Sited: Taste of Home