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1 Menu (3 days)

Source of Recipe

Suzanne


Recipe Introduction

Monday: Roast beef sandwiches with chips Tuesday: Pork tenderloin, macaroni and cheese, green beans, rolls Wednesday: Eggs Benedict with hashbrowns

List of Ingredients

eggs
Hollandaise sauce packet Knorr
ham, deli
english muffins
hashbrowns
shaved roast beef
sandwich rolls
green pepper
yellow onions
chips
mozzarella slices
pork tenderloin
green beans
rolls
1/2 lb. elbow macaroni
milk
12 ounces sharp cheddar, shredded
panko bread crumbs


Recipe

Baked Macaroni and Cheese by Alton Brown

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.
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